Description
These shallot chili oil noodles are quick, savory, and gently spicy, made with simple pantry ingredients and rich aromatic oil. A comforting noodle dish that comes together in minutes and adapts easily to taste.
Ingredients
- 5–6 ounces noodles, cooked according to package instructions
- 1 large shallot, finely diced
- 2 cloves garlic, finely minced
- 2 tablespoons avocado oil (or neutral oil)
- 1 teaspoon red chili flakes (use ½ teaspoon for mild heat)
- 1 teaspoon gochugaru (use ½ teaspoon for mild heat)
- 1 to 1½ 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
- Cook noodles according to package instructions. Drain and set aside, reserving a few tablespoons of noodle water.
- Heat oil in a small skillet over medium heat. Add diced shallots and cook until soft and lightly golden, stirring often.
- Add minced garlic and cook for about 30 seconds until fragrant. Remove from heat.
- Stir in chili flakes and gochugaru, allowing the oil to bloom the spices.
- Mix in soy sauce, dark soy sauce, black vinegar, and brown sugar until combined.
- Toss cooked noodles with the sauce until evenly coated, adding reserved noodle water if needed.
- Serve warm with scallions or chili crisp if desired.
Notes
- Cook shallots slowly to develop sweetness without burning
- Adjust spice levels easily by reducing chili flakes
- Add a splash of noodle water for a silkier sauce
- Works well with ramen, wheat noodles, or udon
- Prep Time: 10 minutes
- Cook Time: 10 minutes