Ingredients
The following ingredients have 4 Servings
- ¼ cup vegetable oil
- 2½ tbsp Korean Chile Powder ((gochugaru))
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tsp sesame seeds
- 1 green onion, thinly sliced (optional)
- 12 oz wide flat rice noodles
- 3 tbsp crushed peanuts
Instruction
- In a small saucepan simmer vegetable oil for 2 to 3 minutes. Pour hot oil over chilie powder, garlic and ginger and stir together. Once oil has cooled, stir in remaining chile oil ingredients. Set aside.
- Bring a large pot of water to a boil, 4 to 5 minutes. Place dry noodles into a shallow dish. Pour boiling water over noodles and allow noodles to soften completely, about 10 minutes.
- Drain and pour noodles into a large bowl. Top with 3/4 of garlic chili oil toss together until completely coated.
- Transfer coated noodles to a platter and top with remaining oil. Top with crushed peanuts and serve.
