Sichuan chili oil noodles with a kick


Sruthi Lingam

Sichuan chili oil noodles are full of garlic flavor and packed with spice from the potent Sichuan pepper powder. These noodles combine savory, spicy, acidic and umami tastes to create a unique flavor profile.

Sruthi Lingam, Staff Photographer

Sichuan chili oil noodles is a quick recipe to make for a fast lunch, or a lazy dinner. Sichuan pepper powder is extremely potent, so use this spice sparingly. I have made this recipe while car camping because of its easy portability and short prep time, and it’s one of my favorite comfort foods. These noodles make a quick and filling camping meal. 


  • 100 grams flat noodles
  • 1 tablespoon black rice vinegar
  • 1 tablespoon soy sauce
  • 1 clove garlic
  • ⅛ teaspoon Sichuan pepper powder
  • ¼ teaspoon red chili powder
  • ¼ teaspoon chili flakes
  • 1 tablespoon scallions
  • 2 tablespoons vegetable or olive oil


  1. Cook noodles in boiling water for four to five minutes until a chewy texture is achieved.
  2. Drain noodles and empty into a bowl.
  3. Mince garlic and finely chop scallions.
  4. Mix chili powder, chili flakes and Sichuan powder. Sprinkle over the noodles.
  5. Add black rice vinegar, soy sauce and minced garlic to the noodle bowl.
  6. Heat oil in a saucepan and pour onto the noodles, aiming for the garlic to ensure it cooks.
  7. Stir noodles to combine the spice mixture and sauces.
  8. Garnish with scallions and serve.

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