These Spicy Chili Oil Noodles are intense in flavor and super easy to make! Head to your local Asian market and grab Chinese black vinegar, baby bok choy and wide Asian noodles for a spicy, garlicky bite you'll be sure to enjoy!
Check out our Asian-Inspired Noodles feed for 50+ recipes for delicious Asian-style noodles! Whether you are looking to whip up a noodle soup, a stir fry or something spicy; this feed has a recipe for every which way Asian noodles can be prepared! This recipe is part of our Special Edition Meal Planner dedicated to celebrating Asian American and Pacific Islander Heritage Month.
If you want more delicious recipes like these noodles, be sure to pick up @honeysuckle's new book, The Honeysuckle Cookbook! You can purchase a copy here!
- 3 tablespoons neutral oil, (I used avocado oil)
- 2 teaspoons chili flakes
- 1/ 2 teaspoon Szechuan peppercorns, ground (optional)
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 shallot, minced
- 1 tablespoon soy sauce or tamari
- 1 teaspoon Chinese black vinegar
- 2 stalks green onion, green parts only
- 1/ 2 teaspoon kosher salt
- 1 serving wide Asian wheat noodles or gluten-free noodles
- 2 small baby bok choy, cut in half (optional)
- Thinly sliced cucumbers, (optional)
Cook noodles according to package directions
Towards the end of cooking the noodles, blanch the bok choy for 30 seconds, if using. Drain and rinse.
In a large serving bowl, add chili flakes, garlic, ginger, soy sauce, black vinegar, green onions, and salt.
Heat the oil until it reaches 350 degrees. Pour over chili garlic mixture and let it sizzle. Add the hot noodles right on top and mix mix mix.
Garnish with slivered green onions and a side of blanched bok choy or topped with sliced cucumbers.