Garlic Chili Oil Noodles
Garlic Chili Oil Noodles
Ingredients
For the Noodles
- 16 ounces knife-cut noodles
For the Chili Oil Sauce
- 10 cloves garlic, finely minced
- 2 teaspoons chili flakes
- 4 green onions, thinly sliced
- 6 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 2 tablespoons garlic chili oil
- 1/2 cup neutral oil, such as avocado oil
For Garnish
- 4 fried eggs
- 1 cucumber, thinly sliced or julienned
- 1 tablespoon sesame seeds, for sprinkling
- 2 green onions, sliced, optional
- 1 tablespoon garlic chili oil, extra, optional
Instructions
- 1
Cook the knife-cut noodles according to package directions until they are tender and chewy. Drain well and set aside.
⏱️ 8 min
- 2
While the noodles are cooking, prepare the sauce. In a large heat-safe bowl, combine the minced garlic, chili flakes, and thinly sliced green onions.
⏱️ 3 min
- 3
To the same bowl, add the soy sauce, rice vinegar, sesame oil, sugar, and garlic chili oil.
⏱️ 1 min
- 4
Heat the neutral oil in a small saucepan over medium-high heat until it is very hot and shimmering, but not smoking. You can test the oil by dropping a small piece of green onion into it; it should sizzle immediately.
⏱️ 3 min
- 5
Carefully pour the hot oil over the mixture in the bowl. It should sizzle immediately upon contact with the aromatics and spices.
⏱️ 1 min
- 6
Stir the sauce mixture thoroughly until the sugar dissolves and all ingredients are well combined and fragrant.
⏱️ 1 min
- 7
Add the hot, drained noodles directly to the bowl with the prepared chili oil sauce.
⏱️ 1 min
- 8
Toss the noodles thoroughly until they are evenly coated with the sauce and appear glossy.
⏱️ 2 min
- 9
Divide the noodles evenly between four serving bowls.
⏱️ 1 min
- 10
Top each serving with one fried egg and a generous portion of fresh sliced or julienned cucumber.
⏱️ 1 min
- 11
Sprinkle with sesame seeds and additional sliced green onions, if desired. For extra heat, drizzle with more garlic chili oil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chili Oil Noodles
For the Noodles
- 16 ounces knife-cut noodles
For the Chili Oil Sauce
- 10 cloves garlic, finely minced
- 2 teaspoons chili flakes
- 4 green onions, thinly sliced
- 6 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 2 tablespoons garlic chili oil
- 1/2 cup neutral oil, such as avocado oil
For Garnish
- 4 fried eggs
- 1 cucumber, thinly sliced or julienned
- 1 tablespoon sesame seeds, for sprinkling
- 2 green onions, sliced, optional
- 1 tablespoon garlic chili oil, extra, optional
Instructions
- 1
Cook the knife-cut noodles according to package directions until they are tender and chewy. Drain well and set aside.
⏱️ 8 min - 2
While the noodles are cooking, prepare the sauce. In a large heat-safe bowl, combine the minced garlic, chili flakes, and thinly sliced green onions.
⏱️ 3 min - 3
To the same bowl, add the soy sauce, rice vinegar, sesame oil, sugar, and garlic chili oil.
⏱️ 1 min - 4
Heat the neutral oil in a small saucepan over medium-high heat until it is very hot and shimmering, but not smoking. You can test the oil by dropping a small piece of green onion into it; it should sizzle immediately.
⏱️ 3 min - 5
Carefully pour the hot oil over the mixture in the bowl. It should sizzle immediately upon contact with the aromatics and spices.
⏱️ 1 min - 6
Stir the sauce mixture thoroughly until the sugar dissolves and all ingredients are well combined and fragrant.
⏱️ 1 min - 7
Add the hot, drained noodles directly to the bowl with the prepared chili oil sauce.
⏱️ 1 min - 8
Toss the noodles thoroughly until they are evenly coated with the sauce and appear glossy.
⏱️ 2 min - 9
Divide the noodles evenly between four serving bowls.
⏱️ 1 min - 10
Top each serving with one fried egg and a generous portion of fresh sliced or julienned cucumber.
⏱️ 1 min - 11
Sprinkle with sesame seeds and additional sliced green onions, if desired. For extra heat, drizzle with more garlic chili oil.
⏱️ 1 min