Sichuan Chili Garlic Noodle Bowl
A vibrant and flavorful noodle dish hailing from Sichuan, China. This recipe balances fiery chili heat with a savory garlic and soy sauce, finished with a touch of sweetness for a truly addictive experience.
Prep Time
30 min
Difficulty
Medium
Servings
2
Calories
450 kcal
Instructions
- 1
Cook noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
~10 min - 2
In a small bowl, whisk together soy sauce, black vinegar, sesame oil, chili oil, and sugar. Set aside.
~2 min - 3
Finely mince the garlic and ginger. Thinly slice the scallions, separating the white parts from the green parts.
~3 min - 4
Heat 1 tablespoon of neutral oil (like vegetable or canola) in a wok or large skillet over medium-high heat.
~1 min - 5
Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant.
~1 min - 6
Add the cooked noodles to the wok. Pour the prepared sauce over the noodles.
~1 min - 7
Toss everything together, ensuring the noodles are evenly coated with the sauce. Cook for another 2-3 minutes until heated through.
~3 min - 8
Serve immediately, garnished with the green parts of the scallions, and optional chopped peanuts and cilantro.
Tips
- For an extra kick, you can add a pinch of Sichuan peppercorns to the wok when stir-frying the aromatics.
- This dish is best enjoyed fresh, but leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
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