Noodles tossed in a chili oil sauce made with garlic, chili flakes, miso and sesame oil. This quick and easy recipe may be simple but it’s packed with heat and flavour.
For the Chili Garlic Oil
- ⅓ cup neutral oil, like avocado or grape seed
- 3 cloves garlic, minced or grated
- 1 shallot, finely chopped
- 1 tbsp chili flakes, regular, Korean gochugaru or szechuan chili
- ½ tsp sea salt
- 1 tbsp toasted sesame seeds
- 1 tsp miso paste
- 1 tsp sesame oil
For the Noodles
- 8 oz flat wheat noodles (could also sub ramen or udon or rice noodles, if gluten free)
- 6 green onions, thinly sliced
- 3 tbsp soy sauce or tamari
- 2 tsp rice vinegar
- 2 tsp brown sugar or coconut sugar
- Prepare: Mince the garlic and finely the chop the shallot and green onion. If you don’t have toasted sesame seeds, you can toast your own by adding the 1 tbsp seeds to a dry pan and toasting over low heat for 5-7 minutes until golden brown. You can do this at the same time as cooking the chili oil.
- Make the Chili-Garlic Oil: In a small pot, heat oil, garlic, shallot, chili flakes and salt over low heat.
- Cook for 3-5 min, stirring occasionally, until oil is warm and garlic is fragrant. Keep an eye on it so it does not burn. If the garlic burns, it will become bitter. When you start to see little bubbles forming in the oil, it is done.
- Remove the pot from the heat, then stir in sesame seeds, sesame oil and miso. Set aside to infuse.
- Cook Noodles: In a large pot, cook noodles according to package directions. Drain noodles.
- Mix Sauce: While the noodles are cooking, in a small bowl, stir together soy sauce, rice vinegar and sugar.
- Finish Noodles: In a large non-stick pan, heat 4 tbsp of the chili-garlic oil over medium heat. Add three quarters of the green onions, cooked noodles and soy mixture. Using tongs, toss to coat noodles, cooking for 1 min to warm through.
- Serve: Divide noodles between bowls. Sprinkle with remaining green onions, and sesame seeds, if desired. Drizzle more chili-garlic oil. Servings Suggestions: Top with roasted broccoli & crispy tofu.
Leftover noodles can be stored in the fridge for 3-4 days in an airtight container. Reheat in the microwave until heated through.
The chili oil can be made hours in advance to allow extra time for infusion. If make more than a few hours ahead of time, cool and store in a sealed container in the fridge for up to 1 month. Allow to come to room temperature before using in the recipe.
- Serving Size: 1
- Calories: 418
- Sugar: 4 g
- Fat: 25 g
- Carbohydrates: 47 g
- Fiber: 6 g
- Protein: 9 g
Keywords: chili garlic noodles, chili oil noodles