Garlic Chili Oil Noodles (Printable)

Chewy noodles coated in fragrant garlic chili oil with hints of sesame and scallions.

# Ingredient List:

→ 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 - 2½ tablespoons chili flakes (Sichuan or Korean preferred)
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 - Cook noodles following package directions. Drain, reserving 2 tablespoons of cooking water, and set aside.
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 but not smoking.
04 - Carefully pour hot oil over the chili-garlic mixture, allowing it to sizzle and release aroma. Stir gently to combine.
05 - In a large bowl, whisk together light soy sauce, black vinegar, dark soy sauce (if using), toasted sesame oil, and reserved noodle water.
06 - Add drained noodles to the bowl and pour infused chili oil mixture over them.
07 - Toss thoroughly until noodles are evenly coated and glossy.
08 - Top with green scallion parts and extra toasted sesame seeds if desired. Serve immediately, stirring again before eating.

# Expert Advice:

01 -
  • Ready in 20 minutes but tastes like you've been simmering something all day.
  • The heat builds slowly, warming you from the inside out without overwhelming your palate.
  • One bowl feeds you twice—it's just as good reheated the next afternoon.
02 -
  • The oil must be hot enough to sizzle when it hits the chili mixture—this blooms the flavors—but not so hot it burns them into bitterness.
  • Taste the chili oil before it hits the noodles; this is your last chance to adjust heat, salt, or sweetness.
03 -
  • Make a larger batch of chili oil and store it in a jar—it keeps for weeks and transforms boring rice, roasted vegetables, or scrambled eggs into something unforgettable.
  • If your chili flakes are old, they've lost their fire; fresh ones make a noticeable difference in both heat and aroma.
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