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Spicy Chili Garlic Noodles

prep time:10 minutes
cook time:10 minutes
total time:20 minutes
This whole dish is built around one technique - you pile aromatics and gochugaru in a bowl, cook your noodles, then pour 350F oil over everything so it sizzles and blooms instantly. No wok, no separate sauce pan, just hot oil creating the sauce right in your serving bowl.
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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.

Notes

Bowl must be heatproof as oil will be very hot. Oil will sizzle aggressively when added.