The Easiest Garlic Chili Oil Noodles (10-Minute Recipe)

4 oz wheat noodles (approx. 3 cups, I like to use knife cut noodles for the extra texture, but you can use frozen udon, any wheat noodles, or spaghettini)

1 stalk green onions (finely minced, save whites for chili oil, greens for garnish)

subheading: Chili Oil:

2 cloves garlic (grated or finely minced)

1 tablespoon Sichuan chili flakes (not Sichuan peppercorns)

2½ tablespoon neutral oil (I like avocado oil)

1¼ teaspoon Chinkiang vinegar (Chinese black vinegar) (or rice vinegar)

¾ teaspoon sugar

1 tablespoon + ½ teaspoon soy sauce

½ teaspoon toasted sesame oil (add after heat is turned off)

½ tablespoon sesame seeds (add after heat is turned off)

Directions at pupswithchopsticks.com

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