Spicy Sichuan Garlic Noodles
These Sichuan Garlic Noodles are a quick and flavorful weeknight dinner that packs a punch of spicy and umami goodness. Tender noodles are coated in a rich, garlicky sauce with a hint of chili and soy for a truly satisfying meal.
Prep Time
20 min
Difficulty
Easy
Servings
2
Calories
450 kcal
Instructions
- 1
Cook egg noodles according to package directions in a large pot of boiling water. Drain and rinse with cold water to prevent sticking. (5 minutes)
~5 min - 2
While noodles cook, finely mince the garlic and ginger. Chop the scallions into small pieces. (3 minutes)
~3 min - 3
In a small saucepan, heat the neutral cooking oil over medium heat. Add the minced garlic and ginger and sauté until fragrant, about 1 minute. Do not let them burn. (1 minute)
~1 min - 4
Add soy sauce, chili oil, Chinkiang vinegar, sesame oil, and sugar to the saucepan. Stir well to combine and heat through for about 30 seconds. (0 minutes)
- 5
In a large bowl, combine the cooked noodles with the prepared sauce. Toss well to coat evenly. (1 minute)
~1 min - 6
Garnish with chopped scallions and serve immediately. (0 minutes)
Tips
- For an extra spicy kick, add a pinch of red pepper flakes to the sauce.
- Leftover noodles can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
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