Spicy Chili Oil Noodles with Zucchini & Carrots || Gracefult Kitchen

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Spicy Chili Oil Noodles with Zucchini & Carrots

Noodles

Making your own chili oil is more time-intensive than using store-bought, but it’s worth it for the fresh flavors in this dish. The goal here is to infuse the oil with tons of aromatics like bay leaves, star anise, peppercorns and chili flakes to create a spicy base for the sauce. Spiralized zucchini and carrot add crunch, color and nutrients to the dish.

Ingredients

1/2 cup Szechaun red chili flakes (see Tip)
1/4 cup sliced scallions, white and green parts separated
3 tablespoons white sesame seeds
1 tablespoon ginger, minced
1 teaspoon kosher salt
1/2 cup peanut oil
6 clove garlic, thinly sliced, plus 2 cloves minced, divided
2 small shallots, thinly sliced
2 bay leaves
2 whole star anise
1 tablespoon Szechaun peppercorns
1 cinnamon stick
2 tablespoons Shaoxing rice wine
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 (8-ounce) package wide rice noodles, cooked and cooled
2 large carrots, peeled and spiralized (5 ounces)
2 small zucchini, spiralized (8 ounces)
2 medium Persian cucumbers, julienned
1/2 cup chopped unsalted roasted peanuts
1/2 cup chopped fresh cilantro for garnish (optional)

Description

Combine chili flakes, scallion whites, sesame seeds, ginger and salt in a large heatproof bowl.
Combine peanut oil, garlic, shallots, bay leaves, star anise, peppercorns and cinnamon stick in a medium skillet. Cook over medium heat until the garlic turns golden and is crisping, 5 to 8 minutes. Remove the solids from the hot oil with a slotted spoon or strainer. Set aside the fried shallots and garlic; discard the other solids. Pour the hot oil over the chili flake mixture; stir carefully with chopsticks (it will bubble and pop). After the oil stops bubbling, about 1 minute, add rice wine, oyster sauce and sesame oil.
Add rice noodles, carrots and zucchini to the large bowl; toss to combine. Divide among 4 bowls; top with cucumbers, scallion greens, peanuts and the reserved fried shallots and garlic. Garnish with cilantro, if desired.