Easy 15-Minute Black Bean Chili Oil Noodles
A quick, easy, and super tasty bowl of Black Bean Chili Oil Noodles! I love preparing noodles this way: simple boiling the noodles in a pot with some veggies of choice while preparing a sauce or a chili oil with black bean sauce this time. Afterwards, just simple mix the noodles and chili oil mix together and you have yourself a super tasty meal that’s ready in 15 minutes or even less!
Ingredients
Black Bean Chili Oil
- 2 tbsp neutral oil (such as vegetable, canola, etc)
- 4 cloves garlic minced (use more, if you want more garlic!)
- 1-2 tbsp gochugaru or other chili powder, see notes
- 1 tsp dark soy sauce , see notes
- 1 tsp sugar
- 1 tbsp black bean garlic sauce , see notes
Noodles & veggies
- 120 g dry sliced noodles or other wheat noodles of choice
- Bok choy or other veggies of choice such as spinach, broccoli, mustard greens, etc, optional
To Serve
- More soy sauce to taste, if needed
- Blanched veggies
- Fried Tofu in spicy sauce see homemade recipe here
- Chopped scallions
- Chili garlic sauce or more chili oil, for topping (optional)
Instructions
- Heat a small pot of water for the noodles.
- While waiting for the pot of water to cook, heat a small sauce pan over medium heat. Add in the oil and leave until very hot. You can see small bubbles when it’s ready or you can also try the heat by adding some minced garlic—the hot oil should immediately sizzle. Once the oil is hot, add in the garlic and good for 1-2 minutes in the oil or until slightly crisp. Add in the chili powder, soy sauce, sugar, and black bean sauce. Leave to cook for 1-2 minutes. Turn off the heat and set aside.
- Meanwhile, add the veggies into the pot of water. Cook for 2-3 minutes until tender crisp and then transfer to a bowl of water with ice. Or you can simply just boil the veggies. Afterwards, cook the noodles until chewy.
- Drain the noodles from the water and then transfer to a bowl.
- Pour the black bean chili oil into the noodles. Mix well until evenly coated. Taste the noodles and feel free to season with more soy sauce, if needed. Do note that the freshly cooked noodles will continue to cook from the heat and absorb some of the sauce.
- Serve with some blanched veggies and fried tofu in spicy sauce (recipe here), if desired. Top with some chopped scallions and more chili sauce, if desired.
- Enjoy while hot!
WATCH Video
Notes
Chili Powder
- Gochugaru - gochugaru or Korean red chili pepper is very subtle in terms of spice but has a bright red colour. If using other types of chili powder, you can start with 1/2 tbsp first since these can be a lot spicier than gochugaru.
- If you want more spice, you can of course add more chili powder!
Dark Soy Sauce
- The dark mushroom soy sauce here is mostly to add colour. You can skip it and add some soy sauce to taste, if needed.
Black Bean Garlic Sauce
- I used this black bean garlic sauce from Lee Kum Kee that my grandma gave. It’s very salty from the fermented black beans, so use it sparingly.
- You can also just use regular fermented black beans or douchi if you don’t have this black bean garlic sauce.
- If you don’t have black bean garlic sauce, I recommend to use some miso paste or even doenjang (Korean soybean paste) to add that depth of flavour and some umami. Miso paste and doenjang are less salty than fermented black beans so you can add more soy sauce to taste, if needed.
NUTRITIONAL INFO
Serving: 1serving | Calories: 361kcal | Carbohydrates: 47g | Protein: 10g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 954mg | Potassium: 108mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1187IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
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