Asian Aglio e Olio

This Asian-inspired Aglio e Olio is just as satisfying and savory as the original Italian version, if not even better! Instead of using spaghetti, this dish uses rice noodles, garlic, cilantro, and flavored oil to bring Asian flavors to this classic dish

If you've ever had the classic Italian dish 'Aglio e Olio,' you know how delicious and simple it is. The dish is typically just made by cooking spaghetti and tossing it with warm olive oil, crispy garlic, and red pepper flakes. Often, it is paired with fresh parsley and a squeeze of lemon.

This dish is perfect if you want Asian food, but are craving something new and different. Pair this dish with tofu or vegan tuna poke, or just eat it by itself! This dish has a little bit of everything and it will be a hit for everyone!

Why you'll love this recipe

• Savory and Flavorful - This recipe comes out to be super savory, salty, garlicky, and fresh with flavor!
• SO Easy - The ingredients for this recipe are so simple and straightforward! Just don't burn the garlic and you'll be good!
• Gluten-Free and Vegan - Since this dish uses rice noodles and doesn't use soy sauce, it is both gluten-free and vegan naturally!

What you need for this recipe

Ingredients and Substitutions:

• Rice Noodles - Use whatever width of rice noodles you like. I used the "linguine" shape which is often labeled as pad thai rice noodles. Regular noodles can be used in place as well.
• Extra Virgin Olive Oil - Make sure you use a good quality olive oil, and feel free to use a garlic infused oil if you want a more intense flavor!
• Garlic Cloves - Fresh garlic cloves, thinly sliced, not the pre-minced garlic.
• Toasted Sesame Oil - This gives a great nutty sesame flavor to the noodles. Regular sesame oil can be used as well, or omit entirely.
• Fresh Cilantro - If you don't like cilantro, omit entirely OR use fresh chopped parsley.
• Lime - A squeeze of fresh lime juice ties this dish together. You can substitute with lemon or omit entirely.
• Chili Garlic Oil - Also optional, this condiment adds a little bit of a spicy kick and extra garlic flavor. Red pepper flakes work great in its place.

Equipment:

• Frying Pan
• Knife
• Cutting Board

How to make this recipe

Step 1: Prepare the Noodles

Cook your rice noodles by boiling them until soft or by soaking them in hot water for 30-45 minutes. Refer to the instructions on the package. Boiling will be the fastest method.

Once the noodles are cooked through, drain them and rinse with cool water.

How to cook rice noodles in the Instant Pot: 

If you want to cook rice noodles in your instant pot, add 4 ounces of rice noodles with 1 ½ cups cold water. Close the lid and set to sealing. Pressure cook on HIGH for 1 minute, then immediately quick release. Stir the cooked noodles, drain, and rinse with cool water. If the noodles are not 100% cooked after removing the lid, set the Instant Pot to 'sauté' and let it simmer for a few more minutes.

Place cooked noodles in a bowl to the side.

Step 2: Make the Sauce

Begin by slicing garlic cloves very thinly, longways.

Add olive oil to a pan and bring it to medium heat, then add the sliced garlic.

Stir the garlic in the oil on low-medium heat until very tiny bubbles begin to form. If the oil starts to pop or boil, it is too hot.

Once the garlic is beginning to cook, add the chili garlic oil and mix that in.

Then, stir in the toasted sesame oil.

Keep cooking and stirring slowly. Once the garlic cloves turn a light gold, immediately turn off the heat.

Add a small amount of cool water (2-3 tablespoons) to the pan off the heat to cool down the oil and stop the cooking of the garlic.

Step 3: Finishing Touches

To the pan of garlic and oil, add the cooked rice noodles and stir until the noodles are fully coated in oil.

Finely chop fresh cilantro and toss the noodles with the cilantro.

Finally, add the juice of ½ a lime and a ½ teaspoon of salt.

Toss to combine, serve hot, and garnish with more cilantro and chili garlic oil.

Expert Tips

• I prefer my rice noodles to be on the softer and less al dente side. To get softer noodles, use the boil or Instant Pot methods. For more al dente rice noodles, with a bit more of a bite to them, I suggest soaking them in very warm water at the beginning of the cooking process.
• If you like extra spice, double the amount of chili garlic oil and use even more to top the dish. If you don't like spicy, the amount used in this recipe shouldn't be too much, but feel free to decrease if necessary.
• Be very careful when frying the garlic. If the oil gets too hot, the garlic will quickly burn, but you still want it to be hot enough to get it crispy. You want it to be hot enough to form very small bubbles around the garlic (as shown in the photos above), but not large rolling bubbles. Keep an eye on the heat level and adjust as necessary throughout.

Recipe FAQs

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