After a long day of work, whether you’re a beginner or a professional chef, the last thing you want to do is make your own dinner, right? Don’t worry about it. With these Chili Garlic Noodles, you will have the simplest and the most satisfying dinner in just 15 minutes. Alright, are you guys ready? Let’s get started.
Chili Garlic Noodles (2 servings)
Ingredients:
- 2 green onions
- 10-15 garlic cloves
- 1/2 tsp (2g) ginger
- 2 baby bok choy
- 7 oz (200g) Taiwanese knife-sliced noodles (or udon, spaghetti, rice noodles, etc.)
- 3 tbsp neutral-tasting oil
- 7 oz (200g) ground pork (or chicken, beef, tofu, etc.)
- Black pepper, to taste
- Generous pinch of toasted sesame seeds, to garnish
Sauce:
- 2-3 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp sugar
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
Condiments (optional):
Instructions:
PREP VEGETABLES
1. Thinly slice the green onions, separating the whites and the greens.
2. Finely chop the garlic cloves. Grate a small knob of ginger (1/2 tsp) if you are using pork.
3. Trim off the ends of the bok choy. Cut in half (or quarters) lengthwise.
MAKE SAUCE
In a small container, mix together the Korean chili pepper flakes, sugar, soy sauce, oyster sauce, and Shaoxing wine (if using).
MAKE CHILI GARLIC NOODLES
1. Prepare the bok choy and noodles: Bring a pot of water to a boil. Once boiling, blanch the bok choy for 1 minute, until slightly softened. Remove from the pot and set aside.
2. In the same water, cook the noodles according to the package instructions.
3. Meanwhile, to a wok (or pan), add 3 tablespoons of oil. Heat it over medium-high heat. Once it’s heated, add the white parts of the green onions, garlic, and ginger. Cook for 1 to 2 minutes or until they get a little bit of color.
4. Add the ground pork and black pepper to taste. Break up the pork and saute for 1 to 2 minutes or until no longer pink. Reduce the heat to medium (or low). Add in the sauce and keep stirring it for 1 to 2 minutes.
5. Add the drained noodles. Toss together until nicely coated. Divide the noodles onto serving plates. Garnish with the bok choy, green onions, and sesame seeds. Enjoy~!
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Chili Garlic Noodles
2
servingsIngredients
2 green onions
10-15 garlic cloves
1/2 tsp (2g) ginger
2 baby bok choy
7 oz (200g) Taiwanese knife-sliced noodles (or udon, spaghetti, rice noodles, etc.)
3 tbsp neutral-tasting oil
7 oz (200g) ground pork (or chicken, beef, tofu, etc.)
Black pepper, to taste
Generous pinch of toasted sesame seeds, to garnish
- Sauce:
1 tbsp sugar
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
- Condiments (optional):
Directions
- Prep Vegetables
- Thinly slice the green onions, separating the whites and the greens. Finely chop the garlic cloves.
- Grate a small knob of ginger (1/2 tsp) if you are using pork. Trim off the ends of the bok choy. Cut in half (or quarters) lengthwise.
- Make Sauce
- In a small container, mix together the Korean chili pepper flakes, sugar, soy sauce, oyster sauce, and Shaoxing wine (if using).
- Make Chili Garlic Noodles
- Prepare the bok choy and noodles: Bring a pot of water to a boil. Once boiling, blanch the bok choy for 1 minute, until slightly softened. Remove from the pot and set aside.
- In the same water, cook the noodles according to the package instructions.
- Meanwhile, to a wok (or pan), add 3 tablespoons of oil. Heat it over medium-high heat. Once it’s heated, add the white parts of the green onions, garlic, and ginger. Cook for 1 to 2 minutes or until they get a little bit of color.
- Add the ground pork and black pepper to taste. Break up the pork and saute for 1 to 2 minutes or until no longer pink. Reduce the heat to medium (or low). Add in the sauce and keep stirring it for 1 to 2 minutes.
- Add the drained noodles. Toss together until nicely coated. Divide the noodles onto serving plates. Garnish with the bok choy, green onions, and sesame seeds. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
5 Comments
Long time follower but first time commenting. Will this recipe work well with sweet potato noodle aka the noodle used to make japchae. Thank you! Love all your recipes!
Made this tonight, really delicious!
I don’t eat meat but made this for my family of meat lovers. Turned out really great. Thank you!
So nice of you! I’m glad they loved it!
Made this today and added 1/4 head of cabbage. I used thin spaghetti noodles cause that is what I had. It was amazing. Thanks Aaron and Claire.