This Spicy Sichuan Noodles with garlic chili oil dish is incredibly delicious! It's the perfect last-minute dinner idea that tastes better than takeout.
This Spicy Sichuan Noodles recipe can be ready in less than 15 minutes! The sauce is so full of flavors and is very addictive, and you can serve this Chinese noodle dish cold or warm as it’s always tasty! You can even bring the leftovers for lunch the next day.
Why You Should Try this Spicy Sichuan Noodles Recipe:
Love spicy food? You really have to try this Spicy Sichuan Noodles recipe.
This Chiu chow chili oil noodles, vegetarian noodles dish is infused with a savory chili sauce that is made from preserved chili and fermented beans, as well as soy sauce and vinegar. It has flavor bombs yet is very easy to make! It's spicy, slightly sweet, savory, and garlicky!
You can turn this dish into a non-vegetarian by serving it with chicken that is shredded, poached, or rotisserie.
Spicy Sichuan Noodles Ingredients:
To make this Spicy Szechuan Noodles recipe, you will only need a handful of ingredients: noodles, soy sauce, Chingkiang black vinegar, chili oil, scallions, garlic, sugar, and chili pepper flakes/chili crisp from chili oil products.
These ingredients are pretty inexpensive and versatile. You’ll see them in many Chinese recipes so don't think twice to buy or order as it’s worth it in the long run!
You can find Chingkiang black vinegar and chili oil at Asian grocers, Amazon, or select Kroger/Ralph's stores.
Noodles to Use
In this recipe, I just used regular spaghetti. It’s amazing how well it tastes with the Asian flavors, so no need to only buy Asian noodles in this type of recipe. You can also use Chinese egg noodles, chow mein noodles, or buckwheat.
Sichuan Noodle Chili Oil
There are many chili oil products available in the market. For this recipe, I used a savory chili sauce from Lee Kum Kee. It's called a “Chiu Chow style” chili oil.
I really recommend using the Lee Kum Kee Chiu Chow chili oil. It is excellent for dips, stir-fries, and also delicious with noodles, I just can’t get enough of it. I believe it doesn't contain any MSG.
Lao Gan Ma Chili Oil can also be used as a replacement ingredient but keep in mind that it tastes sweeter and saltier than Lee Kum Kee Chiu Chow Chili Oil. It contains peanuts and MSG. To be honest, I am not a big fan of Lao Gan Ma Chili Oil.
If you are going to use Lao Gan Ma Chili Oil instead of Lee Kum Kee Chiu Chow Chili Oil, be sure to skip the white sugar and start with 2-3 tablespoons of chili oil. Add more chili oil if needed or according to your taste.
I kind of feel that about this recipe: go with Lee Kum Kee “Chiu Chow style” chili oil because if you use another substitute ingredient it will really change the taste.
Chingkiang Black Vinegar:
Chingkiang Black Vinegar is one of the most famous Chinese vinegar and is sold in most Chinese supermarkets. It takes its name from Zhenjiang, a city in Jiangsu province.
Chingkiang Black Vinegar is made from glutinous rice and is naturally colored by charred rice grains. It has a light acidity and a complex flavor, similar to Balsamic vinegar.
How to Make Spicy Sichuan Noodles:
This noodle dish is not only tasty but also very easy to make! It doesn't require stir fry and there’s no wok or skillet needed! You just need to cook the noodles then mix them in the homemade spicy Szechuan sauce.
Step 1. Cook the Noodles.
- Check the noodles packaging for the cook times.
- Cook the noodles in hot boiling water until al dente. Drain well.
Step 2. Make the Homemade Spicy Szechuan Sauce
- In a medium bowl, mix all of the Sichuan sauce ingredients. Stir to combine.
Step 3. Season the Noodles
- Place the noodles in a big bowl, pour in the sauce and scallions. Mix well.
- Add toppings of your choice if needed.
Serve Warm or Cold:
Another great thing about this recipe is that you can serve the noodle dish warm or cold. You can make it in a big batch and save leftovers for lunch! This recipe is also good for pot-luck or any gatherings that don't require pre-heating the meal.
Check Out More Tasty Asian Recipes
- SWEET AND SOUR FISH
- HUNAN BEEF WITH CUMIN
- INSTANT POT MONGOLIAN BEEF
- SINGAPORE NOODLES (XING ZHOU MI FEN)
- GENERAL TSO’S CHICKEN (SWEET AND SAVORY DEEP-FRIED CHICKEN)
- VEGETABLE STIR FRY WITH TOFU
- BEST PORK TENDERLOIN STIR FRY
- ASIAN GROUND BEEF STIR FRY
- THAI SALAD DRESSING
- MINCED PORK NOODLES WITH HOISIN SAUCE **Highly-rated**
- CHINESE EGGPLANT WITH MINCED PORK
- SHRIMP AND GREEN PEAS STIR FRY
- SESAME NOODLES (MA JIANG MIAN)
Spicy Sichuan Noodles
- 8 oz dried Asian noodles or spaghetti
Spicy Szechuan Sauce:
- 3 scallions, (green part only, finely sliced)
- Cook the noodles until al dente, or follow the instructions on the product packaging.
- In a medium bowl, mix all of the sauce ingredients. Stir to combine.
- Place the noodles in a big bowl, pour in the sauce and scallions. Mix well. Serve warm or cold. Enjoy!