Crispy-Garlic Egg Noodles with Chile Oil and Scallions
Ingredients
- 12 ouncesegg noodles
- 4 tablespoonneutral oil
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- ½ teaspoonhoney
- 4scallions
- 1 tablespoonsesame seeds
- ·salt and black pepper
Prep
- 01
Mince 6 cloves garlic
- 02
Slice 4 scallions on a bias into 2-inch pieces
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until just tender. Drain and set aside.
- 02
While the noodles cook, heat 3 tablespoons of oil in a large skillet over medium-high heat. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant and the garlic begins to brown at the edges. Pour this chile oil into a small bowl and set aside.
- 03
Return the skillet to medium-high heat with the remaining 1 tablespoon oil. Add the cooked noodles and cook without stirring for 2 minutes until they begin to crisp and brown on the bottom, then toss and cook another 1 to 2 minutes.
- 04
Add soy sauce, rice vinegar, and honey to the noodles. Toss to coat evenly, cooking for 1 minute until everything is combined and the noodles are glossy.
- 05
Transfer to plates or bowls. Drizzle the reserved chile oil over the top, scatter scallions and sesame seeds over everything, and season with salt and black pepper to taste.
Spice Tips
For more heat, increase the red pepper flakes to 3/4 teaspoon or add a dab of sriracha to the finished dish. For a milder version, reduce red pepper flakes to 1/4 teaspoon. A squeeze of fresh lime juice at the end brightens the overall flavor.