Garlic Chili Oil Noodles (Printable Version)

Chewy noodles coated in a spicy garlic chili oil with fragrant aromatics and a touch of sesame.

# What You'll Need:

→ 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

# How to Make It:

01 - Prepare noodles according to package directions. Drain and set aside, reserving 2 tablespoons of cooking water.
02 - In a heatproof bowl, mix garlic, white scallion parts, chili flakes, Sichuan peppercorns if used, white pepper, sugar, salt, and toasted sesame seeds.
03 - Warm the neutral oil in a small saucepan over medium-high heat until shimmering without smoking.
04 - Pour the hot oil carefully over the chili-garlic mixture. Stir as it sizzles and releases fragrance.
05 - Whisk together light soy sauce, black vinegar, dark soy sauce if using, toasted sesame oil, and reserved noodle water in a large bowl.
06 - Add drained noodles to the bowl, then pour the infused chili oil over them.
07 - Toss thoroughly until noodles are evenly coated and glossy.
08 - Sprinkle with the green scallion parts and extra sesame seeds if desired. Serve immediately, mixing again before eating.

# Expert Tips:

01 -
  • It's ready in twenty minutes, which means you can satisfy a serious craving without any planning ahead.
  • The garlic and chili oil develops a depth that tastes like you've been cooking all afternoon, but you haven't.
  • One bowl feels indulgent and complete, no sides required, just pure comfort.
02 -
  • Don't skip pouring hot oil over the spices—that's the moment where everything transforms from raw ingredients into something aromatic and alive.
  • The reserved noodle starch is essential; it helps the sauce cling to everything and creates that glossy finish that makes the dish look as good as it tastes.
03 -
  • Save that noodle cooking water before you drain—it's liquid gold for helping the sauce coat everything evenly and silkily.
  • Toasting your own Sichuan peppercorns in a dry pan for 30 seconds before using them intensifies that numbing heat in the best way possible.
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