Begin by bringing a large pot of water to a boil. Once boiling, add the rice noodles and cook according to package instructions until they are al dente. This usually takes about 4-6 minutes. Drain the noodles and set them aside.
In a large skillet or wok, heat 3/4 cup of sesame or peanut oil over medium heat. Once the oil is hot, add the finely chopped garlic, sliced shallots, and bay leaf. Sauté for 2-3 minutes, allowing the garlic and shallots to become fragrant and golden but not burnt.
Next, add the sesame seeds, grated ginger, crushed red pepper flakes, Korean chili flakes (if using), paprika, and cayenne pepper. Stir the mixture continuously for another 2 minutes to toast the spices and seeds, which will enhance their flavors.
Add the thinly sliced bell peppers to the skillet, stirring well to coat them with the spicy oil. Sauté for about 3-4 minutes, or until the peppers are slightly tender but still crisp.
Now it’s time to add the cooked rice noodles to the skillet. Pour in the soy sauce (or tamari) and toss everything together, ensuring that the noodles are well-coated in the aromatic oil and spices. Cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors.
Once everything is combined and heated through, remove the skillet from the heat. Stir in the chopped cilantro, Thai basil, and green onions, reserving a bit for garnishing.
Transfer your Crispy Sesame Garlic Chili Oil Noodles to serving bowls, garnishing with any remaining fresh herbs. Serve immediately and enjoy your delicious creation!
