Garlic-Chili Noodles [Vegan]
This dish is all about the chili oil, that fire engine–red elixir that's a permanent fixture on the tables of every Sichuan restaurant. You could certainly buy a jar of it, but making it at home is surprisingly simple and the results are worth it. This chili oil is bold, fragrant and balanced—hot, but not blow-your-top hot. One of the best ways to enjoy freshly made Sichuan chili oil is, naturally, over noodles, in this case those great knife-cut wheat noodles from China. All it takes is some sliced scallions and cilantro (if you prefer) to complete the dish. If you find that you enjoy the chili oil as much as we do, consider making a double or triple batch to keep on hand; it lasts for weeks at room temperature.
Credit:
Reprinted with permission from Noodle Worship by Tiffani & Larone Thompson. Page Street Publishing Co. 2022. Photo credit: Becky Winkler.
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