Garlic Chili Oil Noodles
Garlic Chili Oil Noodles
Ingredients
- 400 g udon noodles, boiled according to packet instructions
- 1 tablespoon unsalted butter
- 1 tablespoon oil
- 4 garlic cloves, finely minced
- 1/2 yellow onion, finely chopped
- 1/3 cup green onion, chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 cup heavy whipping cream
- 1 teaspoon chicken bouillon powder, or to taste
- 2 tablespoons chili oil, adjust to taste
- 1 tablespoon hoisin sauce
- 2 tablespoons low sodium soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/3 cup Parmesan cheese, freshly grated
- 1 tablespoon sesame seeds
- salt, as needed
Instructions
- 1
In a pan, add oil and unsalted butter over medium-low heat. Once the butter is melted, add the finely chopped yellow onion and sauté for 30 seconds or until translucent.
⏱️ 2 min
- 2
Add the finely minced garlic to the pan and cook for 1 minute until fragrant.
⏱️ 1 min
- 3
Stir in the chili oil, hoisin sauce, rice vinegar, sugar, and low sodium soy sauce. Mix well to combine all the ingredients.
⏱️ 1 min
- 4
Pour in the heavy whipping cream and turn the heat to medium-low. Add the chicken bouillon powder and mix to combine.
⏱️ 2 min
- 5
Add the freshly grated Parmesan cheese and cook, stirring occasionally, until the sauce thickens to your desired consistency.
⏱️ 3 min
- 6
Stir in the finely chopped fresh parsley. Taste the sauce and add salt if needed, adjusting to your preference.
⏱️ 1 min
- 7
Add the pre-boiled udon noodles to the pan with the sauce. Mix until the noodles are thoroughly coated.
⏱️ 2 min
- 8
Garnish the noodles with chopped green onions and sesame seeds. Serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chili Oil Noodles
- 400 g udon noodles, boiled according to packet instructions
- 1 tablespoon unsalted butter
- 1 tablespoon oil
- 4 garlic cloves, finely minced
- 1/2 yellow onion, finely chopped
- 1/3 cup green onion, chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 cup heavy whipping cream
- 1 teaspoon chicken bouillon powder, or to taste
- 2 tablespoons chili oil, adjust to taste
- 1 tablespoon hoisin sauce
- 2 tablespoons low sodium soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/3 cup Parmesan cheese, freshly grated
- 1 tablespoon sesame seeds
- salt, as needed
Instructions
- 1
In a pan, add oil and unsalted butter over medium-low heat. Once the butter is melted, add the finely chopped yellow onion and sauté for 30 seconds or until translucent.
⏱️ 2 min - 2
Add the finely minced garlic to the pan and cook for 1 minute until fragrant.
⏱️ 1 min - 3
Stir in the chili oil, hoisin sauce, rice vinegar, sugar, and low sodium soy sauce. Mix well to combine all the ingredients.
⏱️ 1 min - 4
Pour in the heavy whipping cream and turn the heat to medium-low. Add the chicken bouillon powder and mix to combine.
⏱️ 2 min - 5
Add the freshly grated Parmesan cheese and cook, stirring occasionally, until the sauce thickens to your desired consistency.
⏱️ 3 min - 6
Stir in the finely chopped fresh parsley. Taste the sauce and add salt if needed, adjusting to your preference.
⏱️ 1 min - 7
Add the pre-boiled udon noodles to the pan with the sauce. Mix until the noodles are thoroughly coated.
⏱️ 2 min - 8
Garnish the noodles with chopped green onions and sesame seeds. Serve warm.
⏱️ 1 min