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Mar 19, 2012 06:20 PM

Substitute for Asian chili oil?

I'm making a recipe for soba noodles with a scallion ginger sauce. The recipe calls for chili oil (just a few teaspoons). Since I'm making this tonight, I don't have the time to make any chili oil from scratch and I don't have any on hand. I have some huy fong chili garlic sauce, I was thinking maybe I could use a little of that mixed into a neutral oil of some sort? I know it wouldn't be the same as chili oil, but I think the flavors would still go with the recipe. Any thoughts?

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  1. In a pinch, you could add either Cayenne or other red chili flakes or powder.. You will release more oil from the chiles, if you heat the amount of oil needed for your recipe in a fry pan first before adding the powder or flakes..

    some bottled garlic sauces have vinegar....check to see first. If so, I do not like the combination of mixing it with oil myself, but there is no reason why you could not do it as a last resort.....

    1. If it were me, I'd omit the chili oil completely before doing what you're suggesting. I think the suggestion of adding chili flakes or powdered cayenne pepper is a little bit better; probably the sauce will be fine either way.

      1. How about straining a couple of tablespoons of the huy fong sauce through a strainer, and using that oil?

        1. Drop red pepper flakes and garlic into some vegetable oil in your blender and blend the dickens out of it.

          1. If the scallion ginger sauce has vinegar, I would use a couple teaspoons of neutral oil and a bit of the Huy Fong but reduce the amount of vinegar to taste.