Irresistible Garlic Chili Oil Noodles for Spicy Taste Buds
Dive into a bowl of Garlic Chili Oil Noodles that offers comforting flavors with a spicy kick.
Equipment
- large pot
- Frying Pan
- Measuring Spoons
- Chef's knife
- cutting board
Ingredients
For the Noodles
- 150 g Wide Wheat Noodles Can substitute with rice noodles or quinoa noodles for gluten-free options.
For the Aromatics
- 2 tbsp Neutral Oil Vegetable or canola oils work best.
- 3 cloves Garlic Finely diced.
- 2 Green Onions Sliced; adjust amount to taste.
For the Heat
- 2-3 tsp Red Chili Flakes Adjust according to taste.
- ¼ tsp Red Chili Powder or Smoked Paprika Use according to preference.
For the Seasoning
- ½ tsp Chicken Bouillon Powder Swap for vegetable bouillon for vegetarian.
- 2 tsp Dark Soy Sauce
- 1 tbsp All-Purpose Soy Sauce
- 1 tsp Rice Vinegar or White Vinegar
- ½ tsp Brown Sugar To balance heat.
For the Finishing Touch
- 2 tsp Toasted Sesame Oil Enhances nutty aroma.
- 1 tsp White Sesame Seeds Untoasted.
- 1-2 tsp Chili Crisp Optional for extra heat.
Instructions
Cooking Instructions
- Boil wide wheat noodles according to package instructions, cooking until al dente. Remember to reserve ¼ cup of the pasta water for later.
- Heat neutral oil in a pan over medium heat. Add diced garlic, the white part of the green onion, red chili flakes, and sesame seeds. Toast until the garlic turns golden.
- Add red chili powder and stir gently for about a minute.
- Pour in the reserved starchy water to stop the garlic from overcooking.
- Stir in chicken bouillon, dark soy sauce, light soy sauce, rice vinegar, brown sugar, and toasted sesame oil. Mix well.
- Toss in the hot cooked noodles, ensuring they are fully coated with the sauce.
- Garnish with green onion tops, sesame seeds, and optional chili crisp.
Notes
This dish can be paired with stir-fried vegetables or crispy spring rolls for a complete meal.