Fiery Garlic-Chili Noodles
A satisfying, extra-spicy wok of chewy wheat noodles, crisp red peppers and fragrant garlic, coated in a punchy chili-soy sauce and finished with scallions and sesame.
Follow the steps below to cook the desired recipe
1. Bring a large pot of water to a boil. Cook the noodles according to the package directions until just tender, then drain and reserve a splash of cooking water.
2. While the noodles cook, mince the garlic, slice the bell peppers and green onions, and crush the Sichuan peppercorns.
3. Heat the neutral oil in a wok or large skillet over medium-high heat. Add the garlic, chili flakes and crushed Sichuan peppercorns; stir-fry for about 30 seconds until fragrant.
4. Add the bell peppers and stir-fry for 2–3 minutes, keeping them crisp-tender.
5. Stir in the chili crisp and soy sauce, then add the drained noodles. Toss vigorously for 2–3 minutes until evenly coated and hot, loosening with a splash of reserved noodle water if needed.
6. Add the white parts of the green onions and toss for another 30 seconds.
7. Taste and adjust the heat with a little more chili crisp or chili flakes if desired.
8. Divide among two bowls and garnish with the green onion tops and sesame seeds.
250 g dried wheat noodles
2 l water, for boiling
5 cloves garlic, minced
2 red bell peppers, thinly sliced
3 tbsp soy sauce
1 tbsp chili crisp
1 tsp red chili flakes
1 tsp Sichuan peppercorns, crushed
1 tbsp neutral oil
3 green onions, sliced, white and green parts separated
1 tbsp sesame seeds
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