Spicy Sichuan Long Noodles Recipe

This Spicy Sichuan Long Noodles recipe brings together chewy Chinese flat wheat noodles, fragrant garlic, scallions, Sichuan chili flakes, soy sauce, black vinegar, and hot oil for a bold and satisfying noodle dish. Featured on Bring on the Karbs, this recipe captures the fun, fiery, carb-loving energy of Erika and Josh Karbelnik with a quick homemade chili oil that makes every bite deeply flavourful.

The Inspiration

Spicy Sichuan noodles are inspired by the layered, aromatic, and heat-forward flavours of Sichuan cooking, where chili, garlic, vinegar, sesame, and savoury sauces often come together in dishes that are intense but beautifully balanced. This version, featured in  Bring on the Karbs, celebrates long noodles as a symbol of comfort, abundance, and joyful eating. The episode title, “Long and the Short of It,” makes this dish especially fitting, since long wheat noodles bring both visual drama and satisfying texture to the table.

This Spicy Sichuan Long Noodles recipe also fits perfectly with the personality of Bring on the Karbs. Erika and Josh Karbelnik bring a sense of improvisation, humour, and curiosity to the kitchen, and this dish reflects that spirit. It is quick, dramatic, and highly rewarding. The moment hot oil hits the garlic, scallions, sesame seeds, and chili flakes, the recipe becomes an experience: sizzling, aromatic, and exciting. It is the kind of dish that feels restaurant-worthy but can be made at home with a short ingredient list and a pot of boiling water.

Ingredients

• 1/4 cup scallions, thinly sliced
• 4 garlic cloves, minced
• 1 tsp toasted sesame seeds
• 2 tbsp Sichuan chili flakes
• 1/4 cup canola oil
• 2 tbsp soy sauce
• 1 tsp sugar
• 1 tsp Chinese black vinegar
• 1 tsp white pepper
• Salt to taste
• 8 oz Chinese flat wide long wheat noodles
• Picked cilantro leaves
• 1 red Thai chili, sliced thin

Method

• In a pot, heat oil to between 325F and 350F.
• In a bowl, add scallion, garlic, sesame seedss and Sichuan chili flakes. When the oil is hot (not boiling) slowly pour over your mixture. Finish the oil with soy sauce, sugar, black vinegar and salt to taste.
• Cook noodles according to package instructions, strain in the sink, and toss with Sichuan oil. Garnish with more green onion, thinly sliced Thai chili, cilantro leaves, and sesame seeds and serve.

Serving Suggestions

Because the dish is intensely savoury, spicy, garlicky, and aromatic, it pairs beautifully with cooling and crisp sides such as smashed cucumber salad, lightly dressed greens, quick pickled vegetables, steamed bok choy, or a simple cabbage slaw. The noodles also work well beside pan-fried dumplings, scallion pancakes, crispy tofu, grilled eggplant, steamed buns, or stir-fried mushrooms for a larger Chinese-inspired spread.

For drinks, choose something refreshing that can balance the heat, such as iced green tea, sparkling water with lime, a citrus mocktail, cold lager, or a lightly sweet iced tea. When hosting, serve the noodles family-style in a large shallow bowl and let guests add extra scallions, cilantro, sesame seeds, and sliced chilies at the table.

The dramatic look of the wide noodles coated in red chili oil makes this dish especially appealing for sharing, and the aroma of garlic, chili, sesame, and vinegar makes it a memorable addition to any carb-forward comfort food menu.

Final Thoughts

This Spicy Sichuan Long Noodles recipe is a celebration of heat, texture, aroma, and the joyful simplicity of a great noodle dish. With Chinese flat wide long wheat noodles, hot oil, garlic, scallions, Sichuan chili flakes, sesame seeds, soy sauce, sugar, black vinegar, and white pepper, the recipe builds big flavour from a short list of powerful ingredients. It is fast enough for a weeknight meal but exciting enough to serve when you want something bold and memorable.

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