Ingredients:

  • 1/2 cup (120 ml) neutral oil (e.g., canola, vegetable, or peanut oil)
  • 2 cloves garlic, minced
  • 1 tablespoon (6g) gochugaru (Korean chili flakes, adjust to taste for heat)
  • 1 teaspoon (3g) red pepper flakes (optional, for extra heat)
  • 1 teaspoon (2g) Sichuan peppercorns, lightly crushed (optional, for numbing sensation)
  • 1 teaspoon (5ml) soy sauce
  • 1/2 teaspoon (3ml) rice vinegar
  • 1/4 teaspoon (1g) sugar
  • 1/4 teaspoon (1g) salt
  • 1 star anise (optional)
  • 1 package Indomie Mi Goreng instant noodles (or your favourite brand)
  • 1 large egg
  • 1 scallion, thinly sliced
  • 1 tablespoon (15ml) toasted sesame seeds

Instructions:

  1. Heat the oil in a small saucepan over medium-low heat. Add garlic and star anise (if using) and cook until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic!
  2. Remove from heat and let cool slightly for 1 minute. Stir in the gochugaru, red pepper flakes (if using), Sichuan peppercorns (if using), soy sauce, rice vinegar, sugar, and salt. The mixture will sizzle. Let it sit for at least 10 minutes to infuse the flavors.
  3. Bring a pot of water to a boil. Add the Indomie noodles and cook according to package directions. Drain, reserving about 1/4 cup (60ml) of the noodle water.
  4. While the noodles are cooking, fry or poach the egg to your liking. A runny yolk is key!
  5. Place the drained noodles in a bowl. Add about 2-3 tablespoons of the chili oil (or more, to taste) and a splash of the reserved noodle water to loosen the sauce. Toss well to coat.
  6. Top the noodles with the fried/poached egg, sliced scallions, and toasted sesame seeds. Serve immediately and slurp with gusto!