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Easy garlic chili oil rice noodles

Based on 3 ratings

Xueci Cheng

Associate Food Editor at Kitchen Stories

instagram.com/scharf.xueci/

“This recipe was inspired by a Chinese classic You Po Mian, which gets its name from pouring hot oil over aromatics. Traditionally, the noodles are handmade, but we used broad rice noodles for a simplified version. You can swap it for any type of noodle you have on hand and top it with different crunchy vegetables, like blanched green beans or bok choy.”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g broad rice noodles
6 cloves garlic
6 g ginger
scallions
radishes
2 tbsp soy sauce
4 tsp dark rice vinegar
120 g bean sprouts
2 tsp chili flakes
2 tsp chili powder
2 tbsp vegetable oil
1 tbsp toasted sesame oil
cilantro (for garnish)
salt
white pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (large)
  • colander
  • 2 bowls
  • frying pan

Nutrition per serving

Cal
606
Protein
11 g
Fat
22 g
Carb
92 g
  • Step 1/5

    • 6 cloves garlic
    • 6 g ginger
    • scallions
    • radishes
    • cutting board
    • knife

    Mince garlic and ginger. Slice scallion into fine rings. Thinly slice radishes and set aside.

  • Step 2/5

    • 200 g broad rice noodles
    • 120 g bean sprouts
    • pot (large)
    • colander

    Bring a large pot of water to a boil. Add rice noodles and bean sprouts and cook for approx. 3 - 5 min., or until al dente. Drain completely.

  • Step 3/5

    • 2 tbsp soy sauce
    • 4 tsp dark rice vinegar
    • salt
    • white pepper
    • 2 bowls

    Divide soy sauce and dark rice vinegar evenly into two bowls. Season with salt and white pepper. Add cooked rice noodles and bean sprouts to the bowl.

  • Step 4/5

    • 2 tsp chili flakes
    • 2 tsp chili powder
    • 2 tbsp vegetable oil
    • 1 tbsp toasted sesame oil
    • frying pan

    Divide garlic, ginger, scallions, chili flakes, and chili powder, among each of the bowls. Then heat vegetable oil and sesame oil in a frying pan until smoking hot. Drizzle hot oil immediately over the bowls, so that the chili and garlic sizzle.

  • Step 5/5

    • cilantro (for garnish)

    Mix to combine and garnish with sliced radishes and fresh cilantro. Enjoy!

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