Garlic Chili Oil Noodles

Noodle lovers, this dish is for you. Nothing beats a bowl of spicy, garlicky, and oily noodles ... especially one that is quick to prepare. Traditionally, homemade and wide knife-cut noodles should be used, but most people will use store bought noodles out of convenience; just visit your local Asian market for thick and wide wheat noodles. I used these and think they're great. 

The most unique part of making these noodles is the very end where you pour hot oil over aromatics, and can immediately hear the sizzling. Finally, if you don't have dark soy sauce, just substitute it with regular light soy sauce.

I found this recipe on Instagram account called Cookerru.

Ingredients

• 4 oz thick wheat noodles
• 1 Tbsp green onion chopped
• 3 cloves garlic, minced
• 1 Tbsp Sichuan chili flakes or to taste
• 1 tsp salt or chicken stock powder or MSG
• 2 tsp light soy sauce
• 1 tsp dark soy sauce
• 1/2 tsp Chinese black vinegar
• 3 Tbsp vegetable oil or any neutral oil
• Cilantro, green onion, and sesame seeds for garnish

Instructions

1. Cook noodles according to package instructions. Drain and place in a bowl.
2. Add garlic, chili flakes, green onion, salt (or chicken bouillon or MSG), soy sauces, and Chinese black vinegar over the noodles.
3. Heat oil in a small pot until smoking hot.
4. Pour the hot oil over the noodles, aiming towards the chili flakes and garlic. Mix well to combine.
5. Garnish with cilantro, green onion, and sesame seeds.

Serves 1.