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chopsticks twirling chili shallot noodles topped with green onions in a saucepan.

Shallot Chili Oil Noodles

These spicy shallot chili oil noodles can be made in 15 minutes for a comforting, quick, & easy vegan noodle dish!
5 from 1 vote
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Course: Vegetarian Lunch + Dinner
Cuisine: Asian, Asian Fusion, Chinese
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Author: Megan Horowitch

Ingredients 
US Customary - Metric

  • 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

Instructions

  • 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!

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 410kcal | Carbohydrates: 56g | Protein: 13g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 1892mg | Potassium: 135mg | Fiber: 5g | Sugar: 11g | Vitamin A: 594IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!