Watch how to make it here
This 5-minute tahini chili oil noodle is creamy, savory, and has a slight spicy kick to them. The perfect meal for those days when you don’t feel like cooking but want something satisfying.
A few notes:
- The dried sliced/knife-cut wheat flour noodles can be food in most Asian grocery stores. Look out for the wavy-shaped noodles.
- Any Chinese chili oil can be used in this recipe. My preferred brands are Lao Gan Ma Spicy Chili Crispy oil or Momofuku Chili Crunch.
- Tahini is what makes these noodles creamy. They can be found in most grocery stores. Tahini is different because it is made from raw sesame seeds while sesame paste is made from roasted sesame seeds.
- The fire-roasted red peppers used in this recipe were already prepared in a jar. These peppers used in this recipe are from Trader Joe’s.
- Although toppings are optional, they are highly recommended as they elevate the dish.
- This meal is best enjoyed immediately. It is not recommended to store as leftovers.
Tahini Chili Oil Noodles
- 1 bundle dried sliced wheat flour noodles
- 1 tbsp chili oil
- 1.5 tsp soy sauce
- 1 tbsp tahini
- 1 tsp sugar
- Pinch of black pepper
- 1-2 tbsp water
- 1 scallion, roughly chopped, separate white and green ends
- 1 persian cucumber, julienned
- 2oz fire roasted red peppers
- 1 tsp sesame oil
- 1 tsp furikake
- 1 tsp sesame seeds
- Step 1 In a medium-sized bowl, combine the chili oil, soy sauce, tahini, sugar, black pepper, water and white ends of the scallion. Mix everything until well combined. Set aside.
- Step 2 In a pot of boiling water, cook the noodles according to the package instructions. Since it is one bundle, it usually takes about 4-5 minutes. Drain the water and add the noodles to the bowl. Mix well to coat the noodles in the sauce.
- Step 3 Finish with cucumbers, fire-roasted red peppers, furikake, sesame seeds, and a dash of sesame oil. Enjoy immediately!