Better Than Takeout Szechuan Noodles with Sesame Chili Oil.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Better Than Takeout Szechuan Noodles with Sesame Chili oil.
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. All made in about 30 mins!
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
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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!
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These look amazing, as always! I think your asian weeknight dishes are your best!
Thank you Rachel! xTieghan
these look really yummy
Thank you Ruth! xTieghan
WOW, IT LOOKS GOOD ENOUGH TO EAT, CHINA
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Thank you China! xTieghan
Looks yummy! Instructions specify peanut oil but it’s not listed in the list of ingredients.
Oops, sorry about that! I forgot to add it and I will update the recipe! Thank you Sue! xTieghan
Looks like I know what I’m making this week! Just wondering if others have tried ti – I have a question on quantity – four my family of five, we usually eat 1 lb of pasta. Are these thick cut noodles different? It would be asy enough to double.Thank you as always.
HI! The thick cut noodles are no different. I would just double it! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Oh my gosh, Yessss!!! Delicious ?. Take care.
Thank you Stacey! xTieghan
Hi Teighan, looks like you meant to write peanut oil in the recipe instead of olive oil? These look great!
Hey Lisa! Recipe is all fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Ohhh this sounds perfect!!!! I’m making pasta this week to freeze for quick meals so this will be added to the lust of choices! Quick question…. how long will the chili oil keep refrigerated?
HI! The chili oil keeps for up to 1 month! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am wondering how spicy these are if made as directed? My daughter loves Asian food but hasn’t quite developed a taste for truly spicy foods. So how would you rank these on a spicy scale?
HI! These are pretty spicy, but you can easily adjust the heat by using less chili sauce in the noodles! I would start with 1-2 teaspoons chili sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is so pretty!!! You are awesome at the Asian-inspired dishes. I am wondering if I can substitute a different oil for the peanut oil. Would sesame oil used in its place be too overpowering in terms of flavor? Thanks for another awesome recipe.
HI! Sesame or olive oil will both work in place of the peanut oil. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can you specify which brand of noodles you use? Or do you have a recipe for these? Thanks!
HI! I actually just use pappardelle egg pasta. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I love all of the flavors you used in this recipe! I need to try those noodles, they look so chewy and delicious 🙂
I hope you love these, Sarah! Thank you! xTieghan
Looks great, Tieghan! Where did you find the Chinese Egg Noodles? I’m also here in CO, but our Kroger doesn’t have anything that wide in the Asian food section. I suppose I could use Pappardelle? Thanks!
Hi Nancie! I use Pappardelle. They work so well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Looks very tempting and mouthwatering, Surely, I gonna to try it on this weekend. Thanks a ton, buddy!
I hope you love this! Thank you! xTieghan
I made this last night and everyone raved about it. Thanks for such a great recipe! It will definitely go into our rotation. Because we’re vegetarians, I added carrot ribbons and left out the meat. It was delicious!
I love that! I am so glad you loved this recipe, Andrea! Thank you! xTieghan
Mysonand I LOVED this!!! I wait for your recipe every day
And love the spicy meals. You have changed cooking for me. Now I am enjoying it again. Thank you and PLEASE keep those recipes coming!!!
I am so happy to hear that! Thank you Maureen! xTieghan
I also have a question of the brand of egg noodle you use. I can’t find anything like that. Can you help us out a little bit? Thanks!
Hey Ben! I use Pappardelle. They work so well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I want to make this tonight but do you recommend a sub for the peanut oil? Allergic to peanuts here! Would sesame oil instead be ok? Thanks!
HI! Sesame or olive oil will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Tieghan, These were a smash hit tonight in my home. Thank you. I am slightly obsessed with your recipes. This is the 5th recipe I have made this week and they have all been well received! Thank you! JoAnna
I am so glad everyone loved this recipe JoAnna! Thank you so much! xTieghan
I made this tonight and it turned out well! The noodles had a decent heat without overpowering the other flavors.
I used sesame oil (instead of peanut oil), Korean chili flakes (1.5 tsp), ground pork, bok choy, shallots (instead of red onion), and fresh flat Taiwanese noodles (had trouble finding flat egg noodles).
A few comments –
(i) Mixing the sesame seeds into the lower volume of chili oil was difficult. Does toasting it in the oil impart significant flavor?
