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.
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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?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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.
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).
How to Make Chilli Oil Noodles
- Step one: Put the noodles into a pan of boiling water and simmer for 4 minutes.
- Step two: Meanwhile, heat the sesame oil in a pan over a low heat and add the shallots. Cook for 4-5 minutes.
- Step three: Add the garlic and chilli oil. Mix well and continue to cook for 1 minute.
- Step four: Once cooked, transfer the shallot mixture to a bowl and add the soy sauce and honey. Mix well.
- Step five: Drain the noodles and add the shallot mixture. Mix well to coat all of the noodles.
- Step six: Transfer to serving bowls and top with sesame seeds, sliced spring onions (scallions) and chopped coriander (cilantro).
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.
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.
Dannii's Top 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.
Frequently Asked Questions
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.
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.
More 10 Minute Recipes
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
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
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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.
Kathryn says
These oil noodles were so good and easy to make! Love the savory flavors and how it comes together.
TAYLER ROSS says
I made these noodles with dinner last night and they were fantastic! I loved how easy they were to make!
Ned says
Not only great flavor, but the udon noodles were awesome in this dish! Thank you!
Sky says
Oh, these were so good! I will definitely be making them again!
Gianne says
The heat from the chilli oil paired perfectly with the savory flavors of the noodles. Definitely making this again!