📋Spicy Garlic Chili Oil Noodles
These spicy garlic chili oil noodles are perfect comfort food that is super-fast to make. Bouncy noodles contain flavors from pungent garlic, spicy chili flakes, fresh green onions, and soy sauce. They are a great meal idea that can be made in 10 minutes.
Servings: 1 serving
Calories: 860kcal
Ingredients
- 4 oz dried wheat noodles Taiwanese-style wide knife-cut noodles
- 3 tablespoons neutral oil use any oil such as sunflower oil, canola oil, vegetable oil, or peanut oil
- 3 cloves garlic minced
- ½ tablespoon red chili flakes
- ½ tablespoon Korean chili flakes gochugaru
- ¼ teaspoon sugar
- 1 teaspoon light soy sauce
- ½ teaspoon dark soy sauce
- ½ teaspoon rice vinegar use Chinese black vinegar if you can
- ¼ teaspoon salt
- â…› teaspoon caraway seeds optional
- ½ teaspoon chicken bouillon powder
- 1 white part of green onion chopped fine
For garnish
- The green part of the green onion
- Toasted sesame seeds
Instructions
- Cook knife-cut wheat noodles in boiling water as per packet instructions.
- Drain the noodles and set aside. To serve them cold, rinse them in a colander under tap water.
- Pour any neutral oil into a small saucepan and heat it on medium flame. Allow the oil to get hot enough, ideally, it has to read 350F on a digital cooking thermometer. The oil has to reach a smoking-hot temperature.
- In a deep, wide bowl, add minced garlic, sugar, salt, dark soy sauce, light soy sauce, rice vinegar, chicken bouillon powder, the white part of green onion, caraway seeds, red chili flakes, and Korean chili flakes.
- Very carefully pour smoking hot oil over the garlic-chili flakes.
- Mix with a spoon and add cooked noodles.
- Use chopsticks or kitchen tweezers to mix the noodles well in the chili oil mixture. You want all the flavorful ingredients at the bottom of the bowl to coat and cling to the noodles.
- Sprinkle green onion on top and sprinkle toasted sesame seeds.
- Serve immediately hot.
Video
Notes
- I highly recommend you use either knife-cut noodles ramen noodles or Udon noodles as these noodles cling to the sauce well. Spaghetti or linguine pasta is not recommended.
- Don’t overcook noodles. A tiny splash of oil over cooked noodles keeps the noodles from sticking together.
- Room-temperature noodles soak up the flavor better than hot noodles.
- Use neutral oils such as sunflower oil, canola oil, vegetable oil, or peanut oil. Avoid olive oil or any other scented oil with a low smoke point.
- Pour any neutral oil into a small saucepan and heat it on medium flame. Allow the oil to get hot enough—ideally, it should read 350F on a digital cooking thermometer. The oil must reach a smoking-hot temperature.
- Use chopsticks or kitchen tweezers to mix the noodles well in the chili oil mixture. You want all the flavorful ingredients at the bottom of the bowl to coat and cling to the noodles.
Nutrition
Calories: 860kcal | Carbohydrates: 90g | Protein: 19g | Fat: 48g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 28g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 1481mg | Potassium: 528mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2564IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 4mg