Vegetable Chili Oil Noodles

I mean what’s better than a big bowl of noodles? Of course you can buy store bought but there is truly something special about homemade noodles if you have the time. This dish is just packed with so many different flavors. You can always adjust how much chili flakes you put in it. But I like it spicy. And adding in the grated carrots just melt into the noodles along with the stemmed broccoli it’s like take out but so much better! Then adding the fried egg onto it, it’s so good!

Ingredients

Noodles

• 3 cups all-purpose flour
• 1 cup water
• 1 tsp. salt

Vegetables Chili Oil

• 3-4 garlic cloves, peeled and minced
• 1 inch ginger, peeled and minced
• 1 tbsp. shallot, minced
• 1 tbsp. chili flakes
• 2 tbsp. honey
• 1 tbsp. rice wine vinegar
• 2 tbsp cilantro
• 1 tbsp scallions, just the green tops, sliced
• 2 tbsp. soy sauce
• 1/2 cup sesame oil
• 1 tbsp black sesame seeds

• 1 cup broccoli florets, stemmed
• 1 cup grated carrots
• 2 fried eggs

Directions

Starting with the noodles, in a large bowl add in the flour and salt and make a small well in the center. Pour the water into the center. Using a fork gently start mixing the flour into the flour working in a circular motion. It will start to be a shaggy dough. Just keep working it together and once it kind of comes together dump it out and knead it for about 5 minutes until it becomes a smooth dough. Wrap it in plastic wrap and let it rest for 20 minutes. Meanwhile prep the sauce and vegetables.

Bring a large pot of salted water to a gentle boil.

On a lightly floured work surface, divide the dough into two. Roll out to about 1/4 inch thick and then roll through a pasta machine. If you don’t have a pasta machine you will have to roll out to about 1/8 inch thick and cut by hand. Cut the pasta through the spaghetti cutter and place on a lightly floured baking pan in little handfuls, and continue working with the rest of the dough.

In a large bowl combine together the garlic, ginger, shallot, chili flakes, honey, rice wine vinegar, cilantro, scallions, soy sauce. Heat up the sesame oil in a small pan over medium heat just until it starts to shimmer. Once it’s hot pour over the mixture and watch it bubble up. Best part! Set it aside and steam or saute the broccoli and grate the carrots. Add into the chili oil bowl. In batches cook off the pasta for about 1 minute until it floats. Make sure not to over cook the pasta. Add into the chili oil and give it a big toss. Garnish with a fried egg and black sesame seeds. Divide up into bowls and enjoy!