Easy garlic chili oil rice noodles
"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 đź‘ŚIngredients
Utensils
cutting board, knife, pot (large), colander, 2 bowls, frying pan
How-To Videos
Homemade chili oil
How to prepare garlic
Nutrition per serving
Step 1/5
- 6 cloves garlic
- 6 g ginger
- 2 scallions
- 4 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!
