Mastering Spicy Flavors
A quick and flavorful noodle dish, balancing fiery homemade chili garlic oil with a touch of sweetness, inspired by Korean and Thai culinary techniques. Perfect for a speedy weeknight meal.
Ingredients
- 200 g instant ramen or udon noodles without seasoning packet
- 4 cloves garlic minced
- 3-5 small bird's eye chilies finely chopped (or 1 tsp red pepper flakes)
- 0.5 cup vegetable oil
- 3 tbsp soy sauce low sodium
- 1 tbsp rice vinegar
- 2 tsp sugar or honey
- 1 tbsp sesame oil toasted
- 2 tbsp green onions chopped
- 1 tsp sesame seeds for garnish
Instructions
- Cook noodles according to package directions. Drain and set aside.
- In a small heatproof bowl, combine minced garlic and chopped bird's eye chilies. Heat vegetable oil in a small saucepan until shimmering (around 350°F/175°C). Carefully pour the hot oil over the garlic and chilies. It will sizzle. Let it cool slightly to infuse the flavors, creating your chili garlic oil.
- In a separate bowl, whisk together soy sauce, rice vinegar, sugar (or honey), and toasted sesame oil.
- Add the cooked noodles to a large mixing bowl. Pour the prepared chili garlic oil (including the solids) over the noodles, then add the whisked sauce. Toss everything together until the noodles are evenly coated.
- Serve immediately, garnished with chopped green onions and sesame seeds.
Notes
Adjust the amount of bird's eye chilies to your preferred spice level. For a richer flavor, add a tablespoon of peanut butter to the sauce. Garnish with chopped cilantro or crushed peanuts for extra texture and freshness. You can also add cooked protein like chicken or shrimp, and blanched vegetables.