How to make elevated chili garlic noodles
Master an elevated noodle dish with fragrant aromatics, sizzling chili oil sauce, tender noodles, and a perfectly seared egg topping.
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🧰 Required Tools & Equipment
- ✓ Chef's knife
- ✓ Cutting board
- ✓ Medium saucepan
- ✓ Small frying pan
- ✓ Heatproof mixing bowl
- ✓ Tongs
- ✓ Mesh strainer
📦 Materials & Supplies
- ✓ 2 portions fresh or ramen noodles
- ✓ 4 cloves fresh garlic
- ✓ 2 green onions (scallions)
- ✓ 3 tbsp neutral cooking oil
- ✓ 2 tbsp soy sauce
- ✓ 1 tbsp oyster sauce
- ✓ 1 tbsp chili flakes and sesame seeds
- ✓ 1 large egg
⚠️ Safety Checkpoints & Warnings
- • Keep water droplets completely away from the hot oil to avoid violent splatter burns.
- • Use a dedicated heatproof ceramic or stainless steel bowl when blooming aromatics with hot oil.
- • Turn pot handles inward over the stove to avoid accidental knocking.
📋 Step-by-Step Guide (5 Steps)
Prep aromatics and toppings
Peel and finely mince 4 garlic cloves. Thinly slice the green onions, separating the white base from the dark green tops. Place the minced garlic, white scallion slices, chili flakes, and sesame seeds into the bottom of your heatproof mixing bowl.
- • Even pile of minced garlic and white scallions centered in the bottom of the heatproof bowl
- • Bright green scallion tops set aside separately on the cutting board
- • Using a plastic bowl that can melt from hot oil
- • Leaving garlic chunks too large and uneven
Boil and drain the noodles
Bring a saucepan of water to a rolling boil over high heat. Drop in the noodles and cook according to package directions until just al dente. Pour the noodles into a mesh strainer, shake off excess water, and set aside.
- • Noodles relaxed, fully submerged, and pliable in boiling water
- • Drained noodles steaming in strainer with minimal dripping
- • Overcooking noodles until mushy and swollen
- • Letting noodles sit undrained in hot water
Fry the presentation egg
Heat 1 teaspoon of oil in a small frying pan over medium-high heat. Crack the egg directly into the pan and fry until the edges turn golden and lacy while the yolk remains completely runny. Transfer the egg carefully to a small side plate.
- • Egg white completely set with crisp, browned, frilly edges
- • Intact, glossy, liquid yellow yolk sitting elevated in the center
- • Flipping the egg and breaking the yolk
- • Using low heat resulting in rubbery, pale whites
Heat oil and bloom the sauce base
Heat 3 tablespoons of neutral oil in your small pan over high heat until it shimmers and faint wisps of smoke appear. Carefully pour the hot oil directly over the garlic, scallions, and chili flakes in your heatproof bowl to sizzle and bloom the aromatics. Stir in soy sauce and oyster sauce.
- • Vigorous bubbling and foaming as hot oil hits the minced garlic and chili
- • Rich reddish-amber sauce emulsion after stirring in soy and oyster sauces
- • Pouring cold oil that leaves raw, harsh garlic flavor
- • Overheating oil until smoking excessively black, which chars garlic immediately
Toss noodles and assemble the surprise
Add the warm, drained noodles directly into the bowl with the hot sauce. Use tongs to vigorously toss and lift the noodles until every strand is glossy and evenly coated in sauce. Top with the crispy fried egg and garnish with the reserved fresh green scallions.
- • Noodles evenly colored with an amber sheen and speckled with chili flakes and sesame seeds
- • Crisp fried egg resting cleanly on top crowned with bright green scallion slices
- • Gently stirring so sauce stays pooled at the bottom
- • Smashing the egg yolk during final plate assembly
Credit: inspired by an original tutorial by chefkoudy — watch the original on YouTube.
Don’t have everything?
- No Oyster sauce? Hoisin sauce or 1/2 tsp dark brown sugar with extra soy sauce
- No Fresh noodles? Dried instant ramen noodles (discard the flavor packet)
- No Heatproof bowl? Pour hot oil and aromatics directly into a cool stainless steel pan