Garlic Chili Oil Noodles (2024)

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

• Wheat noodles: ideally Taiwanese-style sliced wheat noodles or also known as knife cut noodles or ribbon noodles. These usually come dried and are sold at most Asian grocery stores in the dried noodle section. Or substitute with frozen or fresh udon noodles, (instant) ramen and prepare according to package directions.
• Garlic: lots of garlic for an aromatic and flavorful taste!
• Red chili flakes: like Sichuan red chili flakes or Korean red chili flakes aka Gochugaru. I'm using gochugaru for that bright red color.
• Green onions: to add color and aroma to the sauce!
• Chinese black vinegar: I like the brand by Chinkiang which comes in a yellow labelled bottle. Or substitute with rice vinegar or apple cider vinegar.
• Regular soy sauce:or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
• Dark soy sauce: this is thicker and darker than regular soy sauce. But if you don’t have this, substitute with regular soy sauce to taste.
• White Granulated Sugar: to balance the salty flavors!
• Chicken bouillon powder: aka Chicken stock powder. I like the Knorr brand.
• Toasted Sesame Seeds: to add that sesame flavor! If you're allergic, please omit.
• Neutral oil:like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.

Note: Most Asian grocery stores will carry most of the Asian specific ingredients.

Instructions

Below are step-by-step instructions on how to makegarlic chili oil noodles:

1. In a medium pot filled with enough water, bring to a boil on medium-high heat. Boil noodles until al dente for 2-3 minutes or according to package directions. Strain the noodles and transfer them to a large ceramic, glass or metal bowl.

2. In the centre of the noodles, add regular and dark soy sauce, Chinese black vinegar, garlic,chicken bouillon powder, white granulated sugar, green onions, red chili flakes, sesame seeds and set aside.

3. Heat vegetable oil or any neutral oil in a small saucepan on medium-high heat. Once it smokes, remove off heat and pour the hot oil over the green onions, garlic and gochugaru to help cook them.

4. Mix the noodles with chopsticks or kitchen tweezers until they’re well combined and enjoy! Feel free to garnish with green onions and sesame seeds.

FAQ

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• 4 oz dried wheat noodles taiwanese style sliced noodles or frozen udon, (instant) ramen
• 3 cloves garlic minced
• ½ tablespoon red chili flakes like Sichuan chili flakes or Gochugaru
• 1 green onion finely chopped
• ½ teaspoon Chinese black vinegar or sub with rice vinegar or apple cider vinegar
• 1 teaspoon dark soy sauce
• ½ teaspoon regular soy sauce
• ½ teaspoon chicken bouillon powder
• ¼ teaspoon white granulated sugar
• 1 teaspoon sesame seeds
• 3 tablespoon vegetable oil or any neutral tasting oil

• In a medium pot filled with enough water, bring to a boil on medium-high heat. Boil noodles until al dente for 2-3 minutes or according to package directions. Strain the noodles and transfer them to a large ceramic, glass or metal bowl.

• In the centre of the noodles, add regular and dark soy sauce, Chinese black vinegar, garlic,chicken bouillon powder, white granulated sugar, green onions, red chili flakes, sesame seeds and set aside.

• Heat vegetable oil or any neutral oil in a small saucepan on medium-high heat. Once it smokes, remove off heat and pour the hot oil over the green onions, garlic and gochugaru to help cook them.

• Mix the noodles with chopsticks or kitchen tweezers until they’re well combined and enjoy! Feel free to garnish with green onions and sesame seeds.