Better Than Takeout Szechuan Noodles With Sesame Chili Oil.
Szechuan style noodles with soy sauce, tangy rice vinegar, plenty of vegetables, and thick egg noodles...with the most addicting toasted sesame chili oil spooned over top. All made in about 30 mins! Noodles | Noodle Topping | Noodle Recipes | Noodle Casserole | Noodle Easy | Noodle
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 1/3 cup peanut oil 6 cloves garlic, thinly sliced or smashed 1-2 teaspoon crushed red pepper flakes 1 inch fresh ginger, grated 2 tablespoons raw sesame seeds And so on.
Instructions:
Step number one. To make the chili oil. Heat a large skillet over medium heat. Add the peanut oil, garlic, ginger, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, cook 30 seconds to 1 minute more. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.
Next step is, Meanwhile, cook the eggs noodles according to package directions.
Next step is, Combine the soy sauce, vinegar, honey, chili paste, and 1/3 cup water in a bowl.