(ii) With fresh noodles I ended up using 1lb instead of 8oz? The proportion of meat/veggies-to-noodles was fine, but the soy sauce mixture would have been liquidy for 8oz noodles
(iii) The honey didn’t dissolve well into the soy sauce mixture – I may try mixing it into warm water first next time
(iv) It seemed a bit backward to initially cook the ground meat and onions without any seasonings or sauces (except the black pepper)? The flavors did come together in the end, but I found the sequence odd
Hey Lauren, what happened to your sesame seeds? I like a saucy noodle, so this is why there is extra sauce. What kind of honey are you using? I have never had issues mixing honey with soy. Sorry you had some troubles, but glad you enjoyed the recipe all in all. Please let me know how I can help you further!
These turned out delicious!! I’ll definitely keep them in rotation.
Thank you so much Chelsea! I am so glad you loved this recipe! xTieghan
Made this last night and it was awesome!! Every time I try a recipe of yours I declare it’s my new favorite and here we are again. It’s also only 9 points for Weight Watchers so double win! Keep up the amazing work.
That is so great! I am so glad you loved this Kate! Thank you! xTieghan
Would you consider adding Sichuan peppercorns to this (the ones that numb your tongue)? Have a half pound bag of them from Amazon looking for a use.
HI! I am sure Sichuan peppercorns will be great in this recipe! Just be sure to use them to your heat liking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This recipe did not turn out as I hoped. My chili oil was actually a paste after I added the sesame seeds. The ginger and garlic didn’t infuse into the dish evenly leaving me with a bowl of bland soupy noodles. I substituted mushrooms and red bell pepper for the chicken. Next time forget the chili/sesame oil and put garlic and grated ginger in with soy sauce, drizzle with preprepared chili oil and toasted sesame seeds at the end.
Hi Marie! I am sorry this did not turn out well for you. I hope this works better with your modifications! xTieghan
Made this tonight and loved it!!! Perfect use for the pint of mixed mushrooms I picked up from the farmers market this morning. I used chicken breast sliced thin and canola oil because they are what I had on hand.
I am so glad this turned out so well for you, Blair! Thank you! xTieghan
I very tasty. My only problem was the chile oil. Chile garlic and ginger tasted burned and all those sesame seeds absorbed the oil. I followed recipe exactly. I think I should have enough just simmered and maybe used more oil? The rest was yummy and I substituted with salmon.
hi there! Try simmering the oil only 5 minutes over a LOW heat and using either less sesame seeds or more oil if the seeds are soaking up all the oil. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
I made this tonight,it was divine! For necessity sake i had to change a couple things. I used grapeseed oil instead of peanut oil,and ground pork in place of ground chicken. Also used cabbage instead of bok choy. Other than that I kept it the same and followed the instructions, loved the chili paste, great flavor, spicy but not too much, excellent dish, will definitely make it again! Thank you?
I am so glad you loved this recipe, Jennifer! Thank you! xTieghan
Forgot to add that I could not find these wide Chinese noodles shown, I did find Chinese egg noodles at a specialty store and they were great! This recipe makes a lot! Enough for 4 or 5?
Absolutely delicious!! Thank you for such a great recipe.
Thank you Jessica! xTieghan
I also followed recipe exactly, yet the chili oil was not what I expected. The garlic and ginger did not burn but turned dark brown and the sesame seeds absorbed the majority of the oil. As others have stated it was more of a paste which was difficult to combine uniformly with the noodles.
Hey Debbie, I am not really sure what is happening with your oil. I recommend doubling the amount of oil or using less sesame seeds. Did the oil taste burnt?
I made this last night and wow! So good. The vinegar adds a nice subtle tang. You could really make this with any veggies you have on hand and like in Asian food. I didn’t do the chili paste because we really can’t take heat. My husband has celiacs so I used 8 oz. of rice noodles instead. We also added a sliced up bell pepper to up the veggies. So yummy. I noticed some people have mentioned trouble with the garlic oil being too thick or burned. I cooked ours on very low heat and it was fine for the 8 minutes. Also, the recipe mentions sliced or smashed garlic. I just smashed each clove enough to split it and it was enough oil to still be oily. I can see if you sliced it, it would take up all the oil and make it more of a thick sauce. Either would be great. Just depends on if you want to have the garlic flavor the oil or to be spooned in with the oil. If I sliced it, I’d probably cook it for less time. I think I’ll do the sliced garlic next time.
