Do you crave noodles? 10 minute spicy garlic noodles

Ingredients

• 200 g Dried Wheat Noodles (any thin Chinese egg noodle or ramen style)
• 2 Tbsp Soy Sauce (light or regular)
• 1 Tbsp Black Vinegar (Chinese black rice vinegar)
• 2 Tbsp Homemade Chili Oil (infused with chili flakes; can use store‑bought chili oil)
• 1 tsp Crushed Red Chili Flakes (adjust for heat)
• 1 tsp Sesame Seeds (toasted for extra flavor)
• 3 cloves Garlic (minced fine)
• 2 Tbsp Vegetable Oil (high‑smoke‑point oil for sauté)
• ½ Cucumber (julienned, optional garnish)
• 2 Tbsp Cilantro (chopped, optional)
• 2 stalks Green Onion (sliced thin, optional)
• 2 Egg (fried sunny‑side up, optional protein)

Instructions

1. Cook the Noodles

   Bring a large pot of water to a rolling boil, add the dried wheat noodles, and cook according to package instructions until al dente, usually 3–4 minutes.

   Time: PT5M

   Temperature: 100°C

2. Prepare the Sauce

   In a mixing bowl combine soy sauce, black vinegar, homemade chili oil, crushed red chili flakes, and toasted sesame seeds. Stir until well blended.

   Time: PT2M

3. Mince the Garlic

   Peel and finely mince the garlic cloves on the chopping board.

   Time: PT1M

4. Sauté Garlic and Chili Flakes

   Heat vegetable oil in the wok over medium‑high heat. Add the minced garlic and sauté for about 30 seconds until fragrant, then quickly add the crushed red chili flakes and stir for another 10 seconds.

   Time: PT1M

   Temperature: 180°C

5. Combine Noodles and Sauce

   Drain the cooked noodles in the colander and immediately add them to the wok. Pour the prepared sauce over the noodles and toss quickly for 1–2 minutes until every strand is glossy and evenly coated.

   Time: PT1M

   Temperature: 180°C

6. Plate and Garnish

   Transfer the noodles to serving bowls. Top with julienned cucumber, chopped cilantro, sliced green onion, extra toasted sesame seeds, and a fried egg if desired.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g