Chili oil noodles are a classic Chinese dish. Oil noodles were seen on the market as early as the Ming dynasty (1368-1644). There are so many variations of them depending on the region or restaurant you’re in. Meat can be added but there’s so much flavor that it isn’t necessary. The slick oil will make the noodles slide beautifully over your tongue imbuing it with the nutty, spicy, garlicky flavors. You’ll definitely want a second bowl.
I am personally pretty weak when it comes to spice level. These are about the same spice level as “Flaming hot Cheetos.” (I can only take a little spicier than that so given that adjust your preferred spice level accordingly)
I use pappardelle noodles because they are easy to find, and I prefer a wide noodle with this dish but in theory any noodle will work. Homemade noodles would be even better, but it adds to the complexity and time needed to complete the dish.
Chili oil noodles
Ingredients
- 3 tbsp oil of choice
- 4 cloves of garlic minced
- 3 green onions whites and greens seperated
- 3 tsp chili flakes
- 3 tsp sesame seeds
- 1 tsp chili powder
- 1 tsp chicken bouillon
- 1 tbsp soy sauce
- 2 tsp rice vinegar
- 2 tsp brown sugar
- 4 tsp sesame oil
- 8 oz noodles wide is best.
- 1/4 cup pasta water
Instructions
- In a pot cook the noodles according to package directions for an al dente texture. strain (reserve 1/4 cup of water) and set aside when done.
- Meanwhile in a saucepan combine the oil, chili flakes, chili powder, white parts of the green onion, minced garlic, and bouillon. Cook over medium heat for 2-5 minutes stirring constantly so the flakes don't burn.
- Once the oil is done remove from heat and transfer the chili oil to a cereal bowl.
- Add the rest of the ingredients to the chili oil. Green onion, sesame seeds, soy sauce, rice vinegar, brown sugar, sesame oil, and pasta water, Mix well.
- Pour the mixture over the noodles and combine thoroughly. Top with extra sesame or green onion if desired and serve.
- Meat, shrimp, egg, or tofu may be added for protein.
