Easy Chili Garlic Oil Noodles
These noodles are tossed in a super tasty and aromatic sauce, that’s ready in 15 minutes or less! All you’ll need is a pot to boil the noodles and a bowl to mix everything together in to make these Easy Chili Garlic Oil Noodles. You can also easily adjust the ingredients according to your desired spice and taste. It’s really so quick, easy, and extremely satisfying.
Ingredients
Noodles
- 100 g dry wheat noodles , I used wide wheat noodles or 'Kuan Miao Sliced Noodles' to be exact
- 2 small heads of bok choy or other greens of choice
- 3 tbsp neutral oil see notes
- 1 tbsp chili flakes or chili powder such as gochugaru, feel free to add more or less according to your desired spice level (see notes)
- 4 cloves garlic minced
- 1 tbsp soy sauce or more to taste
- 1 tsp Chinese black or Chinkiang vinegar see notes for sub
- 2 tbsp chopped green onion or scallion
- 1/4 tsp salt or more to taste
- 1/8 tsp ground white pepper or sub black pepper
To Finish
- Chili garlic sauce or chili oil, for topping (see homemade recipe here)
- More chopped green onion or scallion
- Doubanjiang or chili broad bean paste
- More soy sauce or chinkiang vinegar
Instructions
- Heat a small pot with water over high heat. Once it boils, add in the noodles and cook according to package instructions until chewy or to your liking. Drain from the water and place the noodles in a bowl.
- In the same pot of water, blanch the vegetables until tender and cooked to your liking. Place in the bowl as well.
- Remove the water from the pot and then pat dry. Heat the neutral oil over high heat until it’s very hot. You can test the heat by adding a chopped scallion and if it sizzles, it’s good to go!
- While the oil is heating, top the noodles with the chili flakes, minced garlic, soy sauce, vinegar, chopped green onion or scallion, salt, and pepper.
- Carefully pour in the very hot oil over the noodles. Enjoy that sizzle! Afterwards, mix everything well to coat the noodles in the flavourful oil and sauce.
- Top with some chili garlic sauce, more chopped green onion or scallion, chili bean paste, and more soy sauce/chinkiang vinegar, to taste, if needed. Enjoy!
WATCH Video
Notes
Chili flakes: you can also use chili powder if you’d like! 1 tbsp of chili flakes for this serving of noodles wasn’t spicy for me (though I do have a high spice tolerance) and didn’t want it to be too spicy at all since I added more chili garlic sauce and doubanjiang to serve at the end of the preparation.
Using Gochugaru: gochugaru is very mild in spice so you can opt to use 2 tbsp. It has a very bright red colour.
Chinese Black or Chinkiang Vinegar: Though there’s really not exact substitute for the flavour of Chinese Black Vinegar, feel free to sub it with rice wine vinegar or rice vinegar for this recipe since it’s a very small amount.
Neutral oil: for the amount of oil, 3 tbsp really coats the noodles and bok choy well and creates a nice chili oil, but if you’d like to use less oil, you can opt to use 2 tbsp oil.
NUTRITIONAL INFO
Serving: 1serving | Calories: 384kcal | Carbohydrates: 38g | Protein: 9g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 1460mg | Potassium: 121mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1187IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
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