Spicy Garlic Noodles with Crispy Chili Oil
Spicy Garlic Noodles with Crispy Chili Oil
Ingredients
For the Noodles
- 1 pound fresh egg noodles, or ramen noodles
- 3 scallions, thinly sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
For the Garlic Chili Oil Sauce
- 1/2 cup neutral oil, such as canola or grapeseed
- 8 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red pepper flakes
- 1 teaspoon Sichuan peppercorns, crushed (optional)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon granulated sugar
Instructions
- 1
Prepare the Garlic Chili Oil Sauce: In a small saucepan, heat the neutral oil over medium-low heat. Add the minced garlic and grated ginger. Cook gently for 5-7 minutes, stirring frequently, until the garlic is golden brown and fragrant. Be careful not to burn it.
⏱️ 7 min
- 2
Remove the saucepan from the heat. Stir in the red pepper flakes and crushed Sichuan peppercorns (if using). The residual heat from the oil will toast the spices and release their aroma. Let it cool slightly.
⏱️ 3 min
- 3
In a medium bowl, combine the soy sauce, rice vinegar, sesame oil, and granulated sugar. Whisk until the sugar is dissolved. Pour the slightly cooled chili oil mixture (including the crispy garlic and ginger) into the bowl with the sauce. Stir well to combine.
⏱️ 5 min
- 4
Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the fresh egg noodles and cook according to package directions until al dente. This usually takes 2-4 minutes for fresh noodles.
⏱️ 5 min•🌡️ 212
- 5
Drain the noodles thoroughly and immediately transfer them to a large mixing bowl.
⏱️ 1 min
- 6
Pour the prepared garlic chili oil sauce over the hot noodles. Toss vigorously with tongs until the noodles are evenly coated with the sauce.
⏱️ 2 min
- 7
Divide the noodles among serving bowls. Garnish generously with thinly sliced scallions and toasted sesame seeds. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Garlic Noodles with Crispy Chili Oil
For the Noodles
- 1 pound fresh egg noodles, or ramen noodles
- 3 scallions, thinly sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
For the Garlic Chili Oil Sauce
- 1/2 cup neutral oil, such as canola or grapeseed
- 8 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red pepper flakes
- 1 teaspoon Sichuan peppercorns, crushed (optional)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon granulated sugar
Instructions
- 1
Prepare the Garlic Chili Oil Sauce: In a small saucepan, heat the neutral oil over medium-low heat. Add the minced garlic and grated ginger. Cook gently for 5-7 minutes, stirring frequently, until the garlic is golden brown and fragrant. Be careful not to burn it.
⏱️ 7 min - 2
Remove the saucepan from the heat. Stir in the red pepper flakes and crushed Sichuan peppercorns (if using). The residual heat from the oil will toast the spices and release their aroma. Let it cool slightly.
⏱️ 3 min - 3
In a medium bowl, combine the soy sauce, rice vinegar, sesame oil, and granulated sugar. Whisk until the sugar is dissolved. Pour the slightly cooled chili oil mixture (including the crispy garlic and ginger) into the bowl with the sauce. Stir well to combine.
⏱️ 5 min - 4
Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the fresh egg noodles and cook according to package directions until al dente. This usually takes 2-4 minutes for fresh noodles.
⏱️ 5 min•🌡️ 212 - 5
Drain the noodles thoroughly and immediately transfer them to a large mixing bowl.
⏱️ 1 min - 6
Pour the prepared garlic chili oil sauce over the hot noodles. Toss vigorously with tongs until the noodles are evenly coated with the sauce.
⏱️ 2 min - 7
Divide the noodles among serving bowls. Garnish generously with thinly sliced scallions and toasted sesame seeds. Serve immediately.
⏱️ 2 min