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. You can even bring the leftovers for lunch the next day. 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! This noodle can be ready in less than 15 minutes!
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 dried chili pepper flakes.
You can find Chingkiang black vinegar and chili oil at Asian grocers, Amazon, or selects Kroger/Ralph’s stores. 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!
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Noodles to Use in Sichuan :
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. Lee Kum Kee Chiu Chow chili oil is excellent for dips, stir-fries and also delicious with noodles, I really can’t get enough of it.
Lao Gan Ma Chili Oil can also be used as a replacement ingredient but keep in mind that it tastes sweeter than Lee Kum Kee Chiu Chow 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 3 tablespoons of chili oil. Add more chili oil if needed or according to your 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. It’s 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 in hot boiling water until al dente, then mix in the homemade spicy Szechuan sauce.
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.
This spicy Sichuan noodles recipe is inspired by Fuchsia Dunlop, tweaked by me with a few adjustments and using different ingredients. You can purchase her cookbooks here.
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!