Garlic Chili Oil Noodles With Cilantro Recipes

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10-MINUTE GARLIC CHILI OIL NOODLES



10-Minute Garlic Chili Oil Noodles image

This quick & easy recipe features thick noodles tossed in an incredibly flavorful sauce, to be prepared in just 10 minutes! Topped with cilantro and green onions, these spicy and garlicky chili oil noodles are so simple to make but loaded with scrumptious flavor.

Provided by Elle

Categories     Dinner     Lunch

Time 10m

Number Of Ingredients 10

4 oz thick wheat noodles (taiwanese sliced noodles, udon, or ramen noodles)
3 tbsp neutral oil
3 cloves garlic (minced)
1 tbsp sichuan chili flakes (or korean or regular chili flakes to taste)
1 green onion (chopped, divided)
1/2 tbsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp chinese black vinegar (or rice vinegar, to taste)
1/4 tsp each sugar, salt (or chicken bouillon powder (see notes below))
cilantro, green onion, and/or toasted sesame seeds (for garnish, optional)

Steps:

  • Cook noodles according to package instructions. Drain and place in a bowl. To serve the noodles cold, rinse under cold water for a few seconds then drain.
  • Add garlic, chili flakes, white parts of green onion, light & dark soy sauce, chinese black vinegar, salt, and sugar over the noodles.
  • Heat oil in a saucepan until sizzling hot. Pour the hot oil over the chili flakes and garlic, and mix until the noodles are evenly coated. Garnish, add more soy sauce if needed, and enjoy!

Nutrition Facts : Calories 520 kcal, ServingSize 1 serving

CHILE-OIL NOODLES WITH CILANTRO



Chile-Oil Noodles With Cilantro image

In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it's at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don't skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.

Provided by Judy Kim

Categories     weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

14 ounces dried udon noodles
1/4 cup chile oil with crunchy garlic
2 tablespoons pure sesame oil
2 teaspoons Sichuan chile oil, or to taste
2 teaspoons soy sauce
1/2 cup finely sliced garlic chives or scallions, plus more for garnish
2 tablespoons store-bought fried shallots, crumbled by hand (optional)
1/2 cup finely chopped cilantro (see Note), plus a few sprigs for garnish

Steps:

  • Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
  • Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
  • Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

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