Crispy Garlic Scallion Oil Noodles
These savoury noodles are set apart by crispy slivers of garlic and softly-caramelised scallions which cut through the richness of an umami-packed sauce!
Ingredients
- 1 packet of noodles
- 4 tbsp cooking oil (use any neutral oil of choice)
- ¾-1 cup scallions/ spring onions (diagonally-sliced into 1 inch long sections)
- 5-6 cloves of garlic, finely-minced
- 2-3 tsp gochugaru/ regular chilli flakes
- 2 tbsp light soy sauce
- 1½-2 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1-2 tsp brown sugar (optional)
Instructions
- Cook noodles of choice according to package instructions. Drain and set aside.
- Pour 3-4 tbsp of oil in a wok/ large pan.
- Once the oil is warm, add the thinly-sliced garlic cloves and scallions/ spring onions , diagonally sliced into 1-inch long sections. Cook, stirring continuously for a few minutes until evenly browned and caramelised. Remove and set aside.
- Lower the heat and to the infused oil, add light soy sauce and dark soy sauce; rice vinegar; gochugaru and brown sugar. (Feel free to adjust these ingredients as per your preference!)
- Let the sauce sizzle with fine bubbles (if it bubbles too vigorously, lower the heat further). Stir the sauce and let it simmer for a minute or so until it thickens slightly.
- Toss in the noodles, stirring well to combine. Then serve hot, heaping the caramelised spring onions on top with a scattering of the crunchy garlic chips. Give it a good mix and DIVE IN