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!
- 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
- 8 ounces Chinese egg noodles
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1-2 tablespoons chili paste (sambal oelek)
- 1/2 pound ground chicken or pork (optional)
- 1 red onion thinly, sliced
- 4 green onions, chopped, plus more for serving
- 4 baby bok choy or green cabbage, chopped
1. 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. 2. Meanwhile, cook the eggs noodles according to package directions. 3. Combine the soy sauce, vinegar, honey, chili paste, and 1/3 cup water in a bowl. 4. Place the skillet over medium high heat. Add the chicken. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the red and green onions, and cook another 2-3 minutes. Slowly pour in the soy sauce mixture and add the bok choy. Bring the mixture to a simmer and cook until the sauce coats the chicken, about 3-5 minutes. 5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!