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.
Garlic Chilli Oil Noodles
Ingredients
Noodles & Oil
- 375 g Pasta or Noodles of Choice
- 37.5 ml Peanut Oil
Sauce
- 4 Garlic Cloves Minced
- 2 g Red Chilli Powder
- 6 g Sesame Seeds
- 1 bunch Coriander (Cilantro) Chopped
- 37.5 ml Light Soy Sauce
- 22.5 ml Chinese Black Vinegar
- 12.5 ml Dark Soy Sauce
- 45 ml Chilli Oil Store-Bought or Homemade
Garnish
- 3 Spring Onion (Scallion) Sliced
- Sesame Seeds
- Fresh Chilli Optional
- Coriander (Cilantro)
Method
- Bring a saucepan of water to a boil. Season and cook the pasta as per the packet instructions. Drain.
- Heat the peanut oil in a small saucepan for 3-4 minutes, until hot and shimmering (roughly 180°C/350°F).
- Place the garlic, red chilli powder, sesame seeds, and coriander stems into a heatproof bowl. Carefully pour the hot oil over the top and mix well — it will sizzle as it hits the aromatics. Once slightly cooled, whisk in the soy sauce, dark soy sauce, black vinegar, and chilli oil until combined.
- Add the pasta to the sauce mixture and mix well to combine.
- Serve in bowls and garnish with spring onion, coriander, sesame seeds, and fresh chilli. Dig in.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Crispy Garlic Chilli Oil
Ingredients
- 8 Garlic Cloves Sliced
- 3 Spring Onions (Scallions) Sliced
- 40 g Roasted Unsalted Peanuts Chopped
- 150 ml Neutral Oil
- 20 g Dried Chilli Flakes
- 1 Dried Long Red Chilli Optional
- 150 ml Toasted Sesame Oil
- 10 g Sea Salt Flakes
- 40 g Brown Sugar Optional
Method
- Place a large pan over medium heat. Add the sunflower oil, chilli flakes, garlic, spring onion and long red chilli (if using). Mix and heat the oil until it starts to bubble (about 6 minutes).
- Once bubbling, reduce the heat to medium-low, give it a good stir, and allow to slowly fry for 14 to 15 minutes, stirring every 5 minutes.
- After 15 minutes, once the garlic is golden and crispy, remove it from the heat and place the pan onto a heat-resistant surface.
- While still hot, add the toasted sesame oil, roasted and chopped peanuts, sea salt flakes and brown sugar. Mix to dissolve the salt and sugar, then allow to cool down.
- Once cool, pour into a sterilised glass jar or airtight container. Dig in.
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.