CHILI HERB OIL (Jain & vegan)

Chili oil is a staple for Asian foods as an ingredient, drizzle, or dipping sauce but many are not vegetarian (contains fish oil) and most are not suitable for those following a Jain diet (contain garlic). But, wait no longer as I have perfected this chili herb oil that is un-be-LEAF-ably delicious and fresh tasting. Spoiler alert – it’s because of all the fresh herbs. I tossed the oil in noodles this time but go wild with your imagination and enjoy to your heart’s content!


¼ c sesame oil (or any neutral oil)

1 tbs Sichuan peppercorns (or black pepper)

¼ cup Sichuan chili flakes (or red chili flakes)

¾ tsp salt (to taste)

1 tbs soy sauce

1 tbs stir fry/hoisin sauce (can omit if you can’t find)

1 tbs chili sauce (similar to sambale but this does not contain garlic)

1 tbs creamy peanut butter

1 tbs black sesame seeds

1 tbs rice vinegar

¼ cup each cilantro and Thai basil Optional: star anise and bay leaves


1 Mix all ingredients except oil together

2 Heat oil but be careful that it does not overheat

3 Pour the heat over the ingredients and whisk together

4 Pull out the star anise and bay leaves if you added it

5 Gently mix in the noodles and enjoy!

Note: feel free to adjust the ingredients to align to your taste


🌱Vegan friendly

🌱Jain friendly

Tags: Jain, Asian, Chutneys/Sauces/Condiments

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