Description
These Chili Oil Udon Noodles are quick, spicy, and totally addictive. Thick, chewy udon noodles are tossed in a savory garlic chili oil sauce with soy, vinegar, and a touch of sweetness. It’s a simple but powerful dish that hits all the flavor notes – perfect for a fast lunch or cozy dinner.
Ingredients
For the Sauce:
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2 tablespoons chili oil (with crispy bits, if possible)
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1 tablespoon low-sodium soy sauce
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1 teaspoon dark soy sauce (optional, for color and depth)
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1 teaspoon rice vinegar
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1 teaspoon sugar
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2 cloves garlic, minced
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1/2 teaspoon sesame oil
For the Noodles:
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2 packs (7 oz each) fresh or frozen udon noodles
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1 tablespoon neutral oil (vegetable or canola)
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Optional toppings:
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Sliced green onions
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Toasted sesame seeds
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Crushed peanuts or cashews
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Fried egg
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Steamed bok choy or spinach
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Instructions
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Cook the Udon:
Bring a pot of water to a boil. Cook udon noodles according to package instructions (usually 2–3 minutes if using fresh or frozen). Drain and rinse briefly under warm water to loosen. -
Make the Sauce:
In a small bowl, mix together chili oil, soy sauces, vinegar, sugar, garlic, and sesame oil. -
Combine:
In a large pan or wok, heat the neutral oil over medium heat. Add the cooked noodles and stir-fry for 1 minute. Pour in the sauce and toss well to coat evenly.
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Serve:
Plate the noodles and top with green onions, sesame seeds, or any optional toppings you like.
Notes
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Adjust chili oil amount to your spice preference.
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Add a soft-boiled or fried egg for extra richness.
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Frozen udon has the best texture – look for it in the freezer section.
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You can add veggies like mushrooms, spinach, or cabbage for more bulk.