Spicy Szechuan Noodles with Garlic Chili Oil

Spicy Szechuan Noodles with Garlic Chili Oil: A Quick and Flavorful Feast

Craving a taste bud explosion? These Spicy Szechuan Noodles with Garlic Chili Oil are here to deliver! This simple dish packs a punch with a homemade chili oil and the unique numbing heat of Sichuan peppercorns. Ready in under 20 minutes, it’s a weeknight lifesaver that’s bursting with flavor.

Ingredients:

• Noodles:
  • 4 oz dried noodles (like udon, ramen, or thick wheat noodles)
• Spicy Garlic Chili Oil:
  • 3 tbsp neutral oil (vegetable or peanut)
  • 3 cloves garlic, minced
  • 1-2 tbsp Sichuan chili flakes (adjust for spice preference)
  • 1 tsp ground Sichuan peppercorns (optional, for a numbing heat)
  • 1 tbsp soy sauce
  • 1 tbsp Chinese black vinegar (or substitute with rice vinegar)
  • 1/2 tsp sesame oil
  • Pinch of sugar
• Toppings (optional):
  • Chopped scallions
  • Chopped cilantro
  • Toasted sesame seeds
  • Fried peanuts
  • Sliced boiled egg

Cooking Guide:

1. Cook the noodles: Bring a large pot of salted water to a boil. Cook the noodles according to package instructions, drain, and rinse briefly with cold water to stop the cooking process.
2. Make the garlic chili oil: Heat oil in a small pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Be careful not to burn the garlic. Add chili flakes and Sichuan peppercorns (if using) and cook for another 30 seconds, stirring constantly.
3. Assemble the flavors: In a large bowl, combine soy sauce, black vinegar, sesame oil, and sugar. Whisk until sugar dissolves.
4. Bring it all together: Add drained noodles to the bowl with the sauce. Pour the hot garlic chili oil over the noodles and toss to coat evenly.
5. Serve immediately: Garnish with your favorite toppings like chopped scallions, cilantro, sesame seeds, peanuts, or a boiled egg.

Tips:

• Spice it up!: Want an extra kick? Add a pinch of red pepper flakes along with the chili flakes.
• No Sichuan peppercorns? No problem! You can still enjoy a delicious spicy dish. Substitute black pepper for a different kind of heat.
• Leftovers? Not likely! But if you do have some leftover noodles, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or broth. The chili oil may solidify in the fridge, simply reheat it slightly before tossing with the noodles.
• Make it a meal: Add some protein like shredded chicken, tofu, or shrimp to make this dish even more satisfying.
  Enjoy your fiery bowl of Spicy Szechuan Noodles with Garlic Chili Oil!