Garlic Chili Oil Noodles (Printable)

Chewy noodles coated in a fragrant, spicy garlic chili oil for a quick, vibrant 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 - 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

# Method:

01 - Prepare noodles according to package directions. Drain, reserving 2 tablespoons of cooking water. Set noodles aside.
02 - In a heatproof bowl, mix garlic, white scallion parts, chili flakes, Sichuan peppercorns (if using), white pepper, sugar, salt, and sesame seeds.
03 - Warm neutral oil in a small saucepan over medium-high heat until shimmering but not smoking.
04 - Pour hot oil carefully over the chili-garlic mixture, allowing it to sizzle and release fragrance. Stir to integrate.
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 thoroughly to ensure noodles are evenly coated and glossy.
08 - Top with the green parts of scallions and additional sesame seeds, if desired.
09 - Serve immediately, stirring once more before eating to redistribute flavors.

# Expert Advice:

01 -
  • Ready in 20 minutes but tastes like you fussed over it for hours.
  • One pot of boiling water, one small saucepan, no complicated techniques hiding in the steps.
  • The kind of spicy that builds warmth rather than just burning your mouth and leaving.
02 -
  • The oil temperature is everything—too cool and it won't bloom the spices, too hot and the garlic burns into something acrid and useless.
  • Don't skip saving the noodle cooking water; that starch is what lets the sauce coat the noodles instead of just sliding to the bottom of the bowl.
03 -
  • Make extra chili oil and store it in a jar—it keeps for weeks and transforms everything from scrambled eggs to roasted vegetables.
  • If your sesame oil has gone rancid or tastes stale, it will sabotage the whole dish; taste it before you use it, and replace it if something feels off.
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