Recipes
Spicy Chili Oil Noodles with Zucchini & Carrots
- Noodles
Making your own chili oil is more time-intensive than using store-bought, but it’s worth it for the fresh flavors in this dish. The goal here is to infuse the oil with tons of aromatics like bay leaves, star anise, peppercorns and chili flakes to create a spicy base for the sauce. Spiralized zucchini and carrot add crunch, color and nutrients to the dish.
Ingredients
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1/2 cup Szechaun red chili flakes (see Tip)
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1/4 cup sliced scallions, white and green parts separated
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3 tablespoons white sesame seeds
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1 tablespoon ginger, minced
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1 teaspoon kosher salt
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1/2 cup peanut oil
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6 clove garlic, thinly sliced, plus 2 cloves minced, divided
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2 small shallots, thinly sliced
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2 bay leaves
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2 whole star anise
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1 tablespoon Szechaun peppercorns
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1 cinnamon stick
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2 tablespoons Shaoxing rice wine
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2 tablespoons oyster sauce
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1 tablespoon sesame oil
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1 (8-ounce) package wide rice noodles, cooked and cooled
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2 large carrots, peeled and spiralized (5 ounces)
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2 small zucchini, spiralized (8 ounces)
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2 medium Persian cucumbers, julienned
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1/2 cup chopped unsalted roasted peanuts
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1/2 cup chopped fresh cilantro for garnish (optional)
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