So, I have been fascinated lately with hot chili oil. The other day, I decided to do a bit of research on Pinterest. After browsing so many recipes, I picked one from Tiffy Cooks. It, of course is a fabulous recipe. However, the process did not go so well for me. Honestly, I think the oil was way too hot (temperature). My final product was too brown, and did have a bit of a burnt taste. Totally my fail. So, using her inspiration, I created a version of the original recipe using a much lower temperature and different technique. Gladly, it worked beautifully. Although, I still highly encourage you to try Tiffy’s recipe, as well. She is an expert and has some fabulous dishes on her website. Hope you enjoy this recipe for Hot Chili Oil Noodles!
If handled correctly, hot chili oil can last in the fridge for up to six months. Click here for all the details on how to properly contain and store. Ultimately, I also decided not to use garlic. Omitting garlic will also increase the shelf-life of the hot chili oil.
So, this recipe is not entirely about the hot chili oil. These Hot Chili Oil Noodles were beyond fabulous. If you are not into spicy, feel free to leave out the chili oil. Although, the added spice did take these noodles to a whole new level of goodness. For this recipe, I decided to use thin slivers of marinated chicken breast. Boneless chicken thighs, beef, pork, or even shrimp would be great substitutes. Furthermore, if you want to make it vegetarian, add more vegetables.
Per usual, I created a short TikTok video showing the process. Click here to view. If you are not yet a member of this social media platform, use my code 5SSIS800K0H06 to sign up!
HOW TO MAKE HOT CHILI OIL NOODLES
This recipe comes together rather quickly, once the chicken has been marinated. I highly suggest using a wok. A wok allows to cook everything at a high temperature. For years, I have been using this wok from All-Clad. Even though, it has a higher price point, consider it as an investment. You should never have to replace.
HOT CHILI OIL
As mentioned earlier, I did my own spin on Tiffy’s recipe. Grind the dried chilis in a food processor or blender. If you do not have dried whole chilis, used crushed red pepper flakes as a substitute. Place the crushed chilis in a pot on low heat. Pour in the oil. Allow the chili flakes to infuse in the oil at a very LOW temperature for about ten to fifteen minutes. You will notice the oil take on a beautiful reddish/orange color. Add in the bay leaves, kosher salt and star anise. Remove from heat. As the oil cools, the flavors will combine nicely. Once cooled, remove and discard the bay leaves and star anise. Click here to watch a short video!
You can absolutely make the hot chili oil ahead of time and store in the fridge. If stored properly, this oil will last up to six months. Believe me, the uses for this oil are endless. I’m thinking it would be a perfect accompaniment to my Shrimp and Pork Gyoza. Also, next on my list, homemade Asian dumplings. YUM!
Yes, I get it. The marinade for the chicken may seem a bit over the top. However, you will thank me once you take that very first bite. In a bowl, combine all of the ingredients for the marinade. Mix well. If you have an aversion to soy, substitute with coconut liquid aminos. In fact, I do this quite often. Cut the chicken into thin strips. Add to the marinade and coat well.
Cover. Refrigerate for about an hour. If you are pressed for time, you can do this in the morning, overnight, or just allow to marinate in the time it takes to prep the other ingredients.
VEGETABLES AND ASIAN NOODLES
Heat, to medium-high, two tablespoons of oil. Add in the shredded cabbage. Allow to cook and almost start browning before adding in the red peppers, shiitake mushrooms and snow peas. Season with just a pinch of kosher salt and black or white pepper. Cook the vegetables, while allowing them to maintain a bit of their inherent texture.
While the vegetables are doing their thing, boil the noodles. Typically, the noodles will only take about three minutes to cook. Unlike many of my other pasta dishes, you will be rinsing and draining these noodles. So, feel free to cook ahead if you so desire.
TO FINISH AND SERVE THE HOT CHILI OIL NOODLES
In the same pan you used to cook the vegetables, toss in the marinaded chicken. This beautiful sauce will form as the chicken cooks. Keep in mind, I do not suggest pouring in the marinade. The marinated chicken is all you need to develop a sauce. Once fully-cooked, add in the vegetables and noodles. Pour your desired amount of hot chili oil onto the noodles and give the entire pot of goodness a nice toss to fully coat everything.
Transfer these fabulous Hot Chili Oil Noodles into serving bowls. Drizzle on a touch more hot chili oil. ENJOY!
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[…] mentioned earlier, I created a spin on the original recipe using my homemade Hot Chili Oil. Basically, just follow the recipe above, except for these minor changes. Omit the bacon. As for […]