Quick 10-Minute Garlic Chili Oil Noodles (Print version)

Slurp-worthy noodles in a fiery garlic chili oil sauce, ready in 10 minutes with pantry staples.

# Ingredients:

For the noodles and sauce

01 - 4 oz (115 g) thick wheat noodles (udon, ramen, or fresh Chinese noodles)

02 - 3 tablespoons neutral oil (canola, vegetable, or avocado)

03 - 3 cloves garlic, finely minced

04 - 1 tablespoon Sichuan chili flakes (or red pepper flakes)

05 - 1 green onion, chopped (white and green parts separated)

06 - 1/2 tablespoon light soy sauce

07 - 1/2 teaspoon dark soy sauce

08 - 1/2 teaspoon Chinese black vinegar (or rice vinegar)

09 - 1/4 teaspoon sugar

10 - 1/4 teaspoon salt or chicken bouillon powder

For garnish

11 - 1 tablespoon chopped fresh cilantro (optional)

12 - 1 teaspoon toasted sesame seeds (optional)

# Instructions:

01 - Boil noodles in salted water until just shy of al dente. Drain and transfer to a heatproof bowl, reserving 2 tablespoons of the cooking water.

02 - Add garlic, chili flakes, white parts of green onion, both soy sauces, vinegar, sugar, and salt over the hot noodles.

03 - Pour neutral oil into a small saucepan and heat over high until it shimmers and just begins to smoke, about 2 minutes.

04 - Carefully drizzle the hot oil over the garlic and chili mixture. It should bubble and fry instantly. Toss vigorously to coat the noodles evenly.

05 - Top with green onion greens, cilantro, and sesame seeds. Toss once more and serve immediately.

# Good to know:

01 - Serve immediately while the sauce is glossy and hot.

02 - Easily doubled; use a larger bowl to avoid splatter.

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