Chili Oil Udon Noodles Clara quick dinners

Chili Oil Udon Noodles are a fiery, slurp-worthy dish that’s bursting with bold flavors and satisfying textures. Thick, chewy udon noodles are tossed in a savory, spicy chili oil sauce that packs a punch and comes together in just minutes—perfect for a quick and flavorful meal.

Why You’ll Love This Recipe

This dish is spicy, savory, and full of umami. It’s made with pantry staples, takes less than 15 minutes, and delivers restaurant-quality flavor with almost no effort. Whether you’re looking for a solo dinner, a lazy lunch, or a midnight snack, chili oil udon hits all the right notes. Plus, it’s easy to customize with your favorite veggies or protein.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Udon noodles (fresh, frozen, or shelf-stable)
• Chili oil with crispy bits
• Soy sauce
• Dark soy sauce (optional, for depth)
• Rice vinegar
• Sugar
• Garlic, minced or grated
• Green onions, chopped
• Sesame seeds (optional)
• Optional toppings: fried egg, sautéed mushrooms, bok choy, tofu, or shredded chicken

Directions

1. Cook the udon noodles according to package instructions. Drain and rinse with cold water to stop cooking.
2. In a mixing bowl, combine chili oil, soy sauce, dark soy sauce (if using), rice vinegar, sugar, and minced garlic.
3. Add the cooked noodles to the bowl and toss until fully coated in the sauce.
4. Taste and adjust seasoning—add more chili oil for spice, or a splash of soy sauce if needed.
5. Garnish with chopped green onions, sesame seeds, and any desired toppings.
6. Serve immediately, warm or at room temperature.

Servings and timing

Serves: 2
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

• Extra spicy: Add more chili oil or a pinch of chili flakes.
• Creamy twist: Add a spoonful of peanut butter or tahini for a nutty, creamy version.
• Protein boost: Top with soft-boiled egg, grilled chicken, tofu, or shrimp.
• Veggie mix: Toss in steamed bok choy, spinach, or shredded carrots.
• Cold noodles: Chill the noodles and serve cold for a refreshing summer meal.

Storage/Reheating

Store leftover noodles in an airtight container in the refrigerator for up to 2 days.
To reheat, microwave with a splash of water or soy sauce to loosen the noodles.
You can also enjoy them cold or at room temperature—the flavors continue to develop over time.

FAQs

What kind of chili oil should I use?

Use chili oil with crispy garlic or Sichuan-style chili oil for bold flavor and texture. Homemade or store-bought versions both work well.

Can I use dried udon noodles?

Yes, just cook them according to the package directions and rinse well before tossing with the sauce.

Is this recipe vegan?

Yes, if you don’t add any animal-based toppings like egg or meat and use a vegan chili oil.

Can I make this dish gluten-free?

Use gluten-free soy sauce and rice noodles or gluten-free udon to make it gluten-free.

How spicy is this recipe?

It depends on the chili oil you use. You can control the heat by adjusting the amount of chili oil added.

What’s the best way to prevent noodles from sticking?

Rinse them with cold water after cooking and toss them in the sauce immediately after draining.

Can I prepare the sauce ahead of time?

Yes, mix the sauce ingredients ahead and store in the fridge for up to 5 days.

What vegetables go well with this?

Try mushrooms, spinach, cucumber, bean sprouts, or shredded cabbage.

Can I eat this dish cold?

Absolutely. It tastes great cold, especially on warm days.

Can I double the recipe?

Yes, just increase the sauce and noodles proportionally. Make sure to mix in a large enough bowl.

Conclusion

Chili Oil Udon Noodles are the perfect blend of spicy, savory, and satisfying. With chewy noodles and a bold, flavorful sauce, this dish comes together fast and leaves a lasting impression. Whether you’re spicing up your lunch routine or treating yourself to a comforting dinner, this recipe delivers big flavor with minimal effort.

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