This Sesame Chilli Oil Spaghetti packs serious flavour with minimal prep. The heat from chilli oil blends smoothly with nutty sesame, while soy, vinegar, and aromatics create a lively base that clings to each strand. It’s ideal for anyone craving a bold, slurpable bowl that comes together quickly and doesn’t rely on complicated ingredients.
Start by boiling salted water in a deep pot. Once the water is rolling, drop the spaghetti in and let it cook until firm but tender. Keep an eye on the texture as you approach the 8-minute mark. Before draining, scoop out a small portion of the starchy pasta water. This will help the sauce cling to the noodles later.
Description - Step 2
Whisk the Sauce
In a bowl large enough to hold the cooked pasta, combine the chilli oil, toasted sesame oil, soy sauce, rice vinegar, sugar, garlic, and ginger. Whisk the mixture until the sugar dissolves and the oils blend into a smooth, aromatic base. You should smell the heat from the chilli and the nuttiness of the sesame instantly.
Description - Step 3
Coat the Pasta
Transfer the hot spaghetti directly into the sauce bowl. Add a splash of the reserved pasta water and toss steadily using tongs. The heat from the noodles helps the sauce seep into the strands, giving them a glossy coating. Keep tossing until every strand looks evenly seasoned without pooling sauce at the bottom.
Description - Step 4
Add Finishing Touches
Sprinkle in half of the spring onions and sesame seeds and give everything one final stir. Taste a small forkful and adjust salt only if needed, because soy sauce and chilli oil already bring enough savouriness. Once ready, divide the spaghetti into bowls and top with the remaining fresh spring onions and sesame seeds.
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Asian
Easy
Main Course
