Chili Garlic Noodles
Spicy, garlicky noodles tossed in chili oil and soy, finished with green onion. A 15-minute craving-killer.
When you want something fast, spicy, and deeply satisfying, these noodles deliver. Chili crisp does most of the work; it’s loaded with crunchy garlic, chili, and savory depth, so the whole thing comes together in the time it takes to boil noodles.
Use whatever noodles you have: ramen, udon, lo mein, or even spaghetti in a pinch. Add a fried egg or some quick-cooked greens on top to turn it into a fuller meal.
Ingredients
- 12 oz noodles
- 4 garlic cloves, minced
- 2 tbsp chili crisp or chili oil
- 2 tbsp soy sauce
- 2 green onions, sliced
Instructions
- Cook the noodles according to the package directions, then drain.
- In a large pan over medium heat, gently sauté the garlic in the chili crisp or chili oil for about 1 minute, until fragrant.
- Stir in the soy sauce.
- Add the drained noodles and toss until evenly coated in the sauce.
- Top with the sliced green onions and serve immediately.
Equipment
- Pot
- Large pan
Tips
- Keep the heat moderate when cooking the garlic in chili oil. Burnt garlic turns bitter fast.
- Adjust heat to taste by adding more or less chili crisp; a teaspoon of sugar balances the spice nicely.
- A drizzle of toasted sesame oil at the end adds a deep, nutty aroma.