This Easy Chili Oil Noodles with Egg Recipe is quick and yummy meal for two. With umami from the soy sauce, this easy spicy chili garlic oil noodles always leaves everyone wanting more. Done in 15 minutes, these thick chili oil noodles udon are the perfect Asian dinner recipe for two people after a busy work day.
Ingredients
You will need a few simple ingredients for this quick noodles in chili oil:
- 3 udon noodles: I used frozen udon but you can also use fresh- just make sure you follow the cooking directions on the back of the packet. Alternatively, you could substitute with other noodles but I feel the slurp-ishness of udon goes really well with the sauce (also with kimchi in Korean udon!)
- 1-1.5 Tablespoon of oil: use a neutral vegetable oil for best results
- 6 cloves of garlic: fresh garlic please- I love garlic powder but not for this recipe
- 1.5 Tablespoons of dark soy sauce: this adds umami and makes the dish an appetising dark brown. (Light brown noodles just don't look as tasty.)
- 1.5 Tablespoons of oyster sauce
- 1.5 Tablespoons of soju: sake also works or shaoxing (but the latter will change the taste slightly)
- 1.5 teaspoon of white sugar
- 1.5 teaspoon of light soy sauce
- 1.5 Tablespoon of chili oil: homemade chili oil works or I sometimes use Lee Kum Kee when lazy
- spring onion for garnishing: provides a burst of freshness that lifts the taste of the noodles. You could also add sliced red chilies if you like it hotter
- 2 fried eggs (i.e.1 per person): optional, but the thick noodles are so delicious when coated with a runny yolk!
🔪 Step-by-Step Instructions
- If serving with eggs, fry the eggs first. (If you cook the noodles then the eggs, the noodles may steam and become soggy.)
- Cook the udon as per the directions on the packet then drain. Don't overcook as we will be stir frying it alter and don't want it to be soggy.
- Combine all the sauces, except the chili oil, and mix well
- Heat a pan, add the vegetable oil and when the oil is almost smoking, add the garlic and quickly stir fry till fragrant- this will just take 30 seconds or so. (Garlic burns easily so be careful here- if not confident, lower the temperature of the fire, and stir fry for slightly longer.)
- Add the (cooked) udon noodles, then stir to combine in the pan.
- Add the sauces, and stir till well mixed.
- Switch off the fire and drizzle the chili oil and top with spring onions (and fried egg, if using.) Serve with these best noodle sides!
🥡 How to Store
We NEVER have leftovers when we cook this but, if you do, store it in an airtight container in the fridge.
I reheat by steaming but you can also stir fry again (you will need to add a bit of water to prevent it from drying out)- make sure it's piping hot.
🥗 Suggested Accompanying Recipes
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Easy Chili Oil Noodles with Egg (15 min)
Equipment
- 1 Knife & cutting board
- 1 Wok or Pan & Heat proof Spatula
Ingredients
- 2 udon noodles I used frozen udon but you can also use fresh- just make sure you follow the cooking directions on the back of the packet. Alternatively, you could substitute with other noodles but I feel the slurp-ishness of udon goes really well with the sauce (also with kimchi in Korean udon!)
- 2 eggs (i.e.1 per person): optional, but the thick noodles are so delicious when coated with the runny yolk of a fried egg.
- 1 Tablespoon oil Use a neutral vegetable oil for best results
- 6 cloves garlic I love garlic powder but not for this recipe
- 1 Tablespoon chili oil homemade chili oil works or I sometimes use Lee Kum Kee when lazy
- 1 sprig spring onion for garnishing: provides a burst of freshness that lifts the taste of the noodles. You could also add sliced red chilies if you like it hotter.
For the sauce
- 1 Tablespoon dark soy sauce this adds umami and makes the dish an appetising dark brown. (Light brown noodles just don't look as tasty.)
- 1 Tablespoon oyster sauce
- 1 Tablespoon soju sake also works or shaoxing (but the latter will change the taste slightly)
- 1 teaspoon white sugar
- 1 teaspoon light soy sauce
Instructions
- If serving with eggs, fry the eggs first. (If you cook the noodles then the eggs, the noodles may steam and become soggy.)
- Once the eggs are done, cook the udon as per the directions on the packet then drain. Don't overcook as we will be stir frying it alter and don't want it to be soggy.
- Combine all the sauces, except the chili oil, and mix well.
- Heat a pan, add the vegetable oil and when the oil is almost smoking, add the garlic and quickly stir fry till fragrant- this will just take 30 seconds or so. (Garlic burns easily so be careful here- if not confident, lower the temperature of the fire, and stir fry for slightly longer.)
- Add the (cooked) udon noodles, then stir to combine in the pan.Add the sauces, and stir till well mixed.
- Switch off the fire and drizzle the chili oil and top with spring onions (and fried egg, if using.)
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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