Garlic Chili Oil Noodles
These Garlic Chili Oil Noodles are the perfect weeknight meal. Spicy, garlicky and incredibly flavorful, made with simple ingredients.
Servings: 2 servings
Ingredients
- 126g wide ramen or knife cut noodles (2 squares)
- 2 tbsp chili crisp oil
- 1 tbsp minced garlic
- 2 tbsp jalapeno, deseeded & finely chopped
- 1 tbsp brown sugar
- 1/2 tbsp soy sauce
- 1/2 tbsp black vinegar
- 1/2 tsp dark soy sauce
- 1/3 cup fresh cilantro, chopped
Instructions
- Boil the noodles according to package instructions, then drain and set aside.
- In a large nonstick pan, heat the chili oil over medium heat. Once hot, add the garlic and jalapeno, and stir. Cook for about 2 minutes until fragrant.
- Stir in the soy sauce, brown sugar, black vinegar, and dark soy sauce. Let the mixture simmer for 2 minutes.
- Add the cooked noodles and cilantro to the pan, stirring well to combine and evenly coat the noodles with the sauce.
- Serve the noodles garnished with extra cilantro and a drizzle of chili oil.
Notes
- Don't rinse the noodles - The excess starch helps the sauce cling for flavor-packed noodles. Rinsing leaves them bland and watery
- Meal prep - Garlic chili oil noodles are great as leftovers, hot or cold. Make extra and store in the fridge for easy meals all week.