Garlic Chili Oil Noodles (10-Minute Recipe)
Bold, spicy, and comfortingly chewy, these Garlic Chili Oil Noodles are ready in just 10 minutes and bring the flavor punch of Sichuan chili oil with minimal fuss!
Equipment
- 1 Mixing bowl heatproof
Ingredients
Main ingredients
- 4 oz Wheat noodles knife cut, frozen udon, or spaghettini
- 1 stalk Green onions minced, whites for oil, greens for garnish
- 2 cloves Garlic grated or finely minced
- 1 tablespoon Sichuan chili flakes not Sichuan peppercorns
- 2½ tablespoons Neutral oil avocado oil or substitute
- 1¼ teaspoons Chinkiang vinegar or rice vinegar
- ¾ teaspoon Sugar
- 1 tablespoon + ½ teaspoon Soy sauce
- ½ teaspoon Toasted sesame oil add off heat
- ½ tablespoon Sesame seeds add off heat
Instructions
Instructions
- Add noodles to pressure cooker with water; close lid tightly.
- Cook on medium-high until valve hisses and noodles are tender as per package.
- Quick-release pressure and open lid to let steam release.
- In a heatproof bowl, combine garlic, green onion whites, and Sichuan chili flakes.
- Heat oil, pour over chili mix; hear sizzle, then stir in soy sauce, vinegar, and sugar.
- Add drained noodles to the bowl and toss thoroughly to coat.
- Drizzle with toasted sesame oil, sprinkle sesame seeds, toss and top with green onion greens.
Notes
Store leftovers in an airtight container. Reheat with a splash of oil or water to freshen up. Chili oil can be made ahead and refrigerated.