If you are craving a bowl of noodles that bursts with bold flavors, texture, and a wonderful kick of heat, the Shallot Chili Oil Noodles Recipe is your new best friend in the kitchen. This dish harmonizes crispy shallots fried in fragrant chili oil with tender noodles, all enhanced by savory soy and a hint of tang from black vinegar. It’s quick to prepare, packed with layered tastes, and perfect for any day when you want something delicious yet effortless. Trust me, once you try this Shallot Chili Oil Noodles Recipe, it will become a staple in your meal rotation.
Ingredients You’ll Need
Don’t be intimidated by the list—in fact, you probably have many of these ingredients already! Each one plays a crucial role, from the silky noodles providing comfort, the shallots lending sweetness and crispness, to the chili flakes and gochugaru adding that perfectly balanced heat and depth.
- 5-6 ounces noodles: Choose your favorite; fresh or dried, they provide the perfect base for soaking up the flavors.
- 1 large shallot (finely diced): Adds a sweet, delicate crunch that contrasts beautifully with the spicy oil.
- 2 cloves garlic (minced): Gives a pungent warmth that enhances the depth of the chili oil.
- 2 tablespoons avocado oil: A neutral, high-smoking-point oil perfect for frying shallots without burning.
- 1 teaspoon red chili flakes: Brings a familiar fiery bite to the dish.
- 1 teaspoon gochugaru: Korean chili powder adds smoky and slightly sweet undertones.
- 1 tablespoon soy sauce: Offers a savory, salty backbone that ties all flavors together.
- 1 tablespoon dark soy sauce: Deepens the color and provides a richer, caramelized flavor.
- ½ tablespoon black vinegar: Introduces a gentle acidity to keep the dish lively and balanced.
- ½ tablespoon brown sugar: A touch of sweetness rounds out the complex sauce perfectly.
How to Make Shallot Chili Oil Noodles Recipe
Step 1: Prepare the Noodles
Start by cooking your noodles according to the package instructions. Once perfectly tender, drain them well. This step is simple but essential to ensure the noodles can soak up every bit of that luscious chili oil sauce.
Step 2: Heat the Oil
Warm up the avocado oil over medium heat in a saucepan. This oil is ideal because it withstands the heat needed to crisp the shallots without smoking or burning, setting a flavorful foundation for the dish.
Step 3: Sauté Shallots and Garlic
Add the finely diced shallot and minced garlic to the hot oil. Sauté them gently for 2 to 3 minutes until they release their amazing fragrance and the shallots start turning golden. This step builds the aromatic base that makes this recipe so irresistible.
Step 4: Add Chili Flavors
Sprinkle in the red chili flakes and gochugaru, stirring them into the oil and shallots. Cook together for another 30 seconds to bloom the spices, allowing all those robust chili flavors to infuse the oil fully.
Step 5: Combine the Sauces
Pour in the soy sauce, dark soy sauce, black vinegar, and brown sugar. Stir carefully to combine everything into a shiny, flavorful sauce that balances salty, sweet, and tangy notes—this sauce transforms the noodles into a mouthwatering dish.
Step 6: Toss Noodles in Sauce
Add your cooked noodles directly into the saucepan. Toss thoroughly so every strand is coated with the fragrant, glossy chili oil mixture. This ensures each bite is packed with vibrant flavor.
Step 7: Serve Warm
Plate the noodles immediately while warm to enjoy their optimal texture and taste. This is when the shallot chili oil noodles shine brightest—simple, spicy, and utterly comforting.
How to Serve Shallot Chili Oil Noodles Recipe
Garnishes
To elevate the dish, consider topping it with freshly sliced scallions, a sprinkle of toasted sesame seeds, or even a drizzle of chili crisp for an extra crunch. Garnishes not only add color but introduce delightful texture contrasts that make the meal feel truly special.
Side Dishes
This Shallot Chili Oil Noodles Recipe pairs beautifully with simple sides like steamed bok choy, garlic sautéed spinach, or a refreshing cucumber salad to balance the heat. You could also enjoy it with a bowl of miso soup to complete the meal.
