Spicy Chili Oil Noodles Recipe in 10 Minutes (Disclaimer: 10 minutes is cooking time, not preparing ingredients time. 😉
Hey there, noodle lovers! It’s been an incredible 2 weeks in Bangkok already, and we have only a week left before we leave this beautiful city. While we absolutely adore the local cuisine, there’s something comforting about whipping up a quick and easy homemade meal in the comfort of our temporary home. 🙂 Today, I’m excited to share with you a recipe that has become our weeknight dinner go-to: Spicy Chili Oil Noodles. These mouthwatering noodles are not only quick to make but also pack a punch of irresistible flavors. ?
Spicy Chili Oil Noodles
This Spicy Chili Oil Noodles recipe is a true game-changer for those hectic days when you crave a satisfying meal without spending hours in the kitchen. Plus, it’s an excellent choice for busy college students who appreciate the goodness of homemade comfort food.
I added mushrooms and fried tofu for protein. You can also pair these noodles with other proteins of your choice! Garlic shrimp, grilled chicken, butter steak, or fried tofu! Anything will be a great pair with these spicy chili oil noodles!!
Ingredients:
- 250g / 9oz spaghetti
- 4 tbsp cooking oil
- 80g / 3oz shallots, sliced
- 5 to 6 large cloves of garlic, sliced
- 200g / 7oz mushrooms (I used enoki, but feel free to choose your favorites)
- 100g / 4oz fried tofu (you can swap it with more mushrooms)
- 1 tbsp Thai chili paste or lao gan ma
- 1 tbsp Thai chili flakes or red chili flakes (optional)
- 5 to 8 dried chilis (optional)
- 1 tbsp fish sauce, Yondu (Korean fermented veg sauce), or Maggi sauce
- 2 tbsp oyster sauce
- 1 to 2 tsp soy sauce
- 1 tbsp fried garlic crisp (optional) (sesame seeds/chopped green onions work well too!)
Bring a large pot of water to a boil to cook noodles. Meanwhile, slice shallots and garlic thinly.
When the water is boiling, add a generous amount of salt. Cook the pasta by following the directions of the package you’re using.
While cooking the noodles, make the sauce. Heat a large skillet or a wok, over high heat, add cooking oil and swirl to coat. Add sliced shallots and garlic, stir-fry until you can smell the aroma and they become delicious brown color, about 4 to 5 minutes.
Stir in the mushrooms and cook for 4 to 5 minutes or until the mushrooms are cooked to your liking.
Now, add all the seasoning – chili paste, chili flakes, dried chili, fish sauce, oyster sauce, and soy sauce. Adjust the amount of soy sauce amount to your taste. Stir everything together, and when everything is combined, add the fried tofu.
Add the cooked noodles to the skillet/wok and mix everything well. Add 1/3 to 1/2 cup of pasta water as needed.
Transfer to a serving plate and garnish with fried garlic crisp if you have some, or use sesame seeds and chopped green onions as alternatives. Enjoy!
Why We Love It:
- Quick and easy, perfect for busy weeknights
- Bursting with bold and spicy flavors
- Customizable with your favorite ingredients
- A taste of Asia right in your own kitchen
Now, you’re all set to savor these delectable 10-Minute Spicy Chili Oil Noodles. Feel free to customize this recipe with your preferred ingredients, and don’t forget to watch the video for a step-by-step guide. It’s the perfect meal to satisfy your spicy cravings. Enjoy the fantastic flavors and simplicity of this recipe, and stay tuned for more quick and easy Asian recipes from my kitchen to yours!
Spicy Chili Oil Noodles
- Total Time: 15 mins
- Yield: 3
Ingredients
- 250g / 9oz spaghetti
- 4 tbsp cooking oil
- 80g / 3oz shallots, sliced
- 5 to 6 large cloves of garlic, sliced
- 200g / 7oz mushrooms (I used enoki, you can use any of your fav mushrooms)
- 100g / 4oz fried tofu (you can substitute with more mushrooms)
- 1 tbsp Thai chili paste or lao gan ma
- 1 tbsp Thai chili flakes or red chili flakes (optional)
- 5 to 8 dried chilis (optional) https://amzn.to/3F0WDD6
- 1 tbsp fish sauce, Yondu (Korean fermented veg sauce) or Maggi sauce
- 2 tbsp oyster sauce
- 1 to 2 tsp soy sauce
- 1 tbsp fried garlic crisp (optional) (sesame seeds/chopped green onions work well too!)
Instructions
- Cook the pasta by following the directions of the package you’re using.
- While cooking the noodles, prepare other ingredients & make the sauce. Heat a large skillet or a wok over high heat, add cooking oil, and swirl to coat. Add sliced shallots and garlic, stir-fry until you can smell the aroma, and they become a delicious brown color, about 4 to 5 minutes.
- Stir in the mushrooms and cook for 4 to 5 minutes or until the mushrooms are cooked to your liking.
- Now, add all the seasoning – chili paste, chili flakes, dried chili, fish sauce, oyster sauce, and soy sauce. Adjust the amount of soy sauce amount to your taste. Stir everything together, and when everything is combined, add the fried tofu.
- Add the cooked noodles to the skillet/wok and mix everything well. Add 1/3 to 1/2 cup of pasta water as needed.
- Transfer to a serving plate and garnish with fried garlic crisp if you have some, or use sesame seeds and chopped green onions as alternatives. Enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins
