The Best Chili Garlic Noodles Ever

Ingredients

• 1.5 cup Neutral Oil (vegetable, canola, or avocado oil)
• 0.5 cup Rapeseed Oil (adds a toasty flavor)
• 10 cloves Garlic Cloves (whole, peeled)
• 2 whole Shallots (halved, skins removed)
• 4 whole Star Anise
• 3 pods Black Cardamom Pods
• 1 stick Cinnamon Stick
• 0.66 cup Sichuan Chili Flakes (Mala style, from Asian market)
• 2 tsp Ground Red Sichuan Peppercorn (numbing spice)
• 1.5 tbsp Kosher Salt
• 2 tsp MSG
• 1 tbsp Sugar
• 1 tbsp Toasted Sesame Seeds
• 1 tbsp Chinese Black Vinegar
• 1 lb Ground Pork (70‑80% lean for best crispness)
• 3.5 tbsp Soy Sauce
• 1.5 tbsp Sugar (for pork glaze)
• 4 cloves Garlic Cloves (for pork) (finely chopped)
• 0.5 cup Toasted Peanuts (roughly chopped)
• 1 cup Green Onion (thinly sliced)
• 8 cloves Fresh Garlic (grated to make ~2 tbsp paste)
• 4 tbsp Water
• 2 tsp Sesame Paste (optional, for extra richness)
• 1 tsp Ground Sichuan Peppercorn (for topping)
• 1 cup Chicken Stock (heated, optional for looser noodles)
• 0.75 lb Wheat Noodles (fresh Chongqing style) (or any fresh wheat noodle)

Instructions

1. Make Aromatic Oil Base

   Combine 1.5 cups neutral oil, 0.5 cup rapeseed oil, 10 whole garlic cloves, 2 halved shallots, 4 star anise, 3 black cardamom pods, and 1 cinnamon stick in a 2‑quart sauce pot. Set to medium heat, bring to a gentle simmer and cook 20‑30 minutes until the aromatics are deeply caramelized but not burnt.

   Time: PT25M

2. Strain and Heat Oil

   Strain the aromatics through a fine‑mesh strainer into a heat‑proof bowl, discarding the solids. Return the infused oil to the pot and heat over medium until it reaches 350°F (176°C).

   Time: PT5M

   Temperature: 350°F

3. Prepare Dry Spice Mix

   In a small mixing bowl whisk together 2/3 cup Sichuan chili flakes, 2 tsp ground red Sichuan peppercorn, 1.5 tbsp kosher salt, 2 tsp MSG, 1 tbsp sugar, and 1 tbsp toasted sesame seeds.

   Time: PT5M

4. Combine Hot Oil with Spice Mix

   Carefully pour the 350°F oil over the dry spice mix, whisk vigorously. Immediately add 1 tbsp Chinese black vinegar, whisk again, and let the mixture cool to room temperature.

   Time: PT5M

5. Initial Sear of Ground Pork

   Heat a 12‑inch skillet over medium‑high, spray a thin layer of oil, add 1 lb ground pork, and press into a solid patty. Let it sear undisturbed for 2‑3 minutes.

   Time: PT2M

6. Crisp and Break Up Pork

   Flip the pork, then mash it with a spatula or potato masher into fine pieces. Continue cooking 5 minutes, stirring occasionally, until you hear crisping sounds and see golden‑brown “diamond” bits.

   Time: PT5M

7. Glaze Pork

   Sprinkle 1.5 tbsp sugar and 3.5 tbsp soy sauce over the pork, stir to coat, and cook 2 minutes until a glossy glaze forms.

   Time: PT2M

8. Add Garlic

   Remove the skillet from heat and stir in 4 finely chopped garlic cloves until evenly distributed.

   Time: PT1M

9. Prepare Toppings

   Grate fresh garlic cloves (about 8) to make 2 tbsp paste, mix with 4 tbsp water for garlic water. Roughly chop 0.5 cup toasted peanuts and thinly slice 1 cup green onion.