Creative Ways to Present
For a fun twist, serve the noodles in individual small bowls topped with a soft-boiled egg or crispy fried tofu. Alternatively, turn the noodles into a salad by tossing them with fresh herbs and a squeeze of lime for a bright, summery version of this flavorful dish.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more sauce, which might intensify the flavors, so make sure to give them a gentle toss before reheating.
Freezing
Because fresh shallots tend to lose their crispness after freezing, this dish is best enjoyed fresh or stored in the fridge rather than the freezer. However, you can freeze the cooked noodles separately without sauce for up to one month and combine just before serving.
Reheating
Reheat the noodles gently in a skillet over medium-low heat. Adding a splash of water or a little oil helps prevent sticking and revives the sauce’s shine. Avoid microwaving if possible, as it can make the noodles chewy and unevenly heated.
FAQs
Can I use other types of noodles for this recipe?
Absolutely! While this Shallot Chili Oil Noodles Recipe works wonderfully with thin wheat noodles, you can also try rice noodles, udon, or even soba. Just adjust the cooking time as needed.
How spicy is the dish?
The heat level is moderate and can be adjusted easily by varying the amount of chili flakes and gochugaru. You can reduce the spice if you prefer something milder or increase it for a bolder kick.
Can I substitute avocado oil with another oil?
Yes, you can use any neutral oil with a high smoke point like vegetable oil, grapeseed oil, or peanut oil. However, avocado oil offers a subtle buttery flavor and is excellent for frying shallots evenly.
Is this recipe vegan?
This particular recipe is vegan-friendly as long as your soy sauce does not contain any animal-derived ingredients, which most traditional soy sauces do not. It’s a great plant-based option full of flavor and texture.
How do I make the shallots crispy?
Pat the diced shallots dry before frying and make sure the oil is hot enough but not smoking. Fry over medium heat and stir frequently to achieve that perfect golden crisp without burning.
Final Thoughts
I hope you feel inspired and excited to make this Shallot Chili Oil Noodles Recipe in your own kitchen. It’s one of those dishes that’s deceptively simple but incredibly satisfying, offering a beautiful balance of textures and layers of flavor. Whether you’re short on time or craving something comforting and flavorful, this recipe is a guaranteed winner. Go ahead, give it a try, and enjoy every delicious, saucy bite!
Print
Shallot Chili Oil Noodles Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
A flavorful and spicy Shallot Chili Oil Noodles recipe combining the aromatic sweetness of shallots and garlic with a vibrant chili oil sauce, perfect for a quick and satisfying meal packed with umami and heat.
Ingredients
Noodles
- 5–6 ounces noodles (cooked)
Sauce
- 1 large shallot (finely diced)
- 2 cloves garlic (minced)
- 2 tablespoons avocado oil
- 1 teaspoon red chili flakes
- 1 teaspoon gochugaru
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- ½ tablespoon black vinegar
- ½ tablespoon brown sugar
Instructions
- Cook the noodles: Prepare the noodles according to the package directions. Once cooked, drain thoroughly and set aside to be incorporated later.
- Heat the oil: In a saucepan over medium heat, warm the avocado oil until hot but not smoking, setting the base for the sauce.
- Sauté shallots and garlic: Add the finely diced shallot and minced garlic to the hot oil and cook for about 2 to 3 minutes until they become fragrant and slightly softened, releasing their aromatic flavors.
- Add chili spices: Stir in the red chili flakes and gochugaru, sautéing the mixture for an additional 30 seconds to toast the spices and enhance their flavor.
- Combine sauces and sugar: Pour in the soy sauce, dark soy sauce, black vinegar, and brown sugar. Stir continuously until the sugar dissolves and the sauce is well combined and heated through.
- Toss noodles in sauce: Add the cooked noodles to the saucepan and toss thoroughly until every noodle is evenly coated with the rich, spicy shallot chili oil sauce.
- Serve: Plate the noodles hot and garnish with scallions or chili crisp for an extra touch of flavor and crunch if desired.
Notes
- Adjust the amount of chili flakes and gochugaru to control the spice level according to your preference.
- Use dark soy sauce for a deeper, richer flavor and color in the sauce.
- Gochugaru can be substituted with red pepper flakes if unavailable.
- Serve immediately to enjoy the noodles at their best texture and flavor.
- Optional garnishes like scallions or chili crisp add extra freshness and heat.
