Garlic Chili Oil Noodles (Printable Version)

Chewy noodles infused with spicy garlic chili oil for a quick, fiery, and satisfying dish.

# What You Need:

→ 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 - 2 1/2 tablespoons chili flakes (preferably Sichuan or Korean)
06 - 1/2 teaspoon Sichuan peppercorns (optional)
07 - 1/4 teaspoon ground white pepper
08 - 1/2 teaspoon sugar
09 - 1/2 teaspoon salt

→ Oil

10 - 3 tablespoons neutral oil (canola, sunflower, or grapeseed)

→ Sauce

11 - 1 1/2 tablespoons light soy sauce
12 - 1 tablespoon Chinese black vinegar (Chinkiang vinegar)
13 - 1 teaspoon dark soy sauce (optional)
14 - 1/2 teaspoon toasted sesame oil

# How To Make:

01 - Boil noodles according to package instructions. Drain, reserving 2 tablespoons of cooking water, then set noodles aside.
02 - In a heatproof bowl, combine garlic, white scallion parts, chili flakes, Sichuan peppercorns if using, ground white pepper, sugar, salt, and toasted 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; it should sizzle and release aroma. Stir to combine evenly.
05 - In a large bowl, whisk together light soy sauce, black vinegar, dark soy sauce if used, toasted sesame oil, and reserved noodle cooking water.
06 - Add drained noodles to the bowl with sauce, then pour infused chili oil mixture over noodles.
07 - Toss thoroughly until noodles are evenly coated and have a glossy finish.
08 - Top with green scallion parts and extra sesame seeds if desired. Serve immediately, stirring again before eating.

# Expert Tips:

01 -
  • Ready in 20 minutes but tastes like you've been cooking all day.
  • The crispy, fragrant oil coating transforms simple noodles into something unforgettable.
  • Customizable heat level means everyone at the table can enjoy it their own way.
02 -
  • The hot oil must actually be hot when it hits the spices or you'll end up with raw, peppery flavor instead of mellow, toasted depth—don't be timid about the heat.
  • That reserved noodle cooking water isn't a suggestion; it's what keeps everything cohesive instead of ending up with dry, separated noodles.
  • Timing matters—serve this immediately after tossing or the noodles will absorb all the oil and become heavy rather than glossy and bright.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds if they're not already toasted—it wakes up their flavor and makes the whole dish taste more intentional.
  • If your chili oil cools too much before you pour it, you'll end up with separated, grainy texture instead of that silky coating, so work with a sense of urgency once that oil is hot.
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