Garlic Chili Oil Noodles (Printable Version)

Fiery noodles coated in aromatic chili garlic oil, perfect for a quick, flavorful meal.

# What You’ll Need:

→ Noodles

01 - 7 oz wheat noodles (Chinese wheat noodles or linguine)

→ Aromatics

02 - 4 garlic cloves, 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

# Method:

01 - Boil noodles following package instructions. Drain, reserving 2 tablespoons of cooking water.
02 - Combine garlic, white scallion parts, chili flakes, Sichuan peppercorns if using, white pepper, sugar, salt, and sesame seeds in a heatproof bowl.
03 - Heat neutral oil in a small saucepan over medium-high heat until shimmering but not smoking.
04 - Pour the hot oil carefully over the chili-garlic mixture, stirring to release fragrance.
05 - Whisk light soy sauce, black vinegar, dark soy sauce if using, and toasted sesame oil in a large bowl; stir in reserved noodle cooking water.
06 - Add drained noodles and pour the infused chili oil over them; toss thoroughly until glossy and evenly coated.
07 - Top with green scallion parts and extra sesame seeds if desired.
08 - Serve immediately, tossing noodles again just before eating.

# Expert Hints:

01 -
  • Ready in under 20 minutes but tastes like you spent hours perfecting it.
  • The chili oil blooms with heat and aroma the moment hot oil meets garlic, making your whole kitchen smell incredible.
  • Completely customizable—crank up the spice if you love fire, dial it back if you prefer a gentler kick.
02 -
  • Never skip reserving that noodle cooking water—it's the secret to a sauce that coats rather than pools at the bottom.
  • The oil temperature matters enormously; too cool and you miss the blooming effect, too hot and you'll burn the aromatics and bitter the whole dish.
  • Toss immediately after assembling, because chili oil coats faster than you think and you want every noodle wearing it evenly.
03 -
  • Keep your chili flakes and sesame seeds in airtight containers in a cool, dark place—they lose their punch quickly once exposed to light and air.
  • Make a double batch of chili oil without the noodles and keep it in a jar for two weeks; it's brilliant on scrambled eggs, roasted vegetables, or drizzled over soup.
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