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.