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szechuan noodles with sesame chili oil.

serves 4
by Nancy Stone

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
  • 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

Instructions

make the chili oil:

  1. heat a large skillet or pot over medium-low heat.
  2. add the peanut oil, garlic, ginger, and chili flakes.
  3. cook, stirring occasionally until the garlic is fragrant, 8-10 minutes.
  4. stir in the sesame seeds, cook 30 seconds more.
  5. remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.
  6. meanwhile, cook the eggs noodles according to package directions.
  7. combine the soy sauce, vinegar, honey, chili paste, and 1/3 cup water in a bowl.
  8. place the skillet over medium high heat.
  9. add the chicken.
  10. season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes.
  11. add the red and green onions and cook another 2-3 minutes.
  12. slowly pour in the soy sauce mixture and add the coleslaw mix.
  13. bring the mixture to a simmer and cook until the sauce coats the chicken, about 3-5 minutes.
  14. stir in the noodles and 2 tablespoons chili oil.
  15. remove from the heat.
  16. serve the noodles warm, topped with additional chili oil and green onions. enjoy!