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Crispy Sesame Garlic Chili Oil Noodles Recipe

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4.2 from 13 reviews

These Crispy Sesame Garlic Chili Oil Noodles are a flavorful, spicy, and aromatic dish featuring a fragrant chili-infused sesame oil, tender rice noodles, and fresh herbs. The noodles are cooked with bell peppers to add a subtle sweetness and crunch, then tossed in a vibrant homemade chili oil with garlic, shallots, and a blend of spices for an unforgettable taste experience perfect for a quick and satisfying meal.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Chili Oil

  • 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
  • Salt, to taste

Noodles & Vegetables

  • 8 ounces rice noodles
  • 2 bell peppers, thinly sliced

Seasonings & Herbs

  • 1/3 cup tamari or soy sauce
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup chopped fresh Thai or regular basil
  • 1/4 cup chopped fresh green onions

Instructions

  1. Make the chili oil: In a medium skillet, combine the sesame oil, finely chopped garlic, thinly sliced shallots, and a bay leaf. Cook over medium heat, stirring occasionally, until the garlic turns golden and begins to crisp, about 5-8 minutes. Then add the sesame seeds and grated ginger, cooking for an additional 1 minute until fragrant.
  2. Season the chili oil: Pour the infused oil into a large heatproof bowl. Stir in the crushed red pepper flakes, Korean chili flakes (if using), paprika, cayenne pepper, and salt to taste. Stir well to combine. You can reserve half the oil for serving if preferred.
  3. Cook the noodles and vegetables: Prepare the rice noodles according to the package instructions. During the last 3 minutes of cooking, add the thinly sliced bell peppers to the boiling water with the noodles. Before draining, save 1/4 cup of the cooking water.
  4. Toss everything together: Drain the noodles and peppers and return them to the pot or a large bowl. Add the tamari or soy sauce, chopped cilantro, basil, and green onions. Pour the prepared chili oil over the noodles and toss well. Add the reserved cooking water gradually to thin the sauce to your desired consistency.
  5. Serve: Plate the noodles and garnish with additional chili oil and sliced green onions for extra flavor and crunch. Serve warm and enjoy!

Notes

  • You can adjust the amount of crushed red pepper flakes and cayenne to control the spiciness.
  • Gochugaru adds a distinctive Korean chili flavor but is optional; you can omit it or substitute with more crushed red pepper flakes.
  • Using tamari instead of soy sauce makes the dish gluten free.
  • If you want a nuttier flavor, toast the sesame seeds lightly before adding them to the oil.
  • Reserve some chili oil to drizzle on top of the noodles for extra heat and flavor.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan

Find it online: https://recipeteach.com/crispy-sesame-garlic-chili-oil-noodles-recipe/