Ingredients
- Dried Noodles (spaghetti, ramen, or udon): 4 ounces
- Garlic: 4 cloves, minced
- Chili Flakes: 2 tablespoons (adjust to taste)
- Soy Sauce: 2 tablespoons
- Rice Vinegar: 1 tablespoon
- Brown Sugar: 1 teaspoon
- Neutral Oil (vegetable or canola): 1/4 cup
- Sesame Oil: 1 teaspoon
Instructions
- Step 1: Cook the noodles according to package directions. Drain and set aside.
- Step 2: In a heat-proof bowl, combine the minced garlic and chili flakes.
- Step 3: Heat the neutral oil in a small saucepan until shimmering and hot (about 350°F or until a small piece of garlic sizzles immediately). Carefully pour the hot oil over the garlic and chili flakes. The mixture will sizzle.
- Step 4: Add the soy sauce, rice vinegar, brown sugar, and sesame oil to the bowl with the chili oil mixture. Stir well to combine.
- Step 5: Add the cooked noodles to the bowl and toss to coat evenly.
- Step 6: Serve immediately, garnished with sesame seeds or chopped scallions, if desired.
Notes
- Store leftover noodles in an airtight container in the fridge for up to 2 days; the flavor intensifies overnight!
- A splash of water when reheating helps loosen the noodles and keeps them from drying out.
- Top your noodles with a fried egg for extra protein and richness.
- For a more intense garlic flavor, let the minced garlic sit for 10 minutes before adding the hot oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American