Creamy Garlic Chili Oil Noodles
Creamy 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, less or more 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, if needed
Instructions
- 1
In a pan on medium-low heat, add the oil and unsalted butter. 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 cloves and cook for 1 minute until fragrant.
⏱️ 1 min
- 3
Add the chili oil, hoisin sauce, rice vinegar, sugar, and low sodium soy sauce. Mix to combine.
⏱️ 1 min
- 4
Add the heavy whipping cream. 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 until the sauce thickens.
⏱️ 3 min
- 6
Add the finely chopped fresh parsley and mix. Taste the sauce and add salt if needed.
⏱️ 1 min
- 7
Add the pre-boiled udon noodles to the pan. Mix until the noodles are well combined and coated with the creamy sauce.
⏱️ 3 min
- 8
Garnish with the chopped green onions and sesame seeds. Serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy 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, less or more 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, if needed
Instructions
- 1
In a pan on medium-low heat, add the oil and unsalted butter. 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 cloves and cook for 1 minute until fragrant.
⏱️ 1 min - 3
Add the chili oil, hoisin sauce, rice vinegar, sugar, and low sodium soy sauce. Mix to combine.
⏱️ 1 min - 4
Add the heavy whipping cream. 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 until the sauce thickens.
⏱️ 3 min - 6
Add the finely chopped fresh parsley and mix. Taste the sauce and add salt if needed.
⏱️ 1 min - 7
Add the pre-boiled udon noodles to the pan. Mix until the noodles are well combined and coated with the creamy sauce.
⏱️ 3 min - 8
Garnish with the chopped green onions and sesame seeds. Serve warm.
⏱️ 2 min