Easy | Prep: 10 min | Cook: 10 min | Serves: 2

These noodles are twenty minutes of your life and about four times more flavour than you’d expect from something this simple. The sauce is a balancing act — salty, sweet, sour, and screaming with chilli and garlic. It’s the kind of thing that makes you sweat slightly and reach for another forkful at the same time.

Ingredients

  • 200g dried noodles (egg noodles or ramen)
  • 2 spring onions, sliced
  • 1 tbsp sesame seeds, toasted

Sauce:

  • 2 tbsp soy sauce
  • 1 tbsp Chinese black vinegar (or rice vinegar)
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1 tsp chilli flakes (or more, adjust to taste)

Garlic chilli oil:

  • 3 tbsp neutral oil (vegetable or groundnut)
  • 4 garlic cloves, minced
  • 1 tbsp chilli flakes
  • ½ tsp Szechuan peppercorns, crushed (optional)

Method

  1. Make the garlic chilli oil Heat the neutral oil in a small pan until shimmering. Remove from heat and add the garlic, chilli flakes, and Szechuan peppercorns. Let it sizzle and infuse for 2 minutes. It should smell incredible.

  2. Mix the sauce Whisk together the soy sauce, vinegar, sesame oil, sugar, and chilli flakes in a bowl.

  3. Cook the noodles Boil according to packet instructions. Drain.

  4. Combine Toss the hot noodles with the sauce and garlic chilli oil. Mix thoroughly.

  5. Serve Top with sliced spring onions and toasted sesame seeds.

Cook With Your Senses

Inspired by Ethan Chlebowski’s sensory approach to cooking — the idea that your senses should tell you more than a timer ever could.

  • Look: The garlic chilli oil should be a deep red with visible garlic pieces that are golden, not black. If the garlic is dark brown, the oil was too hot.
  • Listen: When the hot oil hits the chilli flakes and garlic, you should hear a vigorous sizzle that dies down after a few seconds. That’s the oil infusing.
  • Smell: Good chilli oil smells warm, smoky, and deeply savoury — not just hot. If you’re coughing, the chilli burned. If it smells sweet and roasty, you’ve nailed it.
  • Touch: The noodles should feel slippery and well-coated. If they’re sticking together, they need more sauce or oil.
  • Taste: This dish should hit you in waves: salty first, then sour from the vinegar, then the heat builds. The Szechuan peppercorns add a tingling numbness that should be present but not overwhelming.

Notes

  • Chinese black vinegar (Chinkiang) is worth tracking down. It’s got a smoky depth that rice vinegar can’t quite match, but rice vinegar works in a pinch.
  • Szechuan peppercorns add a numbing tingle. If you like that sensation, use them. If not, leave them out — it’s still excellent.
  • Add a fried egg on top for protein. Or shredded cucumber for freshness.
  • The garlic chilli oil recipe makes more than you need. Good. Keep the rest in a jar. You’ll use it on everything.

Inspiration

Adapted for Ryan’s kitchen. Original inspiration: drivemehungry.com