15-Minute Szechuan Chili Oil Noodles
These Chili Oil Noodles are not only quick and easy (they take just 15 minutes to make!), but have a rich, umami flavor thanks to Sichuan chili oil, ginger, garlic, red pepper flakes, sesame oil, and lots of scallions. Easily customizable with the addition of your favorite veggies, poultry, or seafood, this is one of the easiest dinner recipes you'll ever try! Gluten-free adaptable.
Servings: 2 servings
Calories: 744kcal
Equipment
Large, heatproof bowl
Ingredients
- 6 oz udon rice noodles, or fresh ramen noodles
- ¼ cup neutral oil such as grapeseed, avocado or canola oil – do not use olive oil
- 4-5 large scallions thinly sliced, green parts only (about 1½ cups)
- 2-inch piece of ginger root peeled and grated (or 2 Tbsp ginger paste)
- 2 large garlic cloves grated, about 1-2 Tbsp
- 1 Tbsp crushed red pepper flakes
- 1 Tbsp sesame seeds white or black or a mix of both, plus more for serving
- 1 Tbsp sesame oil
- ¼ cup reduced-sodium soy sauce if you have dark soy sauce use half light and half dark
- 1 Tbsp Sichuan chili oil or Sriracha
- 1 Tbsp rice wine vinegar
- 1 tsp light brown sugar
- 1 tsp fish sauce
- For serving: fresh cilantro, sesame seeds, and lime wedges
Instructions
- Prepare the noodles. Cook noodles according to package directions, then drain.
- Prepare the sauce. Meanwhile, place the scallions, 2 Tbsp grated ginger, 2 cloves grated garlic, 1 Tbsp crushed red pepper flakes, and 1 Tbsp sesame seeds in a large heatproof bowl.
- Heat the oil. Place ¼ cup of light neutral oil in a small saucepan, then heat over high heat until it begins to smoke. When very hot, pour the oil over the sauce ingredients, then stir well.
- Add remaining ingredients. To the same bowl, add ¼ cup soy sauce, 1 Tbsp chili crunch oil, 1 Tbsp rice wine vinegar, 1 tsp brown sugar, and 1 tsp fish sauce. Stir until thoroughly mixed.
- Add noodles. Add the cooked noodles, toss well, then taste and adjust seasoning, as needed. Divide between two bowls, then garnish with fresh cilantro and sesame seeds. Serve with fresh lime wedges and an extra drizzle of chili oil, if desired.
Notes
- Noodles: We like Lotus Foods udon-style rice noodles or Sun Noodle ramen, - but any noodle you enjoy will work.
- Make ahead & storage: Chili oil noodles can be made ahead and refrigerated for up to 2 days. Reheat in the microwave until warmed through.
Nutrition
Calories: 744kcal | Carbohydrates: 69g | Protein: 18g | Fat: 46g | Saturated Fat: 5g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 13g | Sodium: 2479mg | Potassium: 385mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1685IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 3mg
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