Garlic Confit Chili Oil Noodles

Bold flavor, low effort, full-body sigh kind of food.

Garlic confit is one of those things that feels fancy but isn’t (but also is lol). This is one of those shut up and eat kind of meals. Bold. Punchy. Deeply savory. And super warm and comforting, at least for me and hopefully you too! 

This recipe is Part 2 of my #comfortcore series — a set of cozy, chef-level meals that are all about deep flavor and no stress. It’s the kind of dish you throw together on a Tuesday and then think about all week.

YouTube video of this being made at the bottom of the post! 

This recipe hits on every flavor base: rich fat from the longganisa, mellow caramelized garlic, spicy-sweet heat from the chili oil and gochujang, and umami bomb from the fish sauce, soy, and oyster sauce combo. The confit garlic gets so soft it almost melts into the sauce — giving you that creamy depth without ever reaching for dairy.

Ingredients

• 20 cloves confit garlic

• 2 medium yellow onions, sliced

• 1 bunch green onions, whites and greens separated and sliced thin

• 2 tbsp Shaoxing cooking wine

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 2 tbsp gochujang paste

• A dash of fish sauce

• 15 small hot longganisa sausages, casings removed

• 2 packs thin Shanghai noodles (makes ~4 servings)

• Chili crisp oil, to finish

• Optional - Any veggies you want! I added frozen corn and green beans.. because I didn't make it to the store LOL. But the original plan was some baby bok choy in there, but, we make it work! 
• A note about the garlic confit - I've explained how to make it before, but so you don't have to go search blog posts:
  • Take as many peeled garlic cloves as your heart desires (you want a lot, you'll love this on/in anything). In a pot or small oven safe dish cover the garlic with neutral oil (Canola, for example) then add some salt and pepper and some thyme if you want to class it up. Now, stovetop is how I do it, and you just put your burner on the lowest setting possible and let it go for like 2 hours. The result is super golden mushy caramelized cloves of garlic that you can literally just eat straight up! In the oven, same thing but toss in at around 220°F and check after an hour. 

Method

Step 1: Build Your Flavor Base
Cook the longganisa sausage over medium heat until it’s fully browned and broken down. Remove it from the pan but don't drain the fat — that rendered fat is gold.

Toss in your sliced onions and the whites of your green onions. Cook them right in that sausage oil until they start to get soft and caramel-y. You want medium high heat as the goal is come colour on the onions. While that's happening, boil water for your noodles.

Add in any veggies you're going to use at this point too, before deglazing the pan.

Step 2: Build the Sauce
Deglaze your pan with Shaoxing wine — scrape up all those good bits on the bottom and add the sausage back in. Add your soft, buttery confit garlic cloves in and some of the garlic oil, then stir in the soy, oyster, gochujang, and a dash of fish sauce. Add a few splashes of noodle water — this helps the sauce thicken and coat everything perfectly.

Step 3: Toss & Finish
When your noodles are just shy of done, transfer them straight from the pot into the sauce. Toss or stir it all together, coating the noods in the sauce. Stir until every strand is coated in that glossy, garlicky, spicy sauce.

Finish with green onion tops and a few spoonful's of chili crisp oil. That's it, dig in! 

You can top with some sesame seeds or more fresh green onion if you'd like as well. More chili oil also never hurts ;) 

Final Thoughts

Sticky, spicy, garlicky — these garlic confit chili oil noodles check all the boxes. It's the kind of thing you crave on a cold day or after a rough one, which makes it a perfect fit for #comfortcore. 

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