Step by step

Method

4 steps

1. 1

   Boil 12 ounces wheat noodles, ramen, or spaghetti until springy; drain and keep warm. Mince 4 garlic cloves and slice 2 green onions (whites and greens separate).

2. 2

   In a heatproof bowl big enough for the noodles, stir: 2–3 tablespoons gochugaru (or 1–2 tablespoons chili crisp), 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon vinegar, the garlic, and onion whites. Taste — it should be spicy, a little sweet, and soy-salty.

3. 3

   Heat 3–4 tablespoons neutral oil in a small pan until it shimmers and a wooden chopstick tip sizzles on contact (about 30–60 seconds past first shimmer — hot but not smoking black). Carefully pour the hot oil over the chili mix. It should spit and bloom into a deep red, toasty smell.

4. 4

   Add the hot noodles and toss hard until every strand is stained and glossy. Splash a spoon of noodle water if it looks dry. Top with onion greens, sesame seeds, and a fried egg if you want. You want spicy, fragrant chili-oil noodles that cling, not a puddle of oil at the bottom.