Crispy Chili Oil Noodles: Flavor Bomb!
Chili Oil Noodles: cook this crispy garlic and sesame recipe for a flavorful, spicy meal ready in under 30 minutes. Perfect for weeknight dinners.
Ingredients
- 3/4 cup sesame or peanut oil
- 1 small head garlic, finely chopped
- 2 smaller shallots, thinly sliced
- 1 bay leaf
- 3 tablespoons sesame seeds
- 3 teaspoons ginger, grated
- 1-3 tablespoons crushed red pepper flakes, to taste
- 1 tablespoon Korean chili flakes (Gochugaru) (optional)
- 1/2 teaspoon paprika
- 1/4-1 /2 teaspoon cayenne pepper, to taste
Instructions
- In a medium skillet, combine the sesame oil, garlic, shallots, and bay leaf. Cook over medium heat until the garlic turns golden and is crisping, about 5-8 minutes. Stir in the sesame seeds and ginger, cook for 1 minute.
- Pour the oil into a large bowl. Add the chili flakes, paprika, cayenne, and season with salt. Reserve half of the oil for serving if desired.
- Cook the noodles according to package directions. Save 1/4 cup of the cooking water, then drain. Toss the hot noodles with the chili oil, adding the reserved water to thin to desired consistency.
- Serve the noodles with additional chili oil and green onions.
Notes
- To ensure your garlic and shallots get truly crispy, keep the heat at a steady medium and don't overcrowd the skillet. I found that a gentle, even sizzle produces the best golden-brown texture, not a harsh fry.
- When adding the bell peppers, ensure they are cooked until just tender-crisp. Overcooked peppers become soggy and lose their bright texture.
- For storage, the chili oil can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks. The prepared noodles are best enjoyed fresh, but leftovers can be refrigerated for 2-3 days and reheated gently in a microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When adding the bell peppers, ensure they are cooked until just tender-crisp. Overcooked peppers become soggy and lose their bright texture.
- For storage, the chili oil can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks. The prepared noodles are best enjoyed fresh, but leftovers can be refrigerated for 2-3 days and reheated gently in a microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.