Spicy Oil Cold Noodles

You’ll need:

• 1/3 cup cooking oil
• 1 tsp salt
• 1/2 tbsp sesame
• 1-1.5  tbsp chili powder => tried with 1 tbsp chili powder, but it was not spicy enough
• 1 tbsp sugar
• 0.5 tbsp vinegar
• 2*1/4 tsp chicken broth mix
• a handful of coriander
• 1/2 cucumber
• 1 small carrot
• 2 green onions
• 400g spaghetti
• 1/2 tbsp sesame (optional)

Preparation:

• Peel off the skin of the cucumber, rinse, and cut into thin matchstick-sized strips.
• Peel off the skin of the carrot, rinse, and cut into shreds
• Wash green onions, separate the white part from the green part, then cut the white part into shreds

Instruction:

Take a bowl, add 1.5tbsp chili powder, 1 tbsp sugar, 1/2 tbsp sesame, 1 tsp salt

Heat a saute pan or wok over medium heat, add 1/3 cup cooking oil. When oil is hot, turn off the heat, carefully pour the oil to the bowl with all condiments. Hear a sizzling sound, see the bubbling, and smell the aroma.

Bring a pot of water to a boil, once the water is boiling, add a pinch of salt, then cook spaghetti al dente, drain well

Take a big bowl, add cucumber strips, carrot shreds, green onion shreds, then pour in the spicy oil prepared in step 2. Then add 1/2tbsp vinegar, and 1/4tsp chicken broth mix, combine and mix well.

Add drained spaghetti to the bowl, mix well.

Cut a handful of coriander and add to the bowl, then add 1/4 tsp chicken broth mix, mix well

Serve noodles in a plate. Optional: sprinkle 1/2 tbsp sesame on top of the noodles and Enjoy!

Cooking Tips:

• Store remaining noodles in the fridge, server the next day, the taste is even better

Print

Spicy Oil Cold Noodles

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Course: Main Course

Cuisine: Chinese

Servings: 4 people

Ingredients

• 1/3 cup cooking oil
• 1 tsp salt
• 1/2 tbsp sesame
• 1-1.5 tbsp chili powder
• 1 tbsp sugar
• 0.5 tbsp vinegar
• 2*1/4 tsp chicken broth mix
• a handful of coriander
• half cucumber
• 1 small carrot
• 2 green onions
• 400 g spaghetti

Instructions

Preparation:

1. Peel off the skin of the cucumber, rinse, and cut into thin matchstick-sized strips.

2. Peel off the skin of the carrot, rinse, and cut into shreds

3. Wash green onions, separate the white part from the green part, then cut the white part into shreds

Instructions:

1. Take a bowl, add 1.5tbsp chili powder, 1 tbsp sugar, 1/2 tbsp sesame, 1 tsp salt
2. Heat a saute pan or wok over medium heat, add 1/3 cup cooking oil. When oil is hot, turn off the heat, carefully pour the oil to the bowl with all condiments. Hear a sizzling sound, see the bubbling, and smell the aroma.
3. Bring a pot of water to a boil, once the water is boiling, add a pinch of salt, then cook spaghetti al dente, drain well
4. Take a big bowl, add cucumber strips, carrot shreds, green onion shreds, then pour in the spicy oil prepared in step 2. Then add 1/2tbsp vinegar, and 1/4tsp chicken broth mix, combine and mix well.
5. Add drained spaghetti to the bowl, mix well.
6. Cut a handful of coriander and add to the bowl, then add 1/4 tsp chicken broth mix, mix well

7. Serve noodles in a plate. Optional: sprinkle 1/2 tbsp sesame on top of the noodles and Enjoy!

Recipe Notes

Cooking Tips:

• Store remaining noodles in the fridge, server the next day, the taste is even better