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Main course · Chinese

Sichuan Chilli Oil Noodles with Garlic and Spring Onion

15 min Serves 4 ~427 kcal/serving ~£3.80 (£0.95/serving) Dairy-freeKid-friendlyVegetarian

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Ingredients

  • 350 g medium egg noodles
  • 3 garlic cloves
  • 3 tbsp chilli oil
  • 2 tbsp light soy sauce
  • 1 tbsp chinese black vinegar
  • 4 spring onions, finely sliced
  • 1 tbsp sesame seeds

Nutrition (per serving)

Calories
427 kcal
Protein
12.1 g
Carbohydrate
63.4 g
of which sugars
2.3 g
Fat
13.3 g
of which saturates
2.1 g
Fibre
3.5 g
Salt
1.33 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the medium egg noodles in a large pan of boiling water according to the pack instructions, then drain, keeping a little of the cooking water.

  2. 2

    While the noodles cook, crush the garlic and mix with the chilli oil, light soy sauce and chinese black vinegar in a large bowl.

  3. 3

    Add the drained noodles to the bowl with a splash of the reserved cooking water, and toss well to coat.

  4. 4

    Scatter with most of the spring onions and the sesame seeds.

  5. 5

    Divide between four bowls, top with the remaining spring onions and serve immediately.

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