Garlic Chili Crunch Oil Noodles

Ingredients

• 8 oz spaghetti noodles (Or use yakisoba, ramen, lo mein, chow mein, or linguine; boiled al dente, rinsed with cold water, then warm water.)
• 10 cloves garlic (Minced.)
• 2 green onions (Sliced; reserve some for garnish if desired.)
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce (Used primarily for color.)
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 tsp chicken bouillon
• 1 tsp MSG (Alternatively use 1/4 tsp salt.)
• 0.25 tsp white pepper
• avocado oil (Used to prepare the cooking surface; amount not specified.)
• 5 tbsp butter (Melt over medium-high heat.)
• 1 tbsp chili crunch oil
• fried shallots (For topping; amount to taste.)
• sesame seeds (For topping; amount to taste.)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, following the package timing so they remain pleasantly firm.

2. 2

   Drain the noodles and rinse them with cold water. Then rinse them briefly with warm water; this helps keep the noodles from sticking together while you prepare the sauce.

3. 3

   Mince the garlic. Slice the green onions, reserving a little for garnish if desired.

4. 4

   In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, chicken bouillon, MSG (or the stated 1/4 teaspoon salt), and white pepper. Mix until the sugar and seasonings are evenly distributed, then set the sauce aside.

5. 5

   Heat a large flat-top griddle, wok, or wide skillet over medium-high heat. Add a little avocado oil to the cooking surface, then add the butter and let it melt completely without browning.

6. 6

   Add the chili crunch oil to the melted butter and stir briefly to distribute the chili flavor through the fat.

7. 7

   Add the rinsed noodles to the pan. Toss continuously until the noodles are evenly coated with the buttery chili oil and heated through.

8. 8

   Push the noodles outward to create a well in the center of the pan. Add the minced garlic to the well and cook briefly, stirring it into the noodles as it becomes fragrant; avoid letting the garlic burn.

9. 9

   Create another well in the noodles and pour in the prepared sauce. Toss thoroughly so the sauce coats every strand and the noodles take on an even, glossy color.

10. 10

    Add the sliced green onions and toss just until distributed and slightly softened.

11. 11

    Transfer the noodles to serving bowls. Top with fried shallots and sesame seeds, plus the reserved green onions if desired. Serve immediately.

Notes

The creator says additional green onions are optional. Use the noodles while hot and freshly tossed for the best texture. Because the soy sauce, oyster sauce, bouillon, and MSG are salty, taste before adding any extra salt.

Nutrition per serving

• main
• noodles
• East Asian-inspired
• stir-fried
• quick meal
• garlic
• spicy
• comfort food