Sometimes, a spicy bowl of noodles is all you need. And everyone should have a jar of chili oil in their pantry or fridge. It's perfect for adding on top of rice, vegetables, stir-fries, and even eggs.
For this recipe, I'm using chili oil to make a spicy sauce that is packed full of flavor. This sauce is easily adjusted, as well. If you want a little crunch, add some chili crisp. If you're someone who is new to the flavor of málà, maybe start with less Sichuan peppercorn oil and work your way up.
The spicy noodles may be the star of the show, but the fresh cucumbers and cilantro are the perfect accompaniments for this dish. These noodles can be served cold or hot, and during the summer or winter!
Makes 2 to 4 servings
Ingredients
3 tbsp chili oil
1/2 tbsp sesame oil
1 tsp Sichuan peppercorn oil
1/2 tbsp soy sauce
1 tsp black vinegar
2 cloves garlic, minced
300 g (10.5 oz) fresh hand-cut noodles (find my recipe here)
2 to 3 mini cucumbers, julienned
Sliced scallions, for garnish
Chopped cilantro, for garnish
Instructions
In a bowl, combine chili oil, sesame oil, Sichuan peppercorn oil, soy sauce, black vinegar, and garlic. Mix and set aside.
Boil a pot of water. Add the noodles and cook for about 2 minutes. Drain and transfer to a mixing bowl.
Toss together the noodles and the chili oil sauce.
Divide the noodles into bowls, and add the cucumbers, scallions, and cilantro. Enjoy!
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