Garlic Chili Oil Noodles (Printable View)

Chewy noodles coated in a fragrant, spicy chili oil with garlic and aromatic scallions.

# Needed Ingredients:

→ 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 (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 and set aside, reserving 2 tablespoons of noodle cooking water.
02 - Combine minced garlic, white scallion parts, chili flakes, Sichuan peppercorns (if using), 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 mixture to release aroma and sizzle. Stir thoroughly.
05 - In a large bowl, whisk together light soy sauce, black vinegar, dark soy sauce (if used), toasted sesame oil, and reserved noodle water.
06 - Add drained noodles to the sauce mixture, then pour the infused chili oil over the noodles.
07 - Toss noodles vigorously until evenly coated and glossy.
08 - Sprinkle green scallion parts and additional sesame seeds on top. Serve immediately, mixing again before eating.

# Expert Hints:

01 -
  • Ready in twenty minutes but tastes like you spent hours developing the flavors.
  • Completely customizable heat level depending on your mood and tolerance.
  • Tastes even better the next day when the oil has settled into every strand of noodle.
02 -
  • The oil must be hot enough to sizzle when it touches the spices, otherwise you'll end up with raw-tasting chili flakes and no depth.
  • Don't skip the noodle cooking water—that starch is what helps the sauce grip and cling instead of just pooling at the bottom.
  • Add the scallion greens at the very end so they stay bright and don't wilt into invisibility.
03 -
  • Save time by mincing garlic the night before, but keep it in a sealed container so your entire kitchen doesn't smell like a pizzeria.
  • The difference between good and incredible is using actual Chinese black vinegar and toasted sesame oil—don't skip these if you can find them.
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