Easy 10-min. Garlic Chili Oil Noodles
Bouncy wheat noodles coated in a flavorful chili garlic oil. This easy garlic chili oil noodle recipe uses simple pantry ingredients and is ready in just 10 minutes! Perfect as a meal, main, or side for busy weeknights or when you're too lazy to cook. They're also cheap to make and better than takeout.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 oz dried wheat noodles (aka knife-cut / sliced wheat noodles)
- 3 garlic cloves (finely minced)
- 1/2 tbsp red chili flakes (like Sichuan chili flakes or Korean red pepper flakes)
- 1 green onion (finely chopped)
- 1/2 tsp Chinese black vinegar (/ rice vinegar / apple cider vinegar)
- 1 tsp dark soy sauce
- 1/2 tsp regular soy sauce (or light soy sauce)
- 1/2 tsp chicken bouillon powder
- 1/4 tsp white granulated sugar
- 1 tsp sesame seeds (toasted kind)
- 3 tbsp vegetable oil (or any neutral oil)
Instructions
- 1
In a medium pot with enough water, bring to a boil on medium-high heat. Boil noodles 1-minute less than what's stated on the package directions, or until al dente. Drain the noodles and transfer them to a large heatproof bowl.
- 2
In the center, on top of the noodles, add regular soy sauce, dark soy sauce, Chinese black vinegar, garlic, chicken bouillon powder, white granulated sugar, green onions, red chili flakes, sesame seeds and set aside.
- 3
Heat vegetable oil in a small saucepan on medium-high heat. Once it smokes, remove from heat and pour the hot oil over the green onions, garlic and gochugaru.
- 4
Mix the noodles with chopsticks or kitchen tweezers until they're evenly coated in the sauce. Garnish with green onions and sesame seeds and enjoy!