INGREDIENTS
- 1/3 cup peanut oil
- 6 cloves garlic, thinly sliced or smashed
- 1-2 teaspoon crushed red pepper flakes
- 1 inch fresh ginger, grated
- 2 tablespoons raw sesame seeds
- 8 ounces Chinese egg noodles
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1-2 tablespoons chili paste (sambal oelek)
- 1/2 pound ground chicken or pork (optional)
- 1 red onion thinly, sliced
- 4 green onions, chopped, plus more for serving
- 4 baby bok choy or green cabbage, chopped
INSTRUCTIONS
- To make the chili oil. Heat a large skillet over medium heat. Add the peanut oil, garlic, ginger, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, cook 30 seconds to 1 minute more. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.
- Meanwhile, cook the eggs noodles according to package directions.
- Combine the soy sauce, vinegar, honey, chili paste, and 1/3 cup water in a bowl.
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