szechuan noodles with sesame chili oil.
- 1/3 cup peanut oil
- 6 cloves garlic thinly sliced or smashed
- 1-2 teaspoon crushed red pepper flakes
- 1- inch fresh ginger grated
- 1/4 cup raw sesame seeds
- 8 ounces chinese egg noodles or other asian noodles
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1-2 tablespoons chili paste sambal oelek or gochujang
- 1- pound ground chicken or pork optional
- 1 red onion thinly sliced
- 4 green onions chopped, plus more for serving
- 1 pkg coleslaw mix
make the chili oil:
heat a large skillet or pot over medium-low heat.
add the peanut oil, garlic, ginger, and chili flakes.
cook, stirring occasionally until the garlic is fragrant, 8-10 minutes.
stir in the sesame seeds, cook 30 seconds more.
remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.
meanwhile, cook the eggs noodles according to package directions.
combine the soy sauce, vinegar, honey, chili paste, and 1/3 cup water in a bowl.
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 coleslaw mix.
bring the mixture to a simmer and cook until the sauce coats the chicken, about 3-5 minutes.
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!