Chile Oil Noodles With Cilantro Food

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CHILE-OIL NOODLES WITH CILANTRO



Chile-Oil Noodles With Cilantro image

In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it's at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don't skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.

Provided by Judy Kim

Categories     weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

14 ounces dried udon noodles
1/4 cup chile oil with crunchy garlic
2 tablespoons pure sesame oil
2 teaspoons Sichuan chile oil, or to taste
2 teaspoons soy sauce
1/2 cup finely sliced garlic chives or scallions, plus more for garnish
2 tablespoons store-bought fried shallots, crumbled by hand (optional)
1/2 cup finely chopped cilantro (see Note), plus a few sprigs for garnish

Steps:

  • Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
  • Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
  • Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

CHILE-OIL NOODLES WITH CILANTRO



Chile-Oil Noodles With Cilantro image

In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it’s at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don’t skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.

Provided by cooking.nytimes.com

Categories     Main Course     Side

Yield 1

Number Of Ingredients 8

14 ounces dried udon noodles
1/4 cup chile oil with crunchy garlic
2 tablespoons pure sesame oil
2 teaspoons Sichuan chile oil, or to taste
2 teaspoons soy sauce
1/2 cup finely sliced garlic chives or scallions, plus more for garnish
2 tablespoons store-bought fried shallots, crumbled by hand (optional)
1/2 cup finely chopped cilantro (see Note), plus a few sprigs for garnish

Steps:

  • For complete instructions, visit the original site at https://cooking.nytimes.com/recipes/1021319-chile-oil-noodles-with-cilantro?campaign_id=90

Nutrition Facts : ServingSize serving, Sugar 0 g, Sodium 0 mg, Cholesterol 0 mg, SaturatedFat 0 g, Calories 0 kcal, Carbohydrate 0 g, Protein 0 mg, Fat 0 g

GARLIC CHILI OIL NOODLES WITH CILANTRO



Garlic Chili Oil Noodles with Cilantro image

Easy, simple, and delicious, these Garlic Chili Oil Noodles come together in just 15 minutes! They're finished with a generous amount of chopped cilantro for a fresh and tasty meal!

Provided by Petranka

Categories     Main Course     Side Dish

Time 15m

Number Of Ingredients 15

4 oz (110gr) noodles of choice, we use wheat noodles ((use gluten-free if needed))
1 tsp sesame oil
1 tbsp chili powder
½ vegetable bouillon cube, crumbled ((or sub with 1/4 tsp salt))
1 ½ tablespoons soy sauce ((use tamari if gluten-free))
3 cloves garlic, minced
1 tsp minced ginger ((optional))
1 green onion, thinly chopped
2 ½ tablespoons neutral oil ((we use light-tasting olive oil))
Juice of 1/2 lime
⅓ cup chopped fresh cilantro
1 tbsp oil, for cooking
½ medium red onion, sliced
1 medium carrot, sliced
1 medium red bell pepper, sliced

Steps:

  • Fill a medium pot with water and bring to a boil. Add ½ tsp salt and noodles and stir. Cook them according to packaging instructions. Then, drain and transfer to a plate. Add sesame oil and toss to coat. Set aside.
  • To a medium bowl, add soy sauce, chili powder, bouillon cube, garlic, ginger (optional), and spring onion. Mix until a paste has formed. If it appears too dry, add a little bit more soy sauce (but don't overdo it).
  • Add a skillet over medium heat. Add the oil and heat until smoking hot. Once it starts to smoke, remove it from the heat and pour over the chili paste. Mix until well combined.
  • Using the same skillet, add more oil if needed and cook the vegetables for 5-6 minutes, until lightly golden, but still crunchy.
  • Add the noodles to the skillet, alongside the chili oil, and toss until well coated. Remove from the heat if you haven't already. Stir in the chopped cilantro and lime juice. Serve!

Nutrition Facts : Calories 421 kcal, ServingSize 1 serving

ASIAN NOODLES WITH GINGER-CILANTRO SAUCE



Asian Noodles with Ginger-Cilantro Sauce image

Categories     Food Processor     Ginger     Herb     Pasta     Side     Quick & Easy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 12-ounce package fresh oriental-style water noodles or linguine
3 tablespoons oriental sesame oil
2 1/2 tablespoons minced peeled fresh ginger
1 small jalapeño chili, seeded
1 cup (packed) fresh cilantro leaves
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon creamy peanut butter
3 tablespoons (or more) canned chicken broth

Steps:

  • Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Rinse with cold water; drain well. Transfer to large bowl. Toss with 1 tablespoon sesame oil.
  • With processor running, drop ginger and chili through feed tube and mince. Add cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons broth and remaining 2 tablespoons sesame oil. Process until mixture is almost smooth, adding more broth if necessary. Season to taste with salt and pepper. Add sauce to noodles and toss.

