10-Minute Garlic Chili Oil Noodles
A bold, savory, and slightly spicy noodle dish that comes together in just ten minutes. The secret is blooming fresh garlic and chili flakes with smoking hot oil directly in your bowl for an incredible aroma and flavor.
Ingredients
Main Ingredients
- 4 oz thick wheat noodles Taiwanese sliced, udon, or ramen
- 3 tbsp neutral oil Canola, vegetable, or avocado oil
- 3 cloves fresh garlic finely minced
- 1 tbsp Sichuan chili flakes or Korean/regular red pepper flakes
- 1 stalk green onion white and green parts divided
Seasonings
- 1/2 tbsp light soy sauce
- 1/2 tsp dark soy sauce for color
- 1/2 tsp Chinese black vinegar or rice vinegar
- 1/4 tsp sugar
- 1/4 tsp salt or chicken bouillon powder
Optional Garnishes
- fresh cilantro, extra green onion, toasted sesame seeds
Instructions
- Bring a medium pot of water to a boil. Cook thick wheat noodles according to package instructions until pleasantly chewy. Drain well and transfer to a large heatproof bowl.
- Place minced garlic, chili flakes, and the chopped white parts of the green onion in a tidy mound in the center of the noodles. Pour light soy sauce, dark soy sauce, vinegar, sugar, and salt/bouillon around the edges of the noodles.
- Heat neutral oil in a small saucepan over medium-high heat until it shimmers and you see a faint wisp of smoke.
- Carefully pour the smoking hot oil directly over the garlic and chili mound. Listen for the sizzle!
- Vigorously toss the noodles with chopsticks or a fork to coat every strand. Add a splash of hot water if the sauce is too thick.
- Top with the green parts of the onion and optional garnishes. Serve immediately.
Notes
For a more filling meal, try adding a fried egg, pan-fried tofu, or blanched bok choy. If you prefer a cold version, rinse the noodles under cold water after boiling but proceed with the hot oil step as usual.