Korean Chili Garlic Noodles

In this easy 10 minute recipe, thick chewy noodles are tossed in a spicy,
garlicky sauce and garnished with fresh Thai basil. Effectively replacing
instant ramen, these Korean chili garlic noodles are my new go-to for a quick,
late-night snack.

Servings: 2

Author:

Prep Time
5 minutes

Cook Time
10 minutes

Course:

Main Course Snack

Cuisine:

Chinese Asian Fusion korean

Keywords:

Noodles spicy gochugaru

🧂 Ingredients

150 g Taiwanese Guan Miao sliced noodles
1 tbsp gochugaru
2 cloves garlic, crushed
1 tbsp dark soy sauce
1½ tsp coconut sugar
½ tsp Chinese black vinegar
2 tbsp avocado oil
½ tsp toasted sesame seeds
¼ cup Thai basil leaves, cut thinly

Instructions

1 Start heating water in a small saucepan and let it come to a boil. This will be
used to cook the noodles.
2 While the water is coming to a boil, add all of the Sauce Ingredients (except
the avocado oil) to a heat-proof bowl.
3 Heat the avocado oil in a small skillet over medium heat for about 2 minutes, or
until it sizzles when you put the tip of a wooden chopstick in the oil.
4 Pour the oil over the sauce mixture in the heat-proof bowl. The oil will sizzle
and bubble. Carefully stir the mixture so that the oil can evenly toast the
ingredients.
5 Cook the noodles in the boiling water according to the package instructions
(e.g., boil for about 6 minutes).
6 Strain and divide the noodles evenly into two bowls. Add a tablespoon of the
sauce mixture to each bowl, some of the shredded Thai basil, and a pinch of
toasted sesame seeds.
7 Give the noodles a good toss until they are well coated with sauce, and serve
immediately.