Recipe of the month: Spicy Szechuan Noodles with Garlic Chili Oil
INGREDIENTS
Wide Chinese wheat noodles
1 stalk spring onion – chopped
Handful of coriander – chopped
Sesame seeds – for garnish
Szechuan Garlic Chili Oil Sauce
3 cloves garlic – minced
1 to 2 Tablespoons Szechuan chili flakes – or to taste
3 Tablespoons vegetable oil
1 Tablespoon dark soy sauce – substitute with regular soy sauce
2 to 3 teaspoons Chinese black vinegar – substitute with balsamic or rice wine vinegar
½ teaspoon ginger – grated
¼ teaspoon salt – or to taste
¾ teaspoon sugar – (optional)
Optional for more spice
1 teaspoon Lao Gan Ma Spicy Chili Crisp
1 teaspoon hot chili oil
Finely chopped Thai chilis
INSTRUCTIONS
Garlic Chili Oil: Sauté garlic with vegetable oil in a small pot until it becomes fragrant, about 30 seconds. Remove from the heat and add the rest of the sauce ingredients into the pot.
Boil noodles: Bring a large pot of water to a boil and cook your noodles according to the directions. Rinse under cold water and drain very well.
Add sauce: Add as much of the Szechuan chili oil sauce according to your liking and spice level.
Serve: Top with fresh cilantro, scallions, and a sprinkle of sesame seeds. Serve immediately.
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