Garlic Chili Oil Noodles
Wide rice noodles tossed in a sauce of sizzled garlic and shallots, chili oil, soy sauce, and rice vinegar.
Equipment
- Large pot
- Wide pan
- Colander
Ingredients
Main Ingredients
- 200 g wide rice noodles
- 4 cloves garlic minced
- 2 tbsp shallots minced
- 3 tbsp chili oil
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp rice vinegar
- 1 cup bok choy or broccoli chopped
Instructions
Cooking
- Boil. Cook the noodles, drain, and rinse.
- Sizzle. Cook the garlic and shallots 2 minutes in a little oil.
- Sauce. Add the chili oil, soy sauce, vinegar, and sugar and simmer 2 minutes.
- Add. Cook the chopped vegetables 2 minutes.
- Toss. Toss in the noodles and serve hot.
Notes
Substitutions: Use ramen or udon for the rice noodles.
Tips: Start with less chili oil and add more to taste after cooking.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated per serving.