Quick. Flavorful. Truly Addictive!

Does anything sound better than slurping down a bowl of noodles?

These Chili Oil Noodles are the savior for those desperate days when you would have hardly any time but crave spicy garlicky goodness.

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This recipe, too, comes together with just some pantry staples, making it the perfect go-to for busy weeknights!

It was last night, quite a bit of internet wander-scrolling through, and saw some random food videos; got inspired, chili oil noodles.

So, one of those late-night internet deep dives, and right off the bat comes this really super gorgeous combination of chili oil and soy against the aroma of garlic. After a few attempts, it finally got nailed in a version that’s simple but loaded with bold flavors!

The rich aroma Chili Oil Garlic is so potent, it feels like it has woken up my neighbors. Its bold, spicy scent fills the entire space, making it impossible to ignore!

I added fried soy protein and a boiled egg as toppings. The combination provides a good balance of texture and protein, making the dish simple and satisfying.

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Why You’ll Love It

Super Quick: Prepares in just 10 minutes for those nights when one really needs something fast done but yet likes to taste crunch and flavor.
Strong Flavors: With each bite, chili oil, garlic, soya flavors hit the taste buds.
Versatile: Throw in your favorite veggies, a fried egg, or even some tofu or chicken for that added protein punch-you get the picture.

Ingredients

150 grams egg noodles: (Or whatever noodles you like; I like egg noodles just because the sauce clings really well, but, honestly, it wouldn’t be maimed if you used whatever noodle you had lying about.)

2-3 tbsp chili garlic oil: This is the sauce of the matter. Use however much you like and can handle!

3 tbsp dark soy sauce: This gives a rich, deep savory note.

1 tbsp oyster sauce: That’s going to give these noodles that beautiful umami flavor.

Sugar-to taste: There it is, just to bring all those super strong flavors off a notch with a bit of sweetness.

2 spring onions, chopped for garnish: Fresh and a pop of color. On top of sesame seeds, really bringing that crunch finish out. Almost literally a whole other dimension to this dish.
Sesame seed for garnish

Instructions

Boil noodles: Follow the instructions in the package of your egg noodles; boil in as much quantity you have of whichever noodle you are using. Drain it and set it aside.
Preparation of sauce: While your noodles cook, mix all the sauce ingredients in a small bowl and set aside.
Mix noodles with sauce: Once the noodles are done, you’ll have the sauce ready to toss in for quick assembly. Garnish it with chopped spring onion and sesame seed.
Serve and enjoy. Your spicy, garlicky, and super flavorful chili oil noodles are ready. Perfect just like this, but feel free to add your favorite protein or veggies to bull up.

Best Chili Oil Noodles Tips

Tame the heat: If you can’t handle the heat, then start with 2 tablespoons of chili garlic oil and add from there. You can’t take it out, but you can always add more!
Add protein: These noodles are also ultra-versatile- you can easily toss in tofu, chicken or even shrimp to make it more of a complete meal.
Veggie Boost: Use your favorite veggies-bok choy, spinach, mushrooms-to add more nutrition and texture.
Storage: If you’re lucky enough to get leftovers (unlikely!), put it in the fridge in an airtight container for 3 days. Serve it up then with a little soy sauce or chili oil.

Final Comments

This 10-Minutes Chili Oil Noodles is your quick fix when you really feel like running on a very busy schedule; you are always in a hurry, and you want something spicy, full of flavor, nice, and comfortable to taste.

Super ridiculously easy to throw together yet sounds like you spent so much more time in the kitchen.

It’s perfect for weeknights or lazy weekends or that satisfying midnight snack!