Hi Meredith! I am so happy that you all loved this recipe! Thank you so much! xTieghan
I made this recipe using the same noodles and it’s REALLY good. Just finished off the batch cold from the fridge on day 3. I reduced the soy sauce to a quarter cup and added a squirt of oyster sauce and a little water to make up the liquid. This is going in the regular rotation.
I am so glad you loved this! Thank you so much Leeanne! xTieghan
Tried this last night, It was delicious and hubby loved it too! (he is the fussy one)
That is so great! Thank you Rachel! xTieghan
Hi, I am so happy with your blog, since I discovered it, it is the only one I consult. I made this recipe and it was awesome, but now looking at the picture, I wonder… my oil was full of sesame seeds and your has some of them floating, I use the exact amount the recipe says. Could you tell me what do you think happened to me? maybe I needed more oil? But then I will have a very big amount of oil, more than this recipe requires.
Thanks for your lovely recipes!
Hey Carolina!! I’d recommend just decreasing the amount of sesame seeds to 2 tablespoons OR doubling the oil if you just want more oil. Either will be great and give you a saucy oil! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
I really liked this recipe. The flavours were amazing and the dish was perfectly spicy. I couldn’t get the sauce to thicken (even though I omitted the water & used less soy sauce) so I added a tad of cornstarch at the end. Not sure what happened… but it was still amazing.
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The garlic, ginger and chillies smell SO good when they’re sizzling in the oil. Warning: people will flock to your kitchen!
Thank you so much Becca! I am so glad you loved this recipe! xTieghan
Made this for dinner tonight, loooove!!! I just dumped the entire bowl of chili oil on top of everything in the skillet. Not too spicy (but I love a lot of heat) and the flavor is amazing!!
Thank you so much Penny! xTieghan
So yummy!!! The garlic oil really elevated this recipe. Easy to make Gluten-Free w GF soy and rice noodles. I used kale instead of book choy and black sesame seeds. I appreciate the fact that it’s easy to keep all these ingredients on hand for a quick weeknight meal. Another winner!
Thank you Elle! xTieghan
Meh. Flavors weren’t great. The ratio of sesame seeds to peanut oil seems off. Way too much sesame seeds for the amount of oil. I used low sodium soy sauce but it was overwhelmingly salty.
Hi Molly! I am sorry this did not work well for you. Are there any questions I could help you with! Feel free to leave another comment or email me! Thank you! xTieghan
Hello Tiegan, Just wanted to let you know that I made this recipe yesterday and it was easy and so delicious!
Perfect weeknight meal. I used ground pork instead of chicken because that’s what I had and I think the recipe would be great with any ground meat. I also wanted to let you know that I really enjoy your posts on the weekend of nine favorite things.Lighthearted and informative too! Keep up the good work.
Thank you so much Linda! I am so glad you loved this recipe and you have been loving my blog posts! It is really so amazing to hear! xTieghan
Just made this–it’s extremely delicious. I smashed the garlic and then gave it a rough chop, and the peanut oil sort of deep-fried the garlic into a nice crunchy treat you get every once in a while (which I love!). Also I didn’t have sambal oelek, but I had a couple of fresh red Fresno chilis laying around; I chopped them up real fine and they tasted really good. I The only thing is, for me, the soy/vinegar/honey sauce was a bit on the thin side, maybe because I left out the chili sauce, so I threw in a little corn starch to thicken it. I used broccoli rabe w/ florets instead of bok choy b/c it’s what I had around, and I really recommend this pairing! Tastes great with these ingredients. Last thing–I couldn’t find Chinese egg noodles so I used papardelle. Yes, pappardelle. And they seemed to work well. Anyway, it was a delicious recipe, one that will be in rotation. DON’T SKIMP on the chili oil at the end–it makes it! Nice recipe!
Hi Anna! I am so glad you enjoyed this recipe and it turned out well for you! Thank you so much for trying it! xTieghan
Another delicious recipe! I make one of your recipes at least twice a week and every time I think that I am going to take a pic of the finished meal to post for you. Inevitably it looks so good when I’m done that I’m too excited to eat and forget about the picture! This was a great week night meal! Will be making again soon.
