Description
These garlic chili oil noodles are spicy, garlicky, and packed with bold umami flavors. Ready in just 25 minutes, they are the perfect quick meal.
Ingredients
Scale
- 8–9 oz dried ramen noodles (or any long noodles)
- ½ cup canola or vegetable oil
- ¼ cup garlic, finely minced
- 1 shallot, thinly sliced
- 1 tbsp sesame oil
- 1 tbsp Korean chili flakes (adjust for spice level)
- 1 tbsp fresh ginger, peeled and grated
- 2 tsp white sugar
- 1 tbsp toasted sesame seeds (plus more for garnish)
- 2 tsp rice vinegar
- 3 tbsp low-sodium soy sauce
- ¼ cup green onions, sliced (plus extra for garnish)
Instructions
- In a cold saucepan, add canola oil, minced garlic, and sliced shallots. Heat over low heat, stirring occasionally, until golden brown (5–6 minutes).
- Stir in grated ginger, Korean chili flakes, toasted sesame seeds, sugar, and sesame oil. Cook for 1 minute until fragrant.
- Add rice vinegar and soy sauce, stir well, and bring to a gentle simmer. Remove from heat and toss in green onions.
- Cook the noodles according to package instructions. Drain well.
- Add the hot noodles to the bowl with the chili oil sauce and toss until evenly coated.
- Garnish with more green onions and sesame seeds. Serve immediately.
Notes
- Adjust the chili flakes based on spice preference.
- Store leftovers in an airtight container for up to 3 days.
- Add a protein like grilled chicken, shrimp, or tofu for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian