In this easy, 10 minute recipe, thick chewy noodles are tossed in a spicy, garlicky sauce and garnished with fresh Thai basil. Forget instant ramen. These Korean chili garlic noodles are my new go-to for a quick, late-night snack.
Garlic chili noodles are usually prepared with Szechuan chili pepper flakes. However, I decided to go with what’s already in my pantry, Korean chili pepper flakes. While they are a bit milder, they’re a great substitute and does the job of adding that kick of spice.
As always, chili garlic noodles are quick and easy to prepare. It’s perfect to make on a late night whim since most of the ingredients are pantry staples in Asian cooking.
Spicy Noodle Soup (10 Minutes!)
If you’re looking for other spicy noodle recipes, make sure to check out my quick kimchi udon noodle stir fry and bibim guksu.
These Korean chili pepper flakes are used to make kimchi and other classic Korean dishes (e.g., soondubu, maeuntang). Since the spice level will vary depending on the brand, you may want to add more or less as you test this recipe out.
This grain-based vinegar has an umami-rich taste, and is not as sour as you’d expect a vinegar to be. I use Chinese black vinegar. Some people compare it to balsamic vinegar. It’s a wonderful and easy way to season a dish with tang and extra umami.
Spicy Asian Noodles (10 Minutes!)
Please make sure to use dark soy sauce in this recipe. I tried using the regular soy sauce (I use this for my galbi and other Korean recipes), and it did not taste good. Dark soy sauce has a distinctly different taste and is more concentrated in flavor and saltiness. It’s a staple Chinese pantry item that you’ll be sure to use again and again for other Asian recipes.
As always, I use coconut sugar as my sweetener for almost all of my recipes. It has a softer and almost caramel-like sweetness. It’s also all natural and lower glycemic index. The sugar helps to round out the spicy, savory sauce.
As the name of this dish suggests, garlic is an important ingredient in this dish. It adds its own kind of spicy flavor to the sauce. The sizzling hot oil helps to cook down the garlic and soften its otherwise pretty pungent, raw flavor, into a nuttier, earthy one.
Asian Garlic Noodles
I use avocado oil in this recipe because of it is one of the healthier, neutral flavor oils with a high smoke point. However, you could also use canola oil.
When you pour the heated oil over the sauce, there will be a nice sizzle as the oil bubbles and toasts the spices. You want the oil to be just hot enough for it to help release the chili flavor without burning.
Since you are working with very hot oil, make sure to mix these ingredients in a heat-proof bowl. However, I’ve seen some versions of chili garlic noodles pour the hot oil directly over the noodles with the sauce ingredients.
Quick Garlic Chili Noodles
Chili garlic noodles are commonly tossed with fresh cilantro and green onions. I decided to instead add Thai basil for its sweeter herb flavor. I buy mine from my local Asian grocery store, H-mart.
You could always use regular basil. However, Thai basil has a distinct slightly spicy, anise-like flavor that nicely complements the spicy, umami-rich sauce.
If you want a side of vegetables with these noodles, I would recommend some cooked bok choy. To save time, You could blanch the bok choy in the boiling water before using it to cook the noodles.
Garlic Miso Noodle Soup (15 Minutes)
I specifically like using Guan Miao sliced noodles. They are Taiwanese, knife-shaven wheat noodles. They’re sun-dried wide noodles with thin edges and a thicker, chewy center. Once tossed in the sauce, you get the perfect ratio of noodle to sauce with each bite.
I’ve tried it with pappardelle noodles when I was desperate and out of Guan Miao sliced noodles. All I can say is please use Guan Miao for this recipe! I get mine from my local Asian grocery store, H-mart, but you can also get it online.
If you make these Korean Chili Garlic Noodles, I would love to hear your thoughts! Feel free to leave a comment and/or recipe rating at the bottom of this page. And if you have a photo of your food, be sure to tag @ on Instagram!
