30-Minute Korean Chile Oil Garlic Rice Noodles
Wide rice noodles bathed in a fragrant Korean chile oil infused with gochugaru, garlic, and sesame. The oil is made by blooming Korean chile powder in hot vegetable oil, creating a complex heat that's nutty rather than purely spicy. Finished with crushed peanuts and sesame seeds for texture, these noodles work as a satisfying lunch or dinner side dish. The technique of pouring boiling water over dry rice noodles ensures they maintain the perfect chewy texture without becoming mushy.
Ingredients
- ¼ cup vegetable oil
- 2 ½ tbsp Korean chile powder, gochugarured pepper flakes1:1spicygluten-free
less complex flavor
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tsp sesame seeds
- 1 green onion, thinly sliced(optional)
- 12 oz wide flat rice noodleslo mein noodles1:1vegetarian
different texture
- 3 tbsp crushed peanutstoasted sesame seeds1:1nut-freepeanuts-free
different crunch
Instructions
- 1
Simmer vegetable oil in a small saucepan for 2 to 3 minutes
- 2
Pour hot oil over chile powder, garlic and ginger and stir together
- 3
Once oil has cooled, stir in soy sauce, sesame oil, sesame seeds, and green onion if using
- 4
Bring a large pot of water to a boil for 4 to 5 minutes
- 5
Place dry noodles into a shallow dish and pour boiling water over them
- 6
Allow noodles to soften completely for about 10 minutes, then drain
- 7
Pour noodles into a large bowl and toss with 3/4 of the garlic chile oil until completely coated
- 8
Transfer coated noodles to a platter and top with remaining oil and crushed peanuts
Tips
Let the oil cool completely before adding soy sauce and sesame oil to prevent the mixture from splattering and to preserve the sesame oil's flavor.
Pour boiling water over dry rice noodles rather than cooking them in boiling water to achieve the perfect chewy texture without overcooking.
Reserve some chile oil to drizzle on top after plating for extra flavor and visual appeal.
Good to Know
Refrigerate for up to 3 days in an airtight container. The noodles may absorb some oil and become less glossy but will still taste good.
Make the chile oil up to 1 week ahead and store covered at room temperature. Cook noodles just before serving for best texture.
Serve at room temperature or slightly warm as a side dish or light main course.
Common Mistakes
Add sesame oil to hot oil to avoid it becoming bitter and losing its nutty flavor.
Don't overcook the rice noodles to prevent them from becoming mushy and breaking apart.
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
different crunch
General Alternatives
different texture
FAQ
Can I make this ahead of time?
The chile oil can be made up to a week ahead, but cook and toss the noodles just before serving to maintain their texture.
What if I don't have gochugaru?
Red pepper flakes work as a substitute but will give a sharper heat without the sweet, smoky complexity of Korean chile powder.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. The noodles will absorb some oil but remain flavorful.