The Secret Recipe to Perfect Chilli Oil Noodles

Chilli Oil has taken my Instagram feed by storm for all the right reasons. It's the secret weapon behind those downright delicious dishes you can whip up in a flash. And today, we're making one of those! All hail Chilli Oil Noodles – the ultimate go-to snack when hunger strikes and you need something pronto. Trust me, this dish is quicker to make than waiting around for a food delivery.
But first, get your reading glasses on because I am going to history yap!

Chilli Oil: An Ancient Treasure

Chilli Oil is a must-have in every Chinese pantry and its roots can be traced back to the Ming Dynasty when chilli peppers were first brought in from Latin America. The process of making a traditional chilli oil was devised as a means to preserve out-of-season chillies. Necessity really is the mother of all inventions, isn't it? This sauce is loved as much as it is because it has managed to evolve with various regional adaptations without losing its simplicity and charm. People in China often incorporate Sichuan peppercorns from Western China to infuse their Chilli Oil with a vibrant heat – a technique that gives it its signature flavour!

A fan of Sichuan spice? Explore the rich, tangy flavours of Sichuan Schezwan Eggplant for a true taste of Sichuan cuisine. 

The Loooong History of Noodles

Noodles have been a global delight for ages. But where they come from has been a matter of debate between China and Italy, each claiming noodles originated on their side of the world. Both sides have some solid backing too. A noodle-like dish made from millet flour is mentioned in a book from the Eastern Han period (25-220CE) in China. In Italy, Cato the Elder described a noodle-like dish in his work ‘De Agri Cultura’. To be on the safer side, if China takes the crown in this noodle face-off, we’ll whip up some fantastic chilli oil noodles. And if Italy steals the show, we'll toss in some mouthwatering pesto.

As Good as Chilli Oils Get!

If you're a fan of noodles that pack a punch, Chilzo's Chilli Oil might just be your new kitchen superstar. Crafted with a commitment to quality, this isn't your run-of-the-mill chilli oil—it's an experience straight from Sichuan, China. What sets our Chilli Oil apart is the use of real Sichuan peppercorns, which is rarer than you'd think. A blend of overnight-soaked aromatics (garlic, cinnamon, and cloves), Chilzo’s Chilli Oil contains sunflower oil as its mild profile complements the intense heat of the chilli, creating a beautiful balance. This chilli oil isn't just a one-trick pony. It rocks as a dip, marinade, or condiment. Spice up your eggs, rice, or even a cucumber salad. No MSG, no I+G additives, no artificial flavours—just pure, unadulterated goodness. It's gluten-free, sugar-free, and has zero trans fat or cholesterol. This isn’t just good on everything—it's exceptional.
Now, let's get cooking!

Onto the Recipe!

• 200g dried noodles
• Chilzo’s Chilli Oil
• Chilzo’s Schezwan Sauce
• 2 cloves garlic, minced
• Onion, diced
• 1 green onion, thinly sliced (optional, for garnish)
• Toasted sesame seeds (optional, for garnish)

1. Cook the noodles in a pot of boiling water. Once done, drain and rinse the noodles under cold water because while people look cute when they get mushy, noodles don't.
2. In a small bowl, mix Chilzo’s Chilli oil and Schezwan to create some saucy goodness.
3. In a pan over medium heat, add the minced garlic and sauté until fragrant. Then add in the onion, and let them cook.
4. Once done, add the cooked noodles to the pan and pour the prepared sauce over them.
5. Toss the noodles gently using tongs or a spatula until they are evenly bathed in the sauce and heated through.
6. Garnish the Chilli Oil noodles with sliced green onions and toasted sesame seeds to make the dish Instagram-ready.

Adjust the Chilli Oil quantity based on your preferred level of spiciness. Feel free to add other toppings like sautéed vegetables, tofu, or shredded chicken for a heartier meal!