Name: Spicy Szechuan Noodles with Garlic Chili Oil Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Szechuan
Ingredients: 12 oz lo mein noodles (or spaghetti); 3 tablespoons vegetable oil; 1 tablespoon garlic, minced; 1 teaspoon ginger, minced; 1 teaspoon Szechuan peppercorns, ground; 3 tablespoons soy sauce; 1 tablespoon rice vinegar; 2 tablespoons hoisin sauce; 2 tablespoons garlic chili oil (store-bought or homemade); 1 tablespoon sesame oil; 2 green onions, sliced; 1 tablespoon toasted sesame seeds, for garnish; Fresh cilantro, for garnish (optional)

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Introduction

Spicy Szechuan Noodles with Garlic Chili Oil offer a perfect balance of numbing heat and savory flavors. This vibrant dish is quick to prepare and packed with bold, aromatic ingredients that bring an authentic taste of Szechuan cuisine to your kitchen.

A white speckled bowl filled with wide, flat noodles coated in a shiny, spicy red sauce with visible chili flakes and small bits of seasoning. The noodles are mixed with fresh green cilantro leaves scattered throughout. A pair of black chopsticks lifts a tangled bundle of the noodles from the bowl, showing their glossy texture and rich color. The bowl sits on a white marbled surface with a small white bowl of chili flakes visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz lo mein noodles (or spaghetti)
3 tablespoons vegetable oil
1 tablespoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon Szechuan peppercorns, ground
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce
2 tablespoons garlic chili oil (store-bought or homemade)
1 tablespoon sesame oil
2 green onions, sliced
1 tablespoon toasted sesame seeds, for garnish
Fresh cilantro, for garnish (optional)

Instructions

Step 1: Cook the noodles in a pot of salted boiling water according to the package instructions. Drain and set aside.
Step 2: In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and ginger, sautéing for 1-2 minutes until fragrant.
Step 3: Add the ground Szechuan peppercorns to the skillet and toast for 30 seconds to release their aroma.
Step 4: Pour in the soy sauce, rice vinegar, hoisin sauce, and garlic chili oil. Stir to combine all the sauce ingredients.
Step 5: Add the cooked noodles to the skillet and toss well to ensure they are evenly coated with the sauce.
Step 6: Drizzle the sesame oil over the noodles and give everything one final toss.
Step 7: Transfer the noodles to serving bowls. Garnish with sliced green onions, toasted sesame seeds, and fresh cilantro if desired. Serve immediately.

Tips & Variations

Adjust the amount of garlic chili oil and Szechuan peppercorns to control the spice level.
Use fresh garlic and ginger for the best flavor.
Cook noodles al dente to maintain a pleasant texture.
Add stir-fried vegetables like bell peppers, broccoli, or snap peas for added nutrition.
Make your own garlic chili oil by infusing vegetable oil with garlic, chili flakes, and Szechuan peppercorns.
For a vegan version, ensure all sauces are plant-based.
Try adding cooked shrimp, chicken, or tofu for extra protein.
Use rice noodles, udon, or soba for different noodle textures.
Top with crushed peanuts or crispy fried onions for crunchy texture.
Add a squeeze of lime juice for a bright, fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the noodles in individual portions for up to 1 month. When reheating, add a splash of soy sauce or water to prevent the noodles from drying out, and heat gently.

How to Serve

A white speckled bowl filled with wide, flat noodles coated in a glossy, spicy-looking reddish-orange sauce, mixed with bits of chili flakes and green herb leaves scattered throughout. The noodles are twisted and piled in the bowl, with some lifted by a pair of black chopsticks held by a woman's hand from the right, showing shiny texture and a slight sheen from the sauce. In the background, a white small bowl with red chili flakes is partially visible, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other noodles for this dish?

Yes, you can substitute lo mein with rice noodles, udon, or soba, which will give you different textures and flavors.

How can I make this dish less spicy?

Reduce the amount of garlic chili oil and omit the Szechuan peppercorns to make a milder version without sacrificing flavor.

Is this dish vegan?

Yes, it can be vegan as long as you use vegan-friendly hoisin sauce and other ingredients.

Can I prepare this recipe ahead of time?

You can cook the noodles and prepare the sauce in advance, storing them separately and combining just before serving.

How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Can I add meat or tofu?

Absolutely. Adding grilled chicken, shrimp, or tofu pairs well with these noodles and makes the meal more substantial.

What if I don’t have Szechuan peppercorns?

Substitute with black pepper paired with a pinch of ground coriander for a similar, although milder, flavor effect.

Can I make my own garlic chili oil?

Yes, infuse vegetable oil with minced garlic, red pepper flakes, and ground Szechuan peppercorns to make your own flavorful chili oil.

How should I reheat the noodles without drying them out?

Add a splash of soy sauce or water when reheating to maintain moisture and prevent dryness.

Can I add nuts for extra texture?

Yes, crushed peanuts or cashews make an excellent crunchy topping to complement the spicy noodles.