30 Min or Less · Main · Noodles · Pork
ByEmma ChoiPublished:Modified:
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These garlic chili oil noodles are an absolute delight, featuring a heavenly combination of garlic and spicy Korean red pepper. Prepare to be amazed by these delectable noodles that come together in just 15 minutes!
In this recipe, I decided to infuse a Korean twist into the Chinese garlic chili oil noodle dish. I used Korean red chili flakes, known as gochugaru, to create a flavorful homemade chili oil as a substitute for Chinese chili oil since I always have a pack of gochugaru in my refrigerator.
This quick and easy recipe is ideal for those seeking a spicy noodle fix, ready to be enjoyed in just 15 minutes.
What are garlic chili oil noodles?
Garlic chili oil noodles, also known as “You Po Mian” in Chinese cuisine, are a popular dish originating from Sichuan province. It’s a flavorful combination of cooked noodles, typically wheat-based, tossed in a delectable sauce made with garlic, chili oil, and other aromatic ingredients.
In Chinese cuisine, You Po Mian is celebrated for its harmonious blend of heat, umami, and depth of flavors. It offers a satisfying balance between the intense spiciness of the chili oil and the aromatic notes of garlic.
WHY YOU’LL LOVE THIS RECIPE
- Quick and easy. with a prep time of just 15 minutes, these garlic chili oil noodles are a convenient and speedy option for those craving a delicious and satisfying noodle dish. It’s perfect if you’re busy or if you’re looking for a fuss-free meal.
- Bold and fiery flavors. The combination of garlic, chili oil, and green onions delivers a delightful and fiery flavor profile that spice lovers will love.
- Fusion dish. The incorporation of Korean gochugaru into this Chinese-inspired dish adds an exciting fusion of flavors.
- Customizable. Whether you prefer a milder or spicier kick, the amount of gochugaru can be easily adjusted to accommodate different taste preferences. Additionally, you can substitute pork with other meats or vegetarian-friendly options like tofu, or even enjoy these delectable noodles on their own for a satisfying and customizable meal.
Ingredients
- knife-sliced noodles – the irregularity of knife-cut noodles allows them to absorb more sauce and flavor, enhancing the overall taste experience. They have a slightly chewy and bouncy texture that adds a pleasant mouthfeel, making each bite more satisfying and enjoyable. But you can definitely use any type of noodle of your choice.
- salt
- ground pork – I included ground pork in my recipe since I like to have some protein in all of my main meals, but feel free to substitute it with any meat of your preference, whether ground or in other forms. Additionally, for vegetarian alternatives, you can incorporate tofu or explore other plant-based options to suit your dietary preferences or requirements.
sauce
- green onions– don’t hold back when it comes to adding generous amounts of green onions to the chili oil – they not only enhance the aromatic profile but also provide a delightful crunch and vibrant visual appeal to the dish.
- garlic– feel free to use a generous amount of garlic, as it is one of the star ingredients in this recipe. You can maximize its flavor by crushing it with a garlic press or I also like to opt for the convenience of pre-crushed Korean garlic.
- gochugaru(Korean red pepper flakes) – while the authentic Chinese version of this dish traditionally calls for Chinese chili flakes, my recipe takes a flavorful Korean twist by incorporating gochugaru. However, if you have Chinese chili flakes on hand, feel free to use them as a substitute to suit your preference and available ingredients.
- sugar – including sugar in the chili oil helps balance the flavors, enhance complexity, and mellow the heat.
- soy sauce – use regular soy sauce.
- dark soy sauce – adding dark soy sauce enhances the flavor, adds color and depth, and brings a balance of sweetness and umami to the dish.
- mirin – mirin adds sweetness and texture to the chili oil.
- neutral oil– use a neutral oil such as vegetable oil, canola oil, or grapeseed oil.
How To Make garlic chili oil noodles?
- In a pan, heat some cooking oil over medium-high heat. Add the white part of the green onions and garlic, then add the ground pork. Cook for 2-3 minutes or until the pork is fully cooked.
- In a separate pot, cook the noodles with a pinch of salt according to the package instructions. Once cooked, drain the noodles.
- In a bowl, combine the green part of the green onions, gochugaru (Korean red pepper flakes), sugar, soy sauce, dark soy sauce, and mirin.
- In a small pot, heat some oil until it becomes hot and sizzling. Carefully pour the hot oil over the bowl containing the green onions and other aromatics. Mix everything well.
- Return to the pan with the cooked pork. Add the drained noodles and the chili oil sauce from the bowl. Toss the noodles to evenly coat them with the sauce.
Additions and substitutions
additions
- Vegetables – enhance the nutritional profile and texture by incorporating vegetables like bok choy, bell peppers, carrots, snap peas or any other vegetable of your choice.
- Egg – add a fried or poached egg on top as a delicious and protein-rich topping.
- Sesame seeds – sprinkle toasted sesame seeds on top for added crunch and nutty flavor.
