10 min Garlic Chili Oil Noodles 🔥

Ingredients

• 200 g Wheat Noodles (dried Chinese egg noodles or any thin wheat noodle)
• 3 cloves Garlic (minced)
• 2 stalks Green Onion (white and green parts sliced thinly)
• 1 tsp Dried Chili Flakes (adjust to heat preference)
• 1 tsp Granulated Sugar
• 1/2 tsp Chicken Bouillon Powder (or one cube dissolved in 1 tbsp water)
• 1 tbsp Light Soy Sauce
• 1 tsp Dark Soy Sauce (adds color and depth)
• 1 tsp Chinese Black Vinegar
• 2 tbsp Neutral Oil (vegetable or canola oil for hot oil)

Instructions

1. Prep Aromatics

   Slice the green onions thinly (including white and green parts) and mince the garlic cloves.

   Time: PT2M

2. Cook Noodles

   Bring a large pot of water to a boil, add the wheat noodles and cook according to package instructions (about 4‑5 minutes) until al dente.

   Time: PT5M

   Temperature: 100°C

3. Drain Noodles

   Drain the noodles in a colander and rinse briefly with cool water to stop cooking. Set aside.

   Time: PT1M

4. Combine Seasonings

   In a large mixing bowl add the minced garlic, sliced green onion, chili flakes, sugar, chicken bouillon, light soy sauce, dark soy sauce, and black vinegar. Stir to combine.

   Time: PT1M

5. Heat Oil

   Place a small frying pan over high heat, add the neutral oil and heat until it just begins to smoke (about 30‑45 seconds).

   Time: PT1M

   Temperature: 190°C

6. Infuse Hot Oil

   Carefully pour the hot oil over the seasoned mixture in the bowl and immediately stir to release the aromatics.

   Time: PT30S

7. Toss Noodles

   Add the drained noodles to the bowl and toss vigorously until every strand is evenly coated with the sauce.

   Time: PT1M

8. Serve

   Transfer the noodles to serving plates, garnish with extra sliced green onion if desired, and enjoy immediately.

   Time: PT30S

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

2 g