Let me introduce you to the most addicting 15-minute Shallot Chili Oil Noodles. These chili oil noodles are packed with garlic, shallots, and a homemade chili oil sauce for a comforting, quick, & easy vegan noodle dish.
Be prepared to fall in love, because these garlic chili oil noodles are truly addicting!
At this point, we pretty much make them weekly for nights we don't want to order takeout, but really don't feel like cooking much either.
What are chili oil noodles?
This dish is loosely inspired by a Chinese dish called You Po Mian which is made by pouring hot oil over garlic, chili, and other aromatics and then mixing it with hand-pulled noodles.
For this dish, we are pan-frying the oil with the shallots and garlic to make sure they are fully cooked. Then, we are briefly cooking the other ingredients with the oil and noodles.
I also decided to use dried noodles to make this a true 15-minute meal. While it is by no means traditional, I think you will love the addition of shallots in this easy chili garlic noodle recipe!
- Noodles: I used these dried udon noodles which take about 10 minutes to cook. You'll want to boil them while you are chopping the veggies and making the sauce so this can be a true 15-minute meal.
- Other noodles work great in this dish and can even make it easier! Any Asian wheat noodle variety such as ramen noodles, somen noodles, or soba noodles will work.
- To make the dish gluten-free, swap in rice noodles!
- Chili flakes: For this dish, I used a mix of red pepper flakes, which you can find at most grocery stores, and gochugaru, which is a Korean chili flake. The combination of the two together is delicious.
- Red pepper flakes tend to be very spicy, whereas gochugaru is milder, so adjust as you see fit!
- You can also swap them out for Sichuan chili flakes if you prefer.
- Brown sugar: Adds a subtle sweetness and glossy texture to the chili oil sauce. Swap it out for maple syrup to make this dish refined sugar-free.
- Soy sauce: Use tamari if you want to make this dish gluten-free or a lower sodium soy sauce if you prefer a less salty dish.
- Dark soy sauce: The deep brown color and glossy consistency in the sauce come from dark soy sauce. There isn't a great substitute, but if you cannot find it subbing for regular soy sauce or tamari works.
- Black Vinegar: Has hints of licorice and malt and makes this simple sauce SO GOOD. You can find it at many Asian supermarkets or purchase this one on Amazon.
- If you truly can't find it, rice vinegar is a decent substitute, though it will make the sauce much lighter.
- Oil: I used Avocado oil, however, you can swap it for other neutral high-heat oils such as peanut oil, canola oil, or simple vegetable oil.
- Sesame oil is another delicious oil to try in this recipe!
How to make shallot chili oil noodles:
Cook the noodles
Bring water to a boil and cook your noodles according to the package instructions.
Since the sauce takes about 5 minutes to make from start to finish, the time it takes to cook your noodles can affect the total time needed to cook this dish.
Make the chili oil sauce
While the noodles are cooking, dice the shallots and mince the garlic.
For this recipe, I actually prefer to use a garlic press over hand mincing the garlic so it gets super fine.
Heat oil & add veggies
About 2 minutes before the noodles are done cooking, make the sauce.
Add the avocado oil (or sesame oil) to a pan and turn the heat to medium. Once it is hot, add in the shallots and garlic and saute for 2-3 minutes until fragrant.
It's super important to keep the heat at medium (not high) so you don't burn the sauce.
Add remaining sauce ingredients:
Next, add in the chili flakes and saute with the shallots and garlic for around 30 seconds.
Turn off the heat and add in the soy sauce, dark soy sauce, black vinegar, and brown sugar. Mix with the veggies & chili flakes for another minute until the sugar dissolves.
Add the noodles and serve
Immediately after the sauce forms, add in the cooked noodles and stir until well coated.
Then, serve these spicy scallion garlic noodles as is or with freshly chopped scallions on top!
While not required, I actually like to serve this dish with a bit of chili crisp for extra spice. It's seriously so good with a little bit of chili crunch on top!
FAQ & Tips:
How do I make chili oil noodles more (or less) spicy?
The easiest way to make this dish less spicy is to reduce the amount of chili flakes you use. I listed a range of ½-1 teaspoon of each chili variety in the recipe card as you really will need to adjust this to your spice preference!
For reference, I always use the full 2 teaspoons when making this dish for myself, but reduce it to 1 teaspoon gochugaru and ½ teaspoon red chili flakes when cooking for my husband who can't tolerate as much spice!
To make these spicy garlic noodles even spicier, just add more chili flakes or drizzle extra chili crisp on top before serving!
How do I store shallot oil noodles?
Shallot garlic noodles can be stored in a closed container in the fridge for 2-3 days. I don't recommend freezing them.
You can reheat them in the microwave until warmed throughout or in a pan on the stove with a little oil so they do not stick.
I can't wait for you to try these easy 15-minute Scallion Chili Oil Noodles. With just 8 ingredients required, they are sure to become a weeknight staple. Enjoy!
More noodle & stir fry recipes you will love:
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Shallot Chili Oil Noodles
- 5-6 ounces noodles cooked according to package instructions
- 1 large shallot finely diced
- 2 cloves garlic finely minced
- 2 Tablespoons oil I used avocado oil
- 1 teaspoon red chili flakes reduce to ½ teaspoon for a less spicy dish
- 1 teaspoon gochugaru reduce to ½ teaspoon for a less spicy dish
- 1- 1 ½ Tablespoons soy sauce
- 1 Tablespoon dark soy sauce
- ½ Tablespoon black vinegar
- ½ Tablespoon brown sugar
- diced scallions optional, for serving
- chili crisp optional, for serving
- Boil water and cook noodles according to package instructions. Once cooked, stain and set aside. This should take anywhere from 5-12 minutes.
- While the noodles are cooking, dice the shallot and mince the garlic. Start cooking the shallot chili oil sauce about 2 minutes before the noodles are done cooking.
- Heat the oil in a saucepan on medium heat. Once hot, add in the shallots and garlic and sauté for 2-3 minutes.
- Add in the red pepper chili flakes and gochugaru and saute with the shallots and garlic for another 30 seconds. Then, turn off the heat so you do not burn the ingredients.
- Immediately add the soy sauce, dark soy sauce, black vinegar, and brown sugar to the saucepan and stir to mix for about 1 minute.
- Once the sauce is combined and the sugar has dissolved completely, add in the cooked noodles and mix them with the sauce until coated.
- Serve the shallot chili oil noodles hot or top with freshly chopped scallions and chili crisp for an even more delicious dish!
- Please see the blog post for substitution ideas and links to products!
- Shallot garlic noodles can be stored in a closed container in the fridge for 2-3 days. I don't recommend freezing them.
- You can reheat them in the microwave until warmed throughout or in a pan on the stove with a little oil so they do not stick.
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