Chris’ Gutsy Garlic Chilli Noodles
Recipe Facts
Prep Time: 15min
Cook Time: 20min
Active: 20min
Total: 35min
Yield: 4 Servings
Nutrition
870 Calories per Serving
Total Fat 46.5g
Sat. Fat 8.6g
Cholesterol 94.5mg
Sodium 920mg
Carbohydrate 96.6g
Fiber 6.2g
Sugars 8.2g
Protein 19.5g
Special Equipment
3 qt. sauce pan; 2 qt. sauce pan; heat-proof bowl
Ingredients
40g Minced garlic.
80g Green onion, finely chopped.
24g Gochugaru.
14g Crushed red pepper flakes.
6g Granulated sugar.
44g Dark soy sauce.
34g Regular soy sauce.
34g Chinese black vinegar, or rice vinegar.
10g Sesame seeds, lightly ground.
150g Neutral oil such as peanut.
450g Wide, ribbon-style noodles, either rice or egg-enriched semolina.
Cold water for cooking the pasta.
Make It
Combine all ingredients except oil in a large heat proof bowl.
In a small sauce pot or sauté pan, heat vegetable oil until it is very hot.
In a medium pot of salted boiling water, cook pasta until just shy of al dente, about 3 minutes less than the package directs.
Once the oil is hot (around 300-350 Fahrenheit), pour your hot oil into the bowl and mix. Allow to sit for 5 minutes before tossing the noodles.
Using a spider skimmer or slotted spoon, transfer pasta directly to sauce and toss, stirring constantly, until pasta is well coated in sauce and reaches the al dente stage, about 3 minutes. If sauce thickens too much before pasta is ready, add more pasta water in 1/4 cup (60ml) increments as needed. Garnish with additional sesame seeds and green onion tops, and serve immediately.