Thank you so much Kelly! I cannot wait to see the photo that you took! I am so glad this turned out so well for you! xTieghan
I made this recipe last night and LOVED it. I dumped all of the oil into the noodles at the end and it was delicious. I didn’t have bok choy, but it still worked. Tastiest dinner I’ve had in a while!
Thank you so much Kate! So glad this turned out amazing! xTieghan
I made this tonight. They were perfection. Even the picky 10-year-old said it was delicious. And we have enough oil for another batch or two. So pleased!
So amazing!! Thank you Kristi! xTieghan
Definitely better than takeout! We followed it but omitted the meat and even meatless it had lots of flavor. This is a perfect mid-week quick meal.
So glad this turned out so well for you Sarah! Thank you! xTieghan
When you say “four baby bok Choy” do you mean 4 bunches or 4 leaves off one bunch?
4 bunches! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Currently pregnant and craving spicy noodles, I came across this recipe. It was didn’t disappoint! It was sooo good! I loved the spice! Full of flavour just like all your other recipes that I have tried! Thank you!
Thank you Bess! I am so glad you loved this and hope your pregnancy is going amazing! xTieghan
Would these work as leftovers? Sometimes wide noodles don’t reheat well. Thanks!
Hey Carly! I have found the leftovers to hold up really well! I use a thicker noodle, so it heats nicely. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I don’t have egg noodles but have some fresh soba noodles; do you think they would work?
Hi Kirsten! I am worried the soba noodles will turn mushy. I would recommend using an Italian pasta, that will be great and will hold up nicely! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Wow! So delicious! Such rich flavors (tangy, spicy, sweet) and the colors are bright and fresh. Definitely looks as good as it tastes. The papardelle noodles are a really fun choice. Can’t wait to make this again! I started following your recipes recently but this is the first I got a chance to try. I can’t wait to try more. All your recipes look so good! Thank you!
Thank you Randy! I hope you love all the recipes you try! xTieghan
Tieghan! This was absolutely amazing! I made it exactly as written with a few small changes- 1) I used toasted sesame seeds instead of raw. I didn’t have the issue that others have had with the oil thickening into a paste- and perhaps this is why? The chili oil was perfect! 2) I used grass fed organic ground beef in place of the chicken as that is what I had on hand. 3) I added sliced shiitake mushrooms. yum! 4) and at the end I added 1 Tablespoon cornstarch mixed with some of the soy sauce mixture to make a slurry and then I added in the final step. I felt it helped the sauce cling to the noodles a bit better.
We thought this recipe was better than any noodle dish we have ever eaten at a restaurant! Your recipes are always so fresh delicious creative and full of flavor! Thank you!!
Hi Andie! That is so amazing to hear! Thank you so much for trying this out and I hope you love other recipes of mine as well! xTieghan
Great recipe, easy to make, thanks!
Thank you Karen! xTieghan
Really good and very easy to make. I think I’ll add more veggies next time and cut back just a little on the vinegar. Your recipes are easy to follow and the visuals are excellent.
I am so glad you loved this Barbara! Thank you! xTieghan
Just made this for dinner….OMG…loved it!! I know whenever I make one of your recipes, the flavors will always be spot on: complex, but easy to pull off. I used tofu and crumbled it up well, because my boyfriend is a vegetarian, but we still wanted a protein in it. I also couldn’t find the Asian egg noodles, but used the bagged ones found in the usual pasta aisle. I don’t think it mattered because we devoured it and can’t wait to make this again. Absolutely fantastic! Thank you!
Thank you so much Caitlin! I am so glad you loved this! xTieghan
This meal was a hit. Definitely on the spicy side, but the flavors and textures were amazing. We used one large bok choy and thinly sliced it, it worked just as well as 4 baby bok choy. Only feedback would be if you don’t want it to be as spicy to reduce the chili sauce in half as well as the red pepper flakes. But overall a solid dish.
Thank you so much Maxwell! I am so glad you enjoyed this! xTieghan
Loved this. Used toasted sesame oil in place of peanut oil. You inspire me to cook again, thanks so much.
Wow that is so sweet to hear! Thank you so much Sharon! xTieghan
Does the calorie count include the chicken/pork?
Hi Melissa, yes the chicken is included. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
In general, I enjoyed chow mein more than any Chinese takeout noodle dish, but man, do I love ANYTHING Szechuan. Szechuan eggplant, tofu, vegan chicken, bell peppers, broccoli, so much more! I’d have to try this with egg free noodles or maybe even vegan egg noodles (haven’t found them yet!) one day. My family loves noodles more than I do (on a scale of 1-10, I’m a 4 when it comes to noodle loving), but hey, this might convert me to an even more avid fan!
