Easy garlic chili oil rice noodles

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!

Enjoy your meal!