The Best Garlic Chili Oil Noodles You Must Try | 10-Minute Recipe
After weeks of fine tuning, I came up with the best garlic chili oil noodles recipe you have to try. These noodles will shock you with how good they are and the fact that you made it yourself. This noodle dish is not a filler, it's the killer. So what makes my recipe special? It uses the required elements such as garlic, soy, and chili flakes but doesn't stop there like most recipes out there. This one goes further with black vinegar, oyster sauce, brown sugar, and Sichuan chili oil to balance and elevate it to the next level. You wont' be able to resist the aroma and flavors as you cook this dish. On top of that, I am using my own homemade Sichuan chili oil, which turned out excellent with its toasty aroma of spice and Sichuan chili pepper flakes. I put the link to the chili oil recipe is below so check it out if you want to add that to your arsenals.
Homemade Chili Oil Recipe:
Ingredients:
2 tbsp dark soy
1 tbsp brown sugar
1 tbsp oyster sauce
1 tbsp Sichuan pepper flakes
2 tbsp minced garlic
1 tsp roasted sesame seeds (it's teaspoon not tbsp, correcting what I said in the video)
2 tbsp black vinegar
3 tbsp chili oil
3 tbsp vegetable oil
2 packs knife cut noodles
Garnish:
Green onion
Chili oil
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I make this ALL the time! 10 min chili oil noodles ????????
Easy chili oil noodles recipe! Perfect Quick & easy meal for spice lovers ????????! Watch full recipe video:
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15-Minute Weeknight Chili | Kenji's Cooking Show
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If you want a bean-free, Texas-style chile con carne, here's a video for that:
Here's a very complicated chili recipe (my Best Chili Ever):
Here's a pressure cooker chili recipe:
And here is a recipe for chile paste, which can and should replace chili powder in any recipe you'd like:
Here's the Easy Weeknight Chili recipe from my first book, The Food Lab:
EASY WEEKNIGHT GROUND BEEF CHILI
Adapted from The Food Lab
Sometimes even the best of us don’t feel like going all out. Here’s a much quicker weeknight chili that uses a few of the tricks learned from my Best Short-Rib Chili (page 259) and the 30-minute bean soup recipes (pages 196–200). I use ground beef here, which precludes real browning as an option, but a couple of smoky chipotle chiles added to the mix lend a similar sort of deep complex- ity. Serve the chili with grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avo- cado, and/or chopped cilantro, along with corn chips or warmed tortillas.
SERVES 4 TO 6
4 tablespoons unsalted butter2 medium onions, grated on the large holes of a box grater (about 11⁄2 cups)2 large cloves garlic, minced or grated on a Microplane (about 4 teaspoons)1 teaspoon dried oreganoKosher salt2 chipotle chiles packed in adobo, finely chopped2 anchovy fillets, mashed to a paste with the back of a fork1⁄2 cup Chile Paste (page 259) or 1⁄4 cup chili powder1 tablespoon ground cumin1⁄2 cup tomato paste2 pounds boneless ground chuck One 28-ounce can whole tomatoes, drained and chopped into 1⁄2-inch piecesOne 15-ounce can red kidney beans, drained1 cup homemade or low-sodium canned chicken stock, or water2 to 3 tablespoons instant cornmeal (such as Maseca)2 tablespoons whiskey, vodka, or brandy (optional)Freshly ground black pepper Garnishes as desired (see the headnote)
1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions, garlic, oregano, and a pinch of salt and cook, stirring fre- quently until the onions are light golden brown, about 5 minutes. Add the chipotles, anchovies, chile paste, and cumin and cook, stirring, until aromatic, about 1 minute. Add the tomato paste and cook, stirring until homogeneous, about 1 minute.
2. Add the ground beef and cook, using a wooden spoon to break up the beef into pieces and stirring frequently, until no longer pink (do not try to brown the beef ), about 5 minutes. Add the tomatoes, beans, stock, and cornmeal and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the flavors have developed and the chili is thickened, about 30 minutes.
3. Stir in the whiskey, if using. Serve with some or all of the suggested gar- nishes, along with corn chips or tortillas.
Easy Spicy Ramen Noodles Recipe in Just 10 Minutes ????
Drumroll for the easiest, fastest, super satisfying spicy ramen noodles recipe! This ramen is made with simple, easily accessible ingredients and comes together in 10 minutes. While this instant ramen noodles recipe may not be as great as a traditional ramen, it works well to satisfy those late night ramen noodle craving or as a quick weeknight dinner.
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White pan used in the video -
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INGREDIENTS (2 Servings)
2 packs instant ramen noodles (sub with any other noodles)
3 tbsp cooking oil
2 green onions
4-5 garlic cloves (2 tsp minced garlic)
1 tbsp red pepper flakes/coarse red chilli powder
2 tbsp soy sauce (1 tbsp per bowl)
1 chicken/veg stock cube
4 cups water
2 eggs
Greens that can be used:
Bok choy, thinly shredded cabbage, bean sprouts, baby spinach, choy sum, romaine lettuce
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