Spicy Garlic Soba Noodles With Bok Choy
In this easy 10 minute recipe, thick chewy noodles are tossed in a spicy, garlicky sauce and garnished with fresh Thai basil. Effectively replacing instant ramen, these Korean chili garlic noodles are my new go-to for a quick, late-night snack.
*If you aren’t sure where to get some of the ingredients, the blog post itself has links to most of the ingredients needed for this recipe. Hope you enjoy!The most epic, delicious, easy spicy garlic noodles recipe! The BEST spicy ramen noodles! These are my go-to on busy weekdays for lunch, or quick simple dinners. You’ll make a really flavor packed spicy garlic oil to pour all over your ramen noodles, toss with your protein of choice and enjoy! The taste and spice is just.. amazing!
What I absolutely love about this dish is that it is filled with flavor and comes together in no-time. The homemade spicy garlic oil is
Spicy Szechuan Noodles With Garlic Chili Oil
Another reason why I absolutely LOVE this recipe is that it’s extremely forgiving, and so versatile. You can swap in your favorite sauces, toppings, vegetables and proteins. Mix and match with different flavors and textures. I think a thinly sliced cucumber on top of this dish would also be fantastic for some fresh topping and crunch!
This is another rendition off of my original ramen noodle stir fry which is just as epic – I probably make some variation of instant ramen noodles one a week, if not more. It’s quick during a busy weekday or when I’m craving something cozy, too! More details below on the more perfect spicy ramen!!
In a small pot, heat up your oil. Once it’s heated through at a simmer, allow 2-3 minutes to allow to cool before adding over your mixture.
Spicy Potato Noodles
In the meantime, begin to make your spicy garlic mix. In a bowl, mix minced garlic, shallot, green onions, gochugaru, chili flakes, sesame seeds, salt and sugar together. Set aside.
When the oil is hot but not boiling, add it over your spicy garlic mix. (By not adding it over with boiling oil, this helps so it doesn’t burn). It should sizzle!
Toss in sesame oil, low sodium soy sauce and rice vinegar. Mix well and set aside. Now you have your hot oil, ready!
Instant Ramen Hacks: Spicy Gochujang Noodles
In a skillet, heat up and cook your desired protein – we are using plant-based chicken here! And in a large pot of water, begin to boil water and add in your ramen on medium-high heat.
When your ramen noodles are done, (drain) your chicken is crispy and finished through, toss both your ramen and chicken over the sauce. You can alternatively slice or cube your chicken before you toss it in as well! Mix well until all combined, top with sesame seeds, green onions and serve.
Honestly, anything you have on hand! Ingredients and veggies like cabbage, bean sprouts, mushrooms, bell peppers, carrots, broccoli will all work wonderfully! (Even a soft boiled egg would be great!)
Chili Oil Spicy Noodles Recipe
This is currently vegetarian/vegan but you can add more flavor to the sauce if you prefer by adding ingredients like fish sauce or oyster sauce!
Noodles like udon noodles, jumbo udon, soba, or any kind of rice noodles, wheat noodles, or any kind of ramen would work fantastic! You can purchase at your local Asian market and at most retailers, in addition to Amazon. There are tons to choose from!
I like to serve these with a quick cucumber salad, or roasted veggies on the side! If you add in a protein and vegetables (i.e cabbage, mushroom, etc.), it can really serve as a whole dish.
Korean Chili Garlic Noodles
Yes, absolutely! You can remove some of the spice, or the spice all together and just make a garlic scallion oil to toss with your ramen! Although this would change the flavor profile of the dish, it will definitely be just as delicious. I would also recommend you try our ginger scallion noodles if you’re not into spice. With either options, I know you will love it!
If you do make these Spicy Garlic Noodles (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me onInstagramso I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for ournewsletterhere as well!
I am the photographer, recipe developer, writer, and cook behind Lindsey Eats! Here you’ll find the classics, as well as all my go-to weeknight dinner recipes, snacks and more with seasonality in mind!
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