It Doesn't Get Much Easier Than These Garlic Chilli Oil Noodles
These garlic chilli oil noodles are quick and easy to make, with most of the ingredients being pantry items you may or may not already have. If you already have them, it’s a great way to use excess ingredients and make this already cheap dish even cheaper.
Ingredients
Pasta & Oil
- 375g (13.2oz) - Pasta or Noodles of Choice
- 2 ½ Tbsp (50ml) - Peanut Oil
Sauce
- 4 - Garlic Cloves, Minced
- ½ tsp (0.5g) - Red Chilli Powder
- 2 tsp (9g) - Sesame Seeds
- 1 Bunch - Coriander (Cilantro) Stems, Finely Chopped (Optional)
- 2 ½ Tbsp (50ml) - Light Soy Sauce
- 1 ½ Tbsp (30ml) - Chinese Black Vinegar
- 2 ½ tsp (15ml) - Dark Soy Sauce
- 2-3 Tbsp - Chilli Oil See Notes Below
Garnish
- 3 - Spring Onion (Scallion) Green Stems Thinly Sliced
- Sesame Seeds
- Fresh Chilli (Optional)
- Coriander (Cilantro) Leaves (Optional)
Instructions
- Bring a saucepan of water to a boil. Season and cook the pasta of your choice as per the packet instructions. Drain.
- Heat the peanut oil in a small saucepan for 3-4 minutes, just until hot and shimmering.
- Place all the sauce ingredients into a heatproof bowl and whisk to combine. Pour in the hot oil and mix well.
- Add the pasta to the sauce mixture and mix well to combine.
- Serve in bowls and garnish with spring onion (scallion), coriander (cilantro), sesame seeds and fresh chilli. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Ingredients
- 8 - Garlic Cloves, Thinly Sliced
- 3 - Spring Onions (Scallions), White Part Only, Thinly Sliced
- ¼ Cup (40g) - Roasted Unsalted Peanuts, Roughly Chopped
- ⅔ Cup (150ml) - Sunflower Oil or Canola Oil, Safflower Oil, Light Peanut Oil
- 2 Tbsp (20g) - Dried Chilli Flakes
- 1 - Dried Long Red Chilli (Optional)
- ⅔ Cup (150ml) - Toasted Sesame Oil
- 2 tsp (10g) - Sea Salt Flakes
- 2 Tbsp (40g) - Brown Sugar (Optional But Highly Recommended)
Instructions
- Place a large pan over medium heat. Add in the sunflower oil, chilli flakes, garlic, spring onion (scallion) & long red chilli (if using). Mix & heat the oil until it starts to bubble (about 6 minutes).
- Once bubbling, reduce the heat to medium-low, give it a good stir & allow to slowly fry for 14 to 15 minutes, stirring every 5 minutes.
- 15 minutes later & the garlic is golden & crispy, remove it from the heat & place the pan onto a heat-resistant surface.
- Whilst still hot, add in toasted sesame oil, roasted & chopped peanuts, sea salt flakes & brown sugar. Mix to dissolve the salt & sugar then allow to cool down.
- Once cool, pour into a sterilised glass jar or airtight container. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Garlic Chilli Oil Noodles Storage Instructions
It can be stored in the fridge for up to 4 days and in the freezer for up to 4 months, both held in an airtight container.
Garlic Chilli Oil Noodles Reheating Instructions
To reheat, place it into a pan with a few splashes of soy sauce and water or vegetable or chicken stock and heat gently over medium heat, mixing regularly. Alternatively, it’s more accessible to microwave in bursts, and you won’t need to add any liquids.
What Is Chinese Black Vinegar?
Chinese Black Vinegar is also known as black rice vinegar, dark vinegar, Chinkiang vinegar or Zhenjiang vinegar. It’s made from fermented black sticky rice or regular glutinous rice. It can also be made using rice and sorghum, or wheat. Its flavour profiles are fruity with a touch of umami and, of course, acidic.
If you don’t want to buy a bottle for the small amount used in this recipe, it can be substituted with rice wine vinegar. If you cannot consume alcohol, white vinegar can be used instead.
Watch How To Make The Recipe
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Hiya! This recipe looks awesome 🙂 Is the noodle weight you give the cooked or dry weight of the noodles?
Hey! Thank you. The weight is dried.
how long can you store the jar of chilli oil?
It will last up to 1 month, stored in the fridge.