Spicy Chili Garlic Oil Noodles (Printable Version)
Quick, savory noodles with chili, garlic, and green onion in a fiery oil sauce. Rich flavor in just 10 minutes.
# What You'll Need:
→ Oils and Fats
01 -
8 ml sesame oil
02 -
45 ml neutral oil (vegetable, peanut, or canola)
03 -
28 g unsalted butter
→ Aromatics and Seasonings
04 -
3 green onions, white and green parts separated, finely sliced
05 -
15–20 g garlic, finely minced
06 -
1 tablespoon red pepper flakes, plus extra to taste
07 -
2–4 g mild chili powder
08 -
9 g light brown sugar, plus extra to taste
09 -
Salt, to taste
→ Umami and Cheeses
10 -
20 g parmesan, grated, plus extra for garnish
11 -
45 ml low sodium soy sauce
→ Noodles
12 -
170–225 g knife-cut noodles
# Steps to Follow:
01 -
Boil knife-cut noodles per package instructions until al dente. Drain thoroughly.
02 -
In a large heatproof bowl, combine sliced green onion whites, minced garlic, red pepper flakes, chili powder, soy sauce, grated parmesan, light brown sugar, and a pinch of salt. Set aside.
03 -
In a saucepan over medium-high heat, melt the sesame oil, neutral oil, and unsalted butter together. Heat until the mixture is shimmering and sizzling.
04 -
Carefully pour the hot oil and butter mixture over the prepared aromatics in the bowl. The mixture should bubble and release fragrance. Stir thoroughly to blend.
05 -
Add the drained noodles to the aromatic sauce. Toss well to evenly coat. Taste and adjust seasoning or spice levels as desired.
06 -
Garnish with reserved green onion tops, additional parmesan, and extra chili flakes if a spicier finish is desired. Serve warm.
# Additional Notes:
01 -
Knife-cut noodles are available at most Asian supermarkets and yield superior texture for oil-based sauces.