Chili Garlic Noodles
Chili Garlic Noodles
Ingredients
For the Chili Garlic Sauce
- 1/3 cup neutral oil
- 2 green onions, white and light green parts chopped, dark green parts reserved for topping
- 3 cloves garlic, grated
- 1 teaspoon ginger, grated, or to taste
- 3 tablespoons Sichuan chili flakes, or gochugaru
- 1 tablespoon dark soy sauce
- 1 tablespoon regular soy sauce
- 2 teaspoons honey
- 2 teaspoons Chinese black vinegar
- 1 teaspoon MSG, optional
For the Noodles
- 6-8 oz knife cut noodles, or Taiwanese noodles
Instructions
- 1
Grate the 3 cloves of garlic and approximately 1 teaspoon of ginger using a microplane. Chop the 2 green onions, separating the white and light green parts for the sauce base and reserving the dark green parts for topping.
⏱️ 3 min
- 2
In a large heat-proof metal bowl, combine the chopped green onion (white and light green parts), grated garlic, grated ginger, 3 tablespoons of Sichuan chili flakes (or gochugaru), 1 tablespoon of dark soy sauce, 1 tablespoon of regular soy sauce, 2 teaspoons of honey, 2 teaspoons of Chinese black vinegar, and 1 teaspoon of MSG (if using).
⏱️ 2 min
- 3
Pour 1/3 cup of neutral oil into a small saucepan. Heat the oil over medium heat until it reaches 350°F (176°C). Use a thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 4
Carefully pour the hot oil over the mixture in the large heat-proof bowl. The oil will sizzle and bubble upon contact with the ingredients. Whisk or mix thoroughly with chopsticks until all ingredients are well incorporated and the sauce appears uniform. Set the sauce aside.
⏱️ 2 min
- 5
Bring a large pot of water to a rolling boil. Add 6-8 oz of knife cut noodles or Taiwanese noodles to the boiling water. Boil the noodles for 3–5 minutes or until they are al dente. Drain the cooked noodles thoroughly.
⏱️ 5 min•🌡️ 212
- 6
Add the hot, drained noodles directly into the large bowl with the prepared sauce. Toss the noodles in the sauce using chopsticks until they are evenly coated. Top with the reserved sliced dark green parts of the green onions and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Garlic Noodles
For the Chili Garlic Sauce
- 1/3 cup neutral oil
- 2 green onions, white and light green parts chopped, dark green parts reserved for topping
- 3 cloves garlic, grated
- 1 teaspoon ginger, grated, or to taste
- 3 tablespoons Sichuan chili flakes, or gochugaru
- 1 tablespoon dark soy sauce
- 1 tablespoon regular soy sauce
- 2 teaspoons honey
- 2 teaspoons Chinese black vinegar
- 1 teaspoon MSG, optional
For the Noodles
- 6-8 oz knife cut noodles, or Taiwanese noodles
Instructions
- 1
Grate the 3 cloves of garlic and approximately 1 teaspoon of ginger using a microplane. Chop the 2 green onions, separating the white and light green parts for the sauce base and reserving the dark green parts for topping.
⏱️ 3 min - 2
In a large heat-proof metal bowl, combine the chopped green onion (white and light green parts), grated garlic, grated ginger, 3 tablespoons of Sichuan chili flakes (or gochugaru), 1 tablespoon of dark soy sauce, 1 tablespoon of regular soy sauce, 2 teaspoons of honey, 2 teaspoons of Chinese black vinegar, and 1 teaspoon of MSG (if using).
⏱️ 2 min - 3
Pour 1/3 cup of neutral oil into a small saucepan. Heat the oil over medium heat until it reaches 350°F (176°C). Use a thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 4
Carefully pour the hot oil over the mixture in the large heat-proof bowl. The oil will sizzle and bubble upon contact with the ingredients. Whisk or mix thoroughly with chopsticks until all ingredients are well incorporated and the sauce appears uniform. Set the sauce aside.
⏱️ 2 min - 5
Bring a large pot of water to a rolling boil. Add 6-8 oz of knife cut noodles or Taiwanese noodles to the boiling water. Boil the noodles for 3–5 minutes or until they are al dente. Drain the cooked noodles thoroughly.
⏱️ 5 min•🌡️ 212 - 6
Add the hot, drained noodles directly into the large bowl with the prepared sauce. Toss the noodles in the sauce using chopsticks until they are evenly coated. Top with the reserved sliced dark green parts of the green onions and serve immediately.
⏱️ 3 min