Garlic Chili Oil Noodles
Garlic chili oil noodles are a flavorful, spicy dish perfect for any time of day, accommodating gluten-free and vegan diets and customizable to suit various tastes.
Ingredients
Noodle Base
- 200 grams Wide rice noodles Can substitute with ramen or udon.
Flavors
- 4 cloves Garlic, minced Aromatic flavor base.
- 2 tablespoons Shallots, minced Adds sweetness and depth.
- 3 tablespoons Chili oil Main flavor component, use more for extra spice.
- 2 tablespoons Soy sauce Use low-sodium or tamari for gluten-free options.
- 1 teaspoon Sugar Balances the heat.
- 1 tablespoon Rice vinegar Adds acidity and brightness.
Customization Options
- 1 cup Protein (e.g., shredded chicken, cooked shrimp, fried tofu) Optional to add for extra nutrition.
- 1 cup Vegetables (e.g., bok choy, broccoli, bell peppers) Add fresh or cooked for crunch.
Instructions
Cooking the Noodles
- Bring a large pot of salted water to a boil.
- Add the noodles and cook according to package instructions until just done.
- Drain and rinse the noodles under cold water to remove excess starch.
Making the Sauce
- In a pan, heat a little oil over medium heat and add minced garlic and shallots.
- Cook until they are golden and fragrant.
- Add chili oil, soy sauce, rice vinegar, and sugar to the pan.
- Let the mixture simmer for a few minutes to combine the flavors.
Combining and Serving
- Toss the noodles with the sauce until they are well-coated.
- Add any protein or vegetables as desired and mix well.
- Serve hot and enjoy your garlic chili oil noodles!
Notes
Customize spice level by starting with less chili oil or sriracha. Have water or dairy nearby if the dish is too spicy. Pairs well with light salads, sautéed veggies, or dumplings.