I hope you try this Cassie! And vegan egg noodles would be so good! xTieghan
This looks delicious and I look forward to making it. The noodles do look thicker than normal. Can you provide a link? Wondering where I can get them. Thanks! jane
Hey Jane! Linked the noodles below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://thrivemarket.com/p/bionaturae-organic-egg-pasta-pappardelle?utm_medium=pla_smart&utm_source=google&utm_campaign=Shopping_Engagement_Smart_Members&utm_content=799210825021&utm_term=na&gclid=Cj0KCQjwz6PnBRCPARIsANOtCw1HUPv7fcz2Oqmu-cps4b3n3ebzHCPxAxZ-OgKA6oEI1lYSsETAMLMaAhHOEALw_wcB
I’ve made these a few times- seriously so tasty.
Thank you so much Lauren! I am so glad you loved this! xTieghan
I made this last night for my college age sons and they didn’t leave a noodle standing. This was absolutely delicious! The flavors are on point and perfectly balanced. Your pictures are really quite stunning.. I will be back to try many more of your beautiful looking dishes for my family. I am making your “Antipasta Pasta Salad with Herby Parm Vinaigrette” tonight for a block party we have tomorrow. I will be sure to tell everyone about your site. Thank you!!
Wow that is so great that they loved this Meagan!! Thank you for trying it out. Also I hope everyone loves the pasta salad! Let me know how it goes ? 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
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 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
We have made this 5 times in the last 2 weeks- so good! Thank you!!
Wow that is so amazing! Thank you Veronica! 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
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
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
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
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
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
Recipe
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
Wonderful!
Thank you! 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
These were incredible, my kids loved it as well. Definitely making this again
So happy to hear that! Thank you Chanie! xTieghan
Hi! Do you have a recommended substitute for sambal olek?
Hi there! You can use crushed red pepper flakes or your favorite hot sauce. Just use these to your taste/liking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
OH MY GOODNESS. I just made this and am literally eating it as I type. It is so good. Now, I had to use thinner Chinese egg noodles, but this flavor is AMAZING. And it really only took 30 minutes. I’m in love. Thank you!
Thank you!! So glad you loved this! xTieghan
Very very good!! My mouth is still on ? fire. I will definitely make again and again!!!!
Thank you Linda! xTieghan
This noodle dish has made its way to my “Keeper Recipes” board. I’ve made them many times and they are spot on delicious! My favorite way to make this is with ground pork. I keep the left over chili oil and eat it with practically everything. Thanks for sharing this Tieghan!
Thank you for trying this Roan! I am so glad it turned out so well! xTieghan
Would this be good with beef too? I have one that doesn’t eat chicken or pork. Everyone is different 🙂
Hey Karen!! Using ground beef will be incredibly delicious and such an easy swap. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Great quick GO TO that my family loves!
That is so amazing to hear Amy! xTieghan
Can I use a skinny pasta?
HI! Yes, that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Excellent! So delicious and easy.
Thank you so much! xTieghan
This was bangin!!! Thank you!
Amazing! I am so glad you enjoyed this Bianca! Thank you! xTieghan
Great dish. I had to buy a lot of new ingredients, but this dish was soooo delicious we’ll be making it again. I didn’t use meat as we are vegetarian, but used a variety of vegetables we had in. I also used just normal noodles as that is all I could find. I served it with homemade veg spring rolls. 10 out of 10 and thanks for the recipe.
I am so glad you loved this recipe, Kinoko! Thank you so much! xTieghan
Girl u arent not kidding about being g better than takeout! Deeeeeelish! Made this today for my husband. He came home for instead of eating out and we were in heaven! It was so flavorful and we had to make ourselves stop eating after we got full! Lol We love all your recipes and I went on Instagram and told all of my friends to follow u immediately!
Aw that is so amazing to hear Nikki! I am so glad this turned out so well for you! xTieghan
Big hit in our house. We like things medium spicy level so I used 1 Tbsp the chili paste and probably half a tbsp of the chili oil. It was great!
Thank you so much Faith! xTieghan
I made this last night for dinner with pork. It was AMAZING! I will definitely be making this dish again soon!
