Hot and Spicy Noodles
These Spicy Noodles are a quick, flavorful weeknight dinner with a bold, spicy garlic chili oil sauce that clings to every noodle. Fried shallots, fresh herbs, and a touch of sweetness make them irresistible and perfect for customizing with your favorite protein or veggies! See the post for expert tips, delicious variations, and step-by-step photos to make these noodles rival your favorite takeout every time!
Servings 6 servings
Ingredients
NOODLES
- 14 oz. stir fry rice noodles <<<<<click
- 1 tablespoon toasted sesame seed oil
- 1/3 cup neutral oil (peanut, vegetable, canola), divided
- 2 large shallots, thinly sliced
- 1/4 cup white parts of green onions, chopped into 1/2-inch pieces (save the green tops for garnish)
- 8 garlic cloves, finely chopped (don’t use a press or it’ll burn)
- 1 tablespoon freshly grated ginger
- 1 tablespoon red pepper flakes
SAUCE
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons honey
- 1 tablespoon rice wine or dry sherry (see Notes)
- 1 tablespoon toasted sesame seed oil
- 1 tablespoon toasted sesame seeds
- 1 teaspoon cornstarch
- 1/2 teaspoon paprika
- 1/4 tsp EACH five spice powder, white pepper
FOR SERVING
- 1/3 cup fresh cilantro, chopped (measure before chopping)
- Green tops of green onions (used earlier)
- Chili sauce or red pepper flakes to taste
- Fresh lime juice
Instructions
- Note: The spice level is about 4-5, which is pretty spicy for most people. If desired, reduce the chili flakes to make it milder, then add additional red pepper or chili sauce to individual servings.
- Make Sauce: Whisk the sauce ingredients together in a medium bowl and set aside.
- Cook Noodles: Cook the noodles according to the package directions, reserving 1 cup of cooking water before draining. Toss the drained noodles with 1 tablespoon toasted sesame seed oil. (These are the noodles I recommend - pictured.)
- Sauté Aromatics: Heat 1/4 cup neutral oil over medium heat in a large, heavy-bottom skillet (such as stainless steel or cast iron). Add the shallots and garlic and sauté for 3 minutes, stirring constantly.
- Sauté Chili Oil: Add 1-2 tablespoons of oil to keep it from drying out. Add the white part of the green onions, grated ginger, and red pepper flakes, and sauté for 2 additional minutes, stirring constantly so the garlic doesn’t burn.
- Simmer Sauce: Add the Sauce and 1/3 cup reserved cooking water. Bring to a simmer for one minute.
- Caramelize Noodles: Add the noodles and toss to combine. Spread the noodles over the pan and let them sit without touching for about 30 seconds. Flip the noodles and spread them out again; repeat a couple of times until the noodles absorb the Sauce, adding more reserved water as needed.
- Garnish: Stir in the cilantro and green onions. Serve immediately with additional red pepper flakes on the side for those who like it fiery HOT! Garnish with fresh lime juice if desired.
Notes
- Noodles: I recommend these stir-fry rice noodles (click for Amazon) because they boast the traditional taste and texture you’re craving while soaking up sauce and caramelizing without becoming mushy. They're also gluten-free, vegan, wheat-free, and egg-free.