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.

Course Appetizer, Main Course, Side Dish

Cuisine American, Asian

Diet Gluten Free, Dairy Free Diet, Vegan, Vegetarian

Keyword chili flakes, gluten free noodles, gochugaru, hot chili oil

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 213kcal

Author Robin Miller

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.

Nutrition