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Hungry Healthy Happy » Recipes » Vegetarian

Chilli Oil Noodles

Published: Feb 20, 2024 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 5 Comments

37 shares
Diet: Vegetarian
Jump to Recipe
Chilli oil noodles with a text title overlay.
Chilli oil noodles with a text title overlay.

These spicy Chilli Oil Noodles are ready in less than 10 minutes and they pack a serious flavour punch. Chunky udon noodles mixed with chilli oil and garlic and a little soy sauce and honey for the perfect sweet, salty and spicy flavour combination.

A bowl od spicy noodles with a pair of wooden chopsticks laid across the bowl.

About this chilli oil noodle recipe

We just can't get enough of this chilli oil noodle recipe at the moment. It's the perfect cupboard raid noodle dish, and great for when you are on a budget.

It can easily be adapted too, and we have lots of suggestions of different things you can add below.

We always have a jar of chilli oil in the cupboard, as it's an easy way to add lots of flavour to things like scrambled eggs, mashed potatoes or livening up vegetables. But, adding it to noodles is just the best. These spicy noodles are definitely one for the chilli lovers!

If you are looking for some more noodle recipes, then why not try our delicious Yaki Udon, super easy Soy Sauce Noodles or our quick and simple 15 Minute Vegetable Noodle Bowls?

Jump to:
  • About this chilli oil noodle recipe
  • Ingredients and substitutions
  • How to make chilli oil noodles - Step by step
  • Variations
  • Serving suggestions
  • Storage
  • Extra tips
  • Frequently Asked Questions
  • More 10 minute recipes
  • Recipe
  • Feedback

Ingredients and substitutions

All the ingredients needed for this recipe each with a text overlay label.
  • Noodles - You could use any noodles you like for chilli oil noodles, but we love how thick udon noodles are, so they are always our favourite for noodle recipes. Plus, the chilli oil really clings to them.
  • Shallots - You could use a small brown onion, but we like the sweetness that shallots add. These are cooked in a little oil.
  • Chilli oil - This is the star of the recipe, so make sure you use the best quality one you can. You can also try to make your own Chilli Oil too.
  • Garlic - Freshly crushed is best, but you could use frozen to save some time.
  • Soy sauce - This adds a lovely saltiness that balances out the spiciness of the chilli oil.
  • Honey - The combination of the saltiness, spiciness and sweetness is just perfection and a little honey goes a long way. You can use maple syrup to keep it vegan.
  • To serve - We used spring onions (scallions), sesame seeds and coriander (cilantro). These are added on top before serving to add lots of flavour, colour and crunch to the chilli oil noodles.

A full ingredients list with measurements is in the recipe card below.

How to make chilli oil noodles - Step by step

Uncooked udon noodles in a saucepan.

One: Put the noodles into a pan of boiling water and simmer for 4 minutes.

Chopped shallots cooking in a frying pan.

Two: Meanwhile, heat the sesame oil in a pan over a low heat and add the shallots. Cook for 4-5 minutes.

Chilli oil added to the frying pan.

Three: Add the garlic and chilli oil. Mix well and continue to cook for 1 minute.

A mixing bowl containing the cooked shallots, oil, honey and soy sauce.

Four: Once cooked, transfer the shallot mixture to a bowl and add the soy sauce and honey. Mix well.

Cooked udon noodles mixed with the shallot mixture.

Five: Drain the noodles and add the shallot mixture. Mix well to coat all of the noodles.

A bowl of noodles in a sauce topped with spring onions and chopped coriander.

Six: Transfer to serving bowls and top with sesame seeds, sliced spring onions (scallions) and chopped coriander (cilantro).

Variations

Protein - To make this more of a filling meal and add some extra protein, why not add some ground meat when cooking the shallots? It will add a little extra cooking time though.

You could also add leftover shredded chicken from our Air Fryer Whole Chicken or Slow Cooker Chicken Breasts or serve some Air Fryer Salmon on top.

To keep it vegetarian, you could fry some tofu. Also, a Boiled Egg with a runny yolk added on top is SO good.

Vegetables - This best thing about these chili oil noodles is that they are so easy to adapt with different vegetables, that you can really bulk it out and make it extra nutritious.

You could add some mushrooms, tenderstem broccoli, aubergine (eggplant), mangetout, bean sprouts, courgette (zucchini) or some pak choi (bok choy).

Serving suggestions

To be honest, when we make these chilli noodles we usually just have it as it is. It's a really simple meal and that's what we love about it.

However, if you want a side that goes perfectly with chilli oil noodles, then why not try our Roasted Pak Choi or Asian Cucumber Salad?

If you have some Kewpie Mayo, then that is delicious drizzled on top before serving.

Cooked noodles in a sauce with sesame seeds, sliced spring onions and chopped herbs.

