Chili oil noodles are a popular Chinese dish that features noodles coated in a spicy and fragrant chili oil sauce. This dish is a great way to add some heat and flavor to your noodle dishes and can be customized to suit your taste preferences.
To make chili oil noodles, you will need to start by making the chili oil sauce. This is typically made by combining dried chili flakes, Sichuan peppercorns, and other aromatics like garlic and ginger in a hot oil base. The mixture is then allowed to cool and steep for a few hours to infuse the flavors.
Once the chili oil sauce is prepared, it can be used to dress cooked noodles of your choice. The noodles can be served hot or cold, depending on your preference. The dish can be topped with additional ingredients like thinly sliced vegetables, herbs, and protein like grilled chicken or tofu.
The heat level of chili oil noodles can be adjusted by varying the amount of chili flakes and peppercorns used in the sauce. Some variations also include the addition of sesame paste or vinegar to balance out the heat and add a tangy flavor.
1. Soak rice vermicelli noodles in a bowl of boiling water
2. Prep veggies you would like to add: I used spinach and snow peas! Mince a garlic clove and some ginger. Toss all into an oiled pan on medium heat. Season with some salt
3. Cut tofu into cubes and toss them into the pan. Cook in pan for a couple of minutes until they start to brown a bit on the outside
4. Add soy sauce and a splash of rice vinegar. Add a couple of sprinkles of brown sugar. Cook everything until the soy sauce reduces down
5. Add a lot of laoganma chili oil and stir together
6. Lastly, drain your noodles and add them to the pan so that they can mix with the sauce! Serve with chopped green onion!