Garlic Chili Oil Noodles (Print)

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

# What you'll need:

→ Noodles

01 - 7 oz wheat noodles (such as 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 - 2½ tablespoons chili flakes (preferably Sichuan or Korean)
06 - ½ teaspoon Sichuan peppercorns, optional
07 - ¼ teaspoon ground white pepper
08 - ½ teaspoon sugar
09 - ½ teaspoon salt

→ Oil

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

→ Sauce

11 - 1½ tablespoons light soy sauce
12 - 1 tablespoon Chinese black vinegar (Chinkiang vinegar)
13 - 1 teaspoon dark soy sauce, optional
14 - ½ teaspoon toasted sesame oil

# Directions:

01 - Boil noodles following package instructions. Drain, reserving 2 tablespoons of the cooking water.
02 - Combine garlic, white parts of scallions, chili flakes, Sichuan peppercorns if using, white pepper, sugar, salt, and sesame seeds in a heatproof bowl.
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; stir as it sizzles and releases aroma.
05 - Whisk light soy sauce, black vinegar, dark soy sauce if using, sesame oil, and reserved noodle water in a large bowl.
06 - Add drained noodles to the bowl, then pour the infused chili oil mixture on top.
07 - Mix thoroughly until noodles are evenly coated and glossy.
08 - Top with green scallion parts and extra toasted sesame seeds if desired; serve immediately with a final toss before eating.

# Expert Advice:

01 -
  • Ten minutes from craving to eating, no chopping vegetables or complicated techniques required.
  • The chili oil is addictive enough that you'll find yourself making double batches just to have on hand.
  • One bowl, minimal cleanup, maximum flavor—perfect when you're tired but hungry.
02 -
  • Don't skip reserving the noodle cooking water—it sounds silly, but that starch is what makes everything stick together instead of sliding around the bowl like separate ingredients.
  • The chili oil will deepen and darken as it cools, so don't panic if it looks less vibrant after five minutes; the flavor actually gets better as it sits.
  • Raw garlic in cold oil tastes bitter and harsh, so always bloom it in hot oil first—that's the entire difference between delicious and regrettable.
03 -
  • Make a double or triple batch of chili oil and store it in a jar—it keeps for weeks and suddenly you can dress any plain noodles, rice, or eggs into something exciting within seconds.
  • If you can't find Chinese black vinegar, substitute with balsamic vinegar in a pinch, but add a teaspoon of sugar to compensate for the different acidity profile.
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