Simple 10 Minute Addictive Chilli Oil Noodles

Spicy, garlicky noodles that are ready in just 10 minutes! Traditional Taiwanese cut noodles are coated in fragrant silky chilli oil sauce.

Noodles: 

This noodle dish is typically made with Taiwanese flat noodles (knife-cut noodles) that are wide and thin. The noodles grab the sauce nicely into the wavy edges and also have a nice bouncy chew. However, if you can’t find these noodles or don’t have them on hand, I recommend using frozen udon or even lasagna noodles (boiled and cut length-wise).

Chilli Oil:

You can use your favourite chilli oil for this recipe. Personally, I prefer a chilli oil that is both fairly spicy and fragrant. I have my own chilli oil recipe that I make at home. My whole family can’t get enough of it! If you want to keep it simple, store bought is just fine. For a more mild chilli oil, I recommend Lao Gan Ma. It’s quite a popular brand. Even John Cena loves it! For my spice lovers I would recommend Eight Treasures chilli oil with nuts. 

Vinegar:

The go-to vinegar for chilli oil noodles is usually Chinese black vinegar. Go ahead and use that if you’re a fan, but for me I find the taste to be quite strong and I don’t stock it in my pantry as often. The easiest substitute is regular white vinegar, just to add some acidity to the dish. You can get a bit crafty with it too. I’ve used a bit of vinegary brine from my Costco raw sauerkraut as a substitute before and it worked amazingly. It added a nice garlicky kick. 

Chicken Boullion:

I used Lee Kum Kee brand of chicken bouillon for this recipe. This type of bouillon is quite different than the more common Knorr brand. It’s less salty and has a more umami flavour I find. Feel free to use Knorr, if that’s all you have but put a little at a time as it is quite salty! If you are vegan/vegetarian you can use veggie bouillon or just season with salt. 

Simple 10 Minute Addictive Chilli Oil Noodles

Serves: 2 People 

Ingredients:

2 portions Taiwanese flat noodle 

2 tbsp chilli oil

1 garlic clove minced

1 tbsp dark soy

1 tsp white vinegar 

1 tsp garlic powder

1 tsp chicken bouillon

1/2 tsp sugar

1/4 tsp msg

1/4 tsp salt 

1 green onion thinly sliced 

1 tsp sesame seeds for garnish, if you’re feeling fancy

Boil both Taiwanese noodle portions to al dente according to the noodle’s cooking instructions.

Mix together 2 tbsp chilli oil, 1 garlic clove minced, 1 tbsp dark soy, 1 tsp vinegar, 1 tsp garlic powder, 1 tsp chicken bouillon, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp msg in a large serving bowl to make the sauce as the noodles are boiling.

Toss cooked and drained noodles into the bowl of sauce to coat.

Serve with green onions and sesame seeds sprinkled on top.

Yep, that’s it. That’s the whole recipe! Simple just like I said. Enjoy! Happy eating!