Hot Chili Oil Noodles
Sweet, smoky, spicy, and alive, these shimmering noodles are brimming with cilantro, green onions, and chili flakes. And the sauce is crafted by adding hot oil, which creates a sizzling presentation. This dish is as much fun to prepare as it is to eat!
These noodles are aptly named because we create homemade hot chili oil
It’s a very simple process too – a handful of flavorful ingredients are added to a bowl and hot oil is poured over top. As the mixture steeps, the hot oil prompts the ingredients to release their flavor and infuse the oil. The result is a wildly flavorful sauce for the noodles.
These noodles are ready in less than 20 minutes. The sauce comes together in minutes (while the noodles cook) and everything is tossed in the same bowl you use for serving!
This dish is made with Korean chili flakes (also called gochugaru). Vibrant red Korean chili flakes deliver medium heat and rich flavor. Some would say the chili flakes are also smoky and a little fruity. They’re unlike regular crushed red pepper flakes, and a wonderful addition to your spice rack.
What type of oil should you use
Use any kind of neutral oil, including vegetable oil, avocado oil, peanut oil, canola oil, grapeseed oil, sunflower oil, or corn oil. Note that peanut oil will add a subtle peanut flavor.
You can serve these noodles hot or cold
For hot noodles, serve them right away. For cold noodles, rinse the cooked noodles in cold water before adding them to the sauce.
You can add protein to these noodles if you want! For added protein (and to stretch the meal), add cooked chicken, steak, pork, shrimp, salmon, or seared tofu.
You can add vegetables to these noodles! For added color and nutrients, stir in steamed or roasted, broccoli, bok choy, snap peas, snow peas, green peas, spinach, or vegetables of choice!
Hot Chili Oil Noodles
Ingredients
- 6 ounces noodles of choice, I used Taiwanese sliced noodles, but you can also use udon, or ramen noodles, egg noodles, and gluten-free noodles
- 1/4 cup chopped fresh cilantro, or parsley
- 2 green onions, chopped
- 2-3 cloves garlic, minced, or 1 teaspoon pre-minced garlic
- 1 tablespoon Korean chili flakes, gochugaru, or Sichuan chili flakes
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar, regular or seasoned
- 4 tablespoons neutral oil, such as avocado oil, vegetable oil, peanut oil, or canola oil
Instructions
- Cook the noodles according to the package instructions. Drain and cover with foil to keep warm.
- Meanwhile, in a medium or large, heat-proof bowl, combine the cilantro, green onions, garlic, and chili flakes. Add the soy sauce and rice vinegar.
- Place the oil in a small saucepan and set the pan over medium-high heat. Heat until the oil is shimmering and almost simmering, not boiling. Pour the hot oil over the ingredients in the bowl. Whisk to combine. Add the cooked noodles and stir to coat.
- Serve immediately.