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Garlic Chili Oil Noodles

Garlic Chili Oil Noodles: Your New Favorite Homemade Treat

Indulge in these Garlic Chili Oil Noodles that bring a flavor-packed experience to your dinner table, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oil Infusion
  • ½ cup Canola or Vegetable Oil Substitute with olive oil for a different taste.
  • 4 cloves Garlic Minced finely for optimal flavor infusion.
  • 1 medium Shallot Thinly sliced; substitute with onion if needed.
  • 1 tablespoon Sesame Oil Try using toasted sesame oil for a richer taste.
For the Spicy Sauce
  • 2 tablespoons Korean Chili Flakes Use less for a milder dish.
  • 1 tablespoon Ginger Grated for aromatic spice.
  • 1 tablespoon White Granulated Sugar Optional based on taste preferences.
  • 1 tablespoon Sesame Seeds Toasted for garnish.
  • 2 tablespoons Rice Vinegar Regular vinegar can be used but may alter flavor.
  • 2 tablespoons Soy Sauce (Reduced Sodium) Tamari is gluten-free alternative.
  • 2 medium Green Onions Sliced for topping.
For the Noodle Base
  • 2 servings Dried Ramen Noodles Can substitute with udon or soba noodles.

Equipment

  • Saucepan
  • Colander
  • large pot
  • mixing bowl
  • tongs

Method
 

Step-by-Step Instructions
  1. In a cold saucepan, combine ½ cup canola oil with 4 minced garlic cloves and 1 thinly sliced shallot. Heat over low for 5–6 minutes until garlic is golden and shallot caramelizes.
  2. Stir in 1 tablespoon grated ginger and cook for 30 seconds until fragrant. Mix in 2 tablespoons Korean chili flakes, 1 tablespoon toasted sesame seeds, and 1 teaspoon white sugar. Let sizzle for 1 minute.
  3. Pour in 2 tablespoons rice vinegar and 2 tablespoons reduced sodium soy sauce. Stir and bring to a simmer over low heat. Fold in 2 sliced green onions.
  4. Bring a large pot of water to a boil. Add 2 servings of dried ramen noodles; cook according to package directions, about 3–4 minutes.
  5. Drain noodles in a colander and shake off excess water. Combine hot noodles with the chili oil mixture in a large mixing bowl; toss with tongs.
  6. Transfer noodles to serving plates. Garnish with additional sesame seeds and green onions. Serve and enjoy!

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 55gProtein: 9gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gSodium: 900mgPotassium: 300mgFiber: 3gSugar: 2gVitamin C: 5mgCalcium: 2mgIron: 10mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For freezing, separate the sauce to maintain quality.

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