Garlic Chili Oil Noodles (Printable)

Noodles coated in a spicy, aromatic garlic chili oil with scallions and sesame seeds.

# Components:

→ Noodles

01 - 7 oz wheat noodles (e.g., Chinese wheat noodles or linguine)

→ Aromatics

02 - 4 cloves garlic, finely minced
03 - 2 scallions, thinly sliced (white and green parts separated)
04 - 1 tablespoon toasted sesame seeds

→ Chili Oil

05 - 2 1/2 tablespoons chili flakes (Sichuan or Korean preferred)
06 - 1/2 teaspoon Sichuan peppercorns (optional)
07 - 1/4 teaspoon ground white pepper
08 - 1/2 teaspoon sugar
09 - 1/2 teaspoon salt

→ Oil

10 - 3 tablespoons neutral oil (canola, sunflower, or grapeseed)

→ Sauce

11 - 1 1/2 tablespoons light soy sauce
12 - 1 tablespoon Chinese black vinegar (Chinkiang vinegar)
13 - 1 teaspoon dark soy sauce (optional)
14 - 1/2 teaspoon toasted sesame oil

# Directions:

01 - Cook noodles according to package directions. Drain, reserving 2 tablespoons of cooking water, then set aside.
02 - In a heatproof bowl, mix minced garlic, white scallion parts, chili flakes, Sichuan peppercorns if using, white pepper, sugar, salt, and toasted sesame seeds.
03 - Warm the neutral oil in a small saucepan over medium-high heat until shimmering but not smoking.
04 - Carefully pour the hot oil over the chili-garlic mixture to release aromas and gently stir to combine.
05 - In a large bowl, whisk together light soy sauce, black vinegar, dark soy sauce if used, and toasted sesame oil. Stir in reserved noodle cooking water.
06 - Add drained noodles to the sauce bowl, then pour the infused chili oil mixture over. Toss thoroughly until noodles are evenly coated and glossy.
07 - Top with green parts of scallions and additional sesame seeds if desired. Serve immediately, tossing again before eating.

# Expert Advice:

01 -
  • Ready in 20 minutes but tastes like you've been simmering something all day.
  • The chili oil is alive with heat and aroma without needing anything complicated.
  • One bowl, minimal cleanup, and somehow feels like you're treating yourself to something special.
02 -
  • The oil must actually be hot when it hits the spices; cold oil won't blooming the chili flakes and your whole dish loses its soul.
  • Those few tablespoons of noodle cooking water aren't filler, they're essential for binding everything into a cohesive, silky dish instead of a pile of dressed noodles.
03 -
  • Make the chili oil base ahead of time and store it in a jar; pour it over fresh hot noodles whenever the craving hits and you'll have dinner ready in five minutes.
  • Toast your own sesame seeds if you can find them raw; they transform the moment they hit heat and taste nothing like the pre-toasted versions.
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