Creamy Chili Oil Noodles
iamneverfull cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Jennifer MacMillan on SeeMeCook
A quick and satisfying way to upgrade instant ramen using a rich, spicy cream sauce that clings to every strand.
- Time
- 10 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, dairy, and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 85 g
- 120 g
- 16 g
- 15 g
- 4 g
- 60 g
- 2 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 300 g before cooking, which is about 300 g per serving.
Steps
Bring a pot of water to a boil and cook the instant noodles until they are one minute before reaching al dente texture.
Before draining the noodles, reserve about 1/4 cup of the starchy noodle water.
In a separate pan over medium heat, combine the heavy cream, soy sauce, chili oil, and sugar.
Bring the cream mixture to a light simmer, whisking or stirring to combine the ingredients.
Add the par-cooked noodles and the reserved noodle water to the pan.
Continue to cook, tossing the noodles frequently, until the sauce reduces and starts to cling to the noodles.
Transfer the noodles to a bowl.
Optionally garnish with sesame seeds and chopped scallions before serving.
Notes
The creator notes that while sesame seeds and scallions are suggested garnishes, you can customize the toppings to your liking. If the sauce becomes too thick, add an extra splash of noodle water to loosen it.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 967
- Protein
- 12 g
- Carbs
- 61 g
- Fat
- 74 g
- Fiber
- 2 g
Where the calories come from
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