Thank you so much Melanie! So glad this turned out so well for you! xTieghan
Lovely recipe. Was enjoyed by all. We served it with home made spring rolls. Will definitely be making it again
Thank you so much!! xTieghan
Can I please ask what brand of noodles you used in this dish? I struggle with what noodles to use. Thanks!
Hi Patrica! I buy mine from Whole Foods, but linking to noodle I like below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://rstyle.me/+bEtcSbJNbAC6xuQVOhV2Vw
This recipe is absolutely amazing. I do a lot of Asian cooking so I could tell that the ingredients would work very well together. The sesame chili oil was a fabulous component- added a very flavorful dimension to the dish. We couldn’t stop raving about it as we ate it. We also made fresh pappardelle for it and I’m sure that took it to another level as well. I was really impressed and this will definitely be making it into the regular rotation. So delicious. I wish I could add our pics but I don’t see how. A lot of times the end result doesn’t look much like the photos from the posted recipe, but ours was very similar to yours.
Oh wow! This is so amazing to hear! I am so glad you all enjoyed this recipe so much and I hope you continue to! Thank you! xTieghan
Hello, I live in Romania where there is no Chinese Noodles, but plenty of italian pastas… what would you recommend using?
This is seriously delicious! That chilli oil – wow! Because of the coronavirus panic buying, my local store didn’t have ground chicken or egg noodles, so I swapped out for chopped chicken breast and udon noodles, and it still worked! Will definitely make this again.
Amazing! I am so glad you made this work with what you could buy! Thank you so much Katie! xTieghan
Delicious and so many layers of flavor!
Thank you so much Melissa! xTieghan
What other oil can I use if I don’t have peanut? Thank you!!!!
Hi Karen,
You can use sesame oil in place of the peanut oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just made it for dinner. It’s absolutely gorgeous!
Thank you Cristina! xTieghan
It got soupy with the 1/3 cup of water. Should I omit that from the sauce?
Hi Vanessa,
So sorry you had issues with the sauce. I would recommend simmering on low to thicken the sauce. Please let me know if you have any other questions! xTieghan
What oil could you use if you don’t have peanut oil? Love everything you do! Thanks!
Hi Katie! Sesame or olive oil will both work in place of the peanut oil. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
So so so good! Only thing is that I wish the sauce was thicker but still delicious!! Definitely will keep this recipe in my rotation!
Thank you so much Alyssa! xTieghan
I made this tonight and we loved it. I did make some minor changes. I added carrots sliced paper thin on my mandoline and shredded cabbage. I also kept the noodles separate and tossed some chili oil in them. Then we put them in individual bowls and ladled the meat, veg and sauce mix on top and then green onions. That way the leftovers won’t have sticky mushy noodles. It was delicious
Hi Melody! That is so amazing to hear! I am so glad this recipe turned out so well for you! xTieghan
Amazing recipe I had to use sesame oil instead of peanut oil it tasted and smelt fantastic. Easy to follow recipes with fantastic results every time
I gave told all my friends who cook About this site
Hi Ruth! I am so glad this recipe turned out so well for you! Also, thank you for sharing it!! I hope you are staying healthy! xTieghan
Made this last night.
Mind blown. I wanted to lick the pot, it was so good. I found some wide egg noodles and some small egg noodles and just mixed it up.
I highly recommend the oil. Because it was so good!!
I am really glad you got to try this one, Laura! Thank you so much! xTieghan
This was my first try at cooking Asian cuisine and it turned out so good! Definitely will Make this again! Thanks for the awesome recipe
Thank you so much for trying this one! I hope you are staying well! xTieghan
This was absolutely delicious!! After over a month in quarantine I’ve been craving take out and this hit the spot! I made my own noodles, and I didn’t have peanut oil so I used half vegetable oil, half sesame oil and it was fine. I’ll definitely be making this again!
Thank you so much Kat! That is so great to hear! xTieghan
I made these and they were AMAZING! I passed the recipe on to 2 other friends who raved about them as well. Definitely the best thing I’ve made in a while, so thank you!!
I also had some of the oil leftover and have been putting it on everything – the flavours are so delicious!! I’m considering just keeping some of that in the fridge as a condiment… 🙂
I made a few modifications – I diced up some chicken breast because I didn’t have any ground meat, and I used broad rice noodles (along with GF-soy sauce) to keep it gluten-free for a food allergy.
