Experience a tantalizing symphony of flavors with our Garlic Chili Oil Noodles recipe. These wide wheat noodles, bathed in a vibrant garlic chili oil sauce, are a true delight for the taste buds. With just the right amount of heat and a medley of aromatic ingredients, this dish is guaranteed to elevate your noodle game to new heights.
In our household, Garlic Chili Oil Noodles are a sensation. It all began one chilly evening when I decided to experiment with creating a spicy noodle dish to warm us up. From the moment the fragrant garlic hit the sizzling oil, filling the kitchen with its enticing aroma, we knew we were in for something special. As the noodles cooked to al dente perfection, we eagerly anticipated the moment when we could dive into a bowl of piping hot, spicy goodness. With each slurp of noodles coated in the fiery chili oil sauce, we found ourselves hooked. It became a go-to comfort food, a dish we craved on rainy days and chilly nights, a culinary adventure that never failed to excite our palates.
Why This Fiery Noodle Dish Is a Must-Try
- Bold and Spicy Flavor: The combination of garlic, red chili flakes, and chili powder creates a fiery sauce that packs a punch, leaving your taste buds tingling with delight.
- Quick and Easy Preparation: With simple ingredients and straightforward instructions, you can whip up this flavorful dish in no time, making it perfect for busy weeknights or lazy weekends.
- Customizable Heat Level: Adjust the amount of chili flakes and chili crisp to suit your spice tolerance, allowing you to tailor the dish to your preferences.
- Versatile Serving Options: Enjoy these noodles as a satisfying main course or serve them as a spicy side dish alongside your favorite Asian-inspired meals.
Ingredients:
- 150g (5 oz) wide wheat noodles (knife cut noodles)
- 2 tablespoons oil
- 3 cloves garlic, finely diced
- 2 green onions (scallions), green and white parts sliced separately
- 3 teaspoons red chili flakes
- 1 teaspoon white sesame seeds (untoasted)
- ⅓ teaspoon red chili powder
- ½ teaspoon chicken bouillon powder
- 2 teaspoons dark soy sauce
- 1 tablespoon all-purpose soy sauce or light soy sauce
- 1 teaspoon rice vinegar or white vinegar
- ½ teaspoon brown sugar
- 2 teaspoons toasted sesame oil
- Topping:
- 1-2 teaspoons chili crisp (optional)
- Green part of spring onion
- White sesame seeds
Directions:
- Boil the noodles according to package instructions until al dente. Reserve ¼ cup of the starchy water.
- Heat oil in a pan over medium heat. Add garlic, white part of the green onion, red chili flakes, and sesame seeds. Toast until garlic is golden and green onion is crispy.
- Add red chili powder and stir for 1 minute. Be careful not to burn the ingredients.
- Pour the reserved starchy water into the pan to stop the cooking process. Turn off the heat and remove the pan from the stove if using a glass stovetop.
- Add chicken bouillon powder, dark soy sauce, regular soy sauce, rice vinegar, toasted sesame oil, brown sugar, and the green part of the spring onion. Mix well.
- Time the cooking of the noodles with the spicy sauce so that you can immediately add the hot noodles to the pan. Toss until noodles are well coated with the sauce.
- Serve hot, topped with chili crisp, sesame seeds, and the green part of spring onion.
Notes:
- Adjust the amount of chili flakes and chili crisp to control the spiciness level of the dish.
- Feel free to add your favorite protein or vegetables to customize the dish to your liking.
- This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
