Chili Oil Noodles

The sauce is built in the serving bowl. Nothing hits a pan.

Serves 2. 15 minutes.

Ingredients

• 8 oz wheat noodles
• 3 tbsp MOC Chili Oil, plus more to finish
• 2 tbsp soy sauce
• 1 tbsp black vinegar
• 1 tsp sugar
• 2 cloves garlic, finely minced
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds

Method

1. In the bowl you will eat from, stir the MOC Chili Oil, soy, vinegar, sugar and garlic.
2. Cook the noodles. Reserve a half cup of the water before draining.
3. Add the hot noodles straight into the bowl with 2 tbsp of the cooking water. Toss hard for 30 seconds until glossy.
4. Green onions, sesame, one more spoon of chili oil.

Why it works

• Building the sauce in the bowl means the chili oil never meets direct heat. It stays bright and aromatic instead of dull and toasted.
• Starchy noodle water is the emulsifier. Plain water will not bind the sauce.
• Raw minced garlic is softened by the hot noodles without ever frying, which is a completely different flavor to cooked garlic.