Easy garlic chili oil rice noodles

Based on 16 ratings

Xueci Cheng

Associate Food Editor at Kitchen Stories

instagram.com/scharf.xueci/

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!