Chili Oil Noodles with Crispy Toppings Recipe

Prep Time 15 mins
Cook Time 15 mins
Rest Time 2 mins
Total Time 32 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 2
Best Season: All Seasons
Description

Chili Oil Noodles with Crispy Toppings is a bold, comforting noodle dish packed with deep umami flavor, gentle heat, and satisfying crunch. Silky noodles are tossed in aromatic homemade chili oil and savory sauces, then finished with crispy garlic, shallots, and peanuts for texture. This quick and budget-friendly recipe is perfect for busy days when you want something rich, spicy, and deeply satisfying.

Ingredients
    For the Noodles
  • 200 g wheat noodles or egg noodles (check)
  • 6 cup water (for boiling)
  • 1 tsp salt
    • For the Chili Oil Sauce
  • 4 tbsp neutral oil (sunflower or canola)
  • 2 tbsp chili flakes (adjust to taste)
  • 1 tsp sesame seeds
  • 3 clove garlic (finely minced)
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce (optional, for color)
  • 1 tbsp oyster sauce (mushroom oyster sauce)
  • 1 tsp sugar
  • 1 tbsp black vinegar or rice vinegar
  • 2 tbsp noodle cooking water (reserved)
    • For Crispy Toppings
  • 2 tbsp oil
  • 3 clove garlic (thinly sliced)
  • 1 small shallot (thinly sliced)
  • 2 tbsp roasted peanuts (crushed, optional but recommended)
  • 2 tbsp spring onions (finely chopped)
Instructions
    Cook the Noodles
  1. 1
    Bring 6 cups of water to a rolling boil in a deep pot. Add salt, then gently add the noodles. Cook according to package instructions until just tender but still springy. Reserve ½ cup of the noodle cooking water, then drain the noodles well and set aside.
    2. Prepare Crispy Toppings
  2. 2
    Heat 2 tablespoons of oil in a small pan over medium heat. Add sliced garlic and shallots. Fry slowly, stirring often, until golden and crispy. Remove immediately and place on paper towels to drain. Set aside with crushed peanuts and chopped spring onions.
    3. Make the Chili Oil Sauce
  3. 3
    In a heatproof bowl, add chili flakes, sesame seeds, and minced garlic. Heat 4 tablespoons of oil in a small pan until hot but not smoking (around 170–180°C). Carefully pour the hot oil over the chili mixture. Stir gently. Add light soy sauce, dark soy sauce, oyster sauce, sugar, vinegar, and 2 tablespoons of reserved noodle water. Mix until well combined.
    4. Combine Noodles and Sauce
  4. 4
    Add the drained noodles directly into the chili oil sauce bowl. Toss thoroughly until every strand is evenly coated and glossy. Adjust seasoning if needed by adding a little more soy sauce or noodle water.
    5. Garnish and Serve
  5. 5
    Transfer noodles to serving bowls. Top generously with crispy garlic, shallots, peanuts, and spring onions. Serve immediately while hot for the best flavor and texture.
Note
  • Always use soy sauce and oyster sauce to keep the dish permissible.
  • Adjust chili flakes depending on your spice tolerance.
  • For extra protein, you can add sautéed mushrooms, tofu, or shredded chicken.
  • Best enjoyed fresh, but sauce can be prepared up to 3 days in advance and stored in the refrigerator.
Keywords: spicy noodles, quick dinner, budget-friendly, chili oil, comfort food
Read it online: https://petitepanini.com/recipe/chili-oil-noodles-with-crispy-toppings-recipe/