SPICY SZECHUAN NOODLES WITH GARLIC CHILI OIL

SPICY SZECHUAN NOODLES WITH GARLIC CHILI OIL

SPICY SZECHUAN NOODLES WITH GARLIC CHILI OIL

These spicy Szechuan noodles with garlic chili oil are ready in only 10 minutes! Wide noodles are tossed in a spicy, garlicky Szechuan chili oil sauce made with garlic, Szechuan chili peppers, soy sauce, and fresh herbs.

Spicy Szechuan noodles with garlic chili oil in a white bowl with chopsticks.
These Szechuan noodles with garlic chili oil deliver a huge kick of flavor and it’s ready in just 10 minutes! Wide Chinese noodles are tossed in a spicy chili oil sauce made with garlic, Szechuan chili peppers, ginger, soy sauce, and vinegar.

Szechuan garlic chili oil noodles with soy sauce, cilantro, lao gan ma, and herbs.
This dish was inspired by spicy garlic chili oil noodles at a local restaurant. It’s versatile and can be customized to add chicken, beef, shrimp, and pork. Or add vegetables and tofu to keep it vegan.

For extra flavor, add a spicy chili oil condiment called Lao Gan Ma. It’s a favorite in our household!

SPICY SZECHUAN NOODLES WITH GARLIC CHILI OIL

These spicy Szechuan noodles with garlic chili oil are ready in only 10 minutes! Wide noodles are tossed in a spicy, garlicky Szechuan chili oil sauce made with garlic, Szechuan chili peppers, soy sauce, and fresh herbs.

Spicy Szechuan noodles with garlic chili oil in a white bowl with chopsticks.
These Szechuan noodles with garlic chili oil deliver a huge kick of flavor and it’s ready in just 10 minutes! Wide Chinese noodles are tossed in a spicy chili oil sauce made with garlic, Szechuan chili peppers, ginger, soy sauce, and vinegar.

Szechuan garlic chili oil noodles with soy sauce, cilantro, lao gan ma, and herbs.
This dish was inspired by spicy garlic chili oil noodles at a local restaurant. It’s versatile and can be customized to add chicken, beef, shrimp, and pork. Or add vegetables and tofu to keep it vegan.

For extra flavor, add a spicy chili oil condiment called Lao Gan Ma. It’s a favorite in our household!

INGREDIENTS
Ingredients for Szechuan noodles with garlic chili oil with text overlay.

Chili pepper flakes – I used Szechuan chili pepper flakes because they have the perfect amount of heat, flavor, and color to make a delicious chili oil.
Oil – use a neutral vegetable oil like avocado, canola, or corn oil.
Black vinegar – A dark vinegar with a malty, smokey flavor. Substitute with balsamic vinegar.
Garlic – Use fresh garlic instead of powdered. Add more to your liking.
TYPES OF NOODLES TO USE
Wide Chinese ribbon noodles called 刀削面 Dao Xiao Mian in packaging.
dao xiao mian knife cut noodles
Asian flat wide noodles.
You can use any type of flat, wide noodles but I prefer wheat noodles for this dish because they hold up best to the sauce as it has a denser texture than rice noodles. You can even use flat pasta if you’re really in a bind.

I found these dried flat ribbon noodles at my local Asian store but I’ve also seen Asian noodles at my local grocery store in the Asian food aisle.

ADDITIONAL INGREDIENTS FOR CHILI OIL GARLIC NOODLES:
Protein – Tofu, pork, chicken, shrimp, or beef.
Vegetables – Peppers, onions, sliced mushrooms, shredded carrots, broccoli, zucchini.
HOW TO MAKE SZECHUAN NOODLES WITH GARLIC CHILI OIL
Adding oil and garlic in a small pot to make garlic oil.
Heat the oil over medium low heat. Once heated, sauté the garlic until it becomes fragrant, about 30 seconds.
Adding Szechuan chili pepper flakes to garlic oil to make a chili oil sauce.

Turn off the heat and while the garlic oil is still hot, add in the Szechuan pepper flakes, soy sauce, vinegar, salt, and sugar. Stir to combine.
Adding soy sauce to garlic chili oil and stirring with a wooden spoon.
Boil the noodles according to the directions and rinse under cold water. Drain well.
Photo collage of Szechuan garlic chili oil noodles with scallions and extra chili pepper flakes in a bowl.

Add scallions, cilantro, sesame seeds, and garlic chili oil sauce to your liking. Toss to combine and enjoy!
A bowl of spicy Szechuan noodles with garlic chili oil with fresh herbs and cilantro next to chili flakes with red chopsticks.
OTHER SERVING SUGGESTIONS FOR GARLIC CHILI OIL:
dipping sauce for dumplings
pour over steamed fish
use as a spicy dressing
serve with Asian style cooked meats
spoon over sautéed vegetables

How do you serve garlic chili oil noodles?
You can serve these hot or cold. They taste amazing either way. For cold noodles, rinse them under cold water and drain very well.

For hot noodles, drain well with a colander and toss with the garlic chili oil immediately.

If preparing in advance, drizzle a bit of oil over the noodles to prevent them from sticking.

How long do leftovers last?
Store leftover in an airtight container and keep in the fridge for up to 3 days.

How do I store leftover chili oil?
Store leftover oil in the fridge for up to 3 days. If you want it to last longer, sterilize the jar and keep in the fridge to prevent growth of bacteria. The oil will harden in the fridge but will melt at room temperature.

I hope you make these spicy Szechuan noodles with garlic chili oil! Please share, rate, and comment below. I’d love to hear from you!

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.

☑ INGREDIENTS

▢7 oz Flat or Wide Chinese wheat noodles – 100g or 2 servings; substitutions see Note 1
▢1 stalk scallion – chopped
▢handful cilantro – chopped
▢sesame seeds – for garnish
Szechuan Garlic Chili Oil Sauce
▢3 cloves garlic – minced
▢1 to 2 Tablespoons Szechuan chili flakes – or to taste
▢3 Tablespoons vegetable oil
▢1 Tablespoon dark soy sauce – substitute with regular soy sauce
▢2 to 3 teaspoons Chinese black vinegar – substitute with balsamic or rice wine vinegar
▢½ teaspoon ginger – grated
▢¼ teaspoon salt – or to taste
▢¾ teaspoon sugar – (optional)
Optional for more spice
▢1 teaspoon Lao Gan Ma Spicy Chili Crisp

▢1 teaspoon hot chili oil
▢finely chopped Thai chilis

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INSTRUCTIONS

Garlic Chili Oil: Saute garlic with vegetable oil in a small pot until it becomes fragrant, about 30 seconds. Remove from the heat and add the rest of the sauce ingredients into the pot.
Boil noodles: Bring a large pot of water to a boil and cook your noodles according to the directions. Rinse under cold water and drain very well.
Add sauce: Add as much of the Szechuan chili oil sauce according to your liking and spice level.
Serve: Top with fresh cilantro, scallions, and a sprinkle of sesame seeds. Serve immediately.
✎ RECIPE NOTES
Noodles options – Substitute with other wheat noodles or flat rice noodles. Check your Asian grocery store for wide ribbon noodles. They can be found in the dried noodle section or fresh noodles can be found in the refrigerated or frozen section.
Protein and vegetables – Add any cooked protein or vegetables and toss with noodles and chili oil.
Szechuan Garlic Chili Oil Sauce – Makes a little over ⅓ cup of sauce. Extra sauce can be stored in the fridge for up to 3 days in an airtight container.
Leftovers – can be stored in the fridge in an airtight container for up to 3 days.