The Best Chili Garlic Noodles Ever

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor, while canola oil is more affordable.

red chili flakes

🥗Healthier: fresh chili

💰Cheaper: sriracha

Fresh chili can be healthier, while sriracha is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: peanut oil

Olive oil is healthier, while peanut oil is more budget-friendly.

Heat 1 and 1/2 cups neutral oil and 1/2 cup rapeseed oil in a 2 quart sauce pot over medium heat.

Add 10 cloves of whole peeled garlic, 2 halved shallots, 4 star anise, 3 black cardamom pods, and 1 cinnamon stick to the pot.

Simmer for 20 to 30 minutes until vegetables are deeply caramelized.

Strain the mixture through a fine mesh strainer into a heatproof bowl.

Return the strained oil to the pot and heat until it reaches 350°F (176°C).

In a bowl, mix 2/3 cup Sichuan chili flakes, 2 tsp ground red Sichuan peppercorn, 1 and 1/2 tablespoons kosher salt, 2 tsp MSG, 1 tablespoon sugar, and 1 tablespoon toasted sesame seeds.

Pour the hot oil over the chili mixture and whisk to combine.

Add 1 tablespoon of Chinese black vinegar and mix well.

Set aside the chili oil to cool.

In a large 12-inch skillet, add a touch of spray oil and 1 lb of ground pork over medium-high heat.

Press the pork to adhere to the bottom of the pan and sear for 2 to 3 minutes.

Flip the pork and mash it up finely with a spatula or masher, cooking for an additional 3 to 4 minutes until crispy.

Sprinkle in 1 and 1/2 tablespoons of sugar and 3 to 4 tablespoons of soy sauce, stirring to coat the pork.

Cook until the sauce glazes the pork, about 1 to 2 minutes, then add 3 to 4 cloves of finely chopped garlic and stir in.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens