Chili Oil Noodles

Chili oil noodles being pulled up by a pair of chopsticks.

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5 from 11 votes

These Chili Oil Noodles are a super quick and delicious snack or meal that you can make in 20 minutes or less!

Prep Time10

Cook Time5

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Ingredients

Sauce

2 cloves garlic grated
1/2 tbsp ginger grated
2 green onions chopped
2 tsp Szechuan chili flakes can sub with Korean chili flakes
1/2 tbsp sesame seeds
1/2 tbsp sugar
1 tsp sesame oil
1 tsp Chinese black vinegar
1 tbsp soy sauce
1/4 tsp msg optional
2 tbsp neutral oil I used avocado oil

Noodles

6 oz noodles (knife cut) I used knife cut wheat noodles found at my Asian grocery store

Instructions

In a bowl, add garlic, ginger, green onion, Szechuan chili flakes, sesame seeds, and sugar.
Heat 2 tbsp of neutral oil (I prefer avocado oil) until it reaches 375°F. Carefully pour the oil directly over the Szechuan chili flake and aromatics. Stir to incorporate the oil and infuse with the chili and aromatics.
To the same bowl, add sesame oil, Chinese black vinegar, soy sauce, msg, and salt to taste.
Cook the noodles to desired firmness and combine directly to the sauce. Use excess noodle water to thin out the sauce if needed. Mix and enjoy!

Notes

PRO TIPS

Noodles: I like using wavy, knife cut wheat noodles from Taiwan - this brand is called "Wu-Mu" and I purchased them from my local Chinese grocery (99 Ranch). I personally like using these wavy noodles because I enjoy the mouth-feel and how they pick up a lot of the sauce. I've seen these type of noodles by many brands - I've even seen something similar at Trader Joe's! You can also substitute with another noodle of your choice; in a pinch, even spaghetti or fettuccine can work!

Chili Flakes: For the best results, you need Sichuan chili flakes. DO NOT use regular crushed red pepper flakes. I purchase my Sichuan chili flakes from my local Chinese grocery (99 Ranch) but you can also find them online. If you cannot find Sichuan chili flakes, you can substitute with Korean chili flakes (gochugaru). DO NOT use regular crushed red pepper flakes - the flavor will not turn out right.

Safety First: You will be handling boiling hot oil in this recipe, so safety is key. Use a small sauce pan that you can handle comfortably - do not use a pan or dutch oven that is too heavy for you to lift up. Pour the oil VERY SLOWLY.

DO NOT USE A GLASS BOWL: You must use a heat proof/oven-safe bowl (such as a strong ceramic or heavy metal mixing bowl) when adding the hot oil to the spices; do NOT use a glass bowl. Glass can explode when too hot.

Storage and Reheating

If you have leftover Chili Oil Noodles, you can store them in an airtight container in the refrigerator for up to 3 days. They'll be stuck together when reheating but the flavor will still be delicious! I would microwave them quickly with a little bit of water to loose them up.

If you want to prepare this in advance, you could make just the sauce separately and keep in an airtight container in the refrigerator for 3-4 days. When ready, you just need to cook your noodles and toss in the sauce.

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