Spicy Garlic Chili Oil Noodles

This is about noodles

this Garlic Chili Oil Noodle Recipe is the perfect combination of sweet, salty, spicy and umami flavors. It’s also easy to make in just 20 minutes, making a great meal for a flavorful weeknight meal

Recipe Features a Spicy chili oil made with garlic, shallots, sesame oil and miso paste and made with a simple sauce I am WillowRice vinegar and brown sugar.

toasted sesame seeds And green onions add another layer of flavor and texture.

Noodle lover? You’ll also want to try these Miso Noodles, Ramen Noodle Stir Fry, and Red Curry Noodles.

If you’re looking for a satisfying noodle dish that pairs well with a variety of vegetables and protein, this recipe is for you. Yummy on its own and makes a great base for testing.

Not only that, it is necessary Minimal ingredients you probably already have on hand.

you are a Spicy food lovers or looking for something new to try in the kitchenI think you will love these easy addictive noodles!

Material notes

Please scroll down the page to find the complete recipe with ingredient measurements and complete instructions.

Provide notes on the following sections A visual step-by-step overview of specific ingredients, possible substitutions and how to make the recipe.

Ingredients of chili garlic oil

• the oil: You need a neutral oil like avocado oil or grapeseed oil. I used grape seed oil.
• garlic: Use fresh/raw garlic cloves.
• shallot: Use a small shallot or about 1/4 cup minced.
• Chili flakes: You can use chili flakes (Stay red pepper), Korean gochugaru or Szechuan chili flakes. The recipe calls for 1 tablespoon but you can increase it for more heat.
• Miso Paste: You can use any kind of miso paste. White or yellow miso paste is mild in taste while dark or red miso paste has a stronger flavor.
• sesame seeds: You can buy toasted sesame seeds Or toast them on low heat in a dry pan on the stove until lightly browned.

Noodles and sauce ingredients

• Noodles: You can use flat wheat noodles, ramen, udon, or for a gluten-free option, rice noodles.
• green onion: You will need 1 small bunch or about 6-8 green onions (scallions).
• I am Willow: You can use soy sauce or the gluten-free alternative, tamari.
• Rice vinegar: Seasoned or unseasoned rice vinegar works.
• sugar: Use brown sugar or coconut sugar.

Step by step instructions

Step 1: Make the Garlic Chili Oil

In a small bowl, Heat oil, garlic, shallots, chili flakes and salt over low heat. Cook the mixture for 3-5 minutes, stirring occasionally, until the oil is hot and the garlic is fragrant.

Quick Instructions: Be careful not to burn the garlic as it will make the oil bitter. If you see small bubbles forming in the oil, take it off the heat.

Remove the pot from the heat and stir miso paste, sesame seeds and sesame oil. Keep aside to burn the oil.

When it’s cool enough, taste and season with additional salt if needed.

Quick instructions: This can be done a few hours ahead to give the flavors more time. It can also be made up Store in a sealed container in advance, chilled and refrigerated for up to 1 month. Be sure to bring it to room temperature if refrigerated before using it in a recipe.

Step 2: Cook the noodles

Cook the noodles of your choice to al dente according to their package instructions. Once cooked, strain them.

Step 3: Prepare the sauce

Mix together Soy sauce, rice vinegar and sugar In a small bowl.

Step 4: Finish the noodles

Add about Heat 4 tbsp chilli oil in a pan over medium heat.

Add most Green onions, reserved for some toppings, cooked noodles and soy-sugar mixture.

use Toss everything together to coat the noodles in the sauce.

to save

• Store leftover noodles in an airtight container in the refrigerator for 3-4 days.
• If the noodles are dry after storage, you can add a splash or water or broth to loosen them.
• Reheat the noodles in a pan on the stove or in the microwave until hot.
• Chili oil noodles are not ideal for freezing.