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Garlic-Chili Noodles
[Vegan]

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Indulge your taste buds with the creamiest, dreamiest, most deliciously drool-worthy noodle dishes. Tiffani and... Read More

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    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,...

    Credit:

    Reprinted with permission from Noodle Worship by Tiffani & Larone Thompson. Page Street Publishing Co. 2022. Photo credit: Becky Winkler.

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    Ingredients You Need for Garlic-Chili Noodles [Vegan]

    • 1 scallion, thinly sliced
    • 2 tablespoons (18 g) minced garlic
    • 4 teaspoons (20 ml) light soy sauce
    • 2 teaspoons (10 ml) dark soy sauce
    • 1 teaspoon black vinegar
    • 2 tablespoons (15 g) dried Sichuan red chili powder
    • 1/2 teaspoon ground ginger
    • 1 teaspoon kosher salt
    • 8 oz (226 g) knife-cut noodles or other wheat noodles
    • 6 tablespoons (90 ml) vegetable oil
    • 2 tablespoons (2 g) chopped fresh cilantro, for garnish (optional)
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    How to Prepare Garlic-Chili Noodles [Vegan]

    1. In a medium mixing bowl, combine the scallion, garlic, light and dark soy sauces, black vinegar, chili powder, ginger and salt. Set aside.
    2. Bring a large pot of water to a boil over high heat. Add the noodles and cook, stirring occasionally, according to the package directions. Drain and transfer them to a large mixing bowl when done.
    3. Meanwhile, place a small saucepan over high heat and warm the vegetable oil. When the oil begins to smoke, carefully pour it into the bowl with the scallion mixture and whisk to combine. This is your chili oil! Add all of the chili oil to the noodles and toss or stir until thoroughly combined.
    4. Plate and garnish with the cilantro (if using).

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