Garlic Chili Oil Noodles (Printable Version)

Chewy noodles coated in a spicy, fragrant garlic chili oil for a quick, flavorful meal with a bold kick.

# What You Need:

→ Noodles

01 - 7 ounces wheat noodles (such as 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 - 2 1/2 tablespoons chili flakes (preferably Sichuan or Korean)
06 - 1/2 teaspoon Sichuan peppercorns (optional)
07 - 1/4 teaspoon ground white pepper
08 - 1/2 teaspoon sugar
09 - 1/2 teaspoon salt

→ Oil

10 - 3 tablespoons neutral oil (canola, sunflower, or grapeseed)

→ Sauce

11 - 1 1/2 tablespoons light soy sauce
12 - 1 tablespoon Chinese black vinegar (Chinkiang vinegar)
13 - 1 teaspoon dark soy sauce (optional)
14 - 1/2 teaspoon toasted sesame oil

# Step-by-Step Directions:

01 - Prepare noodles according to package instructions, drain, and reserve 2 tablespoons of cooking water.
02 - In a heatproof bowl, mix garlic, white parts of scallions, chili flakes, Sichuan peppercorns if using, white pepper, sugar, salt, and sesame seeds.
03 - Warm neutral oil in a small saucepan over medium-high heat until shimmering but not smoking.
04 - Pour hot oil over the chili and garlic mixture to release fragrance and stir thoroughly.
05 - Whisk light soy sauce, black vinegar, dark soy sauce if using, sesame oil, and reserved noodle water in a large bowl.
06 - Add drained noodles to the sauce mixture and toss gently to coat.
07 - Pour infused chili oil over noodles and toss until evenly glossy.
08 - Top with green scallion parts and extra sesame seeds if desired, then serve immediately, mixing again before eating.

# Expert Advice:

01 -
  • Twenty minutes from craving to plate, and it tastes like you spent an hour.
  • The garlic chili oil is addictive enough to drizzle over almost anything else you make.
  • It's vegan, naturally, but tastes so rich and complex that nobody misses anything.
02 -
  • If your oil isn't hot enough, the flavors stay muted and flat—too cool and you've just made seasoned oil instead of bloomed aromatics.
  • Don't skip reserving the noodle cooking water; that starch is what makes everything coat evenly instead of sliding around in a pool of oil.
  • Sichuan peppercorns aren't actually hot, they're numb, and that sensation is completely different from chili heat—worth trying at least once.
03 -
  • Keep your chili flakes in an airtight container away from heat and light; they lose their punch faster than you'd expect.
  • If you can only find regular vinegar, use it, but black vinegar adds a depth that's hard to replicate—it's worth ordering online or checking an Asian grocery store.
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