Szechuan chili oil noodles are a famously easy late night meal, but these spicy Chinese noodles are welcome any time, especially after a busy day. When you're fiercely hungry, totally beat, and short on time and ingredients, this recipe comes to the rescue.
6ouncesdry Asian noodles. I used Lo Mein. Note: Asian noodles come in many varieties,both fresh and dried, so use what you like. The dried are often packaged in one serving bundles, so use 2 bundles for this recipe.
2TbspTamari soy sauce
2Tbsptoasted sesame oil
2clove garlic, minced
2-3tspfresh grated ginger
sliced green onions
Cook your noodles according to the package instructions. Most likely that will be to plunge them into boiling water and boil for 1-3 minutes. They don't take long at all. At this point you can drain and rinse them with cool water, or use them hot.
Toss your noodles with your chili oil, sesame oil, Tamari, garlic, and ginger.
Load up your bowl and top with a fried egg and some sliced green onions.