Garlic Chili Oil Noodles

Bold, spicy, and packed with flavor, these noodles are the ultimate comfort food for lovers of heat and umami. Tossed in a fragrant, homemade chili oil sauce infused with garlic, soy, and a hint of vinegar, this dish comes together in minutes but tastes like it’s been simmering all day. Plus, the sauce stays fresh for days, making it a must-have in your kitchen!

Garlic Chili Oil Noodles

Course

Main
Prep time

10 Mins
cook time

7-8 Mins
servings

1
Author

@anettvelsberg

Ingredients

¼ cup soy sauce or tamari
2 tsp dark soy sauce
1 tbsp Chinese black vinegar or rice vinegar
2 tsp sugar
1½ tbsp crushed Sichuan chili flakes or gochugaru
6 garlic cloves, very finely chopped
½ cup neutral cooking oil, such as peanut or avocado oil
1 cake Lotus Foods Organic Wide White Rice Ramen

Optional Toppings

2 tbsp toasted sesame seeds
1 tbsp chopped spring onions

product used in the recipe

Organic Wide White Rice Ramen (4 Ramen Cakes)

1

Layer soy sauce, dark soy sauce, vinegar, and sugar at the bottom of a heatproof jar, adding chili flakes and garlic on top.
2

Heat cooking oil in a small saucepan until it shimmers but is not smoking (~350°F/175°C).
3

Carefully pour the hot oil over the garlic and chili layers in the jar. It will sizzle as the oil infuses the flavors. Stir gently to combine and allow to completely cool.
4

Cook noodles according to directions on the package, then drain and place in a serving bowl.
5

Add toasted sesame seeds and chopped spring onions to the noodles. Spoon a couple of tablespoons of the garlic chili oil sauce on top.
6

Toss the noodles well to coat them evenly with the sauce. Serve immediately and enjoy.
7

Store the garlic chili oil sauce in an airtight container in the fridge for 4–5 days. Stir before using.