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30 minute better than takeout Szechuan Noodles with Sesame Chili Oil. For those nights when you’re craving extra saucy Chinese inspired noodles, but don’t want to wait for take out. Szechuan style noodles with soy sauce, tangy rice vinegar, plenty of vegetables, and thick egg noodles…with the most addicting toasted sesame chili oil spooned over top. These quick and healthy vegetable-filled Chinese noodles can be made and ready in just about 30 minutes. Not only are they healthier, these Szechuan noodles taste so much better than your average take out!
When my oldest brother, Creighton is in town, my recipes tend to shift slightly. If it was just me eating, I’d probably be sharing roasted vegetable recipes, pizza, and pasta every other day. Because in my day-to-day life, those are my favorite foods. But the reason I love cooking so much is that I love cooking for others. I’ve said it many times, but I find the greatest joy in making others happy through food.
This means when friends and family are in town, I adjust. I make recipes that I know for a fact, they will find absolutely delicious.
Case in point, these noodles. My oldest brother is in town from Cleveland for a couple of weeks and staying with my parents. I’ve been getting multiple text messages throughout the day asking what I’m making…if he should stop by the studio and grab leftovers…what’s happening for dinner…did I make food…etc.
I mean, the messages are almost constant.
Clearly Creighton loves food. Actually, I think it might just be all he thinks about.
Anyway, I’ve been on a huge Chinese food kick lately, and Creigh LOVES any kind of saucy Chinese style noodle. So I had the idea to make some homemade spicy Szechuan noodles with a bit of ground chicken, vegetables, and sesame chili oil.
Turns out that my last-minute idea ended up being delicious. Plus, I love the fact that I actually got Creighton to willingly eat vegetables. Sure there are noodles and chicken involved, but if you know Creighton, then you know this is a step in the right direction!
Current goal in life? Get Creighton to eat and enjoy a completely vegetable filled meal with ZERO meat. Big goal.
I have been seeing multiple photos of thick-cut Chinese noodles all over Instagram recently from various restaurants. They look so good, but I have the hardest time finding anything like them here where I live in Colorado. Takeout options are very, very limited, so I often resort to making my own “fakeout” takeout.
It usually turns out pretty good. But you guys? These noodles? They are beyond good, and so simple too!
To start, you’ll have to make the chili oil. And while I know they sell chili oil in the store, this homemade chili oil is better. It’s full of peanut oil, garlic, ginger, chili flakes (use Sichuan or Korean chili flakes if you can find), and sesame seeds. It’s without a doubt my favorite sauce…at least of the moment.
Once you have the oil, the noodles come together in minutes. Brown up some ground chicken, which you can definitely omit if you prefer a vegetarian dish. Then add a little of the soy sauce mixture, red onion, baby bok choy, and thick-cut egg noodles. Toss it all up with some of that chili oil, and done! Simple, but SO flavorful and delicious.
If you wanted to omit the chicken and up the vegetable count, I would add chopped mushrooms and carrots along with the red onion. That will be so good.
And that’s kind of it.
These noodles will take you 30 minutes tops to make, and they’re truly a dinner everyone will love. The best part is that you can really adjust the recipe to your dietary needs. If you like eating vegetarian, opt out of the chicken. If you’re gluten-free, use rice noodles in place of the egg noodles.
Make the recipe work for you!
Love this Better than Takeout recipe and want to give another one a try? Try these 30 Minute Better Than Takeout Thai Drunken Noodles.
If you make these Better Than Takeout Szechuan Noodles with Sesame Chili Oil, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Better Than Takeout Szechuan Noodles with Sesame Chili oil.
