Sichuan Chili Noodles
Fat-forward, sharp Sichuan noodles tossed in homemade red chili oil with black vinegar and soy. Bold, numbing, and deeply aromatic.
Print
Servings: 2 servings
Multiply Servings
Unit Conversion
Metric conversions are approximate
Equipment
Ingredients
Noodles
- 8 oz Wheat noodles fresh or dried
Homemade Sichuan Chili Oil
- 1/2 cup Neutral Oil
- 3 tbsp Chili flakes
- 2 tbsp Sichuan peppercorns
- 1 tbsp Toasted sesame seeds
- 2 cloves Garlic minced
- 1 Cinnamon stick small
- 1 Star anise
Sauce (Per Batch)
- 3 tbsp Chili oil from above
- 1 1/2 tbsp Soy Sauce light soy
- 1 1/2 tbsp Chinese black vinegar Chinkiang
- 1/2 tsp Sugar
Finish
- 2 Scallions thinly sliced
Instructions
Make the Chili Oil
- Place chili flakes, crushed Sichuan peppercorns, sesame seeds, and minced garlic in a heatproof bowl.
- In a small saucepan, heat neutral oil with cinnamon stick and star anise over medium heat until fragrant and shimmering, about 3–4 minutes.
- Carefully pour hot oil over the chili mixture. It should sizzle immediately.
- Let cool, then remove whole spices once infused.
Cook the Noodles
- Bring a large pot of salted water to a boil.
- Cook noodles until just tender. Fresh noodles take 2–3 minutes; dried 4–6 minutes.
- Reserve about 1/4 cup noodle cooking water before draining.
- Drain thoroughly.
Combine
- In a large mixing bowl, combine noodles, chili oil, soy sauce, black vinegar, sugar, and sliced scallions. The sauce should taste bold and slightly sharp.
- Toss vigorously to emulsify.
Notes
- Dark soy is not a substitute for black vinegar.
- High heat when pouring oil is key for aroma.
- Sauce should taste slightly intense before noodles absorb it.