Description
Spicy Szechuan Chili Oil Noodles are a flavorful and easy-to-make dish that brings the bold flavors of Sichuan cuisine to your table in just 20 minutes. Slurp up these mouthwatering noodles, coated in a fragrant chili oil and tossed with crisp scallions, for a quick and satisfying meal.
Ingredients
– 8 ounces dried udon or ramen noodles
– 1/4 cup vegetable oil
– 2 tablespoons Sichuan peppercorns
– 3 tablespoons chopped chili peppers (such as Fresno or red Thai chili)
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1/2 teaspoon salt
– 3 scallions, thinly sliced
Instructions
1. Bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente. Drain and rinse under cold water.
2. In a small saucepan, heat the vegetable oil over medium-low heat. Add the Sichuan peppercorns and cook for 2-3 minutes, until fragrant and lightly toasted. Remove the peppercorns with a slotted spoon and discard.
3. Add the chopped chili peppers, garlic, and ginger to the oil. Cook for 1-2 minutes, stirring constantly, until fragrant.
4. Remove the chili oil from heat and stir in the soy sauce, sesame oil, and salt.
5. In a large bowl, toss the cooked noodles with the chili oil until evenly coated. Top with sliced scallions and serve immediately.
Notes
– For a milder version, use fewer chili peppers.
– Top with a soft-boiled egg or grilled protein for a more substantial meal.
– Store any leftover chili oil in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese