Chilli Oil Noodles (VG) from Jeremy Pang’s School of Wok

Chilli oil noodles
By Erin Brown
Related Categories: Cookbook Confidential

“My dad used to tell me stories about his childhood growing up in refugee camps in Hong Kong. For him, a plain bowl of rice or noodles could be transformed into a banquet with just a teaspoon or two of chilli oil. Simple dishes like this follow the exact same principle and lend themselves to a quick snack or a mid-week meal with no fuss.” Jeremy Pang, author of Jeremy Pang’s School of Wok

2–3 garlic cloves, finely chopped

1/4 thumb-sized piece of ginger, peeled and finely chopped

1/2 spring onion, finely chopped

Vegetable oil

200g (7oz) flat wheat noodles, fine wheat noodles or soba noodles

Generous handful of torn coriander

Chilli Oil

2 tablespoons Lao Gan Ma chilli oil (swapsies: Chiu Chow chilli oil)

1 tablespoon light soy sauce

1/2 teaspoon dark soy sauce

1/2 teaspoon Chingkiang vinegar, or rice vinegar

1 teaspoon toasted sesame seeds

Mix together the chilli oil ingredients in a bowl.

Build Your Wok Clock: Start at 12 o’clock with the garlic and ginger, followed by the spring onion and lastly the chilli oil.

Heat 2 tablespoons of vegetable oil in a wok over a medium heat, then add the garlic and ginger. Stir-fry for 30–60 seconds until fragrant. Remove from the heat, add in the spring onions and the chilli oil and stir well.

Bring a pot of water to a boil and add the noodles. Boil for 4–5 minutes or according to the packet instructions, until tender. Drain through a sieve then tip into a large bowl.

Pour the chilli oil mixture over the top of the noodles and add the coriander. Mix thoroughly to coat each strand of noodle with sauce, divide into bowls and serve.