Easy 15-Minute Black Bean Chili Oil Noodles

Ingredients

• 2 tbsp neutral oil ((such as vegetable, canola, etc))
• 4 cloves garlic (minced (use more, if you want more garlic!))
• 1-2 tbsp gochugaru ( or other chili powder, see notes)
• 1 tsp dark soy sauce (, see notes)
• 1 tsp sugar
• 1 tbsp black bean garlic sauce (, see notes)
• 120 g dry sliced noodles (or other wheat noodles of choice)
• Bok choy or other veggies of choice (such as spinach, broccoli, mustard greens, etc, optional)
• More soy sauce (to taste, if needed)
• Blanched veggies
• Fried Tofu in spicy sauce
• Chopped scallions
• Chili garlic sauce (or more chili oil, for topping (optional))

Instructions

1. 1

   Heat a small pot of water for the noodles.

2. 2

   While waiting for the pot of water to cook, heat a small sauce pan over medium heat. Add in the oil and leave until very hot. You can see small bubbles when it’s ready or you can also try the heat by adding some minced garlic—the hot oil should immediately sizzle. Once the oil is hot, add in the garlic and good for 1-2 minutes in the oil or until slightly crisp. Add in the chili powder, soy sauce, sugar, and black bean sauce. Leave to cook for 1-2 minutes. Turn off the heat and set aside.

3. 3

   Meanwhile, add the veggies into the pot of water. Cook for 2-3 minutes until tender crisp and then transfer to a bowl of water with ice. Or you can simply just boil the veggies. Afterwards, cook the noodles until chewy.

4. 4

   Drain the noodles from the water and then transfer to a bowl.

5. 5

   Pour the black bean chili oil into the noodles. Mix well until evenly coated. Taste the noodles and feel free to season with more soy sauce, if needed. Do note that the freshly cooked noodles will continue to cook from the heat and absorb some of the sauce.

6. 6

   Serve with some blanched veggies and fried tofu in spicy sauce (recipe here), if desired. Top with some chopped scallions and more chili sauce, if desired.

7. 7

   Enjoy while hot!