The Easiest Spicy Chili Garlic Noodles (2 Ways)

The best easy noodle recipe.

Recipe: https://www.joshuaweissman.com/post/easy-spicy-chili-garlic-noodles-recipe

The Noodles I Used (cut noodles): https://amzn.to/4ksAWy3

Get My Cookbook: https://bit.ly/TextureOverTaste

Additional Cookbook Options (other stores, international, etc.): https://bit.ly/WeissmanCookbook

FOLLOW ME:
Instagram: https://www.instagram.com/joshuaweissman
Tik Tok: https://www.tiktok.com/@flakeysalt
Twitter: https://twitter.com/therealweissman
Facebook: https://www.facebook.com/thejoshuaweissman

what is the best bang for your buck most delicious easy to make noodle dish ever well you’re looking at it perfectly garlicky spicy rich noodles that are easy to make you can make them very very quickly within like 15 to 20 minutes that’s the beauty of it but I’m giving you two different versions we have a standard chili garlic noodle which is sort of made with a quick chili oil you then toss the noodles in and then another one that’s sort of a creamy sesame peanut version we have different moods and different vibes so you pick and choose the one you want to make i would recommend making both but that being said let’s make this shall we now for our first dish we’re going to make a more classic chili garlic noodle by combining all the aromatics in a large bowl blooming with hot oil tossing with a knife cut noodle and the second iteration is an even more exciting version but not any harder a creamy chili sesame noodle first one is an oil like a chili oil but we’re not using canned we’re not using jarred it’s very important you make your own and it only takes like a couple minutes so we’re actually going to start with our oil you have a small pan 1/3 cup of peanut oil vegetable oil canola oil although I recommend peanut crank that to medium heat we want this hot now while that’s going two large green onions and you’re just going to thinly slice the whole thing the white and the greens the cuts don’t have to be perfect because you’re then going to finely chop it so try not to waste a bunch of time getting the perfect little cut cuz we’re going to this thing up i don’t quite want a paste but I do want this really fine yeah about right there now we’re going to pop that bad boy into a large bowl your noodles are going to go into that bowl so try to be considerate of the size if it’s too small you might have everything in here and be like “Oh yeah all these ingredients are going to fit in there great.” But then when the noodles go in you’re like “Oh I have no mixing room.” Big brain this please we have our garlic three cloves and we want these minced right you’re 90% of the way there then just run your knife through a few times i always think it’s funny when someone’s like “Why don’t you just use a garlic press?” Honestly nothing makes me more angry than a garlic press i’m not judging those who use them i’m just saying that I don’t like single-use tools like what else are you running through there ginger I guess you don’t want it too fine or else it’ll kind of go bitter and acid when you pour that hot oil in so try to be cognizant of that something like that now while we’re here we might as well cut our garnish so more green onion one to two of them maybe three if you really like green onion and you’re just going to cut those into nice thin rounds now this one we do kind of want to pay attention try to keep them somewhat even this serves like three to four people so try to have enough green onion for everybody no more knife work we’re pretty much there now chili oil we have 3 tbsps of Sichuan chili flakes 1 tbsp of dark soy sauce 1 tbsp of regular soy sauce you could also just do 2 tbsps of regular soy sauce if you don’t have both that’s totally fine please don’t yell at me one teaspoon of MSG optional but highly recommended 2 tsps of granulated sugar a little bit of sweetness and two teaspoons of a black Chinese vinegar mix that together evenly incorporate look at that dude if you sniff that yeah dude you already know right our hot oil we’ve got this heated to about 350 degrees Fahrenheit you want it somewhere around that right now when you pour this it’s going to sizzle a lot please be careful maybe don’t pour it with your face over it or your limbs you know you could do it at a distance like this depends on how confident you are then give it a little whisk see that wasn’t so bad we’re done now we boil our noodles now look you can use any noodle you want these are dried hand cut noodles these are the best noodle for this hands down you get them in Asian market you get them at 99 Ranch so on and so forth you can also get them on Amazon i’ll put a link in the description for that you can kind of use any like sort of Chinese wheat noodle so boiling water you’re going to add 6 to 8 oz of noodles to your boiling water i’m going to do like probably close to seven and we’re going to cook those according to package directions once these are done in al dente if you will you’re going to drain them honestly I like to get a little bit of the starchy water in there so that this clings to the noodles but you are going to drain them i’m using a frying spider directly into your oil at this stage we just give it a little toss to coat the chili oil you can also do it literally just like this look at that dude now at this stage you can taste it and make sure that the salt levels are where you want it to be it should be but if not you can always add