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Spicy Szechuan Noodles with Garlic Chili Oil Recipe


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     Spicy Szechuan Noodles with Garlic Chili Oil

Category   Entrees - Maindishes
Sub Category   None
Servings   2

2 servings Flat or Wide Chinese wheat noodles can substitute with other wheat noodles
1 stalk scallion chopped
handful cilantro chopped
sesame seeds for garnish
Szechuan Chili Oil Sauce
3 cloves garlic minced
3 Tablespoons vegetable oil
2 Tablespoons Lao Gan Ma Spicy Chili Crisp or more depending on your spice level
1 Tablespoons dark soy sauce
1 teaspoon hot chili oil
1/2 teaspoon Chinese black vinegar
1/2 teaspoon ginger grated

Bring a large pot of water to a boil and cook your noodles according to the directions. Meanwhile, prepare the spicy Szechuan chili oil sauce. Saute the garlic with vegetable oil in a small pot until it becomes fragrant. Remove from the heat and add the rest of the sauce ingredients into the pot. Makes a little over 1/3 cup of sauce. Extra sauce can be stored in the fridge for up to 3 days in an airtight container. Once the noodles are cooked and drained, add as much of the Szechuan chili oil sauce according to your liking and spice level. Top with fresh cilantro, scallions, and a sprinkle of sesame seeds. Serve immediately.
NOTES Leftover sauce and noodles can be stored in the fridge in an airtight container for up to 3 days. Check your Asian grocery store for wide ribbon noodles and make sure they're made from wheat flour. You can use other wheat noodles if these are unavailable.

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