- Fresh herbs – garnish the dish with cilantro, green onions, or Thai basil to impart freshness and fragrance.
substitutions
- Noodles – you can substitute knife-cut noodles with other types of noodles.
- Meat – feel free to substitute the ground pork with ground chicken, beef, or turkey based on your preferences or dietary restrictions.
- Heat level – this recipe has a mild heat but you can customize the spice level by increasing or decreasing the amount of gochugaru according to your taste preference.
What to serve with these garlic chili oil noodles?
Garlic chili oil noodles can be enjoyed on their own, but if you’d like to serve side dishes, you can consider options like Asian greens stir-fry, dumplings such as these amazing homemade gyozas, Asian slaw, egg drop soup, pickled vegetables, or some cucumber salad for a well-rounded and flavorful meal.
How To Store?
To store garlic chili oil noodles, you can transfer leftovers to an airtight container and refrigerate for up to 3-4 days. When reheating, add a little water or sauce to restore moisture.
Emma’s Tips
- Cook noodles al dente – cook the noodles until they are al dente, which means they still have a slight firmness when bitten. Overcooked noodles can become mushy and lose their texture in the dish.
- Drain properly – ensure the noodles are properly drained after cooking to remove excess water. This prevents diluting the sauce and helps the noodles better absorb the flavors.
- Toss and coat – when combining the noodles with the chili oil sauce, toss them thoroughly to evenly coat the noodles with the flavors so every bite is well-seasoned.
- Serve immediately – garlic chili oil noodles are best enjoyed fresh and hot. Serve them immediately after tossing them to maintain the optimal texture and flavors.
RECIPE FAQ
Yes, traditional garlic chili oil is made with Chinese Sichuan chili flakes. You can substitute with these.
You can freeze these garlic chili oil noodles however, note that the texture and quality of the noodles may be affected. Noodles tend to become softer and lose their original texture when frozen and thawed. Additionally, the flavors of the dish may change slightly upon freezing.
Yes, you can definitely make garlic chili oil noodles without meat. Simply omit the ground pork or substitute it with vegetarian-friendly options such as tofu, tempeh, seitan, or even just load up on the vegetables. The garlic chili oil and other seasonings will still provide plenty of flavor and spice to the dish.
Yes, you can use pre-made store-bought chili oil as a time-saving alternative to making it from scratch, adjusting the amount to your desired spice level. But fresh homemade chili oil is quick and easy to make and tastes 10 times better.
More quick and easy Asian recipes
- Carbonara Tteokbokki (20 minutes)
- Spicy Salmon Sushi Bake (20 minutes)
- Creamy Carbonara Korean Buldak Ramen (10 minutes)
- Korean Buldak Ramen Bibim Guksu (20 minutes)
- Spicy Peanut Noodles with Chicken (20 minutes)
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15-Minute Garlic Chili Oil Noodles (with Pork)
These garlic chili oil noodles are an absolute delight, featuring a heavenly combination of garlic and spicy Korean red pepper. Prepare to be amazed by these delectable noodles that come together in a mere 15 minutes!
5 from 9 votes
Print Pin Rate
Course: Main
Cuisine: Asian
Prep Time: 10 minutes mins
Cook Time: 5 minutes mins
Total Time: 15 minutes mins
Servings: 2 people
Calories per serving: 827kcal
Author: Emma Choi
Ingredients
- 180 g knife-sliced noodles
- a pinch of salt
- 200 g ground pork
- cooking oil
sauce
- 3 green onions , chopped
- 6 cloves garlic , minced
- 1.5 tbsp gochugaru | Korean red pepper flakes
- 1 tbsp sugar
- 2 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tbsp mirin
- 80 ml neutral oil | vegetable oil, canola oil, or grapeseed oil
Instructions
In a pan, heat some cooking oil over medium-high heat. Add the white part of the green onions and garlic, then add the ground pork. Cook for 2-3 minutes or until the pork is fully cooked.
In a separate pot, cook the noodles with a pinch of salt according to the package instructions. Once cooked, drain the noodles.
In a bowl, combine the green part of the green onions, gochugaru (Korean red pepper flakes), sugar, soy sauce, dark soy sauce, and mirin.
In a small pot, heat some oil until it becomes hot and sizzling. Carefully pour the hot oil over the bowl containing the green onions and other aromatics. Mix everything well.
Return to the pan with the cooked pork. Add the drained noodles and the chili oil sauce from the bowl. Toss the noodles to evenly coat them with the sauce.
Video
Nutrition
Calories: 827kcalCarbohydrates: 47gProtein: 25gFat: 61gSaturated Fat: 15gPolyunsaturated Fat: 24gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 72mgSodium: 1569mgPotassium: 537mgFiber: 5gSugar: 10gVitamin A: 1992IUVitamin C: 7mgCalcium: 68mgIron: 5mg
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