Spicy Chili Garlic Noodles
The whole technique here is pouring 350F oil over raw garlic and gochugaru - it sizzles like crazy and instantly creates this fragrant sauce without any actual cooking. You have to use a heatproof bowl or you'll have bigger problems than just ruined 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.
Notes
Bowl must be heatproof as oil will be extremely hot. Have all sauce ingredients ready before cooking noodles as recipe moves quickly.
Did you make this recipe?Let me know how you liked it below!