Easy Garlic Chili Oil Noodles Recipe

Introduction

These Easy Garlic Chili Oil Noodles are a flavorful and quick dish that packs a spicy punch. Combining fragrant garlic-infused oil with a hint of sweetness and tang, this recipe is perfect for a satisfying meal any day of the week.

Ingredients

• 1/2 cup canola or vegetable oil
• 1/4 cup garlic, minced fine
• 1 shallot, sliced thin
• 1 tbsp sesame oil
• 1 tbsp Korean chili flakes
• 1 tbsp ginger, peeled and grated
• 2 tsp white granulated sugar
• 1 tbsp toasted sesame seeds, plus more for garnish
• 2 tsp rice vinegar
• 3 tbsp reduced sodium soy sauce
• 1/4 cup green onions, sliced, plus more for garnish
• 8-9 oz dried ramen noodles

Instructions

1. Step 1: In a medium saucepan, combine the canola oil, minced garlic, and sliced shallots starting with the pan cold. Simmer over low heat, stirring occasionally, until the garlic turns a light golden brown and the shallots begin to caramelize, about 5-6 minutes.
2. Step 2: Add the grated ginger to the pan and stir until fragrant. Then add the Korean chili flakes, toasted sesame seeds, sugar, and sesame oil. Cook for 1 minute while stirring.
3. Step 3: Stir in the rice vinegar and soy sauce. Bring the mixture to a gentle simmer, then remove from heat. Add the sliced green onions and transfer the chili oil mixture to a large serving bowl.
4. Step 4: In a large pot, bring water to a boil. Cook the ramen noodles according to package instructions. Drain well once cooked.
5. Step 5: Add the hot noodles to the bowl with the chili oil. Toss thoroughly until all noodles are evenly coated. Taste and season with salt if needed. Garnish with additional sliced green onions and toasted sesame seeds before serving.

Tips & Variations

• To adjust the heat, reduce or increase the amount of Korean chili flakes according to your spice preference.
• For extra texture, add chopped peanuts or toasted cashews as a garnish.
• Substitute ramen noodles with udon or rice noodles for a different noodle texture.
• If you prefer a more savory flavor, add a splash of fish sauce along with the soy sauce.

Storage

Store any leftover noodles in an airtight container in the refrigerator for up to 2 days. To reheat, briefly warm the noodles in a pan over medium heat, stirring in a little water or oil to loosen the sauce. Avoid reheating in the microwave to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the garlic chili oil in advance?

Yes, the garlic chili oil can be prepared ahead of time and stored in the refrigerator for up to one week. Reheat gently before tossing with noodles.

What if I don’t have Korean chili flakes?

You can substitute with other chili flakes or chili powder, but the flavor will be slightly different. Adjust the quantity to your preferred spice level.

Easy Garlic Chili Oil Noodles Recipe

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★★★★★

4.6 from 62 reviews

This Easy Garlic Chili Oil Noodles recipe delivers a flavorful and spicy dish featuring fragrant garlic-infused oil, Korean chili flakes, toasted sesame seeds, and a perfect balance of soy sauce and rice vinegar. Ready in under 30 minutes, these noodles are tossed in a rich, aromatic chili oil that brings a delicious kick to your dinner table.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Chili Oil

• 1/2 cup Canola or vegetable oil
• 1/4 cup Garlic (minced fine)
• 1 Shallot (sliced thin)
• 1 tbsp Sesame oil
• 1 tbsp Korean chili flakes
• 1 tbsp Ginger (peeled and grated)
• 2 tsp White granulated sugar
• 1 tbsp Sesame seeds (toasted, plus more for garnish)
• 2 tsp Rice vinegar
• 3 tbsp Soy sauce (reduced sodium)
• 1/4 cup Green onions (sliced, plus more for garnish)

Noodles

• 8–9 oz Dried ramen noodles

Instructions

1. Infuse the oil: In a medium saucepan, start with cold canola oil, minced garlic, and thinly sliced shallots. Simmer over low heat, stirring occasionally until the garlic turns light golden brown and the shallots begin to caramelize, about 5-6 minutes. This process infuses the oil with rich garlic and shallot flavors.
2. Add aromatics and spices: Add the grated ginger to the infused oil and stir until fragrant. Then incorporate the Korean chili flakes, toasted sesame seeds, sugar, and sesame oil. Cook the mixture together for 1 minute to meld the flavors.
3. Finish the chili oil: Stir in the rice vinegar and reduced sodium soy sauce. Bring the oil mixture to a gentle simmer, then remove from heat. Add the sliced green onions, stirring them in before pouring the chili oil into a large serving bowl.
4. Cook the noodles: Bring a large pot of water to a boil. Cook the dried ramen noodles according to package instructions, typically about 3-4 minutes until tender. Drain the noodles thoroughly.
5. Toss noodles and serve: Immediately add the hot noodles to the bowl containing the chili oil. Toss well to ensure all noodles are coated evenly with the flavorful oil. Taste and season with salt if needed. Garnish with additional thinly sliced scallions and toasted sesame seeds before serving.

Notes

• Use reduced sodium soy sauce to control the saltiness of the dish.
• Be careful not to burn the garlic while infusing the oil, as burnt garlic can impart bitterness.
• For a gluten-free version, substitute the soy sauce with tamari and use gluten-free noodles.
• You can adjust the amount of Korean chili flakes based on your preferred heat level.
• To enhance the dish, try adding cooked vegetables or a protein like tofu or chicken.

Keywords: garlic chili oil noodles, Korean noodles, spicy noodles, ramen noodle recipe, easy noodle dish, quick dinner