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Substitute for Asian chili oil?

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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.

            1. Is your "scallion ginger sauce" based on soysauce + fish, conbu or shiitake stock (i.e. traditional soba soup)? If so, I think most Japanese people wouldn't use chli oil. Instead, we sprinkle with something called ichimi (cayenne pepper) pr shichimi (cayenne + a couple other spices). So you can omit it. I personally (and most Japanese) don't use ginger for soba, we use ginger for other noodles (udon, somen, kishimen), but I guess it may be interesting. We never put oil in noodle soup (except oil via tempura). If the recipe is more of fusion food, please ignore my comments.

              1. If you have any chinese restaurants near you, they should have some chili oil you can snag for cheap or free.

                Otherwise go with some chili powder/flake and neutral oil.

                1. Thanks all for the input...I ended up putting in 2 tsps of sesame oil, 1 tsp of Huy Fong. The recipe already had rice vinegar in it so I wasn't concerned about the vinegar in the Huy Fong. The recipe was just an "Asian fusion" style noodle recipe with a little of everything, just something basic off of a blog. Probably something I could have come up with myself were I slightly more creative and trusting of my ability to gauge how much of each ingredient to put in...I'll get there one day!