5 medium cloves of garlic (or 4 big cloves), thinly minced
½ cup (50 g) of the green part of the scallions, thinly chopped, plus more to serve
3 tablespoons (45 ml) of neutral vegetable oil (I used sunflower oil but any neutral vegetal oil such as avocado oil or grapeseed oil works)
1 tablespoon (8 g) of gochugaru (Korean chili powder)
1 tablespoon (8 g) of toasted sesame seeds
7.1 ounces (200 g) of dried flat rice noodles (I used wide dried flat rice noodles, but Pad Thai noodles work very well too)
¾ teaspoon of salt
a small handful of cilantro, to serve
Start by preparing the ingredients:
- Thinly mince the garlic.
- Thinly chop the scallion.
- Measure the oil, gochugaru, sesame seeds, and salt.
Cook the rice noodles by soaking them in hot water:
- Bring a large pot of unsalted water to a boil, then turn the heat off and remove from the stove.
- Add the rice noodles to the pot (the noodles should be completely covered) and swish them around to separate them.
- Soak the noodles in the hot water for about 3-5 minutes or until al dente (with some chewiness to it but still firm). Taste the noodles to make sure they reach the desired consistency.
- Drain the noodles using a colander.
- Rinse the noodles under cold water to stop the cooking process. Drain well.
- Leave the noodles in the colander and add 1 teaspoon of neutral vegetable oil. Coat the noodles to keep them from sticking together. Set aside.
Make the garlic chili oil:
- In a wok or a non-stick pan, heat vegetable oil over medium-low heat.
- Add the minced garlic and cook for 2 minutes or until fragrant and lightly colored.
- Add the gochugaru and toasted sesame seeds and cook for another minute.
Assemble the garlic chili oil noodles:
- Add the rice noodles, scallion, and salt.
- Sauté for two minutes, stirring well to coat all the noodles and combine all the ingredients nicely (kitchen tongs are super useful to do so).
Finish the dish:
- Plate the noodles in pasta bowls.
- Top with extra thinly chopped scallion, and cilantro, and serve immediately.
Enjoy with a glass of chilled off-dry Riesling!
- Prepare the ingredients in advance. A useful tip for this recipe is to have everything out and ready to go. Once you start cooking everything goes fast and the ingredients can easily burn if left in the hot oil for too long.
- Taste the noodles during the soaking process. Depending on the size and brand of the rice noodles, some will cook faster than others. Drain the noodles as soon as they reach an al dente consistency, as overcooked noodles will turn mushy.
- Garlic and gochugaru tend to burn quickly. Make sure not to fry them for too long in the hot oil.
- For people who are not used to eating spicy food, feel free to reduce the Gochugaru quantity by half.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Stove-Top
- Cuisine: Asian
- Diet: Gluten Free
- Serving Size:
- Calories: 611
- Sugar: 2.9 g
- Sodium: 933.7 mg
- Fat: 29.6 g
- Carbohydrates: 83.7 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: garlic chili oil noodles, gluten-free noodles, vegan asian noodles