Spicy Sichuan-Style Noodles with Chili Oil and Garlic

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Noodles tossed in a hot and fragrant Sichuan chili oil sauce with garlic and a hint of vinegar for a fiery, balanced kick. This Chinese-inspired noodle recipe (vegetarian), ready in about 15 minutes, pairs dried wheat noodles, vegetable oil, Sichuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 2 Chinese cuisine 450 cal/serving

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Ingredients

200 g dried wheat noodles
3 tbsp vegetable oil
1 tsp Sichuan peppercorns
2 tsp dried red chili flakes
4 cloves, minced garlic
2 tbsp soy sauce
1 tbsp black vinegar
1 tsp sugar
2 stalks, thinly sliced scallions
1 tbsp, toasted sesame seeds

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Instructions

Step 1: Bring a large pot of salted water to a boil. Add 200 g dried wheat noodles and cook for 4-5 minutes until just tender but still firm. Drain and rinse under cold water to stop cooking.
Step 2: In a small saucepan, heat 3 tbsp vegetable oil over medium heat until shimmering. Add 1 tsp Sichuan peppercorns and 2 tsp dried red chili flakes. Fry for 1-2 minutes until aromatic but not burnt, then remove from heat and discard the peppercorns.
Step 3: In a large mixing bowl, combine the hot chili oil, 4 minced garlic cloves, 2 tbsp soy sauce, 1 tbsp black vinegar, and 1 tsp sugar. Stir until sugar dissolves.
Step 4: Add the drained noodles to the bowl and toss thoroughly to coat every strand with the spicy chili sauce.
Step 5: Garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds. Serve immediately for best flavor and heat.