15 Minute Spicy Chili Garlic Noodles

Ingredients

• 8 oz Knife‑Cut Wheat Noodles (Dosho Mian) (fresh if possible; can substitute with tagliatelle, linguine, or fettuccine)
• 8 oz Ground Pork (lean; can replace with ground beef, turkey, or mushrooms for a vegetarian version)
• 2 Shallots (peeled and sliced lengthwise then crosswise)
• 2 Tbsp Garlic (finely minced (about 6 cloves))
• 2 tsp Ginger (minced)
• 1 Tbsp Gochugaru (Korean Chili Flakes) (mild, smoky, slightly sweet)
• 2 Tbsp Oyster Sauce (Chinese brand preferred)
• 1 tsp Chinese Black Vinegar (mildly acidic with sweet, toasty notes)
• 1 Tbsp Soy Sauce (regular light soy sauce)
• 0.5 tsp Toasted Sesame Oil (adds nutty aroma)
• 0.125 tsp MSG (optional flavor enhancer)
• 0.5 tsp Granulated Sugar (balances acidity)
• 1 Tbsp Neutral Oil (vegetable or canola) (for sautéing)
• 1 tsp Sesame Seeds (for garnish)
• 1 Tbsp Green Onion (thinly sliced for garnish)

Instructions

1. Boil Water and Cook Noodles

   Bring a large pot of lightly salted water to a rolling boil. Add the noodles and cook 2–3 minutes until al dente, then drain, reserving a cup of pasta water.

   Time: PT5M

   Temperature: boiling

2. Prepare Aromatics

   Peel the shallots and slice each in half lengthwise, then turn perpendicular and slice crosswise. Mince the garlic (about 6 cloves) and ginger.

   Time: PT5M

3. Mix Sauce Ingredients

   In a mixing bowl combine oyster sauce, black vinegar, soy sauce, toasted sesame oil, MSG, and sugar. Stir until the sugar dissolves completely.

   Time: PT2M

4. Brown the Ground Pork

   Heat the saute pan over medium heat, add 1 Tbsp neutral oil, then add the ground pork. Season lightly with salt and break it up with a spatula. Cook until the pork is deeply browned and slightly crispy, about 5 minutes.

   Time: PT5M

   Temperature: medium

5. Sauté Aromatics and Bloom Gochugaru

   Remove the browned pork with a slotted spoon and set aside, leaving the rendered fat. If needed, add a little more oil. Add the sliced shallots, garlic, and ginger, seasoning with a pinch of salt. Cook until the garlic just begins to turn golden, about 3 minutes. Stir in the gochugaru and toast for 1–2 minutes to release its flavor.

   Time: PT3M

   Temperature: medium

6. Combine Pork and Sauce

   Return the browned pork to the pan, pour in the prepared sauce, and stir to coat everything evenly. Cook for another 2 minutes until the sauce thickens to a ragu‑like consistency. If the sauce is too thick, add a splash of reserved pasta water.

   Time: PT2M

   Temperature: medium

7. Toss Noodles and Finish

   Add the cooked noodles to the pan, tossing quickly to combine with the pork‑sauce mixture. Cook for 1–2 minutes, allowing the noodles to absorb the flavors. If needed, add a little more pasta water for a silkier coating.

   Time: PT3M

   Temperature: medium

8. Garnish and Serve

   Transfer the noodles to serving plates, sprinkle with toasted sesame seeds and thinly sliced green onion. Serve immediately with pickled vegetables or kimchi on the side.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

55g

Fat

12g

Fiber

2g