Ingredients with Measurements:
- 8 oz dried noodles (such as spaghetti or udon)
- 1/4 cup vegetable oil
- 1/4 cup chili flakes
- 2 tbsp Sichuan peppercorns
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 green onions, thinly sliced
- Salt, to taste
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Fine mesh strainer
- Mixing bowl
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. In a wok or large skillet, heat the vegetable oil over medium heat. Add the chili flakes and Sichuan peppercorns and stir-fry for 1-2 minutes until fragrant.
3. Remove the wok from heat and let the oil cool for a few minutes. Using a fine mesh strainer, strain the oil into a mixing bowl, discarding the chili flakes and peppercorns.
4. Add the soy sauce, rice vinegar, sugar, garlic, ginger, and green onions to the bowl with the chili oil. Stir to combine.
5. Add the cooked noodles to the bowl and toss to coat evenly with the spicy chili oil sauce. Season with salt to taste.
6. Serve the spicy chili oil noodles hot or cold, garnished with additional green onions or sesame seeds if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 400
- Fat: 18g
- Carbohydrates: 50g
- Protein: 8g
- Fiber: 3g
Substitutions for ingredients:
- Chili flakes can be substituted with red pepper flakes or Korean gochugaru.
- Sichuan peppercorns can be substituted with black peppercorns or red peppercorns.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Add vegetables such as bell peppers, carrots, or broccoli for extra nutrition.
- Use different types of noodles such as ramen or soba noodles.
Tips and tricks:
- Be careful not to burn the chili flakes and Sichuan peppercorns when stir-frying in the oil.
- Adjust the amount of chili flakes to your desired level of spiciness.
- Make the chili oil in advance and store in an airtight container for up to 2 weeks.
Storage instructions:
- Store leftover noodles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover noodles in the microwave or on the stovetop with a splash of water or broth to prevent them from drying out.
Presentation ideas:
- Serve the noodles in individual bowls with chopsticks and a spoon.
- Garnish with additional green onions or sesame seeds.
Garnishes:
- Green onions
- Sesame seeds
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Mixed greens salad with a sesame dressing
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or broth to loosen the sauce.
Food safety advice:
- Make sure to cook the noodles thoroughly and store leftovers in the refrigerator.
Food history:
- Spicy chili oil noodles are a popular dish in Sichuan cuisine, known for its bold and spicy flavors.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Chinese