Sesame Garlic Oil Noodles

Print Recipe

5 from 7 votes

These Sesame Garlic Oil Noodles are so fragrant and delicious - the perfect 10 minute lunch!

Prep Time5

Cook Time5

Total Time10

Course: Main Course

Cuisine: Asian

Servings:

Author: Chris Joe

Ingredients

6 cloves garlic minced
2 scallions chopped
1 tbsp toasted sesame seeds
1/2 tbsp ginger minced
1/2 tbsp Szechuan chili flakes adjust to your spice preference
1 tsp sugar
1/4 tsp white pepper
1/4 tsp msg optional
6 oz dried noodles see image above for specific brand I used!
1/4 cup neutral oil I used avocado oil
1 tbsp soy sauce
1 tsp sesame oil

US Customary - Metric

Instructions

In a ceramic or oven safe bowl, add minced garlic, ginger, scallions, sesame seeds, Szechuan chili flakes, sugar, white pepper, and msg.
Heat 1/4 cup neutral oil to 375F and carefully pour the oil over your ingredients and mix thoroughly until combined. Add a tbsp of soy sauce and sesame oil once the oil has cooled slightly.
Cook your noodles in boiling water according to package directions. Drain and add to your bowl. Mix, and garnish with freshly chopped scallions and sesame seeds. Enjoy!

Video

Notes

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 are handling boiling hot oil in this recipe, so please be safe! Use a small sauce pan you can handle comfortably when heating up the oil and be careful when pouring (go 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); do NOT use a glass bowl. Glass can explode when too hot.

Storage - If you have leftover Chili Oil Noodles s, 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.

Nutrition