Chilli Oil Noodles

Chilli oil noodles are simple and spicy, with a kick from homemade chilli oil. The oil is infused with toasted spices and garlic, plus a crunchy chilli crisp that adds texture and heat. You can make this oil ahead, store it, and use it to add bold Sichuan flavors to all kinds of dishes.

Serves 1 person

Prep Time: 30 minutes

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Ingredients

For Chilli Oil:

• 2 cups neutral oil (canola, avocado, vegetable, peanut)

• 2 star anise

• 1 cinnamon stick (2 inches)

• 1 bay leaf

• 8 cloves

• 2 black cardamom pods

• 2 tbsp Sichuan peppercorns

• 2 tsp black peppercorns

• 1 tsp coriander seeds

• 1 tsp black salt or Himalayan pink salt

• 1 tbsp toasted sesame seeds

• ½ tsp dry ginger powder

• ⅓ cup coarse red chilli powder (with seeds)

• Pinch of sugar

• ½ tsp black vinegar

• 4 garlic cloves, finely chopped

For Noodles:

• 1 pack dry noodles (approx. 60 grams)

• 2 tbsp chilli oil

• 1 tsp chilli crisp (see notes)

• 3 green onions

• ½ tsp salt

• 1 tbsp finely chopped cilantro

• Black pepper, to taste

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Instructions

For Chilli Oil:

1. Lightly toast whole spices (star anise, cinnamon, bay leaf, cloves, black cardamom, Sichuan peppercorns, black peppercorns, coriander seeds) on medium-low heat for 2–3 minutes to release their aroma.

2. Heat the neutral oil in a pan and add the toasted spices. Simmer on low heat for 15 minutes to infuse the oil.

3. Strain the oil, reserving the whole spices aside.

4. Fry the chopped garlic in the infused oil until golden.

5. In a heatproof jar, combine the coarse red chilli powder, toasted sesame seeds, dry ginger powder, black salt, and sugar.

6. Pour the hot garlic oil over the dry ingredients, then add black vinegar and mix well.

7. Let the oil sit for at least 4–5 days for best flavor, or use immediately. Store at room temperature.

For Chilli Oil Noodles:

1. Heat 2 tbsp chilli oil (including solids) in a pan.

2. Add sliced green onions and fry for 2–3 minutes.

3. Add boiled noodles, salt, and chilli crisp (the crunchy mixture settled at the bottom of the chilli oil jar) and toss well.

4. Garnish with chopped cilantro and freshly cracked black pepper. Serve hot.

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Notes

• Chilli crisp is the crunchy, spicy mixture of coarse red chilli powder, black peppercorns, and Sichuan peppercorns that settles at the bottom of the chilli oil jar after sitting.

• The longer the chilli oil sits, the deeper the flavour.

• Use chilli oil in noodle soups, dumplings, stir-fries, or as a spicy condiment.