Szechuan style noodles with soy sauce, tangy rice vinegar, plenty of vegetables, and thick eggs noodles...with the most addicting toasted sesame chili oil spooned over top. All made in about 30 mins!
INGREDIENTS
1/3 cup peanut oil
6 cloves garlic, thinly sliced or smashed
1-2 teaspoon crushed red pepper flakes
1 inch fresh ginger, grated
2 tablespoons raw sesame seeds
8 ounces Chinese egg noodles
1/2 cup low sodium soy sauce
1/4 cup rice vinegar
2 tablespoons honey
1-2 tablespoons chili paste (sambal oelek)
1/2 pound ground chicken or pork (optional)
1 red onion thinly, sliced
4 green onions, chopped, plus more for serving
4 baby bok choy or green cabbage, chopped
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INSTRUCTIONS
1. To make the chili oil. Heat a large skillet over medium heat. Add the peanut oil, garlic, ginger, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, cook 30 seconds to 1 minute more. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.
2. Meanwhile, cook the eggs noodles according to package directions.
3. Combine the soy sauce, vinegar, honey, chili paste, and 1/3 cup water in a bowl.
