Spicy Sichuan-Style Noodles with Chili Oil and Garlic

By · Reviewed by AislePrompt Editorial · ·

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 noodles (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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Add the drained noodles to the bowl and toss thoroughly to coat every strand with the spicy chili sauce.
  5. Step 5: Garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds. Serve immediately for best flavor and heat.

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Frequently asked questions

How long does Spicy Sichuan-Style Noodles with Chili Oil and Garlic take to make?

Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Sichuan-Style Noodles with Chili Oil and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried wheat noodles from drying out.

Can I substitute ingredients in Spicy Sichuan-Style Noodles with Chili Oil and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Sichuan-Style Noodles with Chili Oil and Garlic for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spicy Sichuan-Style Noodles with Chili Oil and Garlic vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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