Why Make This Recipe
Crispy Sesame Garlic Chili Oil Noodles are a delicious and easy dish that packs a punch of flavor. This recipe combines the rich taste of sesame and garlic with the heat of chili oil, creating a mouthwatering meal perfect for any night. Whether you’re entertaining guests or just feeding yourself, these noodles are sure to impress. Plus, they come together quickly, making them a great option for busy days.
How to Make Crispy Sesame Garlic Chili Oil Noodles
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
- 1 tablespoon Korean chili flakes (Gochugaru), optional
- 1/2 teaspoon paprika
- 1/4-1/2 teaspoon cayenne pepper
- 8 ounces rice noodles
- 2 bell peppers, thinly sliced
- 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
Directions:
- 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, and cook for 1 minute.
- Pour the oil into a large bowl. Add the chili flakes, paprika, cayenne, and season with salt. (I use all of the oil for the noodles, but if desired, reserve half of the oil for serving.)
- Cook the noodles according to package directions. During the last 3 minutes, add the bell peppers to the water.
- Save 1/4 cup of water, then drain.
- Toss the hot noodles, tamari/soy sauce, and all of the herbs with the chili oil, adding water to thin to reach desired consistency.
- Serve the noodles with additional chili oil and green onions.
How to Serve Crispy Sesame Garlic Chili Oil Noodles
Serve the noodles hot, topped with extra chili oil and a sprinkle of green onions. You can also add a squeeze of lime for a fresh kick. This dish pairs well with a side of steamed vegetables or a simple salad.
How to Store Crispy Sesame Garlic Chili Oil Noodles
To store leftovers, place the noodles in an airtight container and refrigerate for up to 3 days. When ready to eat, reheat them in a pan with a splash of sesame oil or microwave them until warm.
Tips to Make Crispy Sesame Garlic Chili Oil Noodles
- Adjust the heat: If you prefer less spice, reduce the amount of crushed red pepper flakes or cayenne pepper.
- Fresh herbs: Using fresh cilantro, basil, and green onions adds a burst of flavor. Feel free to mix and match based on your preference.
- Make it a meal: Add cooked chicken, shrimp, or tofu for extra protein.
Variation
For a vegetarian version, simply omit any meat and consider adding extra vegetables, such as broccoli or snap peas. You can also swap rice noodles for whole grain or gluten-free noodles.
FAQs
Can I use regular olive oil instead of sesame oil?
Yes, but keep in mind that it may alter the flavor slightly. Sesame oil has a unique nutty taste.
Can I make this dish ahead of time?
Yes, you can prepare the chili oil in advance and store it. Just cook the noodles and vegetables right before serving.
Can I freeze the leftovers?
It’s best to avoid freezing noodle dishes, as the texture may change. However, you can freeze the chili oil separately and use it later.
Crispy Sesame Garlic Chili Oil Noodles
Ingredients
For the Chili Oil
- 3/4 cup sesame or peanut oil
- 1 small head garlic, finely chopped
- 2 smaller shallots, thinly sliced
- 1 leaf bay leaf
- 3 tablespoons sesame seeds
- 3 teaspoons ginger, grated
- 1-3 tablespoons crushed red pepper flakes Adjust according to heat preference
- 1 tablespoon Korean chili flakes (Gochugaru), optional
- 1/2 teaspoon paprika
- 1/4-1/2 teaspoon cayenne pepper Adjust according to heat preference
For the Noodles
- 8 ounces rice noodles
- 2 bell peppers thinly sliced
- 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
Preparation
- 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, and cook for 1 minute.
- Pour the oil into a large bowl. Add the chili flakes, paprika, cayenne, and season with salt. If desired, reserve half of the oil for serving.
Cooking Noodles
- Cook the noodles according to package directions. During the last 3 minutes, add the bell peppers to the water.
- Save 1/4 cup of water, then drain.
Combining Ingredients
- Toss the hot noodles, tamari/soy sauce, and all of the herbs with the chili oil, adding reserved water to thin to desired consistency.
Serving
- Serve the noodles hot, topped with extra chili oil and a sprinkle of green onions. Add a squeeze of lime for a fresh kick.