Ingredients
- 1.25 lbs wide, knife-cut noodles
- 1/3 cup plus 1 tbsp canola oil
- 5 scallions, whites and greens separated, thinly sliced
- 4 cloves garlic, minced
- 4 tbsp gochugaru (Korean chili flakes)
- 2 1/2 tbsp regular soy sauce
- 1 tbsp plus 1 tsp dark soy sauce
- 2 1/2 tsp dark brown sugar, packed
- 2 1/2 tsp Chinese black vinegar
- a rounded 1/2 tsp MSG (optional)
Prepare the Sauce Base
This is a very fast recipe, so the most important step is to have your sauce components ready in a bowl before the noodles are done.
In a large, heatproof bowl – this is critical because you will be pouring very hot oil into it – combine the sliced scallion whites, minced garlic, gochugaru, regular soy sauce, dark soy sauce, dark brown sugar, Chinese black vinegar, and MSG, if you’re using it. Stir everything together into a rough paste.
Cook the Noodles and Heat the Oil
Bring a large pot of salted water to a boil. Add the noodles and cook them according to the package directions, usually for ~3-5 minutes, until they are al dente.
While the noodles are cooking, heat the canola oil in a small saucepan over medium-high heat. You want the oil to get very hot and shimmering, but not smoking, which should be around 350F.
Finish the Sauce and Serve
Once the noodles are cooked, drain them and add them directly to the heatproof bowl on top of the sauce ingredients.
Carefully pour the hot oil all over the noodles and the sauce base. It will sizzle and pop aggressively, toasting the chili flakes and aromatics.
Toss everything together until the noodles are evenly coated in the glossy, spicy sauce. Garnish with the sliced scallion greens and serve immediately.
Spicy Chili Garlic Noodles
Ingredients
- 1.25 lbs wide knife-cut noodles
- 1/3 cup plus 1 tbsp canola oil
- 5 scallions whites and greens separated, thinly sliced
- 4 cloves garlic minced
- 4 tbsp gochugaru Korean chili flakes
- 2 1/2 tbsp regular soy sauce
- 1 tbsp plus 1 tsp dark soy sauce
- 2 1/2 tsp dark brown sugar packed
- 2 1/2 tsp Chinese black vinegar
- a rounded 1/2 tsp MSG optional
Instructions
- Combine scallion whites, minced garlic, gochugaru, both soy sauces, brown sugar, black vinegar, and MSG in a large heatproof bowl.
- Bring salted water to boil and cook noodles until al dente, 3-5 minutes.
- Heat canola oil in small saucepan over medium-high heat until very hot and shimmering (350F).
- Drain noodles and add to bowl with sauce mixture.
- Pour hot oil over noodles and sauce (will sizzle).
- Toss until noodles are evenly coated.
- Top with scallion greens and serve immediately.