a little salt or a little bit more soy sauce divide your noodles into bowls or put it into one big bowl top with thinly sliced green onion and that’s it just serve and enjoy this is delicious extremely easy to make but we have another version that’s a creamy peanut butter version I want to show you that might even beat this this one is even easier bowl 1/4 cup of tahini ideally a roasty toasty tahini 3 tablespoons of a creamy peanut butter the creamiest the smoothest you can find trust me smoother is better i don’t want any of that you know organic BS that’s got all the gritty in it i want this to have been as machine processed as humanly and mechanically as possible this is not about being healthy it’s about being delicious 2 and 1/2 tbsps of soy sauce 1 tbsp of white distilled vinegar 1 tbsp of light brown sugar one teaspoon of mirin three cloves of garlic grated if you have a garlic crusher you can use that too i’m sorry for making fun of it and then like 1 and 1/2 in 2in knob of ginger grated you can omit the ginger if you like i like a little bit of gingeriness in here but it’s not like an end- all beall flavor it was more of like I kind of added this last minute when I was writing the recipe and I was like that sounds good finally 1 tbsp of shiadashi if you have it also optional but I would highly recommend you find it if you’re already at an Asian market you might as well just grab a bottle it’s incredible i use it in a lot of things and 1 tbsp of a chili crisp who do we love la gan ma that is the only the one and only you don’t know what that is look it up okay educate yourself whisk that together just until everything’s incorporated you want that peanut butter to be broken down and smooth and made into a sauce the final thing we’re going to add to this is noodle water which is super important in creating a homogeneous sauce but we need to cook the noodles first different noodles be pumped about it look it actually doesn’t matter any Chinese wheat noodle you could even use the same hand cut noodles as before these are fresh low main noodles these work great these are more of like an egg noodle i think a round noodle looks nicer with this sauce so that’s why I went that route let’s boil it now since we’re using fresh noodle one lb is is not really that much we have one look at this dude look at these noodles these are stunning one pound of these bad boys into the boiling water cook them according to package directions this says 6 to 8 minutes we’re going to pull these but before we do that okay do not drain them yet get about 1/4 cup of your noodle water i might even do just a little extra in case I need more yeah 1/3 cup now I’m going to take this over here and drain these bad boys now if you aren’t going to serve these right away you can also rinse them off just to keep them from overcooking for our noodles we got our sauce before we get those noodles in here I want you to take the hot noodle water let’s just add half of it still homogeneous and you should end up with a beautiful sauce i want it somewhat loose but not too watery we want a little bit of viscosity to it i think like Alfredo sauce consistency if your sauce is too thick you can always add a little bit more of your noodle water now that looks good to me i’m happy with that take your noodles goes right into the bowl then just toss to coat thoroughly look at these dude we are going to put green onion on this but I like to do mine a little differently just cuz I think it looks pretty you can cut them into rounds chop chop this way or you can make nice little thin curly boys by cutting them at a very steep angle as thinly as you can super thin super duper steep angle here we go now you could serve them as is or get a little ice water with a fine mesh strainer in it and just throw them in there give them a little toss and dry them off and they’ll curl up nice and beautiful divide your noodles into bowls you can set them up however you want i did a nice little rouad in here if you will but you could also toss it in there with tongs followed by a drizzle of spicy chili crunch thinly sliced green onions and crushed peanuts now it’s time to taste and compare you’re not here right now but if you were to smell this you might take your pants off it’s such a classic immediately super super super super garlicky and rich and anxious but it’s also got this like light sweetness a little bit of acidity from the black vinegar and then that Sichuan chili flakes is just sort of warming up the experience it’s actually not that spicy for me i would put it at like maybe a 3.5 out of 10 on the spice level it’s a nice warmth with a little bit of sting a little kick in the pants at the end i mean this is just perfect you throw a little chicken on this you could just have this on its own you could have it with some vegetables onto the next dish a little different a little fancier it’s similar yet totally different right like you still maintain that rich garlicky chili oil spicy salty sweet vibe but now it’s been made creamy now you have the addition of this like rich toasted peanut flavor a little bit of a sesame flavor they kind of melt together it’s like the spicy vodka of chili noodles unreal perfectly balanced but they’re also two different occasions you pick and choose i’m giving you two different ways to enjoy one of the greatest most easy noodle dishes of all time you choose what you want subscribe bye love you so much see you later [Music]