CHILI OIL NOODLES
INGREDIENTS:
- 2 tbsp chili flakes (I used Korean ghogujaru)
- 4 cloves garlic, minced
- 2 tsp minced ginger
- 2 heaping tbsp sliced scallions (mostly the white part)
- 2 tbsp sugar
- 3 Tbsp low sodium soy sauce
- 2 tsp toasted sesame oil
- 1/4 tsp kosher salt
- 1/2 cup avocado oil
Cooking steps
Step 1
For the rice noodles: fill a plate with room temp water. Take two pieces of rice paper. Drizzle 1/2 tsp sesame oil on one. Rub it all over and place second piece of rice paper on top and rub to stick together. Pick up both and dip into water for 15 seconds. Remove and wait 45 seconds, then cut into desired noodle size. take 1 noodle and seperate sheets (if you want, some people like a thicker noodle). The longer they sit before cutting the harder they will be to separate after cut. Add chili oil right away and mix.
Step 2
For wonton noodles: Make sure wonton wrappers are defrosted. Seperate sheets to prevent sticking. Cut wrappers in half or to desired size. Place in boiling water and stir immediately. Cook until just soft (wonton wrappers boil quickly bu exact size will vary based on brand. Place everything besides oil in a bowl. Heat oil in small pan or pot. Once it gets hot enough that a little smoke comes off the oil carefully pour the oil into the bowl with other ingredients. Stir gently to combine. Cook noodles. The second the noodles are ready add to the oil, or pour over. Serve a
