Garlic Chili Oil Noodles Recipe
Here’s a quick & easy chili oil noodles recipe made with chewy noodles tossed in aromatic, garlicky chili oil for the perfect spicy kick. These spicy garlic chili oil noodles are ready in 15 minutes, made from scratch, prefect for a weeknight meal. This recipe is so versatile add any protein or vegetable for a hearty meal. Vegan recipe.
Servings: 4 people
Calories: 480kcal
Equipment
- 1 Mixing bowl
- 1 Small saucepan
Ingredients
- 150 grams of uncooked noodles You can use any thick noodles, instant noodles, or ramen noodles
- 5 cloves of garlic, finely chopped
- 2 teaspoon red chili flakes (or add as per taste)
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- ¼ cup of oil, any neutral flavor oil with high smoke point
- ½ teaspoon red wine vinegar or any type of cooking vinegar will work
- ½ teaspoon sugar
- ¼ teaspoon salt (optional)
- 1 teaspoon toasted sesame seeds
- Scallions/green onions to garnish
Instructions
Cook the Noodles
- Cook the noodles in salted boiling water according to the package instructions until al dente to maintain a chewy texture. Drain, rinse with cold water, drain again, and set aside. If serving the noodles hot, do not rinse with cold water. Toss with the sauce mix immediately and serve.
Prepare the Chili Oil Mixture
- In a mixing bowl, add the garlic and chili flakes.
- Heat oil in a small saucepan until shimmering but not smoking. Pour this medium-hot oil over the garlic and chili flakes; it should be hot enough to make a sizzling sound (not smoking hot - refer notes for details). Let the chili and garlic infuse their flavors into the hot oil. Homemade chili oil is ready.
- Add vinegar, sugar, salt, toasted sesame seeds, dark soy sauce, and light soy sauce. Mix well.
Toss and Serve
- Add the cooked noodles and toss until they are evenly coated with the chili oil. Taste and adjust the seasoning if needed. Garlic chili oil noodles are ready to serve. Garnish with scallions or spring onion greens.
Video
Notes
- Any neutral flavor oil with high smoke point can be used. Do not cut down the quantity of oil.
- Adjust the spice level by increasing or decreasing the quantity of chili flakes.
- Pour the hot oil over the garlic and chili flakes; it should be hot enough to sizzle but not smoking hot, as excessively hot oil can burn the garlic and turn it bitter. Aim for medium-hot oil.
- To test the oil is medium hot: (1) Chopstick or Wooden Spoon Test – Dip the end of a wooden chopstick or spoon into the oil. If you see steady, small bubbles forming around it (not too vigorous), the oil is medium-hot. (2) Sesame Seed Test – Drop a sesame seed or a small piece of bread into the oil. If it sizzles gently and takes about 15 seconds to turn golden, the oil is at a good medium heat.
- You can add shredded chicken or vegetables to these Asian spicy noodles. Double the quantity of sauce if you are adding shredded chicken to this noodle recipe.
- Store the leftovers in an airtight container in the refrigerator within 2 hours of cooking. It stays good for 2-3 days.
Nutrition
Calories: 480kcal