Aw thank you so much for that Caitlin! I am so glad this recipe turned out so well for you! I hope your friends love it just as much! xTieghan
Made this today and wow, just wow. Looking forward to making more of your fabulous recipes.
Thank you so much Jacquelyn! I am really glad this recipe turned out so well for you! xTieghan
I made this a couple of days ago and it is hands-down one of my favorite things I’ve ever eaten. The best meal I’ve had in quarantine, and the leftovers keep getting better and better. So flavorful! Can’t wait to try more of your recipes! I’m glad I found this on Insta!
Wow that is so amazing to hear! I am glad you found this on Instagram as well! I hope you continue to enjoy my recipes! xTieghan
Thanks for the great recipe! I’ve made this dish twice already. It’s a big hit in our family. Everyone loves it!
Thank you Editha!! That is so great to hear! xTieghan
This was good but I think there was a little too much soy sauce.
Hi Jen! I am glad you enjoyed this, and I hope you love it more with less soy! Please let me know if there is anything I can help with! xTieghan
Made this with rice noodles and added carrots in for extra vege and my husband loved it! (Didn’t have honey so used golden syrup and didn’t have chilli paste so used sriracha sauce instead)
I love all your recipes. Your blog is my go-to!
Love to hear that! Thank you so much! xTieghan
I made this yesterday and it is DELICIOUS! I love how the veggies soak up the sauce. It makes great leftovers too!
Thank you so much Kate!! I am so happy to hear that! xTieghan
Another delicious recipe! Your Asian-inspired recipes are always so satisfying and flavorful. I couldn’t find any baby bok choy but added some carrots instead, and it turned out great. Thanks for the recipe!
Thank you Kelly!! xTieghan
Soooo good! Our family loves these noodles! Yum!
Thank you Amanda!! I am really happy to hear that! xTieghan
This is the easiest, most delicious comfort meal for me. I grew up with these flavors but have always been afraid to recreate them myself because typically Asian dishes require a lot of different ingredients (and also I could never cook better than my aunties). Thank you for creating this amazing recipe!
I am really glad this turned out so well for you, Monterey! Thank you so much! xTieghan
Id give it a 10 star if I could! My whole family loved it!!! I Love all your recipes!
You are too kind! Thank you so much Lisa! xTieghan
So flavorful. Hubby and I loved it. My mouth is still on fire, in a good way. I used 2 T of red pepper flakes. I’ll be making this again. Thanks, Tieghan.
Thank you so much Deborah! That is so great! xTieghan
Just had my second bowl! Holy smokes this is delish. I was concerned that the chili oil was more of a paste, but it turned out devine. I love your asian inspired dishes and my 19yr old son gobbles up every recipe of yours I make. Thank you so much. I’m a follower!!
Aw so happy to hear that, Jaylyn!! Thank you so much for trying this! xTieghan
Hi Tieghan, this sounds delicious ! Do ypu think this recipe would be a good candidate for meal prep ? Would it keep in the fridge for a few days ?
Hey Laura,
Yes, totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is AMAZING. I made it last night for dinner with a few ingredient substitutions to use up what I had on hand – rice noodles instead of egg noodles, thinly sliced chicken breast instead of ground chicken and string beans instead of bok choy. I also did half the amount of sesame seeds as suggested in some comments. It turned out so good! And the leftovers I had for lunch today are just as delicious! I can’t wait to make it again & to use up the rest of the sesame chili oil on other dishes. Any suggestions?
Hey Kimmi,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Here are a few other recipes that use the chili oil:
https://dev.halfbakedharvest.com/better-than-takeout-dan-dan-noodles/
https://dev.halfbakedharvest.com/egg-drop-chicken-rice-soup/
https://dev.halfbakedharvest.com/spicy-peanut-noodles/
I hope you love the recipes, please let me know if you have any other questions! xTieghan
Wonderful !
Thank you Anne! xTieghan
It’s very important to follow the recipe. Making the sauces at different times makes a difference in how they incorporate with the other ingredients. I substituted peanut oil with vegetable oil and real peanuts, meat with mushrooms and bokchoy with spinach…as it’s what I had already. Such a tasty dish!
Thank you Darla! I am really glad this turned out so well for you! xTieghan
Just delicious. Added a few more vegetables- red peppers and carrots. Love it.
