A few of you asked about the chili oil I added to my noodles — this is great on more than just noodles. This stuff keeps for a while in the fridge, so I like to make a big batch… but be careful, it definitely has a bite!
- 1/4 cup grapeseed oil
- 6-7 large cloves of garlic, pressed or grated
- 1/4 cup roasted sesame oil
- 1 tbsp dried chili de arbol
- 4 heaping tbsp toasted sesame seeds
- 1 tsp palm sugar
- ¼ tsp Himalayan sea salt; more to taste
- Combine grapeseed oil and all but one clove of garlic in a small saucepan and cook over medium-low heat, stirring, until it starts to brown slightly. Reduce to the lowest heat and continue to cook, stirring frequently, until garlic becomes very dark, about 10 minutes. If the garlic becomes quite sticky, this is when you know it’s done.
- Transfer mixture to a heat-proof bowl and add sesame oil. Transfer to a blender and blend on high speed until garlic is completely emulsified, about 30 seconds. Return mixture to saucepan and add chilies and remaining garlic. Simmer over low heat until chilies and the fresh garlic begins to bubble. Remove from heat and allow to completely cool.
- Separately, grind half of the sesame seeds in a mortar and pestle until roughly ground. Add to the oil mixture with remaining sesame seeds and sugar and salt – add more salt if needed.
- Transfer to a jar or container with a lid (preferably glass so the scent does not leech into the container). This can be stored in the refrigerator for up to 2 months.
This goes delicious over some Ginger Scallion noodles, sautéed brussels sprouts, or even bread if you love it that much 🙂