Umami Bomb Cucumber Chili Noodles
If I had to choose any one food to live off of for the rest of my life, it might be a chili noodles. I just can’t see myself getting bored of them. Pasta itself is an amazing thing, and the spicy burn from chili noodles with a touch of garlic and the Savory umami secret sauce is just excellent. Add to it the crunch of some cucumbers and the freshness of scallions and my mouth and my belly are a happy place. I’ve been making versions of these noodles for years, but I think I’ve finally perfected them. So please enjoy, these super simple, easy, weeknight-friendly, ultimate umami bomb cucumber chili noodles!
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How to Make Cucumber Chili Noodles
Chili noodles are one of my favorite meals to make when I don’t feel like doing a lot of work, but I want something absolutely delicious. It all starts by making a very simple chili oil. Heat vegetable oil in a saucepan. You want to get it warm enough that it bubbles when you place a wooden chopstick in the oil, but not so warm that it burns your chili flakes. Once your oil is hot, add it to a heat resistant bowl filled with chili flakes, garlic, and ground cloves. You could add different spices if you wanted as well, and if you don’t like spicy food you might want to lower the amount of chili flakes you use. Although to be fair these are chili noodles so they will be spicy. Once your chili oil is made, set it aside and get your noodles cooking. I use regular spaghetti noodles, although you could use other noodles if you prefer. Boil your noodles as directed on the box, and once they are cooked rinse them in cool water to shock them and stop any more cooking. This also makes it so the hot noodles will not absorb the sauce you pour on them, and instead the noodles will be coated in the sauce. To my noodles I like to add grated cucumbers, but sometimes I do other vegetables as well. Radishes or daikon, chopped bell peppers, zucchini, and shredded beets are just a few of the veggies I’ll add if I have them around. Make sure you grate the cucumbers well and then squeeze them over the sink to get all the extra moisture out, otherwise your sauce will end up very watery. Place the cooked noodles and the cucumbers in a large mixing bowl together, and top them with the chili oil some soy sauce, rice vinegar, and my secret ingredient. It makes your chili noodles 10 times better – it’s savory seaweed jam. It really is that umami punch of flavor that brings your noodles from good to amazing. You may be able to find seaweed jam in stores, but I make my own. It’s not challenging- you can check out the recipe for it here. Mix the noodles up with the sauce, and top with scallions. You could add some sesame to seeds too if you like, or some cilantro, or chopped shallots. Whatever makes your chili noodles exactly how you like them. Grab a heaping bowl or two for yourself now, and store any leftovers in an airtight container in the fridge. Enjoy your chili noodles the next day cold – they are perfect for lunch boxes!
Umami Bomb Cucumber Chili Noodles
Ingredients
- ¼ cup vegetable oil
- 2 tbsp. chili flakes (or less spicy, just use 1 tbsp.)
- 2-3 cloves garlic, minced
- ¼ tsp. ground cloves
- 1 lb. dried spaghetti
- 2 medium-sized cucumbers
- ¼ cup soy sauce
- 2 tbsp. seaweed jam
- 1 tbsp. rice wine vinegar
- Black pepper and salt, to taste
- 2-3 scallions, chopped
Instructions
- Add the chili flakes, minced garlic, and ground cloves to a heat-resistant bowl. Heat your vegetable oil in a small saucepan. Heat the oil to around 250°F (120°C). You can tell it’s at the right temperature when you put a wooden chopstick in the oil and it gently bubbles. Turn off the heat, and pour the hot oil over the chili. It should sizzle, but not burn. Set it aside.
- Cook pasta as directed on the box. Once the noodles are cooked, rinse them under cool water and shake dry. Place in a large mixing bowl.
- While the pasta cooks, use the large side of a grater to grate the cucumbers. Take a handful of grated cucumbers and squeeze hard over the sink to release any excess moisture. Place the cucumbers in the mixing bowl, breaking up the clumps a little as you do so.
- Combine the seaweed jam, rice wine vinegar, and soy sauce to a jar. Whisk together, along with the chili oil you prepared in the first step. Pour the sauce over the noodles and cucumbers and mix well. Add black pepper and salt to taste, and top with chopped scallions.
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