Garlic Chili Oil Noodles (2024)

Ingredients

Please scroll down to below recipe card for exact measurements.

• Udon noodles: frozen or fresh udon noodles. Or substitute with fresh wheat noodles like ramen, ribbon noodles, knife-cut noodles and prepare according to package directions.
• Garlic
• Regular soy sauce:or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
• Dark soy sauce: this is thicker and darker than regular soy sauce. But if you don’t have this, substitute with regular soy sauce.
• Gochugaru: aka Korean Red Pepper Flakes. Or substitute with red chili flakes or Sichuan Red Pepper Flakes.
• Sugar
• Chicken bouillon powder: aka Chicken stock powder. I like the Knorr brand.
• Chinese black vinegar: Or substitute with rice vinegar or white vinegar.
• Sesame oil
• Green onions
• Neutral oil:like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.

Note: Most Asian grocery stores will carry most of the Asian specific ingredients.

Instructions

1. In a medium size pot filled with hot water, bring to a boil on medium-high heat. Add frozen udon noodle cakes to the water, immediately loosen for 2 minutes. Strain immediately and transfer to a large serving bowl.
2. Add regular soy sauce, dark soy sauce, Chinese black vinegar, sesame oil, minced garlic, gochugaru, sugar, chicken powder, green onions in that order on top of the noodles in a pile. (The order prevents the oil from splashing back by leaving the drier ingredients closer to the top).
3. In a small saucepan on high heat, add vegetable oil or any neutral oil. When it begins to smoke, remove off heat. Stand back and pour the hot smoking oil over the noodles aiming for garlic and onions. Mix well and enjoy hot!

FAQ

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• 15-min. Spicy Peanut Noodles
• 10-min. Garlic Chili Oil Ramen
• Sichuan Dan Dan Noodles
• 10-min. Sesame Noodles
• 15-min. Chili Oil Shrimp Noodles

• 1.10 lb udon noodle frozen kind or any wheat noodles of choice cooked according to package directions
• 2 teaspoon dark soy sauce
• 2 teaspoon regular soy sauce
• 2 cloves garlic minced
• 1 teaspoon gochugaru or sub with any red chili flakes
• 1 teaspoon white granulated sugar
• ½ teaspoon chicken bouillon powder (aka chicken stock powder)
• ½ teaspoon Chinese black vinegar
• ½ tablespoon sesame oil
• 2 tablespoon green onion finely chopped
• 3 tablespoon vegetable oil or any neutral tasting oil

• In a medium size pot filled with hot water, bring to a boil on medium-high heat. Add frozen udon noodle cakes to the water, immediately loosen for 2 minutes. Strain immediately and transfer to a large serving bowl.

• Add regular soy sauce, dark soy sauce, Chinese black vinegar, sesame oil, minced garlic, gochugaru, sugar, chicken powder, green onions in that order on top of the noodles in a pile. (The order prevents the oil from splashing back by leaving the drier ingredients closer to the top).

• In a small saucepan on high heat, add vegetable oil or any neutral oil. When it begins to smoke, remove off heat. Stand back and pour the hot smoking oil over the noodles aiming for garlic and onions. Mix well and enjoy hot!