chile oil

In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it’s at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don’t skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.

Chile-Oil Noodles With Cilantro

udon noodles

chile oil garlic

sesame oil

Sichuan chile oil,

soy sauce

garlic chives

store-bought fried shallots, crumbled by hand (optional)

cilantro

Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.

Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.

Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

Adapted from Food &amp; Wine 
Notes:

I'm essentially doing 3 times the recipe here, but keeping the seasonings/method mostly the same. 
Chicories: Use what you like, such as a mix of radicchio, Belgian endive, escarole, and frisée.
Chile oil: If you can't find chile oil at a store, you can order it online — I love this one from Temecula Olive Oil Co: Picante Pepper Olive Oil. Food and Wine provides a homemade version here: Homemade Chile Oil. 


Sautéed Endive and Radicchio with Chile Oil

olive oil

lbs pound mixed chicories, see notes above, roughly chopped

garlic cloves, smashed, divided

salt

white balsamic vinegar,

flaky sea salt,

chile oil, see notes above, to taste (optional)

Heat a generous tablespoon of olive oil in a large skillet over medium-high. Add one smashed clove of garlic, one-third of the chicories, and a good pinch of salt. Cook, undisturbed, for 30 seconds. Then, using tongs, toss the greens quickly for another 10 to 20 seconds; then immediately transfer to a large serving bowl. Note: The chicories don&#8217;t have to be uniformly cooked, i.e. it&#8217;s OK if some of the greens are more wilted than others. The contrast in textures is nice. 

Repeat 2 more times, adding more olive oil, garlic, chicories and salt to the pan in the same manner.

Gently toss chicories with the 2 tablespoons of vinegar. Taste. Add sea salt and more vinegar to taste. Note: I always add more of both until it tastes sharp enough and nicely seasoned. Drizzle with chile oil to taste, or pass it on the side — passing on the side is a good option if anyone is sensitive to heat. Serve immediately or at room temperature.

This was such a treat!  I used some frisée from my weekly CSA.  I didn’t have chili oil on hand so I drizzled oil from my jar of    Calabrian chili peppers.  Will definitely make again as it was also so simple to throw together! 

Vietnamese chile lemongrass sate, or tương ớt sa tế is a spicy chile oil that will elevate any dish. This bold sauce gets its flavor from plenty of garlic and fragrant lemongrass.

Vietnamese Chile Lemongrass Sate Sauce (Tương Ớt Sa Tế)

neutral oil (like canola)

garlic,

lemongrass, finely chopped

chile flakes

tsp salt

Heat 1 cup oil on medium low heat

When oil comes to temperature, add lemongrass and let it heat for about 5 minutes

Add garlic and continue to heat for about 10 minutes

Add fresh chiles and stir. Continue to let mixture heat for another 10 minutes, being careful not to burn the ingredients.

Add chile flakes and heat for another 10 minutes

Add salt to taste, and cool before jarring

Add a thin layer of extra oil on top to keep sate fresh longer.

Absolutely love this recipe. We made pho tonight and I used this in it. We will be keeping it on hand for stirfry and a general condiment to spruce up any dish. Thank you.

This is so beautiful!  i love cooking Vietnamese food, but I'm never happy with the sauces in the little bottles, this will be perfect!

I am so excited I found your wonderful blog this recipe is one example of how wonderful your recipes are. I made this the other day and I was totally thrilled with the taste.

Oh yeah! This gorgeous condiment is getting a permanent spot in my fridge and it's going on EVERYTHING. Love the flavors and how easy it is. Thanks for sharing!

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Top 3 chile oil recipes from across the web

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