Name: Spicy Garlic Chilli Noodles with Soy Vinegar Zing
Ingredients: 8 oz fresh ramen noodles (the good stuff from the refrigerated section, not the packet kind); OR 6 oz dried wheat noodles, udon, or even spaghetti (life’s too short to be a noodle snob); 1 tablespoon sesame oil (for tossing the cooked noodles so they don’t stick together like jerks); 3 tablespoons soy sauce (dark soy if you’ve got it, but regular works fine); 2 tablespoons black vinegar (Chinese black vinegar is best, but rice vinegar works in a pinch); 1 tablespoon rice wine vinegar (for that extra tang); 1 teaspoon sugar (trust me, it balances everything); 1/2 teaspoon salt (or to taste); 6 cloves garlic, minced (or more if you’re like me and measure garlic with your heart); 2-3 tablespoons chili oil with sediment (the chunky bits are important!); 1 teaspoon red pepper flakes (adjust to your heat tolerance); 1/2 teaspoon Sichuan peppercorns, ground (optional but adds that tingly numbing thing); 2 tablespoons neutral oil (vegetable or peanut oil); 3 green onions, sliced thin (white and green parts separated); 1 tablespoon sesame seeds (toasted if you’re feeling fancy); Fresh cilantro, roughly chopped (skip if you’re team “cilantro tastes like soap”); 1 lime, cut into wedges (for serving); Optional: fried shallots or garlic for extra crunch

Description

Okay so last month I was craving something spicy and slurpy and basically wanted to eat my feelings in noodle form. I had some leftover chili oil sitting around (which honestly is the best condiment ever invented) and thought, “What if I made this the STAR of the show instead of just a side character?” These noodles are what happened when I threw caution to the wind and made my kitchen smell like a legit Asian street food stall. They’re spicy, garlicky, tangy, and totally addictive. Fair warning: you WILL slurp these loudly and you WILL not care.

Ingredients

Scale

For the Noodles:

8 oz fresh ramen noodles (the good stuff from the refrigerated section, not the packet kind)
OR 6 oz dried wheat noodles, udon, or even spaghetti (life’s too short to be a noodle snob)
1 tablespoon sesame oil (for tossing the cooked noodles so they don’t stick together like jerks)

For the Sauce That Makes Everything Better:

3 tablespoons soy sauce (dark soy if you’ve got it, but regular works fine)
2 tablespoons black vinegar (Chinese black vinegar is best, but rice vinegar works in a pinch)
1 tablespoon rice wine vinegar (for that extra tang)
1 teaspoon sugar (trust me, it balances everything)
1/2 teaspoon salt (or to taste)

For the Spicy Garlic Situation:

6 cloves garlic, minced (or more if you’re like me and measure garlic with your heart)
2–3 tablespoons chili oil with sediment (the chunky bits are important!)
1 teaspoon red pepper flakes (adjust to your heat tolerance)
1/2 teaspoon Sichuan peppercorns, ground (optional but adds that tingly numbing thing)
2 tablespoons neutral oil (vegetable or peanut oil)

For Making It Pretty and Delicious:

3 green onions, sliced thin (white and green parts separated)
1 tablespoon sesame seeds (toasted if you’re feeling fancy)
Fresh cilantro, roughly chopped (skip if you’re team “cilantro tastes like soap”)
1 lime, cut into wedges (for serving)
Optional: fried shallots or garlic for extra crunch