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Traditionally, these chili oil noodles are made with handmade noodles, but I like to use dry noodles for a simplified version. These chili oil noodles can also be served hot or cold depending on preference. Both ways taste incredible, and the choice is all yours.
In a small pot, heat the oil until shimmering. Carefully pour the hot oil over the bowl of noodles… Inspired by the flavours of the Sichuan province in China, Bai Jia Chongqing Noodles live up to their spicy hot name. These flat noodles have a slightly different texture than regular ramen, providing a smooth, succulent experience. The inclusion of Sichuan peppercorn gives a characteristic spicy numbness. Don’t worry about the list of ingredients for the broth of these hot dry noodles. I know it looks long, but it’s all pantry staples you likely have on hand and it is so easy to put together. We often refer to this as a ‘master sauce’ or ‘Chinese thousand-year broth’ because it is the same sauce base you see in so many traditional dishes in Chinese cuisine. This recipe takes only about 15 minutes to whip up and can be easily customized with extra vegetables, protein, etc. You can serve these hot or cold so they’re the perfect recipe to meal prep. Nothing will ever beat my obsession with noodles and this dish truly combines everything I love in one bowl – without any hassle.If you don’t have this type of noodles on hand though, please feel free to make the noodles from scratch (Biang Biang noodles are an incredible choice) or substitute it with your preferred type of noodles. What do I need to makeGarlic Chili Oil Noodles? Add the shallot and garlic to a pot and saute with the oil until browned, about 5 minutes. Add the white part of the scallions and the grated ginger and saute for 2-3 more minutes. This chili oil noodle recipe uses a simple method to create the most flavorful noodles in just minutes, using simple ingredients that you most likely have in your pantry! Soy sauce. I used tamari to keep it gluten free, but I promise it tastes the same as regular soy sauce. Be sure to use low sodium so it doesn’t get too salty! While our ramen won’t quite be reaching these fiery heights, some of them will certainly have you breaking a sweat. For even more spicy, noodly goodness, why not try our easy recipe for sweet and spicy gochujang noodles?
Smoky flavors: To get the smoky flavor, stir fry the veggies on a high heat. If the veggies start to getting burnt, then you can reduce the heat. If you use a good wok or pan with a heavy base, you won’t have the vegetables getting burnt. Make sure to stir often while frying which ensures that the vegetables are browned evenly. It’s very easy to make it more spicy if you want, but if it ends up too spicy for you, it’s hard to tone it down! Everyone has different tolerance levels, hence the big ranges. Sugar. A little bit of brown sugar really helps to round out the flavors. It pairs well with the salty soy sauce and spicy sriracha. How to make spicy noodles These spicy chili garlic noodles are ready in about 15 minutes and FULL of flavor. They’re gluten free and vegan but delicious with some extra stir fried veggies and your choice of protein!
1. Samyang Buldak Hot Chicken Flavour Ramen
If you only have full strength soy sauce, just cut the amount in half an then add more as needed to taste.
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