Spicy Chili Garlic Oil Noodles

These fiery chili garlic oil noodles combine homemade infused oil with tender wheat noodles, crispy vegetables, and a perfectly runny fried egg. The bold combination of Korean gochugaru, Sichuan peppercorns, and aromatic ginger creates an addictively spicy, numbing heat that's balanced by the richness of sesame oil and tang of black vinegar. Ready in just 25 minutes, this restaurant-quality dish delivers complex flavors with minimal effort.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 5

Course: Main Course

Cuisine: Asian

Calories: 810

Ingredients Method Notes

Ingredients

For the Noodles

400 g dried wheat noodles lo mein or udon style
120 ml reserved pasta cooking water
15 ml toasted sesame oil for tossing

For the Chili Garlic Oil

120 ml vegetable oil
40 g Korean gochugaru coarse chili flakes
15 g Sichuan peppercorns lightly crushed
45 g fresh garlic minced (about 12 cloves)
30 g fresh ginger minced

For the Sauce Base

60 ml soy sauce
45 ml Chinese black vinegar
30 ml toasted sesame oil
25 g granulated sugar
8 g MSG or substitute with additional salt to taste

For the Vegetables and Toppings

200 g baby bok choy halved lengthwise
150 g shiitake mushrooms stems removed and thinly sliced
60 g scallions cut into 2-inch pieces (white and green parts separated)
4 large eggs
15 ml vegetable oil for frying eggs
6 g kosher salt
100 g fresh cilantro roughly chopped
20 g white sesame seeds toasted

Method

Cook the Noodles

Bring a large pot of salted water to a rolling boil. Cook 400g dried wheat noodles according to package directions until just al dente, typically 4-5 minutes. Reserve 120ml pasta cooking water in a measuring cup, then drain noodles and rinse briefly under cold water to stop cooking. Toss the drained noodles with 15ml toasted sesame oil to prevent sticking and set aside while you prepare the other components.

Make the Chili Garlic Oil

Heat 120ml vegetable oil in a small saucepan over medium heat until it reaches 180°C (test with a wooden chopstick—it should bubble gently when inserted). Remove from heat and let cool for 2 minutes to prevent burning the spices. Add 40g gochugaru and 15g crushed Sichuan peppercorns to a heatproof bowl, then carefully pour the hot oil over the spices. It should sizzle vigorously but not smoke. Stir the mixture and let steep while you prepare the remaining components. In a small bowl, whisk together 60ml soy sauce, 45ml black vinegar, 30ml sesame oil, 25g sugar, and 8g MSG until sugar dissolves completely to create your sauce base.

Stir-Fry the Aromatics and Vegetables

Heat a large wok or deep skillet over high heat until smoking hot. Add 30ml of the prepared chili oil (strain out some solids if desired for a smoother texture). Add the white scallion parts, 45g minced garlic, and 30g minced ginger. Stir-fry for 45 seconds until fragrant but not browned. Add 150g sliced shiitake mushrooms and stir-fry for 2-3 minutes until they release moisture and start to caramelize at the edges. Add 200g halved bok choy and stir-fry for 1-2 minutes until the leaves wilt and stems turn bright green with slight char. Season with 6g kosher salt and toss to combine.

Fry the Eggs

While vegetables cook, prepare the fried eggs. Heat 15ml vegetable oil in a separate non-stick skillet over medium-high heat until shimmering. Crack 4 eggs into the pan, keeping them separate. Fry for 2-3 minutes until whites are completely set but yolks remain runny and liquid. The edges should be crispy and golden brown. Remove from heat and set aside.

Combine and Toss the Noodles

Add the cooked noodles to the wok with the vegetables. Pour in the prepared sauce base and 60ml of the reserved pasta water. Toss everything together vigorously for 1-2 minutes using tongs or chopsticks, adding more pasta water 15ml at a time if needed to create a glossy coating that clings to the noodles. The starch from the pasta water will help emulsify the sauce and create a silky texture.

Finish and Serve

Add the green scallion parts and half of the 100g cilantro to the wok. Toss for 30 seconds just to wilt the herbs slightly. Remove from heat immediately. Divide noodles among 4 serving bowls. Top each portion with a fried egg, remaining cilantro, 20g toasted sesame seeds, and additional chili oil to taste. Drizzle any remaining sauce from the wok over the top and serve immediately while hot.

Notes

The temperature of the oil is crucial when making chili garlic oil—too hot and the spices will burn and taste bitter; too cool and they won't release their full flavor. Use a thermometer or test with a wooden chopstick for best results.

Reserving pasta cooking water is essential for creating the silky sauce that coats the noodles. The starch in the water acts as an emulsifier, helping the oil-based and vinegar-based components blend together smoothly.

For a milder version, reduce the gochugaru to 25g and omit the Sichuan peppercorns. You can also customize the vegetables based on what's available—snap peas, Chinese broccoli, or bell peppers all work beautifully in this dish.