Garlic Chili Oil Noodles
A flavorful and satisfying dish featuring thick wheat noodles tossed in a spicy garlic chili oil sauce. Perfect for busy weeknights or special occasions.
Ingredients
For the Noodles
- 4 oz thick wheat noodles (Taiwanese sliced noodles, udon, or ramen noodles)
For the Sauce and Garnish
- 3 tbsp neutral oil
- 3 cloves garlic, minced
- 1 tbsp Sichuan chili flakes (or Korean or regular chili flakes to taste) Adjust spicy level to taste
- 1 each green onion, chopped, divided White parts for the sauce and green tops for garnish
- 1/2 tbsp light soy sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp Chinese black vinegar (or rice vinegar, to taste)
- 1/4 tsp sugar
- 1/4 tsp salt
- 1/4 tsp chicken bouillon powder (optional)
- to taste Cilantro (for garnish)
- to taste Toasted sesame seeds (for garnish)
Instructions
Cook the Noodles
- Cook the noodles according to the package instructions until they are tender. After cooking, drain the noodles and place them in a bowl. If making cold noodles, rinse them under cold water for a few seconds, then drain thoroughly.
Prepare the Sauce
- Add the minced garlic, chili flakes, white parts of the chopped green onion, light soy sauce, dark soy sauce, black vinegar, salt, and sugar over the noodles. Mix gently to combine all the flavors.
Heat the Oil
- Heat the neutral oil in a saucepan until it is sizzling hot; this usually takes a few minutes.
Combine the Oil with the Noodles
- Carefully pour the hot oil over the chili flakes and garlic mixture on the noodles. Be cautious as the oil may splatter. Mix thoroughly until the noodles are coated evenly with the chili oil sauce.
Garnish
- Garnish with the remaining green onion tops, cilantro, and toasted sesame seeds if desired. Serve immediately, either hot or cold, depending on your preference.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. For longer storage, freeze these noodles in portioned freezer-safe bags. When reheating, add a touch of water to loosen and refresh the sauce.