- Prep Time: 5 mins
- Cook Time: 5 mins
- Servings: 2 People
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Level: Easy
Ingredients
- 200–250 g of dried noodles (dehydrated ramen, udon, or flat egg noodles)
- 1-2 tbsp Kun Taste Studio Crispy Chili Oil
- 2 clove garlic, minced (optional, but highly recommended)
- A handful of greens, like bok choy or spinach
- Salt to taste
- A pinch of Vinegar (optional)
Instructions
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Cook the Noodles: Bring a large pot of water to a boil. Cook the noodles according to the package directions until they are tender but still have a nice chew. In the last 30 seconds of cooking, add the greens to the pot to blanch them.
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Blanch greens: In the same water, quickly blanch the spinach or pak choi for 30 seconds.
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Prepare the Bowl: While the noodles are cooking, place the Crispy Chili Oil and minced garlic (if using) in the bottom of a large serving bowl.
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The Magic Moment: Drain the noodles and greens well, reserving a little of the hot noodle water. Immediately transfer the steaming hot noodles and greens directly into the bowl, on top of the chili oil and garlic. You should hear a satisfying sizzle as the heat from the noodles awakens the aromatics in the oil.
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Toss and Serve: Add a splash of black vinegar and a pinch of salt. Toss everything together vigorously until the noodles are evenly coated in the glistening, fragrant chili oil. If the sauce is too thick, add a tablespoon of the reserved hot noodle water to loosen it. Serve immediately and enjoy the incredible aroma and flavor.
Pro Tips
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Use Wide Noodles: The wide surface area of flat noodles is perfect for catching all of the delicious chili oil and crispy bits.
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The Sizzle is Everything: Don’t let your noodles cool down before adding them to the bowl. The heat is essential for releasing the full aroma of the chili oil.
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Don’t Be Shy with the Chili Oil: This dish is all about the chili oil, so be generous with it! Adjust the amount to your personal spice preference.