Servings: 6
Calories Per Serving: 353 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/3 cup peanut oil
- 6 cloves garlic, thinly sliced or smashed
- 1-2 teaspoon crushed red pepper flakes
- 1 inch fresh ginger, grated
- 2 tablespoons raw sesame seeds
- 8 ounces Chinese egg noodles
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1-2 tablespoons chili paste (sambal oelek)
- 1/2 pound ground chicken or pork (optional)
- 1 red onion thinly, sliced
- 4 green onions, chopped, plus more for serving
- 4 baby bok choy or green cabbage, chopped
Instructions
- 1. To make the chili oil. Heat a large skillet over medium heat. Add the peanut oil, garlic, ginger, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, cook 30 seconds to 1 minute more. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar. 2. Meanwhile, cook the eggs noodles according to package directions. 3. Combine the soy sauce, vinegar, honey, chili paste, and 1/3 cup water in a bowl. 4. Place the skillet over medium high heat. Add the chicken. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the red and green onions, and cook another 2-3 minutes. Slowly pour in the soy sauce mixture and add the bok choy. Bring the mixture to a simmer and cook until the sauce coats the chicken, about 3-5 minutes. 5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!
This post was originally published on February 27, 2019
These were incredible, my kids loved it as well. Definitely making this again
So happy to hear that! Thank you Chanie! xTieghan
These are my fave, EVER! Seriously better than takeout. So easy! Third time I’ve made them and they only get better. Love your recipes
Thank you so much Ariana! I am so glad you loved this recipe! xTieghan
Wonderful!
Thank you! xTieghan
Made this last night and it was delicious. I added some broccoli and used regular egg noddles. I love your recipes. In my top 3 with your Pumpkin cauliflower gratin, sheet pan fajitas with roasted poblanos and this dish!
Thank you so much Cara! xTieghan
Recipe
Lol I didn’t realize that the title of the recipe meant that you use sesame seeds, not sesame oil, to make the “sesame oil” combo. And I accidentally made it with sesame oil instead of peanut oil. That being said that my major blunder had no negative impact on this recipe- it turned out freaking BOMB and my husband is in love. Next time I will make it the right way with peanut oil lol. Hopefully I can only improve from here!
SO glad you still loved this recipe, Lez!! Thank you so much for trying this! xTieghan
i made this with ramen noodels from a speciality store nearby, couldnt find egg noodles. It was good but I couldn’t get the chili paste to work!
I am so glad you liked this! Did you not like the chili paste? xTieghan
Loved this recipe, replaced meat with seitan for a veggie friendly version and used sesame oil in sub for peanut since it’s what I had on hand. Tasted great! Yum!
Thank you so much! xTieghan
Another great recipe. I would use less vinegar and water next time but that is just preference. Also I didn’t pay attention that the chili oil recipe was for more than one use so I would cut that down if you don’t want leftovers. I did use less chili for the kids, but for myself i love it spicy!
Thank you so much Jennifer! Really glad you enjoyed this recipe and I hope you love others of mine as well! xTieghan
This recipe is absolutely delicious and really easy. Thank you so much for another wonderful dish!
Thank you Hilary! I am so glad this turned out amazing for you! xTieghan
Great recipe substituted pad Thai noodles and sesame oil for peanut oil. Would add a little more oil to mine maybe a 1/3 rather than 1/4 but that’s only because I also ended up adding extra meat and noodles to bulk up for a family sized portion. Amazing recipe, great flavour combos, very morish!
Thank you! I am so glad you enjoyed this one! xTieghan
We have made this 5 times in the last 2 weeks- so good! Thank you!!
Wow that is so amazing! Thank you Veronica! xTieghan
Made this tonight – so good! I couldn’t find the egg noodles (which look amazing!) but I used Vietnamese rice noodles and it was still delicious! Also added some baked asparagus seasoned with sesame seeds and ginger. Truly enjoyed it / thank you!
I am so glad you loved this Jaclyn! Thank you! xTieghan
So easy! Few ingredients! Have made this twice. I doubled the bok choy the second time and liked it even better! Love all of your recipes!
You’re too sweet! Thank you so much Abby! xTieghan
Made this recipe last night! The flavors were divine! I used diced chicken tenders, cabbage and rice noodles, that’s what we had on hand, but the sauce was runny, I had to add a slurry to thicken it up. Followed your recipe to the T. Not sure why it didn’t work that well, maybe it was the rice noodles… still it was delicious!
Hi there! I wonder if the rice noodles didn’t soak as much of the sauce as the egg noodles might? You could also just try boiling the sauce 5-10 minutes longer as well. Please let me know if you have any other questions. I so glad you love this recipe! Thank you! xTieghan