Go Back
25-Minute Spicy Chili Oil Noodles

25-Minute Spicy Chili Oil Noodles

A fiery, rich, and deeply satisfying noodle bowl that balances intense heat with a touch of honey. Perfect for a quick, bold weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
  

Noodle Base
  • 6 oz Rice noodles Dry, flat rice noodles work best
  • 2 Tbsp Cooking oil Divided use; neutral oil preferred
  • 2 small Shallots Finely diced
  • 2 whole Green onions Diced; white and green parts separated
  • 5 cloves Garlic Freshly chopped
  • 1 Tbsp Ginger Freshly chopped
  • 4-5 whole Eggs Beaten for omelette strips
Spicy Sauce
  • 3 Tbsp Chili oil Adjust based on spice tolerance
  • 3 Tbsp Soy sauce Provides umami base
  • 2 Tbsp Honey Balances the heat
  • 2 tsp Rice vinegar Adds acidity
  • 1 tsp Sesame oil Toasted for better flavor

Method
 

  1. Bring a large pot of water to a boil. Cook rice noodles according to package instructions until tender but firm. Drain and rinse under cold water to prevent sticking.
  2. Heat 1 Tbsp oil in a large skillet over medium heat. Pour in whisked eggs to form a thin flat layer. Once set, slide onto a cutting board and slice into thin strips.
  3. In a small bowl, whisk together chili oil, soy sauce, honey, rice vinegar, and sesame oil until the honey is dissolved.
  4. In the same skillet, heat the remaining 1 Tbsp oil. Sauté shallots and the white parts of the green onions for 2 minutes. Add garlic and ginger, stirring for 2-3 minutes until fragrant.
  5. Pour the sauce into the skillet. Simmer for 2 minutes. Add the cooked noodles and omelette strips. Toss with tongs until every strand is coated.
  6. Top with the green parts of the green onions and serve immediately.

Notes

Pro tip: Prep all aromatics before you start cooking, as stir-frying moves very quickly. For extra crunch, add crushed roasted peanuts or toasted sesame seeds on top!