Sichuan-Style Chili Oil Noodles with Crispy Garlic
Ingredients
- 12 ouncesegg noodles
- 3 tablespoonneutral oil
- 6 clovesgarlic
- 1 teaspoonchili flakes
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonsesame oil
- ½ teaspoonsugar
- 4 stalksscallions
- ½ teaspoonSichuan peppercorns (optional, for numbing tingle)
Prep
- 01
Mince 6 cloves garlic
- 02
Slice 4 scallions into thin rings
Method
- 01
Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain well and set aside.
- 02
While noodles cook, heat 3 tablespoons neutral oil in a small skillet over medium heat. Add 6 minced garlic cloves and toast, stirring constantly, until fragrant and pale golden, about 2 minutes. Add 1 teaspoon chili flakes and cook for 30 seconds more. Remove from heat.
- 03
In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 1/2 teaspoon sugar.
- 04
Transfer warm noodles to a large bowl. Pour the garlic-chili oil over the noodles, then add the soy mixture. Toss well to combine, breaking up any clumps.
- 05
Taste and adjust seasoning with more soy sauce, vinegar, or chili flakes to suit your heat level. Divide into bowls and top with sliced scallions.
Spice Tips
For extra numbing heat, toast the Sichuan peppercorns in a dry skillet before adding to the oil. For deeper spice, use half chili flakes and half Sichuan chili oil. A dash of white pepper adds background heat without overwhelming the garlic.
This dish is best eaten warm or at room temperature. Leftovers can be refrigerated and reheated gently with a splash of water; the flavors meld even better the next day. Substitute chili oil (like Lao Gan Ma) for the oil-chili flake method if you prefer.