Very often after work, I’ll get home with little to no energy to cook an elaborate meal. (Teaching during a pandemic ain’t easy.) There are many nights (most nights) that I make something quick by using many items I have in my pantry already.

The herbaciousness brings a level of freshness to this dish that takes away the guilt of eating noodles, while also making me forget I’ve had most of these items stored away. These chili oil noodles are one of them, and something you cannot get tired of.

To make this dish you will need:

- 4 garlic cloves, minced

- 2 scallions, thinly sliced

- 1/4 cup parsley, finely chopped

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- 1/2 tsp black pepper

- 1 tsp chili flakes

- 1 tsp cayenne

- 1 tsp caraway seeds

- 2 tsp rice vinegar

- 2 tbsp soy sauce

- Salt as needed

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- 1/4 cup neutral oil, such as avocado, sunflower seed, or grape seed oil

- 2 servings rice noodles, fully cooked

This dish requires a bit of preparation initially, before all falling together simultaneously at the end; be sure to complete the most time-consuming tasks first.

Start with your knifework, adding each vegetable to a medium-sized heat-tolerant bowl.

Next, measure each of the remaining ingredients (except for the oil and noodles) with reasonable precision and add to the bowl.

Mix throughly after assembly and let stand until needed.

Add the oil to a small saucepan and heat until sizzling hot (a flick of tap water into the oil will inform you).

Once the oil is good and hot, carefully pour it over the mixed ingredients in the bowl. Things will sizzle and pop vigorously, so don’t stand too close.

The longer you let this oil steep with the herbs and spices, the better it gets (about 30 minutes or so is good).

Toss in the noodles and serve!