Garlic Chili Oil Noodles

4.67 from 3 votes

Garlic Chili Oil Noodles

Dinner in 15 minutes, no fuss. These Garlic Chili Oil Noodles shine with fragrant gochugaru-infused oil, plenty of garlic, and crispy sesame seeds, all balanced with just the right kick. Vegan and made from pantry staples, they’re quick, flavorful, and exactly what weeknight dinner should be.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Asian

Diet: Vegan

Servings:

Calories: 697kcal

Author: Ninon Michels

Ingredients

3 tablespoons neutral vegetable oil (I used grapeseed oil)
2 tablespoon white part of scallion (thinly chopped)
3 medium cloves of garlic (thinly minced)
⅔ tablespoon gochugaru (Korean chili powder)
1 tablespoon sesame seeds
1 ½ tablespoon soy sauce
½ tablespoon mirin (or sake + ½ teaspoon sugar)
8 ounces noodles (I used Taiwanese knife cut noodles)
¼ cup green part of scallion (thinly chopped, to garnish)
cilantro (to garnish)

US Customary - Metric

Instructions

Infuse the oil and aromatics – In a skillet over medium-low heat, warm the oil and white part of the scallion until it sizzles gently, about 1 minute. Add the garlic, gochugaru, and sesame seeds, and cook until fragrant and just sizzling, about 2 minutes.
Add sauce ingredients and set aside – Stir in the soy sauce and mirin, cooking for 30 seconds. Then remove the skillet from the heat and set aside.
Cook and combine the noodles – Cook the noodles according to package instructions until tender.
Combine and coat – Using kitchen tongs, transfer the cooked noodles to the skillet with the sauce. Return to low heat and toss to coat evenly.
Garnish and serve – Top with chopped green part of the scallion and cilantro. Serve immediately and enjoy!

Notes

Prep ahead — This recipe moves fast, so have everything chopped and measured before you start. A little mise en place makes all the difference.
Watch the heat — Garlic and gochugaru can burn quickly. Keep the heat at medium and stir often for a gentle sizzle without scorching.
Pull the pan off the heat — After adding the soy sauce and mirin, move the pan off the burner while the noodles cook. This keeps the sauce from reducing too much or turning overly salty.
Adjust the spice — This recipe leans medium on the heat scale. If you’re spice-sensitive, start with half the gochugaru (you can always add more later). Love things fiery? Go ahead and sprinkle in extra.

Nutrition