top of page

Chili Oil Noodles

Prep: 10 min

Cooking: 10 min

Serves 4


  • 2 shallots, thinly sliced

  • 1/2 cup neutral oil

  • 14 oz fried udon noodles

  • 1/4 cup chili oil with crunchy garlic

  • 2 tbsp sesame oil

  • 2 tsp sichuan chili oil (use to your preference)

  • 2 tsp soy sauce

  • 1/2 cup green onion, thinly sliced

  • 1/2 cup cilantro, chopped


  1. First, make your fried shallot (skip this step if you can buy fried shallots). In a small or medium-sized pan, heat the oil on medium-high heat. Thinly slice the shallots.

  2. Once the oil is hot, fry the shallots until golden brown and crispy (this should take about 5 minutes). You may need to do it in batches, so the shallots are not crowded into the pan. Remove the shallots from the oil and place on a paper towel to cool. Once finished frying, let the oil cool and then you have a delish shallot oil you can use for other dishes.

  3. Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain the noodles into a strainer and run them under cold water until the noodles are cooled.

  4. In a large bowl, combine the chili oil, sesame oil, sichuan chili oil, soy sauce, green onions, and chopped cilantro to the mixture and toss until the noodles are coated. Top with some green onions and cilantro to serve. Enjoy!

45 views0 comments

Recent Posts

See All

Jungkook's Fire Cheese Carbonara with Shrimp

Ingredients 1 package buldack cheese carbonara 2 tbsp oil 1 tbsp garlic, minced 1-2 white mushrooms, cut into half moons 1/2 small yellow onion, sliced 5-6 shrimp, cleaned and deveined 1 tbsp chopped

JK's Hot Pot

Note: You WILL need to clean your meat BEFOREHAND in a bowl with cold water and about 2 tbsp of vinegar or mirin to take the taste away before boiling and remove any fat. Ingredients: 2-3 stalks green

JK's Hot Pot

*Now you WILL need to clean the meat before hand in a bowl with cold water and about 2 tbsp of vinegar or mirin to take the taste away before boiling, and remove any fat. Ingredients When boiling: 2-3


bottom of page