Storage

Store: Leftover chilli oil noodles can be stored in an air tight container in the fridge for up to 3 days.

Freeze: We don't recommend freezing chilli noodles. 

Reheat: These are actually really good served cold. However, you can also reheat them in a pan or even the microwave. You might need to add a little water to them to loosen them up a bit.

Extra tips

  • Feel free to add some extra soy sauce before serving for extra flavour.
  • Depending on what type of noodles you are using, they might need cooking longer, so check the packaging of the noodles you are using.
  • A little bit of fresh grated ginger adds a lovely flavour too.
  • If you are adding meat to this recipe, then it will change the cooking time.
A hand holding chopsticks lifting noodles from a bowl.

Frequently Asked Questions

Can I use frozen noodles?

Yes, you can use frozen udon noodles for this recipe, however it will add to the cooking time. Frozen noodles also have a chewier texture which we like and they are less likely to go mushy.

Do I need a wok to make this?

You don't have to, and we didn't for this recipe, but there are definite advantages to using a wok. A wok distributes heat more evenly over the entire surface. Also, the curvature of the wok allows the food to be tossed around without causing a mess like a frying pan would.

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If you’ve tried this chilli noodle recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

Chilli oil noodles in a grey bowl with a pair of chopsticks across the bowl.

Chilli Oil Noodles

By: Dannii Martin
Add a serious flavour punch to your meal with our spicy Chilli Oil Noodles. A budget-friendly and delicious dish in under 10 minutes.
An illustration of a v-shaped plant.
Vegetarian
5 from 7 votes
Pin Print Save recipe Saved!
Course: Lunch, Main Course
Cuisine: Chinese
Prep: 3 minutes mins
Cook: 6 minutes mins
Total: 9 minutes mins
Servings: 2 servings
Calories: 520kcal
Allergens:
An illustration of two ears of wheat.
Gluten
An illustration of sesame seeds
Sesame
An illustration of soyabeans.
Soya

Ingredients

  • 300 g (10.5 oz) Udon noodles
  • 1 teaspoon Sesame oil
  • 1 Shallot - finely diced
  • 2 Garlic cloves - crushed
  • 4 tablespoon Chilli oil
  • 1 tablespoon Soy sauce
  • 1 teaspoon Honey
  • 2 Spring onions (Scallions) - sliced
  • 1 teaspoon Sesame seeds
  • 5 g (0.33 cups) Fresh coriander (cilantro) - finely chopped

Instructions

  • Put 300 g Udon noodles into a pan of boiling water and simmer for 4 minutes.
  • Meanwhile, heat 1 teaspoon Sesame oil in a pan over a low heat and add 1 Shallot. Cook for 4-5 minutes.
  • Add 2 Garlic cloves and 4 tablespoon Chilli oil. Mix well and continue to cook for 1 minute.
  • Once cooked, transfer the shallot mixture to a bowl and add 1 tablespoon Soy sauce and 1 teaspoon Honey. Mix well.
  • Drain the noodles and add the shallot mixture. Mix well to coat all of the noodles.
  • Transfer to serving bowls and top with 1 teaspoon Sesame seeds, 2 Spring onions (Scallions) and 5 g Fresh coriander (cilantro).

Recipe Tips

  • Feel free to add some extra soy sauce before serving for extra flavour.
  • Depending on what type of noodles you are using, they might need cooking longer, so check the packaging of the noodles you are using.
  • A little bit of fresh grated ginger adds a lovely flavour too.
  • If you are adding meat to this recipe, then it will change the cooking time.

Nutritional Information

Serving: 1portion | Calories: 520kcal | Carbohydrates: 49g | Protein: 11g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Sodium: 1036mg | Potassium: 135mg | Fiber: 4g | Sugar: 10g | Vitamin A: 289IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Kathryn says

    February 28, 2024 at 1:51 pm

    5 stars
    These oil noodles were so good and easy to make! Love the savory flavors and how it comes together.

    Reply
  2. TAYLER ROSS says

    February 28, 2024 at 1:47 pm

    5 stars
    I made these noodles with dinner last night and they were fantastic! I loved how easy they were to make!

    Reply
  3. Ned says

    February 28, 2024 at 12:38 pm

    5 stars
    Not only great flavor, but the udon noodles were awesome in this dish! Thank you!

    Reply
  4. Sky says

    February 28, 2024 at 12:27 pm

    5 stars
    Oh, these were so good! I will definitely be making them again!

    Reply
  5. Gianne says

    February 28, 2024 at 11:52 am

    5 stars
    The heat from the chilli oil paired perfectly with the savory flavors of the noodles. Definitely making this again!

    Reply
5 from 7 votes (2 ratings without comment)

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My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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