Sichuan Chili Garlic Noodles
A quick and flavorful noodle dish from the Sichuan region, packed with aromatic garlic, spicy chili, and savory umami notes. Perfect for a satisfying lunch, these noodles come together in minutes for a taste of authentic Chinese cuisine.
Prep Time
15 min
Difficulty
Easy
Servings
2
Calories
450 kcal
Instructions
- 1
Bring a large pot of water to a boil. Cook noodles according to package directions. Reserve about 1/4 cup of noodle cooking water before draining.
~10 min - 2
While the noodles cook, finely mince the garlic. If using whole dried chilies, remove stems and seeds and finely chop them. Finely chop the scallions.
~3 min - 3
In a small bowl, whisk together soy sauce, black vinegar, sesame oil, and sugar. Set aside.
~1 min - 4
Heat the neutral oil in a large skillet or wok over medium heat. Add the minced garlic and chopped chilies. Sauté for about 30-60 seconds until fragrant, being careful not to burn the garlic.
~1 min - 5
Add the drained noodles to the skillet with the garlic and chili mixture. Pour the prepared sauce over the noodles. Toss well to coat, adding a tablespoon or two of the reserved noodle water if needed to loosen the sauce.
~2 min - 6
Serve immediately, garnished with chopped scallions.
Tips
- For extra heat, add a pinch of Sichuan peppercorns (ground or whole) to the garlic and chili sauté.
- This dish is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the noodles may become slightly softer.
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