Thursday, September 30, 2021

Garlic Chili Oil Noodles

Had a craving for some spicy noods so did a quick search for a garlicky chili oil sauce to go with my new batch of knife-cut noodles.

Have you tried these before? I bought mine dried, and after you boil them you can see they have a frilly edge which is thinner than the center. They are cut using a special tool to create this unique shape. I admit I bought them because of their delicate beauty. But also I heard that they hold onto the sauce well. Big plus.

I sort of followed a general recipe but took a few liberties. The basic gist is shoyu, dark shoyu, black vinegar, chili oil (I used Lao Gan Ma chili crisp), extra chili powder, minced garlic, chopped scallions, sesame oil, and roasted peanuts (I pan toasted these in oil separately to get them crunchy before I added them). After the sauce is done, toss the drained noodles into the pan, coat thoroughly and enjoy!

Everyone else here seemed to like it but I'm looking for something a tad bit more spicy (and oily) with less soy. I should have known just by looking at it. Why didn't I just go with my gut and dump some chili oil on my bowl? Sometimes I just want chili and oil. But probably the garlic is crucial here too. I'm just going to have to tweak the proportions to suit my particular taste. This version is worth keeping for the fam though👍🏼


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