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–+ servings
Garlic Chili Oil Noodles

Zesty Garlic Chili Oil Noodles for a Spicy Dinner Delight

These Garlic Chili Oil Noodles are a quick and flavorful dish, perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Quick Meals
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 grams Wide Wheat Noodles Can substitute with gluten-free rice noodles or udon
For the Flavor Base
  • 1/4 cup Oil Neutral oil like vegetable or canola
  • 4 cloves Garlic Freshly diced
  • 2 stalks Green Onion Use both green and white parts
  • 1 teaspoon Red Chili Flakes Adjust to taste
  • 2 tablespoons White Sesame Seeds Use untoasted for extra crunch
  • 1/2 teaspoon Red Chili Powder Optional
  • 1 teaspoon Chicken Bouillon Powder Omit for vegetarian version
  • 2 tablespoons Dark Soy Sauce Do not substitute with light soy sauce
  • 1 tablespoon All-Purpose Soy Sauce Light soy sauce can also work
  • 1 tablespoon Rice Vinegar White vinegar can serve as a substitute
  • 1 teaspoon Brown Sugar Optional
  • 1 teaspoon Toasted Sesame Oil Add at the end for the best flavor
For Toppings
  • 1 tablespoon Chili Crisp Optional for extra crunch
  • 2 tablespoons Additional Sesame Seeds For garnish

Equipment

  • pot
  • Medium Pan

Method
 

Step-by-Step Instructions
  1. Begin by boiling a pot of water over high heat. Add the wide wheat noodles and cook until al dente, about 5–7 minutes, reserving ¼ cup of the starchy cooking water before draining.
  2. In a medium pan, heat ¼ cup of neutral oil over medium heat. Add the diced garlic and white parts of sliced green onions, stirring frequently for 2–3 minutes until garlic is golden brown and green onions are crispy.
  3. Sprinkle in the red chili flakes and sesame seeds, continuing to toast for an additional minute.
  4. Pour the reserved starchy water into the pan with the chili oil mixture. Stir in chicken bouillon powder, dark soy sauce, all-purpose soy sauce, rice vinegar, and brown sugar. Cook for 1–2 minutes until the sauce thickens.
  5. Add the drained noodles to the pan and toss for 1–2 minutes, ensuring every strand is coated with the sauce.
  6. Plate your Garlic Chili Oil Noodles and top with chili crisp, toasted sesame seeds, and green parts of sliced spring onions.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 800mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

For maximum flavor, use fresh ingredients. Monitor garlic and chili closely to avoid burning. Customize by adding your choice of proteins or veggies, and always reserve some pasta cooking water for the sauce.

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