[138] 👩🏻🍳 Full Recipe
Craving something spicy and satisfying? 🍜 These chewy rice noodles are tossed in a bold, garlicky chili sauce with a rich, nutty finish. Every bite is packed with flavor, and the leftover sauce makes a delicious salad dressing! 🥗
🛒 Ingredients
🔥 Directions
🛒 Ingredients (Serves 2)
🍜 Noodles & Aromatics
- 7 oz (200 g) thin rice noodles (Korean somen)
- 1 tbsp minced garlic
- 1 tbsp chopped green onion
- 1½ tbsp Korean chili flakes (gochugaru)
- 1 tbsp toasted sesame seeds
- 3 tbsp neutral cooking oil
🥣 Sauce
- 1 tbsp Secret Ingredient
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1½ tbsp allulose (or 1 tbsp sugar)
- ½ tbsp oyster sauce
- 1 tsp toasted sesame oil
- 2 tbsp reserved noodle water
Optional: Cucumber, boiled egg, roasted seaweed.
👩🏻🍳 How to Make
1️⃣ Cook the Noodles 🍜
- Cook rice noodles according to package directions.
- Save 2 tbsp cooking water. Rinse noodles under cold water and drain well.
📌 Avoid overcooking to keep the noodles pleasantly chewy.
2️⃣ Bloom the Chili 🌶️
- Combine garlic, green onion, gochugaru, and sesame seeds in a heatproof bowl.
- Heat oil until hot. Carefully pour over the mixture and stir.
📌 Hot oil brings out the chili and garlic aroma.
3️⃣ Make the Sauce 🥣
- Add soy sauce, vinegar, sweetener, and oyster sauce.
- Mix in 1 tbsp Secret Ingredient, sesame oil, and noodle water until smooth.
📌 Mix the Secret Ingredient with warm noodle water first for a smoother sauce.
4️⃣ Toss & Serve 🥢
- Add rice noodles and toss until evenly coated.
- Top with cucumber, boiled egg, or seaweed.
📌 Serve immediately for the best texture.
🌟 Ways to Serve
✔ With Korean BBQ or grilled pork belly 🥩
✔ Alongside crispy dumplings 🥟
✔ Topped with cucumber and boiled egg 🥒
✔ Use leftover sauce as salad dressing 🥗
✔ Perfect for summer lunches and BBQ nights ☀️
🍜 Noodles & Aromatics
- 7 oz (200 g) thin rice noodles (Korean somen)
- 1 tbsp minced garlic
- 1 tbsp chopped green onion
- 1½ tbsp Korean chili flakes (gochugaru)
- 1 tbsp toasted sesame seeds
- 3 tbsp neutral cooking oil
🥣 Sauce
- 1 tbsp Secret Ingredient
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1½ tbsp allulose (or 1 tbsp sugar)
- ½ tbsp oyster sauce
- 1 tsp toasted sesame oil
- 2 tbsp reserved noodle water
Optional: Cucumber, boiled egg, roasted seaweed.
👩🏻🍳 How to Make
1️⃣ Cook the Noodles 🍜
- Cook rice noodles according to package directions.
- Save 2 tbsp cooking water. Rinse noodles under cold water and drain well.
📌 Avoid overcooking to keep the noodles pleasantly chewy.
2️⃣ Bloom the Chili 🌶️
- Combine garlic, green onion, gochugaru, and sesame seeds in a heatproof bowl.
- Heat oil until hot. Carefully pour over the mixture and stir.
📌 Hot oil brings out the chili and garlic aroma.
3️⃣ Make the Sauce 🥣
- Add soy sauce, vinegar, sweetener, and oyster sauce.
- Mix in 1 tbsp Secret Ingredient, sesame oil, and noodle water until smooth.
📌 Mix the Secret Ingredient with warm noodle water first for a smoother sauce.
4️⃣ Toss & Serve 🥢
- Add rice noodles and toss until evenly coated.
- Top with cucumber, boiled egg, or seaweed.
📌 Serve immediately for the best texture.
🌟 Ways to Serve
✔ With Korean BBQ or grilled pork belly 🥩
✔ Alongside crispy dumplings 🥟
✔ Topped with cucumber and boiled egg 🥒
✔ Use leftover sauce as salad dressing 🥗
✔ Perfect for summer lunches and BBQ nights ☀️
📌 Cooking tips
✔ Don't overcook: Rice noodles can turn mushy.
✔ Drain thoroughly: Prevents watery sauce.
✔ Save noodle water: Helps create a smooth sauce.
✔ Adjust to taste: Add vinegar, sweetener, or chili as needed.
✔ Drain thoroughly: Prevents watery sauce.
✔ Save noodle water: Helps create a smooth sauce.
✔ Adjust to taste: Add vinegar, sweetener, or chili as needed.