Garlic Chili Oil Noodles (Printable Version)

Chewy noodles coated in vibrant garlic chili oil with scallions and sesame for a quick, flavorful dish.

# What You’ll Need:

→ Noodles

01 - 7 oz wheat noodles (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 - 2½ tablespoons chili flakes (preferably Sichuan or Korean)
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

# Step-by-Step Guide:

01 - Cook noodles according to package directions. Drain and reserve 2 tablespoons of the cooking water. Set noodles aside.
02 - In a heatproof bowl, mix garlic, white parts of scallions, chili flakes, Sichuan peppercorns if used, 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 - Carefully pour hot oil over the chili and garlic mixture. It will sizzle and release aromas. Stir to combine thoroughly.
05 - Whisk light soy sauce, black vinegar, dark soy sauce if using, toasted sesame oil, and reserved noodle cooking water in a large bowl.
06 - Add drained noodles to the sauce bowl. Pour chili oil infusion over noodles.
07 - Toss ingredients vigorously until noodles are evenly coated and shiny.
08 - Top with green scallion parts and extra toasted sesame seeds as desired. Serve immediately, mixing again before eating.

# Expert Tips:

01 -
  • It comes together in under twenty minutes, making it perfect for weeknight cravings when you want real food, not takeout.
  • The garlic chili oil stays fragrant and punchy long after you've cooked it, transforming simple noodles into something restaurant-quality.
  • You likely have most of these ingredients already hiding in your pantry, waiting for a moment like this.
02 -
  • The chili flakes must hit hot oil to release their full flavor—if you add them to cold oil or room temperature noodles, they'll taste flat and one-dimensional.
  • Toasted sesame oil in the final sauce is not the same as cooking oil; it's a finishing touch that adds richness and prevents the dish from tasting one-note spicy.
  • Those two tablespoons of noodle cooking water are essential—they help the sauce coat the noodles instead of pooling at the bottom of the bowl.
03 -
  • Make your chili oil base ahead of time and store it in a jar—when you're ready to eat, just heat fresh oil and pour it over, cutting your cooking time down even further.
  • Toasted sesame oil is precious and expensive; buy it in small quantities and keep it away from heat and light so it stays fragrant.
  • If you can't find Chinese black vinegar, rice vinegar works in a pinch, though the flavor will be brighter and less complex—adjust the amount to taste.
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