Garlic Chili Oil Noodles (Printable)

Chewy noodles coated in fragrant garlic chili oil, delivering a bold and spicy flavor in minutes.

# Ingredient list:

→ 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 (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

# How to Make It:

01 - Boil noodles according to package directions. Drain, reserving 2 tablespoons of cooking water, and set 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 the neutral oil in a small saucepan over medium-high heat until shimmering without smoking.
04 - Carefully pour hot oil over the chili-garlic mixture, stirring to release aromas and blend ingredients.
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 over them.
07 - Toss thoroughly until noodles are evenly coated and glossy. Garnish with green scallion parts and extra sesame seeds if desired. Serve immediately.

# Expert Suggestions:

01 -
  • Ready in twenty minutes—the kind of dish you can throw together when you're hungry and impatient.
  • The chili oil is silky and complex, not just a one-note heat that fades.
  • Incredibly forgiving; you control the spice level and can easily customize with whatever protein you have on hand.
02 -
  • Never skip reserving the noodle water—it sounds random, but it's what keeps the sauce from being too thick or oily, creating something silky instead of heavy.
  • The oil temperature matters more than you'd think; if it's not hot enough, the spices won't bloom properly, and you'll lose most of the flavor complexity.
03 -
  • If you can find Sichuan peppercorns, use them—they're weird and tingly and they make the whole dish feel more sophisticated and complex than it has any right to be.
  • Don't use cheap chili flakes; the good ones are worth it, and this dish lives or dies by their quality since they're basically the entire point.
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