These spicy, garlicky noodles are so simple and easy to make, yet full of flavour and deliciously spicy with each bite. The flavours are heavily inspired by the Chinese province of Szechuan, which is renowned for culinary use of its numbing spices. This recipe can be ready to eat in less than 20 minutes which is perfect for the busy foodie.
2 servings. Wide ribbon noodles
2 Tbsp. UmamiPapi chilli oil
1 Tbsp. rice vinegar
1 Tbsp. dark soy sauce
1 garlic bulb (minced)
1 stalk of spring onion
Handful of chopped coriander to garnish
Half tsp. Ginger grated
3 Tbsp. Vegetable oil
Cook your noodles in a large pot of boiling water according to their instructions.
Meanwhile, prepare the chili oil sauce. Saute the garlic and the whiter parts of your spring onion with vegetable oil in a small pot until it becomes fragrant. When ready, carefully remove from heat and throw in the rest of your sauce ingredients.
Once the noodles are cooked and drained, place into a bowl and add as much of the chili oil sauce according to your liking and spice level.
Top with fresh coriander, spring onion, and a sprinkle of sesame seeds. Serve immediately.