Chinese · Free recipe
Chili Oil Noodles
Hot oil is poured straight over a pile of chili flakes, garlic, scallions and Sichuan pepper so it crackles and blooms in the bowl. Chewy wheat noodles get tossed in that sizzling mixture along with black vinegar and soy for a numbing, tingling ten-minute dinner.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 2
- Level
- Easy
Method
-
Divide the garlic, green onion whites, chili flakes, Sichuan pepper, sesame seeds and sugar between two heatproof serving bowls.
-
Cook the noodles in boiling water according to the package, adding the greens for the final minute, and reserve a few tablespoons of the cooking water.
-
While the noodles cook, heat the oil in a small pan over medium-high heat until it just starts to smoke, around 375F.
-
Carefully pour the hot oil over the aromatics in each bowl; it should sizzle loudly and smell toasty rather than burnt.
-
Stir the soy sauce and black vinegar into the chili oil, add the drained noodles and greens with a splash of cooking water, and toss thoroughly until every strand is slick and red.
-
Top with the green onion greens and eat while hot.
Zest note from the test kitchen
Test the oil with a single chili flake first; if it turns black instantly the oil is too hot, so let it cool for 30 seconds or you will scorch the whole batch.
