Chile Oil Garlic Noodles

Garlic Chile Oil

• ¼ cup vegetable oil
• 2½ tbsp Korean Chile Powder (gochugaru)
• 2 garlic cloves, minced
• 1 tsp ginger, minced
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tsp sesame seeds
• 1 green onion, thinly sliced (optional)

Noodles

• 12 oz wide flat rice noodles
• 3 tbsp crushed peanuts

1. In a small saucepan simmer vegetable oil for 2 to 3 minutes. Pour hot oil over chile powder, garlic and ginger and stir together. Once oil has cooled, stir in remaining chile oil ingredients. Set aside.
2. Bring a large pot of water to a boil, 4 to 5 minutes. Place dry noodles into a shallow dish. Pour boiling water over noodles and allow noodles to soften completely, about 10 minutes.
3. Drain and pour noodles into a large bowl. Top with ¾ of garlic chile oil and toss together until completely coated.
4. Transfer coated noodles to a platter and top with remaining oil. Top with crushed peanuts and serve.