Delight in the perfect harmony of crispy, savory, and spicy with our Crispy Sesame Garlic Chili Oil Noodles. Tender noodles are bathed in a luscious blend of sesame, garlic, and chili oil, creating a rich and aromatic sauce. The dish is elevated with a delightful crispiness, adding a textural contrast that keeps every bite exciting.
INGREDIENTS
- 3/4 cup sesame or peanut oil - SGC# 487739
- 1 small head garlic, finely chopped - SGC# 192922
- 2 smaller shallots, thinly sliced - SGC#193649
- 1 bay leaf - SGC# 193549
- 3 tablespoons sesame seeds - SGC# 191157
- 3 teaspoons ginger, grated - SGC# 191391
- 1-3 tablespoons crushed red pepper flakes, to taste - SGC# 191333
- 1 tablespoon Korean chili flakes (Gochugaru) (optional) - SGC# 170591
- 1/2 teaspoon paprika - SGC# 171653
- 1/4-1/2 teaspoon cayenne pepper, to taste - SGC# 191389
- 8 ounces rice noodles - SGC# 058641
- 2 bell peppers, thinly sliced - SGC# 192436
- 1/3 cup or soy sauce - SGC# 087411
- 1/3 cup chopped fresh cilantro - SGC# 193201
- 1/4 cup chopped fresh Thai or regular basil - SGC# 193458
- 1/4 cup chopped fresh green onions - SGC# 192014
INSTRUCTIONS
- In a medium skillet, combine the sesame oil, garlic, shallots, and bay leaf. Cook over medium heat until the garlic turns golden and is crisping, about 5-8 minutes. Stir in the sesame seeds and ginger, cook 1 minute.
- Pour the oil into a large bowl. Add the chili flakes, paprika, cayenne, and season with salt. I use all the oil for the noodles, but if desired, reserve half for serving.
- Cook the noodles according to package directions. During the last 3 minutes, add the bell peppers to the water. Save 1/4 cup water, then drain. Toss the hot noodles, tamari/soy sauce, and all of the herbs with the chili oil, add water to thin to reach desired consistency.
- Serve the noodles with additional chili oil and green onions.
