Quick Chili Oil Noodles

chili oil noodles in a black bowl with a fried egg

Szechuan chili oil noodles are a famously easy late night meal, but these spicy Chinese noodles are welcome any time, especially after a busy day. When you’re fiercely hungry, totally beat, and short on time and ingredients, this recipe comes to the rescue.

quick chili oil noodles in a black bowl with a fried egg

quick chili oil noodles are habit forming!

When my youngest daughter was very little all she wanted to eat was ‘buttery noodles’. We always had those two ingredients in the house and so I was basically a short order noodle cook for years. I think of these satisfying lo mein noodles as a grown up equivalent. Yes the noodles are cozy and comforting, but the chili sauce wakes up senses you didn’t even know you had. Pop on a fried egg and you may never want anything else for dinner.

chili oil noodles topped with a fried egg

what you’ll need (easy stuff from the pantry and crisper)

  • noodles ~ you’ve got a lot of leeway here. Any type of Asian noodles will work, I used lo mein.
  • Szechuan chili oil ~ find one that suits you, some are milder than others. Look for chili oil that contains the solids, sold in a jar, not a bottle. The brand below just happened to be in the store where I shop, but there are many brands to choose from.
  • sesame oil ~ one of my favorite all time ingredients, toasted sesame oil is a flavor powerhouse.
  • soy sauce ~ I use Tamari.
  • fresh ginger ~ the fresh pungency is awesome.
  • a clove of garlic ~ it will not get cooked, so don’t go overboard with this!
  • green onions ~ this dish needs a pop of something fresh and green. You could also use cilantro.
  • eggs for topping, fried or poached, with runny yolks, of course.
ingredients for spicy chili noodles

how to make chili noodles

This meal comes together so quickly it’s crazy. You can eat them hot, cold, or room temp.

  1. Cook your noodles according to the package instructions. Most likely that will be to plunge them into boiling water and boil for 1-3 minutes. They don’t take long at all. At this point you can drain and rinse them with cool water, or use them hot.
  2. Toss your noodles with your chili oil, sesame oil, Tamari, garlic, and ginger.
  3. Load up your bowl and top with a fried egg and some sliced green onions.
  4. Drizzle with more chili oil and devour.
making chili oil noodles in a wok

chili oil noodles faqs and tips

what is chili oil?

The simple answer is that it is oil that has been infused with dried chili flakes. The oil is a bright red and spicy. It is made by pouring very hot oil over dried chili flakes so that the chilis sizzle and toast. The solids settle to the bottom of the jar and should be used along with the oil.

How spicy is chili oil?

That’s going to depend on the brand and type you buy, and your tolerance for heat. Szechuan chili oil has a moderate heat, with lots of umami and smokey flavor, but there’s no getting around that this is a spicy dish, so those who are spice-averse need not apply 😉

Can I use chili paste instead of Szechuan chili oil?

I don’t recommend it for this dish, chili paste is a term that can cover many different products from different cuisines. I also find chili paste can be quite a bit spicier than Chinese chili oil, fyi.

Where can I find chili oil?

You’ll find it in Asian markets, in gourmet stores, larger grocery stores in the Asian condiment section, or, always, online.

I don’t have Asian style noodles, can I use spaghetti?

Yes, you definitely can, I’d use a thin or regular spaghetti.

What else can I add to my chili oil noodle bowl?

You can add all sorts of lightly steamed veggies like baby bok choy, pea pods, broccoli, or zucchini. Add raw carrots or cucumber for crunch, and for an extra dose of protein you can use tofu, shredded chicken, or spiced ground beef or pork. Chopped peanut or cashews are a great topping, as well.

chili oil noodles in wok
chili oil noodles in a black bowl with a fried egg
Print
5 from 1 vote

Chili Oil Noodles

Szechuan chili oil noodles are a famously easy late night meal, but these spicy Chinese noodles are welcome any time, especially after a busy day. When you're fiercely hungry, totally beat, and short on time and ingredients, this recipe comes to the rescue.
Course Dinner Recipes
Cuisine Asian/American
Prep Time 10 minutes
Total Time 10 minutes
Yield 2 servings
Calories 556kcal
Author Sue Moran

Ingredients

  • 6 ounces dry Asian noodles. I used Lo Mein. Note: Asian noodles come in many varieties,both fresh and dried, so use what you like. The dried are often packaged in one serving bundles, so use 2 bundles for this recipe.
  • 2-3 Tbsp chili oil
  • 2 Tbsp Tamari soy sauce
  • 2 Tbsp toasted sesame oil
  • 2 clove garlic, minced
  • 2-3 tsp fresh grated ginger

garnish (optional)

  • 2 eggs fried
  • sliced green onions
  • sesame seeds

Instructions

  • Cook your noodles according to the package instructions. Most likely that will be to plunge them into boiling water and boil for 1-3 minutes. They don't take long at all. At this point you can drain and rinse them with cool water, or use them hot.
  • Toss your noodles with your chili oil, sesame oil, Tamari, garlic, and ginger.
  • Load up your bowl and top with a fried egg and some sliced green onions.
  • Drizzle with more chili oil and devour.

Nutrition

Calories: 556kcal | Carbohydrates: 63g | Protein: 10g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Cholesterol: 1mg | Sodium: 1282mg | Potassium: 55mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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2 Comments

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    Please rate this recipe!




  • Reply
    Michele
    October 8, 2021 at 9:57 am

    This looks amazing, thanks for the recipe! I’ve been wondering what people have been using the buzzy Chili Crisp products for… apparently everything! I want to try this with TJ’s Chili Onion Crunch.

    • Reply
      farida
      October 9, 2021 at 11:29 pm

      fantastic, I would love to try it , and the photo screams goodness

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