Best Chile Oil Noodles With Cilantro Recipes

10-Minute Garlic Chili Oil Noodles image

Provided by Elle

Time 10m

Number Of Ingredients 10

4 oz thick wheat noodles (taiwanese sliced noodles, udon, or ramen noodles)
3 tbsp neutral oil
3 cloves garlic (minced)
1 tbsp sichuan chili flakes (or korean or regular chili flakes to taste)
1 green onion (chopped, divided)
1/2 tbsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp chinese black vinegar (or rice vinegar, to taste)
1/4 tsp each sugar, salt (or chicken bouillon powder (see notes below))
cilantro, green onion, and/or toasted sesame seeds (for garnish, optional)

Steps:

Cook noodles according to package instructions. Drain and place in a bowl. To serve the noodles cold, rinse under cold water for a few seconds then drain.
Add garlic, chili flakes, white parts of green onion, light & dark soy sauce, chinese black vinegar, salt, and sugar over the noodles.
Heat oil in a saucepan until sizzling hot. Pour the hot oil over the chili flakes and garlic, and mix until the noodles are evenly coated. Garnish, add more soy sauce if needed, and enjoy!

Nutrition Facts : Calories 520 kcal, ServingSize 1 serving

Garlic Chili Oil Noodles with Cilantro image

Provided by Petranka

Time 15m

Number Of Ingredients 15

4 oz (110gr) noodles of choice, we use wheat noodles ((use gluten-free if needed))
1 tsp sesame oil
1 tbsp chili powder
½ vegetable bouillon cube, crumbled ((or sub with 1/4 tsp salt))
1 ½ tablespoons soy sauce ((use tamari if gluten-free))
3 cloves garlic, minced
1 tsp minced ginger ((optional))
1 green onion, thinly chopped
2 ½ tablespoons neutral oil ((we use light-tasting olive oil))
Juice of 1/2 lime
⅓ cup chopped fresh cilantro
1 tbsp oil, for cooking
½ medium red onion, sliced
1 medium carrot, sliced
1 medium red bell pepper, sliced

Steps:

Fill a medium pot with water and bring to a boil. Add ½ tsp salt and noodles and stir. Cook them according to packaging instructions. Then, drain and transfer to a plate. Add sesame oil and toss to coat. Set aside.
To a medium bowl, add soy sauce, chili powder, bouillon cube, garlic, ginger (optional), and spring onion. Mix until a paste has formed. If it appears too dry, add a little bit more soy sauce (but don't overdo it).
Add a skillet over medium heat. Add the oil and heat until smoking hot. Once it starts to smoke, remove it from the heat and pour over the chili paste. Mix until well combined.
Using the same skillet, add more oil if needed and cook the vegetables for 5-6 minutes, until lightly golden, but still crunchy.
Add the noodles to the skillet, alongside the chili oil, and toss until well coated. Remove from the heat if you haven't already. Stir in the chopped cilantro and lime juice. Serve!

Nutrition Facts : Calories 421 kcal, ServingSize 1 serving