The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. If you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
I find I don’t have as much time to cook these days, and when I do, I opt for something fast and easy to cook. Chili oil noodles are probably one of my favourite noodle dishes, since you can make them with any noodle type: soba, udon, somen, rice noodles, and even pasta (though I don’t recommend pasta). I don’t normally measure this out, but for all of you, I’ll try.
Prep Time: 10 minutes
Ingredients:
1 tbsp light soy sauce
½ tsp rice wine vinegar
2 (or more) cloves garlic
Half-inch knob of ginger
2 tbsp neutral oil
1 tbsp (or as desired) chili oil
Noodles
Spring onions
Vegetables and other toppings of your choice
Method:
- Chop garlic, ginger, and spring onions. Set aside the green part of the spring onions. Place white parts of spring onions, ginger, and garlic in a heat safe bowl.
- Prepare noodles of choice according to package instructions.
- Heat neutral oil until just before smoking point. Add in chili and sesame oil.
- Pour hot oils over garlic, ginger, and spring onion mixture.
- Add cooked noodles and mix until noodles are coated well.
- Top with any prepped vegetables or toppings you’d like. Sprinkle green part of spring onions on top and enjoy!
Emmaline is working on her BA and ambitions to become an English teacher. They always say, those who cannot do, teach. She spends her free time buying, reading, and hoarding books with the hope that one day she will have no furniture and instead only have piles of books.
