Spicy Garlic Chili Oil Veggie Noodles Recipe!

Dat sizzle tho! These easy Garlic Chili Oil Veggie Noodles are spicy, rich, and add in more nutrients with carrot and zucchini spirals. Pouring the hot, flavored oil over the fresh ginger, sesame seeds, and chili flakes, fries the ingredients and helps create a rich sauce base. When I’m craving some spicy noods, this is perfect to keep things light and fresh!

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Garlic Chili Oil Veggie Noodles Recipe:

INGREDIENTS:
1 8-oz wide rice noodles, cooked and cooled.
2 carrots (5 oz), peeled and spiralized
2 zucchini (8 oz), spiralized.
1/2 cup peanut oil (sesame oil?)
6 garlic cloves, thinly sliced, divided
2 shallots, thinly sliced
2 bay leaves
1 cinnamon stick
2 star anise
1 tbsp Szechuan peppercorns
½ cup Chinese red chill flakes.
3 tbsp sesame seeds.
1 tbsp ginger, minced
2 tbsp Xiaoxing Rice wine
2 tbsp oyster sauce
1 tsp Kosher salt

Garnish:
½ cup fresh cilantro (optional)
¼ cup sliced green onions,
2 Persian cucumbers, julienned
1/2 chopped roasted peanuts.

DIRECTIONS:
To a sturdy large heat-proof bowl, add the Chinese chili flakes, white sesame seeds, minced ginger, and white parts of sliced green onions.
In a medium skillet, combine the cold peanut oil, sliced garlic cloves, sliced shallots, bay leaves, star anise, peppercorns, and cinnamon stick. Cook over medium heat until the garlic turns golden and is crisping, about 5-8 minutes. Remove the solids from the hot oil with a strainer and set aside.
Pour the hot oil over the chili and seasonings, it will bubble and pop, stir carefully with chop sticks.
Once the chili oil stops bubbling after about 1 minute, add the rice wine, oyster sauce, and sesame oil.
Add the cooked and cooled rice noodles and veggie noodles, and to the large bowl. Toss everything together.
Once combined, garnish with the julienned cucumber, sliced green onions, crushed roasted peanuts, and cilantro. Enjoy!