Everything Garlic Chili Oil Noodles

These everything garlic chili oil noodles are inspired by my favorite breakfast, the everything bagel, and Chinese noodle dish, so why not put them together. These noodles are spicy, garlicky, savory, and packed with a ton of umami.

Have 15 minutes? Then you have a bowl of delicious noodles. While they seem complicated and intimidating, (it does involve pouring hot oil over spices) this is probably one of the easiest noodle dishes you can whip up. Topped with a gooey poached egg, and salty pork belly this dish is perfect for breakfast, however frankly I would eat them anytime. While this is a recipe was designed for one it can easily be made for others.

WHAT ARE CHILI OIL NOODLES?

These flavorful noodles are inspired by a Chinese dish called You Po Mian. This traditional Chinese noodle dish comes together by pouring hot oil over spices and aromatics. The result? Super saucy chili oil noodles. While complex in flavor, it couldn’t be easier or quicker to make. While inspired by You Po Mian these everything garlic chili oil noodles are not authentic. For starters they don’t put in everything bagel seasoning (obviously). Secondly, I removed the black vinegar + reduced the garlic. If you are already familiar with these Chinese noodles feel free to add those back in.

HOLY NOODLES!

I love a good noodle. You can use any type of noodle for this dish, BUT in case you were wondering the noodles used in this recipe are Taiwanese style sliced noodles. These wide flat noodles hold the garlic chili oil and all the spices, making them perfect for this oil and soy based sauce. These noodles can be found in an Asian specialty market in the dried noodle area. If by any chance you don’t have access to an Asian market below are a few links to where you can find them online.

Hsin Tung Yang Sliced Noodle (Amazon)
Taiwanese Style Wide Noodles (Amazon)
Dongguan Knife Cut Noodles (Umamicart)

WHAT YOU’LL NEED FOR EVERYTHING GARLIC CHILI OIL NOODLES

Everything Garlic Chili Oil

• Neutral Oil – I can’t express enough how important it is to choose a neutral flavored oil. Oils such as olive oil or sesame oil will overpower the spices. Two great options for this dish are canola oil or vegetable oil.
• Everything Seasoning – Not all everything bagel seasonings are created equal. Make sure the mixture you buy has the following: sesame seeds, poppy seeds, dried garlic, dried onion, and salt.
• Chili Flakes
• Gochugaru – Unfamiliar with this ingredient? Gochugaru is a course Korean red chili powder that can range in heat level from mild to very spicy. Gochugaru is a staple in Korean cooking and commonly known for its place in kimchi and Gochujang. This Korean chili powder can be bought online HERE or at an Asian specialty market. Want to skip the Gochugaru and substitute? Although not the same you can swap this pepper out for paprika (not sweet) or cayenne pepper. If substituting cut the amount in half.
• Garlic – Fresh only! Finely minced.
• Green Onions or Scallions – Depending on where you buy this ingredient they are either called green onions or scallions. Essentially the same onion, different name.
• Soy Sauce
• Dark Soy Sauce – Slightly thicker, less salty, and sweeter than regular soy sauce.

Noodles + Extras

• Noodles – I used Taiwanese style sliced noodles which can be found in the dried noodle area/aisle in Asian markets. See above for links to online options.
• Cilantro – Added for freshness and vibrancy.
• Egg – The yolk combined with the everything seasoning ties the dish together. 2 options here, 1 is to poach the egg. This is the preferred method, however if you are someone who doesn’t want to watch the egg or are intimidated with the process you can soft boil the egg for 6-7 minutes.
• Pork Belly – Optional add on. I buy this pre-sliced and roast it at 400F degrees for 10-13 minutes. Option to hit it with the broiler for 1 minute to get it brown with crispy edges.

HOW TO MAKE EVERYTHING GARLIC CHILI OIL NOODLES

Assemble Chili Oil – In the bowl you are going to eat out of combine all the ingredients for the garlic chili oil (everything seasoning, chili flakes, gochugaru, garlic, sliced green onions, and both soys sauces).

Heat the Oil – In a small saucepan heat the oil until hot. To check, throw a chili flake or piece of garlic in the oil, if it starts to sizzle and bubble it is ready. I heated my oil to about 230F-250F degrees. Once hot carefully (really be careful) pour the hot oil over chili oil ingredients. The oil will violently bubble for a few seconds. Once done bubbling mix the ingredients.

Add the Noodles + Garnishes – Add the cooked noodles and toss thoroughly, careful not to break the noddles up. Add cilantro, a poached or super soft boiled egg, and roasted pork belly.

In other recipes it calls to pour the hot oil over the cooked noodles + spices. This is fine, i prefer to mix before tossing, but if you prefer this method feel free to change it.

STORING/REHEATING

There is no storing, and no reheating. This dish was designed to be for one. Eat the noodles.

Looking for other noodle recipes? Check out the below!

Spicy Scallion Oil Noodles
Black Bean Chili Garlic Noodles

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