Save I discovered chili oil noodles during a late night study session when my roommate returned from a semester abroad in Chengdu. She made this in our tiny dorm kitchen and the smell was so incredible that people actually came out of their rooms to ask what was happening. The way the hot oil hit the chili flakes made this incredible sizzling sound that echoed through the hallway. After one bite I completely forgot about my exam stress.
Last winter my partner had a terrible cold and could barely taste anything. I made a double batch of these noodles with extra chili flakes and for the first time in three days they actually smiled while eating. They asked me to make it again the next morning for breakfast. Now its our go to comfort food whenever either of us needs a pick me up.
Ingredients
- 200 g wheat noodles: Chinese wheat noodles or linguine both work beautifully here because they grab onto the oil sauce
- 4 cloves garlic: Finely minced garlic releases more flavor into the hot oil than larger chunks
- 2 scallions: White parts go into the chili oil for flavor while green parts make the perfect fresh garnish
- 1 tablespoon toasted sesame seeds: These add a nutty crunch that balances the heat beautifully
- 2½ tablespoons chili flakes: Sichuan or Korean chili flakes have this complex fruity heat that regular red pepper flakes cannot match
- ½ teaspoon Sichuan peppercorns: Totally optional but they create this incredible numbing sensation that makes the dish feel authentic
- ¼ teaspoon ground white pepper: Adds a subtle warmth that complements the chili without adding more heat
- ½ teaspoon sugar: Just enough to round out the sharp edges of the vinegar and chili
- ½ teaspoon salt: Enhances all the other flavors so they pop instead of blending together
- 3 tablespoons neutral oil: Canola or grapeseed oil works perfectly because it lets the chili and garlic shine
- 1½ tablespoons light soy sauce: Provides the essential salty base without darkening the noodles too much
- 1 tablespoon Chinese black vinegar: This is the secret ingredient that adds depth and cuts through the rich oil
- 1 teaspoon dark soy sauce: Optional but gives the noodles that gorgeous restaurant style color
- ½ teaspoon toasted sesame oil: A tiny amount goes a long way to finish the sauce with rich aroma
Instructions
- Get your noodles ready:
- Cook the noodles according to package instructions then drain and set aside but save 2 tablespoons of that starchy noodle water because it helps everything cling together
- Build the flavor base:
- In a heatproof bowl combine the garlic white scallion parts chili flakes Sichuan peppercorns white pepper sugar salt and sesame seeds
- Heat your oil until shimmering:
- Warm the neutral oil in a small saucepan over medium high heat until it shimmers but absolutely do not let it smoke
- Create the magic chili oil:
- Pour the hot oil over the chili garlic mixture and listen for that satisfying sizzle then stir everything together until it smells incredible
- Mix the sauce:
- Whisk together the light soy sauce black vinegar dark soy sauce if using and sesame oil in a large bowl then add that reserved noodle water
- Combine everything:
- Add the drained noodles to the sauce bowl pour that fragrant chili oil all over the top and toss until every single strand is glossy and coated
- Finish and serve:
- Garnish with the green scallion parts and extra sesame seeds then serve immediately and mix again right before eating to redistribute the oil
Save My mom claims she cannot handle spicy food but somehow finishes an entire bowl every time I make this. Last week she called me from the grocery store asking which chili flakes I buy because she wanted to make it for her book club. Apparently she told everyone it was a traditional family recipe passed down through generations.
Finding Your Heat Level
Start with less chili flakes than you think you need because you can always add more but you cannot take it back. I once made a batch for my parents and accidentally used double the chili flakes which led to my dad eating three slices of bread between bites. Now I always taste the oil before tossing it with the noodles.
Making It Your Own
Sometimes I add sautéed bok choy or mushrooms when I want something more substantial. A soft boiled egg on top makes it feel like a complete meal and the yolk creates this creamy sauce when mixed with the chili oil. My roommate used to add shredded rotisserie chicken and said it was better than takeout.
Perfect Pairings
Cold beer or jasmine tea cut through the richness beautifully but honestly ice water works just fine too. I like to serve cucumber salad on the side because the cool crunch balances the heat. Dumplings or spring rolls make it feel like a proper feast.
- Set out extra chili oil at the table so everyone can adjust their own heat level
- Keep some napkins nearby because this is definitely not a first date kind of meal
- The flavors actually intensify overnight if you somehow have leftovers
Save Make this on a weeknight when you need something fast that still feels special. The way the aroma fills your kitchen will make you feel like you have your life completely together even if you are eating standing up.
Recipe Guide
- → What type of noodles work best for this dish?
Wheat-based noodles like Chinese wheat noodles or linguine provide the ideal chewy texture that holds the chili oil well.
- → Can I adjust the spice level?
Yes, modify the amount of chili flakes and Sichuan peppercorns to balance the heat according to your preference.
- → What oils are recommended for the chili oil?
Neutral oils such as canola, sunflower, or grapeseed oil work best to carry the bold flavors without overpowering.
- → How is the fragrant chili oil prepared?
Hot neutral oil is poured over a mixture of garlic, chili flakes, peppercorns, and sesame seeds, releasing rich aromas and infusing flavor.
- → What garnishes enhance the dish?
Thinly sliced green scallions and toasted sesame seeds add fresh, nutty accents that complement the spicy oil.
- → Are there suggested pairings or additions?
This dish pairs well with crisp beverages like cold beer or jasmine tea and can be enriched with sautéed vegetables or tofu.