Careful—it’s hot! Spicy chili noodles are one of Asia’s most popular dishes, and for good reason: budget-friendly, ridiculously quick, and downright delicious, they fit perfectly with today’s increasingly on-the-go lifestyle.
Quick aromatic oil: an age-old technique
This is my first published recipe using this technique. In short, it comes together in two steps: first, mix the ingredients of your choice. You’ll often see spicy and tangy components, though plenty of savory or sweet-and-sour variations exist.
The second step is to add a small amount of boiling oil. Yes—boiling. Use a suitable bowl (metal or ceramic, but not glass—you could crack it). The idea is that the boiling oil quickly heats and releases the flavors of the spices, then cools just as fast (the bowl is cold and there’s only a little oil), which helps prevent burning. If you want to learn more about chili oil, learn more here.
Tips for perfect spicy chili noodles
- Use a metal or ceramic bowl—never glass!
- Black rice vinegar delivers that classic restaurant-style flavor. Buy on Amazon. If you don’t have it, regular rice vinegar works too.
Ingredients
- 350 g cooked noodles
Chili Oil
- 1 tablespoon chili flakes
- 2 tablespoons light soy sauce
- 3 tablespoons rice vinegar
- 0.5 tablespoon sesame seeds
- 4 tablespoons oil
- 5 cloves minced garlic
Optional Toppings
- 1/2 sliced cucumber
- 1 pinch of cilantro
- 1 sliced green onion
- 2 fried eggs for topping
Instructions
- In a large bowl, combine the sauce ingredients (except the oil).
- Heat 4 tablespoons of oil over high heat.
- Pour the hot oil over the sauce. Let it sizzle for 30 seconds, then stir.
- Add the drained noodles to the bowl and toss to coat. Optional: Serve with fresh cucumber, green onion, a fried egg, and cilantro.
