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Recipe By: NYTimes

Chile Oil Noodles

Ingredients

  • 14 ounces dried udon noodles
  • ¼ cup chile oil with crunchy garlic
  • 2 tablespoons pure sesame oil
  • 2 teaspoons Sichuan chile oil, or to taste
  • 2 teaspoons soy sauce
  • ½ cup finely sliced garlic chives or scallions, plus more for garnish
  • 2 tablespoons store-bought fried shallots, crumbled by hand (optional)
  • ½ cup finely chopped cilantro (see Note), plus a few sprigs for garnish

Directions

INGREDIENTS
14 ounces dried udon noodles
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.

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