Garlic Chili Oil Noodles (Print View)

Chewy noodles coated in a fragrant, spicy garlic chili oil for a quick and satisfying meal.

# Components:

→ Noodles

01 - 7 oz wheat noodles (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 (preferably Sichuan or Korean)
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 - Boil noodles according to package directions. Drain, reserving 2 tablespoons of cooking water. Set noodles aside.
02 - Combine minced garlic, white scallion parts, chili flakes, Sichuan peppercorns (if used), ground white pepper, sugar, salt, and toasted sesame seeds in a heatproof bowl.
03 - Warm neutral oil in a small saucepan over medium-high heat until shimmering without smoking.
04 - Carefully pour hot oil over the chili-garlic mixture to release aromas. Stir to fully incorporate.
05 - Whisk together light soy sauce, black vinegar, dark soy sauce (if used), toasted sesame oil, and reserved noodle water in a large bowl.
06 - Add drained noodles to the sauce and pour the infused chili oil over. Toss thoroughly until noodles are evenly coated and glossy.
07 - Top with green scallion parts and extra toasted sesame seeds if desired. Serve immediately, stirring again before eating.

# Expert Advice:

01 -
  • The chili oil is so addictive you'll find yourself making extra batches just to have on hand.
  • It comes together faster than ordering takeout, but tastes like you spent the evening cooking.
  • One bowl satisfies that deep craving for bold, spicy, aromatic food that feels both comforting and exciting.
02 -
  • The oil must be hot enough to sizzle when it hits the spices, or you'll end up with raw-tasting chili flakes that taste harsh and bitter instead of rich and aromatic.
  • That reserved noodle cooking water is not optional—it helps the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • This dish is best eaten immediately while the noodles still have some firmness and the oil is at its most fragrant.
03 -
  • Make the chili oil a few minutes before serving so the flavors are at their peak fragrance and the heat is still assertive.
  • If you can't find Chinkiang vinegar, use black rice vinegar or a mixture of balsamic and regular vinegar, though the taste will shift slightly.
  • Keep sesame oil in a cool, dark place or even the fridge—it spoils faster than other oils and turns rancid quickly.
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