My husband says it’s dandy! We love spicy Asian food!
Thank you so much Sheryl! xTieghan
Another awesome recipe! I made it with ground beyond meat and savoy cabbage – it was super savory and delicious!
Love to hear that! Thank you Kate! xTieghan
One more photo shoot. You added a blue Christmas bulb in photo. You still have not shared your source of mention it. I love this blue Christmas ornament! Please share thank you and merry Christmas Sheryl
Hey Sheryl, It’s from Terrain, but it has been sold out all month. I am so sorry!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy Holidays!! xTieghan 🎄
I don’t have peanut oil, can I use avocado oil or sesame oil instead?
Hey Ann,
Sesame oil would be great here! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
HI Tieghan – How much green cabbage should I substitute for the bok choy? Thanks for your help!
Hey Melissa,
I would use a cup or so, just to your liking. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is one of the best meals I’ve had in I don’t even know how long. It is so good! Thank you for sharing! It was a huge hit in my picky household. Cannot wait to have it again!
Hey Kelsey,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan
Just made this and it was really yummy! I’m usually a slow cooker but I timed myself and it only took me 30 minutes, like the recipe predicted! After reading the comments, I made my chili oil on low heat with 1.5 tbsp sesame seeds, and it turned out great. I couldn’t get my sauce to thicken but after mixing the noodles in I don’t think it made a big difference.
Hey Noelle,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
This looks delicious!! Just a question… do we need to use regular sesame oil, or toasted sesame oil?
Hey Kaiti,
I like to use regular sesame oil, but toasted sesame oil will also work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious! I made this last night and it was a big hit. I used ground chicken and followed the recipe as written. It was nice and spicy but not too spicy. I’ll make this one again.
Hey Jean,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
Wondering if you have a brand for the Chinese Egg Noodles or where to find them? I can’t seem to find them anywhere.
Hey Emily,
I get mine from Whole Foods! I hope you love the recipe! xTieghan
Yum yum yum! I used ground beef and put over rice, delicious!! I got cabbage in my csa box and was worried I wouldn’t find a way my carnivore fiancé would enjoy it, but this was a success!
Hey Emma,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
Where did you find Chinese egg noodles? Is there a brand to use?
Hey Emily,
I get my noodles from Whole Foods. I hope you love the recipe! xTieghan
THIS WAS DELICIOUS
Thanks so much Charlyne! xTieghan
Is the rice vinegar crucial to this recipe or could it be substituted with something else without sacrificing flavor?
Hey there,
I really love the flavor that the rice vinegar adds, but you could also use some white wine vinegar. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this for dinner tonight and my husband really enjoyed it. He is a big fan of everything spicey and Szechuan noodles. Btw, I didn’t have peanut oil so I had to sub with vegetable oil.🤷🏻♀️ Thank you for the yummy recipe. I will put it in my weekly rotation!😊
Hey Sally,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
I bet tofu would be awesome in this!
Absolutely!!
Been meaning to post for awhile, but this is one of my favorite recipes! I’ve made it numerous times and usually double the recipe to have leftovers. It stays good for a few days. I make it exactly as written. Thank you, Tieghan for this comfort food favorite!!
Hey Tracy,
I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan
Would Olive Oil or Sesame Oil work in place of peanut oil? I have the first 2 on hand and really don’t want to commit to a giant container of peanut oil for such a small amount.
Thanks!
Hey Kathy,
I would use sesame oil. I hope you love the recipe, let me know how it turns out! xTieghan
What does 4 baby boo Chou mean. 4 leaves are 4 whole ones?
Hey Victoria,
You will want to use 4 whole baby bok choy. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious! Do you have to refrigerate the leftover chili oil?
Hey Julie,
I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. You can keep in the fridge or pantry. Have a great week! xTieghan
I made this with sauteed shrimp marinated in a little oil, s&p instead of the ground meat last night and it was phenomenal. We made our own homemade noodles, a little messy but fun and of course tons left over to freeze. Highly recommended. I think I’d really enjoy it with broccoli too.
Hey Valerie,
Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan
Awesome. Made the pork on the side for my husband (I’m a veggie) and bulked it up with some fresh red peppers and shiitake mushrooms, turned out amazing. What an incredible and versatile dish! Thank you!
Hey Bree,
Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan