Crispy Sesame Garlic Chili Oil Noodles
Delicious and easy Crispy Sesame Garlic Chili Oil Noodles packed with flavor from sesame, garlic, and chili oil, perfect for any night.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of sesame oil or microwave until warm. For a vegetarian version, omit meat and consider extra vegetables.