Name: Chili Oil Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g (9 oz) udon noodles or another noodle of choice.; 1 tbsp rapeseed (canola) oil; 1 tbsp toasted sesame oil; 6 cloves garlic, minced; 1 x 2.5cm (1 inch) ginger, minced; 2 spring onions (scallions), finely chopped; 2 tbsp Chinese crispy chili (more or less to taste); 1 tbsp light soy sauce; 1 tsp dark soy sauce; ½ tsp Chinese chicken bouillon powder; ½ tsp sugar (optional); TO GARNISH; 1 spring onion, thinly sliced at an angle; 1 tbsp toasted sesame seeds; 1 lime, quartered

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I make these chili oil noodles often. It only takes 10 minutes so they're perfect for a quick lunch or dinner.

If you like spicy noodles, you are going to love these chili oil noodles! To make them, you could just purchase a jar of Chinese crispy chili oil but I like to make them with homemade crispy chili oil which I always, and I mean always have on hand. The crispy chili oil can be added to so many different recipes and it makes a nice spicy garnish too.

About this recipe.

This is a recipe I made up on a whim one day when I was hungry but had no time to cook. I always have some of my homemade crispy chili oil on hand so I literally heated it up in a wok with some of the crispy chili from the bottom of the jar and threw in some cooked ramen noodles.

In the recipe below, you also fry up garlic, ginger and spring onions (scallions) but there is no need to do that if you have some of my homemade crispy chili oil on hand. All these ingredients are already in it. That said, I like to fry up more garlic, ginger and spring onions (scallions) when I make chili oil noodles. In this case more is better!

Which noodles do you use in this recipe?

You can use the noodles of your choice for chili oil noodles. I like to use udon noodles but any Chinese or Japanese noodles will work well. Try this chili oil noodles recipe with ramen, sliced noodles or even spaghetti.

Just use the noodles or pasta you have on hand and it will be delicious.

How do you cook the noodles?

Cook them as suggested on the package as cooking times for different noodle types varies. You want to cook the noodles for a shorter amount of time though. Try them as they cook. You want those noodles to be a bit al dente.

They will continue to cook in your wok when you fry them with the other ingredients.

How much crispy chili oil do you use?

I tend to use only about a tablespoon of the actual oil and a few tablespoons of the fried chilies, garlic, ginger and spring onions (scallions) that are at the bottom of the jar. You can add as much as you like and I recommend tasting it and adding more or less to taste.

How do you use shop-bought Chinese crispy chili oil?

In exactly the same way. When you open the jar, try some. See how spicy it is and decide how much you want to add.

The shop-bought version usually has a lot more solid ingredients than oil. So it's great for this recipe but you might need to add more sesame or rapeseed (canola) oil.

This is really a try as you go recipe. Make these chili oil noodles the way you like them using the crispy chili oil you have on hand.

What is Chinese chicken bouillon powder

You can purchase this at Chinese grocers and online. It is a flavour enhancer and it does have MSG in it. It is optional but it does add nicely to the flavour.

How long can you store these chili oil noodles in the fridge?

You can keep them for at least 3 days in the fridge, covered tightly with clingfilm. The noodles and sauce won't go off but the noodles might start to dry out after that time.

To reheat the chili oil noodles, just place them in your microwave or heat them up again in a hot wok.

Can you freeze the leftovers?

Yes. You can freeze any leftovers you have for at least 6 months. Be sure to freeze them in portion sizes that are convenient for you.

My youngest daughter loves chili oil noodles so I often make a batch or two and freeze those, ready to pick up when she's home to take back to uni.

Are there any variations to this recipe?

This chili oil noodles recipe is in its simplest form. You can do what you want with it. Try stir-frying some small cut vegetables such as broccoli, carrots, baby sweetcorn or shredded cabbage for example.

Additional veggies can be added right after you fry off the garlic, ginger and spring onions (scallions). What to add some protein? Go for it. Minced (ground) beef is delicious fried and stirred into these chili oil noodles.

Pro Tips

Prepare a Flavorful Chili Sauce: Although you can use shop-bought crispy chili oil, you will get better results if you make your own.
Choose the Right Noodles: Select egg noodles or Japanese or Chinese wheat noodles. Boil them until they are just al dente, as overcooking can result in soggy noodles. After boiling, drain and air-dry the noodles to remove excess moisture.
Use High Heat Frying: Heat the oil mixture in your wok over a high heat. Ensure the noodles are thoroughly dry before frying to prevent oil splatter. Fry the noodles while stirring from the bottom of the wok until they are completely coated.

Step by step photographs

Ingredients for the noodle dish. — Get all your ingredients prepared and ready before you start cooking. You should cook the noodles before starting.

Frying garlic, ginger and spring onions (scallions) in a wok. — Cook the noodles as the package instruction but keep them al dente. Then heat up a wok and fry the garlic, ginger and spring onions (scallions).

Adding the crispy chili oil to the wok. — Add the crispy chili oil, using mainly the solid ingredients in the jar. Stick to the recipe or add as much as you like.

Adding the soy sauces, chicken bouillon powder, and sugar to the wok. — Stir in the soy sauces, chicken bouillon powder, if using and the sugar, if using. Stir well to combine.

Adding cooked noodles to the wok. — Completely drain your cooked noodles and then add them to the sauce in the wok.

Finished crispy chili noodles — Stir well to combine. I recommend stirring from the bottom and tossing your wok a bit. Your chili oil noodles are ready. It's that easy!

If you like these Chinese chili oil noodles, you might like to try some of these recipes too.

I am currently updating my blog with the most popular Chinese takeaway recipes so be sure to check back often for new recipes. There are a lot on the way!

Have you tried these Chinese chili oil noodles?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

Yield: 2

Chili Oil Noodles

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

250g (9 oz) udon noodles or another noodle of choice.
1 tbsp rapeseed (canola) oil
1 tbsp toasted sesame oil
6 cloves garlic, minced
1 x 2.5cm (1 inch) ginger, minced
2 spring onions (scallions), finely chopped
2 tbsp Chinese crispy chili (more or less to taste)
1 tbsp light soy sauce
1 tsp dark soy sauce
½ tsp Chinese chicken bouillon powder
½ tsp sugar (optional)
TO GARNISH
1 spring onion, thinly sliced at an angle
1 tbsp toasted sesame seeds
1 lime, quartered

Instructions

Cook the noodles as the instructions on the packaging. Transfer the cooked noodles to a bowl and stir in 1 tsp of the sesame oil. Set aside.
Heat the rapeseed (canola) and remaining sesame oil in a wok or large pan over a high heat. When the oil begins to glisten, stir in the garlic, ginger and spring onions (scallions) and fry for about 30 seconds to soften.
Add the Chinese crispy chili oil, the soy sauces, chicken bouillon powder, if using and the sugar. Stir well to combine.
Add the cooked noodles to the wok and stir quickly to coat the noodles with the chili sauce. Try some and add more crispy chili if you like.
Divide between two bowls and garnish with the sliced spring onion (scallion) and sesame seeds. Serve with the quartered lime. You can squeeze the lime juice to taste over the noodles at the table.