Description
A delicious, spicy noodle dish that’s perfect for a quick meal.
Ingredients
Scale
- 8 ounces fresh ramen noodles or udon (or dried spaghetti or linguine)
- 6–8 cloves fresh garlic, finely minced or grated
- 1–2 teaspoons coarse red chili flakes (Korean gochugaru or Sichuan chili flakes recommended)
- 3 tablespoons neutral oil (canola oil, vegetable oil, grapeseed oil, or refined avocado oil)
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce (optional)
- 1 tablespoon Chinkiang black vinegar (or rice vinegar as an alternative)
- pinch of sugar
- 3 freshly chopped green onions (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
- 1 teaspoon sesame oil (optional, for drizzling)
- 4 ounces thinly sliced cooked beef (optional, for protein)
- 4 ounces pan-fried tofu cubes (optional, for protein)
- 2 fried eggs (optional, for topping)
Instructions
- Finely mince or grate all your garlic. Chop your green onions, separating the white and light green parts for the chili oil base from the darker green parts for garnish. In a large heatproof bowl, combine the minced garlic, your chosen chili flakes, a pinch of salt, a pinch of sugar, and the white/light green parts of your chopped green onions.
- Bring a large pot of water to a rolling boil. Add your chosen noodles and cook according to package directions until they are al dente. Before draining, reserve about 1/4 cup of the starchy noodle cooking water; drain the noodles thoroughly and set aside.
- Pour your neutral oil into a small saucepan or a heatproof ladle. Heat the oil over medium-high heat until it’s shimmering and just barely starting to smoke, about 3-5 minutes.
- Carefully pour the hot oil over the mixture of garlic, chili flakes, green onions, salt, and sugar in your heatproof bowl. Stir immediately to ensure everything is evenly coated and infused.
- To the freshly made chili oil mixture, add the light soy sauce, dark soy sauce (if using), and vinegar. Stir everything together until well combined.
- Add the drained, cooked noodles directly into the bowl with the garlic chili oil sauce. Using tongs, toss the noodles thoroughly until every strand is beautifully coated. If the sauce seems a bit too thick, add a tablespoon or two of the reserved noodle cooking water until it reaches your desired consistency.
- Divide the noodles among serving bowls. Garnish generously with the remaining dark green parts of your chopped green onions and a sprinkle of toasted sesame seeds. If you’re adding cooked beef or a fried egg, place them on top. Serve immediately and enjoy.
Notes
- This dish can easily be adapted for vegetarian or vegan diets by omitting the beef and egg.
- Adjust the level of chili flakes to suit your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 130mg