The Best Garlic Chilli Noodles Recipe | Shorts
These garlic chilli oil noodles are quick and easy to make with most of the ingredients being pantry items that you may or may not already have. If you have them already, it’s a great way to use up excess ingredients and make this already really cheap dish, even cheaper. Please enjoy it.
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Serves 2-3 (Depending on portion size)
Ingredients –
375g (13.2oz) – Pasta or Noodles of Choice
2 1/2 Tbsp (50ml) – Peanut Oil
4 – Garlic Cloves, Minced
1/2 tsp (0.5g) – Red Chilli Powder
2 tsp (9g) – Sesame Seeds
1 Bunch – Coriander (Cilantro) Stems, Finely Chopped (Optional)
2 1/2 Tbsp (50ml) – Light Soy Sauce
1 1/2 Tbsp (30ml) – Chinese Black Vinegar (See Notes)
2 1/2 tsp (15ml) – Dark Soy Sauce
2-3 Tbsp – Chilli Oil – /
Garnish –
3 – Spring Onion (Scallion) Green Stems Thinly Sliced
Sesame Seeds
Fresh Chilli (Optional)
Coriander (Cilantro) Leaves (Optional)
Notes –
Chinese Black Vinegar is also known as black rice vinegar, dark vinegar, Chinkiang vinegar or Zhenjiang vinegar. Its made from fermented black sticky rice or regular glutinous rice. It can also be made using rice in combination with sorghum and or wheat. Its flavour profiles are fruity with a touch of umami and of course, acidic.
If you don’t want to have to buy a bottle for such a small amount used in this recipe, it can be substituted with rice wine vinegar. If you’re unable to consume alcohol, white vinegar can be used instead.
Dark soy sauce isn’t a must in this recipe. It can be replaced with light soy sauce.
Storage & Reheating –
To store, it can be placed in the fridge for up to 4 days and in the freezer for up to 4 months, both stored in an airtight container.
To reheat, either place it into a pan with a few splashes of soy sauce and water or vegetable or chicken stock and heat gently over medium heat, mixing regularly. Alternatively, it’s easier to microwave in burst and you won’t need to add any liquids.
#noodles #pasta #garlicchillioil
Recipe Video:
