Dairy-Free,  Noodles,  Quick Recipes,  Vegan

Garlic Chili Oil Noodles/Lao Gan Ma Noodles

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These noodles are my go-to for a quick and flavorful meal using ingredients I always have on hand: scallions, garlic, soy sauce, mirin, Lao Gan Ma chili oil, and noodles. I top them off with Kashmiri chili powder and white pepper for some extra depth in spice, however you can use any chili powder/pepper that you’d like!

If you have never tried Lao Gan Ma’s spicy chili crisp oil, drop everything and go to your local Asian Market immediately to pick some up. (or you can order some here). It’s not incredibly spicy, I’d probably rate it a 6/10 on the spice scale, but it has a lovely umami flavor and crispy texture from chilis, fermented soybeans, garlic, and onions. I literally put it on everything: eggs, avocado toast, fried rice, roasted vegetables, dumplings, ramen, etc etc etc.

If you aren’t able to locate Lao Gan Ma’s spicy chili crisp, you can use any other chili oil you’d like. Trader Joe’s chili onion crunch would be a great substitute. Or, you can make your own chili oil at home (releasing a recipe for how I make mine soon-ish)!

Garlic Chili Oil Noodles/Lao Gan Ma Noodles

These noodles are my go-to for a quick and flavorful meal! They take less than 15 minutes to make and are made with ingredients that I always keep on hand.
Prep Time 5 mins
Cook Time 10 mins

Ingredients
  

  • 2 oz cooked noodles (I like to use Ocean’s Halo Ramen Noodles)
  • 2 tsp neutral cooking oil (I use avocado oil)
  • 3 cloves garlic thinly sliced
  • 1 tbsp white part of scallions chopped
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp Lao Gan Ma spicy chili crisp (found at your local Asian market)
  • 1 tsp kashmiri chili powder
  • 1 tbsp green part of scallions chopped (to garnish)
  • ½ tbsp sesame seeds (to garnish)
  • 1 tsp white pepper powder (to garnish)

Instructions
 

  • Heat up oil on a pan on medium heat.
  • Add the garlic and white part of scallions to the pan and sauté until the garlic starts to turn translucent.
  • Add in the chili oil, soy sauce, and the mirin and sauté for a minute or two until the sauce reduces a little bit.
  • Add in the kashmiri chili powder and the cooked noodles and mix it all together.
  • Plate the noodles and top with green scallions, white pepper powder, and sesame seeds, and enjoy while hot!

Notes

  • You can also add in 2 tbsp of saké with the soy sauce and mirin for a little extra depth! 
  • If you don’t have Kashmiri chili powder, you can substitute paprika instead. 
  • If you want to make them spicier, add in red pepper flakes to the oil with the garlic and white part of scallions. 

Enjoy and please comment below with any thoughts or questions!

I would love to see your creations! If you try the recipe, please feel free to share it with me on my Instagram @jankipatel_ !

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