   Time: PT5M

10. Cook Noodles

    Bring a large pot of water to a rolling boil, add 0.75 lb fresh wheat noodles, and cook 1.5‑2 minutes (or per package). Drain and set aside.

    Time: PT3M

    Temperature: boiling

11. Assemble Bowls

    In each serving bowl, add a generous ladle of chili oil, 1‑2 tbsp garlic water, a pinch of ground Sichuan peppercorn, 2 tsp sesame paste, a handful of toasted peanuts, and sliced green onion. Optionally pour a little heated chicken stock. Place the cooked noodles on top, then the crispy pork, and finish with extra chili oil, peanuts, and green onion.

    Time: PT5M

Nutrition Facts

Calories

840

Protein

32 g

Carbohydrates

50 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of Neutral Oil: Canola oil, Grapeseed oil, Avocado oil
• Instead of Rapeseed Oil: Peanut oil, Sesame oil (will change flavor)
• Instead of Garlic Cloves: Minced garlic
• Instead of Shallots: Red onion
• Instead of Star Anise: Chinese five‑spice powder (use less)
• Instead of Black Cardamom Pods: Green cardamom (different flavor)
• Instead of Cinnamon Stick: Ground cinnamon (use 1/4 tsp)
• Instead of Sichuan Chili Flakes: Crushed red pepper + Sichuan peppercorn
• Instead of Ground Red Sichuan Peppercorn: Regular Sichuan peppercorn
• Instead of Kosher Salt: Sea salt
• Instead of MSG: Umami powder
• Instead of Sugar: Honey (use less)
• Instead of Toasted Sesame Seeds: White sesame seeds
• Instead of Chinese Black Vinegar: Rice vinegar (use slightly less)
• Instead of Ground Pork: Ground chicken (less fat), Ground pork shoulder
• Instead of Soy Sauce: Tamari
• Instead of Sugar (for pork glaze): Honey (use less)
• Instead of Garlic Cloves (for pork): Garlic paste
• Instead of Toasted Peanuts: Cashews
• Instead of Green Onion: Scallions
• Instead of Fresh Garlic: Garlic paste
• Instead of Sesame Paste: Tahini
• Instead of Ground Sichuan Peppercorn: Regular Sichuan peppercorn
• Instead of Chicken Stock: Vegetable stock
• Instead of Wheat Noodles (fresh Chongqing style): Dried wheat noodles, Spaghetti (less authentic)

Equipment Needed

• Sauce Pot (2‑quart)
• Fine Mesh Metal Strainer
• Heatproof Bowl
• 12‑inch Skillet
• Spray Oil or Small Brush
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Mixing Bowl (small)
• Whisk
• Serving Bowl

Critical Steps — Do Not Skip

• Make Aromatic Oil Base – ensure aromatics caramelize without burning.
• Heat oil to exactly 350°F before mixing with spices.
• Pour hot oil into spice mix safely to avoid splatter.
• Crisp the ground pork until golden‑brown diamonds appear.
• Assemble the bowl with balanced amounts of chili oil and toppings.

Chef Tips from the Video

• Toast the star anise, black cardamom, and cinnamon briefly before adding oil for deeper flavor.
• For extra crunch, add a handful of fried shallots as a garnish.
• If you cannot find Sichuan peppercorn, lightly toast regular peppercorns and grind them, though the numbing effect will be reduced.

Troubleshooting

Storage

Refrigerator: Chili oil keeps 2 weeks in an airtight jar; cooked pork 3 days; garlic water 3 days; noodles best fresh but can be stored 2 days.

Freezer: Pork mixture freezes up to 2 months; thaw in fridge before reheating. Chili oil freezes well for up to 3 months.

Room temperature: Do not store noodles or pork at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chili oil a day ahead; store in a sealed jar in the fridge.
• Cook the pork and keep it in an airtight container; reheat gently before serving.
• Garlic water can be made in bulk and refrigerated for up to 3 days.
• Noodles are best served fresh but can be boiled ahead and tossed with a little oil to prevent sticking.

Frequently Asked Questions