Ingredients
- 1 lb wide, knife-cut noodles
- 1/3 cup neutral oil
- 4 scallions, whites and greens separated, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons gochugaru (Korean chili flakes)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons granulated sugar
- 2 teaspoons Chinese black vinegar
- 1/2 teaspoon MSG (optional)
First, Prepare the Sauce Base
This is a very fast recipe, so the most important step is to have your sauce components ready in a bowl before the noodles are done.
In a large, heatproof bowl—this is critical because you will be pouring very hot oil into it—combine the sliced scallion whites, minced garlic, gochugaru, low-sodium soy sauce, dark soy sauce, granulated sugar, Chinese black vinegar, and MSG, if you’re using it. Stir everything together into a rough paste.
Next, Cook the Noodles and Heat the Oil
Bring a large pot of salted water to a boil. Add the noodles and cook them according to the package directions, usually for ~3-5 minutes, until they are al dente.
While the noodles are cooking, heat the neutral oil in a small saucepan over medium-high heat. You want the oil to get very hot and shimmering, but not smoking, which should be around 350F.
Finally, Finish the Sauce and Serve
Once the noodles are cooked, drain them and add them directly to the heatproof bowl on top of the sauce ingredients.
Carefully pour the hot oil all over the noodles and the sauce base. It will sizzle and pop aggressively, toasting the chili flakes and aromatics and releasing their fragrance.
Toss everything together until the noodles are evenly coated in the glossy, spicy sauce. Garnish with the sliced scallion greens and serve immediately.
Spicy Chili Garlic Noodles
Ingredients
- 1 lb wide knife-cut noodles
- 1/3 cup neutral oil
- 4 scallions whites and greens separated, thinly sliced
- 3 cloves garlic minced
- 3 tablespoons gochugaru Korean chili flakes
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons granulated sugar
- 2 teaspoons Chinese black vinegar
- 1/2 teaspoon MSG optional
Instructions
- Combine scallion whites, minced garlic, gochugaru, both soy sauces, sugar, black vinegar, and MSG in a large heatproof bowl.
- Bring salted water to boil and cook noodles until al dente, 3-5 minutes.
- Heat neutral oil in small saucepan over medium-high heat until shimmering (350F).
- Drain noodles and add to bowl with sauce mixture.
- Pour hot oil over noodles and sauce. Let sizzle.
- Toss until noodles are evenly coated.
- Top with scallion greens and serve immediately.
