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Spicy Szechuan Noodles With Garlic Chili Oil

Spicy Szechuan noodles with garlic chili oil ready in 15 minutes! Spicy, garlicky Szechuan chili oil noodles made with Lao Gan Ma chili crisp & fresh herbs.

These Szechuan noodles with garlic chili oil deliver an enormous kick of flavor and it’s ready in only 15 minutes! A spicy sauce made with fresh garlic, ginger, dark soy, slightly of Chinese black vinegar, and in fact a spicy chili oil condiment called Lao Gan Ma.

Spicy Szechuan Noodles With Garlic Chili Oil
Spicy Szechuan Noodles With Garlic Chili Oil

The thing I really like most about these noodles is how flavorful they're and the way fast they’re ready. This dish was inspired by these spicy chili oil noodles i buy at this hole within the wall restaurant near my neighborhood. 

It’s so simple and plain but so delicious! It’s literally just wide flat noodles, chili oil, and a couple of herbs sprinkled throughout. No veggies or meat but you wouldn’t even notice it by how flavorful the garlic chili oil sauce is.

Spicy Szechuan Noodles With Garlic Chili Oil

INGREDIENTS :

  • 1 stalk scallion chopped
  • sesame seeds for garnish
  • Szechuan Chili Oil Sauce
  • 3 cloves garlic minced
  • handful cilantro chopped
  • 2 servings Flat or Wide Chinese wheat noodles can substitute with other wheat noodles
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons Lao Gan Ma Spicy Chili Crisp or more depending on your spice level
  • 1 Tablespoons dark soy sauce
  • 1 teaspoon hot chili oil
  • 1/2 teaspoon Chinese black vinegar
  • 1/2 teaspoon ginger grated

INSTRUCTIONS :




  1. Bring a large pot of water to a boil and cook your noodles according to the directions.
  2. Meanwhile, prepare the spicy Szechuan chili oil sauce. Saute the garlic with vegetable oil in a small pot until it becomes fragrant. Remove from the heat and add the rest of the sauce ingredients into the pot. Makes a little over 1/3 cup of sauce. Extra sauce can be stored in the fridge for up to 3 days in an airtight container.
  3. Once the noodles are cooked and drained, add as much of the Szechuan chili oil sauce according to your liking and spice level.
  4. Top with fresh cilantro, scallions, and a sprinkle of sesame seeds. Serve immediately.

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