COLD NOODLES WITH CHILE OIL AND CITRUSY CABBAGE



Cold Noodles With Chile Oil and Citrusy Cabbage image

While cold chile noodles are often seen as a side dish, here they act as the anchor of the entire meal. They are delicious on their own, and it would be hard to go wrong with any pairing. A salad of fresh herbs (cilantro, dill, mint, parsley) topped by a creamy tahini dressing is a good place to start. From there, feel free to include a mess of citrusy cabbage and whatever blanched, roasted or raw vegetables you may have on hand for texture. While these suggestions are optional (it doesn't have to be vegetarian: shredded rotisserie chicken or last night's pork chop would also be welcome), seek out saucy, herby, crunchy, tangy and spicy ingredients to liven up an already lively bowl of noodles.

Provided by Alison Roman

Categories     dinner, weekday, noodles, main course

Time 35m

Yield 4 to 8 servings

Number Of Ingredients 28

1/2 cup canola or grapeseed oil
1 tablespoon fennel seed
1 tablespoon red-pepper flakes
2 garlic cloves, very finely chopped
1 tablespoon Sichuan peppercorns (optional)
1 star anise (optional)
1 pound udon, soba or rice noodles, or spaghetti
2 tablespoons rice wine vinegar, or fresh lemon or lime juice
Kosher salt and ground pepper
1/2 head red cabbage, very thinly sliced
Kosher salt and ground pepper
1/4 cup fresh lemon and-or lime juice
1 tablespoon finely grated lemon and-or lime zest
2 tablespoons olive oil
1/3 cup tahini
1 garlic clove, finely grated
2 tablespoons fresh lemon or lime juice
1 tablespoon sesame oil
1 cup parsley and-or cilantro, tender leaves and stems, very finely chopped
Kosher salt and ground pepper
1 bunch scallions, very thinly sliced
1/4 cup olive oil
2 tablespoons fresh lemon or lime juice
1 tablespoon finely grated lemon or lime zest
1 tablespoon soy sauce
Kosher salt and ground pepper
More spicy things: Jarred pickled chiles, pickled jalapeños, Calabrian chiles - anything of the sort that will (lightly) set your mouth on fire are welcomed here.
Toasted seeds or nuts: Toast sesame seeds, chopped peanuts or almonds in a dry skillet until golden brown and toss with a little oil and salt; sprinkle over everything.

Steps:

  • Heat oil, fennel seed, pepper flakes, garlic, Sichuan peppercorns and star anise (if using) in a small pot over the lowest heat possible. Cook, swirling occasionally, until you start to hear and see the garlic and spices frizzle and toast in the oil, 5 to 8 minutes. (Every stove is different and sometimes the low isn't as low as we'd like, so keep an eye on things; it may take less time.) Keep cooking at the lowest heat setting until the spices are toasted and the garlic is golden brown, another 3 to 5 minutes. Remove from heat and set aside.
  • Meanwhile, cook noodles in a large pot of salted water until al dente. Drain and rinse under cold water to stop the cooking. (If not using right away, spread onto a rimmed baking sheet and toss with a little canola oil to prevent sticking.)
  • If serving the citrusy cabbage, place cabbage in a large bowl and season with salt and pepper. Add citrus juice and zest, tossing to coat. Let sit a few minutes to soften. Drizzle with olive oil before serving.
  • If serving the tahini sauce, whisk tahini, garlic, lemon juice, sesame oil and 1/4 cup water in a small bowl until a creamy dressing forms. (Tahini thickness varies greatly from brand to brand; if you need more water to achieve a smooth, creamy dressing, add it by the teaspoonful until you get the desired texture.) Add herbs and season with salt, pepper and more lemon juice, if desired. Alternatively, place all ingredients and 1/4 cup water in the bowl of a food processor and process until a smooth, creamy dressing forms.
  • If serving the lemony scallions, combine scallions, olive oil, lemon juice, lemon zest and soy sauce in a small bowl; season with salt and pepper and let sit for at least 5 minutes before serving.
  • When ready to eat, toss noodles with vinegar and season with salt and pepper. Spoon chile oil over the noodles, tossing to coat; keep adding the oil until your noodles are evenly coated. (Keep in mind you have other sauces for the noodles, so you're just looking for them to be coated and sufficiently spicy.) Serve any additional chile oil alongside for personal spooning, with the cabbage and other sauces if you like. See the notes for adding more spicy things and blanched or roasted vegetables.

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