Chili Oil Noodles

Online recipe · as published / commonly shared

1 serving · Prep 5 min · Cook 10 min · Total 15 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Noodles and greens dressed with garlic and chile, then sizzled with hot oil.

Boil according to package directions until al dente:

4 oz. dried wheat noodles

In the same pot, blanch until cooked through:

a handful of leafy greens (choy sum, spinach, or baby bok choy)

Drain.

Add the cooked noodles and greens to a heatproof bowl, along with:

1 teaspoon light soy sauce

1 teaspoon dark soy sauce

1/2 teaspoon Chinese black vinegar

Crushed red pepper flakes (to taste)

Salt (to taste)

Chopped scallion

Chopped cilantro

2 cloves garlic (minced)

In a small pot, heat until shimmering:

2 1/2 tablespoons oil

Pour over the bowl of noodles:

the hot oil

Mix everything together. Serve.

Citations

Cookbook ancestor

Reference: Every Grain of Rice by Fuchsia Dunlop (2012). Publisher: W. W. Norton & Company, 2013 edition, hardcover, ISBN 978-0393089042.

We put this together for personal use. See the citations. This is not a cookbook reprint.