Garlic Chili Oil Noodles
An easy, DELICIOUS, and spicy side dish to serve with your next Asian dinner! Or add a protein to these noodles to make it a full meal!
Ingredients
- 5oz wide wheat noodles (knife cut)
- 2 Tbsp Cayenne Chili Pepper Extra Virgin Olive Oil
- 3 cloves garlic, minced
- 2 green onions, sliced (keep green and white parts separate)
- 3 tsp red chili flakes
- 1 tsp white sesame seeds (untoasted)
- 1/3 tsp red chili powder
- 1/2 tsp chicken bouillon powder
- 2 tsp dark soy sauce
- 1 Tbsp soy sauce
- 1 tsp rice vinegar
- 1/2 tsp brown sugar
- 2 tsp Toasted Sesame Oil
Directions
Cook the noodles according to the package instructions until al dente. Reserve 1/4 cup of the starchy water, set aside.
Heat Cayenne Chili Pepper Extra Virgin Olive Oil in a large frying pan on medium heat. Add the garlic, white part of the green onion, red chili flakes, and sesame seeds. Toast for a while until the garlic turns golden and the green onion gets crispy. Now add the red chili powder and stir just for a minute. Watch closely to make sure nothing burns!
Pour the reserved starchy water into the frying pan. Remove from heat and add the chicken bouillon powder, dark soy sauce, regular soy sauce, rice vinegar, Toasted Sesame Oil, brown sugar, and the green part of the spring onion; mix well.
Try to cook the noodles while you are making the sauce so you can immediately add the hot noodles. Toss in the noodles until they are well coated with the chili sauce.
Serve on a hot plate topped with chili crisp, sesame seeds, and the diced green part of the green onion.
Enjoy! 
