The short answer: for chili oil noodles, cook 200 g of wheat noodles. While they boil, mix 2 tablespoons of chili oil with 2 tablespoons of soy sauce, 1 tablespoon of black vinegar, 1 teaspoon of sugar and a grated garlic clove. Add a splash of the noodle water, toss the drained noodles through and top with spring onions and sesame seeds. Dinner in 10 minutes.
Chili oil noodles take 10 minutes from cold water to full bowl. You stir the sauce together in the 2 minutes it takes the water to boil. The chili oil brings heat and fragrance, the soy sauce brings salt, the black vinegar brings a gentle sour edge, and a pinch of sugar ties it together. Homemade or shop chili oil both work, and so do most wheat noodles.
| At a glance | |
|---|---|
| Time | 10 minutes |
| Serves | 2 |
| Sauce ratio | 2 chili oil : 2 soy sauce : 1 black vinegar |
| Best noodles | Wheat noodles, flat or round |
Ingredients
- 200 g (7 oz) dried wheat noodles
- 2 tbsp chili oil, with some of the flakes
- 2 tbsp light soy sauce
- 1 tbsp Chinese black vinegar (or rice vinegar)
- 1 tsp sugar
- 1 garlic clove, finely grated
- 1 tsp toasted sesame oil
- 2 spring onions, thinly sliced
- 1 tbsp toasted sesame seeds
- Optional: ½ tsp ground Sichuan pepper, a handful of greens, a soft-boiled egg
How to make chili oil noodles
- Boil. Bring a large pan of water to the boil and cook the noodles as the packet says.
- Mix the sauce. In a large serving bowl, stir together the chili oil, soy sauce, black vinegar, sugar, garlic, sesame oil and Sichuan pepper.
- Add noodle water. Just before draining, stir 2 to 3 tablespoons of the starchy noodle water into the sauce. It helps the sauce cling.
- Toss. Drain the noodles and tip them straight into the bowl. Toss well for 30 seconds so every strand is coated.
- Top. Scatter over the spring onions and sesame seeds. Eat right away.
Which noodles work best?
| Noodle | Result | Tip |
|---|---|---|
| Flat wheat noodles | Wide, chewy, hold lots of sauce | The classic choice |
| Thin wheat or ramen noodles | Quick, light, slurpable | Cook a minute less than the packet says |
| Udon | Thick and soft | Add a little more sauce |
| Spaghetti | Works well in a pinch | Use plenty of noodle water |
The sizzling oil version
For more fragrance, try this extra step. Put the drained noodles in a bowl with the soy sauce, vinegar and sugar. Pile the garlic, spring onions and a teaspoon of chili flakes on top. Heat 3 tablespoons of neutral oil in a small pan until it shimmers, then pour it over the pile. It sizzles and releases the aroma. Toss and add the chili oil at the end.
Care: use a heatproof bowl and pour slowly. Keep children and pets away from the hot oil.
Make it a full meal
- Greens: drop pak choi or spinach into the noodle water for the last minute.
- Egg: add a soft-boiled egg, cooked for 6½ minutes.
- Protein: top with leftover roast chicken, crispy tofu or fried mince.
- Nutty: stir 1 tablespoon of sesame paste or peanut butter into the sauce.
Tips for the best bowl
- Salt the water lightly: soy sauce brings most of the salt, so a small pinch in the water is enough.
- Mix the sauce in the serving bowl: one bowl for mixing and eating means less washing up and no sauce left behind.
- Do not rinse hot noodles: the starch on the surface helps the sauce stick.
- Taste before topping: flat means it needs a drop more vinegar; sharp means a pinch more sugar.
- Work fast: noodles soak up sauce as they sit. Toss and eat straight away.
Make a jar of sauce ahead
If you make these noodles often, mix a bigger batch of the sauce without the garlic. Stir together 8 tablespoons of chili oil, 8 tablespoons of soy sauce, 4 tablespoons of black vinegar and 4 teaspoons of sugar. Keep it in a closed jar in the fridge. When you cook, shake the jar, spoon out 5 tablespoons per two servings, and add one fresh grated garlic clove. Fresh garlic stays out of the jar, because garlic kept in oil needs to be used within a few days.
Which chili oil to use
Any chili oil works, but the flavour changes with the oil you pick:
- Classic chili oil: fragrant and red. See our guide to making chili oil.
- Chili crisp: adds crunch. Try our crunchy garlic chili oil.
- Black garlic oil: a few drops on top give a roasted note. See our black garlic oil recipe.
Questions
What noodles are best for chili oil noodles?
Wheat noodles, flat or round, because they are chewy and hold the sauce. Thin ramen noodles, udon and even spaghetti also work.
Can I make chili oil noodles less spicy?
Yes. Use 1 tablespoon of chili oil and more of the oil than the flakes. Add an extra teaspoon of sesame oil for flavour.
What can I use instead of black vinegar?
Rice vinegar or a little balsamic vinegar. Use slightly less balsamic, because it is sweeter.
Why add noodle water to the sauce?
The starch in the water helps the sauce coat the noodles instead of pooling at the bottom of the bowl.
Can I eat chili oil noodles cold?
Yes. Rinse the noodles in cold water after cooking, then toss with the sauce. Eat them the same day.
