Chili Oil Noodles

Updated at: Thu, 17 Aug 2023 04:04:34 GMT

Step 1

In a bowl add the bread flour, all the other ingredients for egg noodles, and mix well. If the dough is too dry add 1 tbsp water at a time and if it’s too soft, add some flour. Knead the dough for 6 minutes then cover and let it rest for 30 minutes to an hour.

Step 2

After the dough is rested, knead it with a pasta machine or hand for another 5 minutes until the dough is smooth.

Step 3

Pass the dough through the pasta machine 4 times, then pass it through the noodle cutter.

Step 4

These noodles can be kept in a refrigerator for up to a week and in a freezer for up to a month. Make sure to cover the noodles in air tight bags.

Step 5

Start making the chili oil. Lower the chili flakes if you can’t handle spice.

Step 6

In a pot add the oil, Cinnamon stick, Bay leaf, Star anise, Spring onions, and Sichuan Pepper. Let it simmer on a low fire for about 15 minutes.

Step 7

Take out the spices from the oil, and add the chopped garlic, and ginger. Let them crisp up on a medium flame until it’s light brown. Take the garlic and ginger out of the oil, and set it aside.

Step 8

In a bowl add the rest of the ingredients for the chili oil, and add the hot oil on top. When the oil is slightly cool then add the crispy ginger and garlic. Store this oil in a jar, and you can use it for other recipes that call for chili oil.

Step 9

Boil one portion of the noodles until they’re cooked. In a bowl add 2 tbsp of chili oil, some chopped spring onions, salt to taste, add the noodles, and mix well.

Step 10

On top garnish with more spring onions, and top it with a poached egg. Enjoy!

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