These noodles and the homemade chili oil recipe are quickly becoming my favorite thing to eat. Easy to make and affordable, with spicy, warm, inviting flavors.
RECIPE
Chili Oil:
• 1 tbsp. ground Szechuan peppercorns
• ½ cup red pepper flakes
• ½ tsp clove
• ½ tsp cinnamon
• 1 tbsp. light chili powder
• 1 tbsp. dark chili powder
• ¼ tsp. salt
• 2 cups of a neutral oil (like avocado)
Noodles:
• 8 oz spaghetti
• ½ pound ground beef
• 2 tbsp. diced red onion
• ¼ tsp salt
• Black pepper
• 1 clove minced garlic
• 1 tsp oregano
• 1 tsp better than bouillon (or a bouillon cube)
• ¼ cup tomato paste
• 4 tbsp. of the homemade chili oil
• 1 cup crushed tomatoes
• Parsley for garnish
• The key to this recipe is the chili oil
• Grind 2 tbsp. Szechuan peppercorns, then add ½ cup red pepper flakes, ½ tsp each of clove and cinnamon, 1 tbsp. each of light and dark chili powder, ground peppercorns, and ¼ tsp. salt to a clean jar
• Heat 2 cups of a neutral oil (like avocado) to 225 Fahrenheit and pour over the spices. Stir, then let sit for at least 1 hour to allow those flavors to bind together
• Bring 2 quarts water to a boil, add salt and 8 oz of spaghetti
• To make the sauce, brown ½ pound ground beef
• Add 2 tbsp. diced red onion, salt, black pepper, 1 clove minced garlic, 1 tsp oregano, 1 tsp better than bouillon (or use a bouillon cube), ¼ cup tomato paste, 4 tbsp. of your chili oil, 1 cup crushed tomatoes, and allow all that to come together
• Add 1.5 cups of reserved pasta water. The starch from the water will thicken the sauce.
• Before pasta is fully cooked, add it to the sauce and stir constantly for about 6 minutes, or until the pasta is al dente and all the water has evaporated out of the sauce
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