Description
This Shallot Chili Oil Noodles recipe is a flavorful and spicy noodle dish featuring sautéed shallots and garlic in chili oil, combined with a savory blend of soy sauces, black vinegar, and brown sugar. It’s a quick and satisfying meal that can be prepared in just 15 minutes, perfect for a light lunch or dinner.
Ingredients
Scale
Noodles
- 5–6 ounces noodles cooked according to package instructions
Sauce
- 1 large shallot finely diced
- 2 cloves garlic finely minced
- 2 Tablespoons avocado oil
- 1 teaspoon red chili flakes (reduce to ½ teaspoon for a less spicy dish)
- 1 teaspoon gochugaru (reduce to ½ teaspoon for a less spicy dish)
- 1 to 1 ½ Tablespoons soy sauce
- 1 Tablespoon dark soy sauce
- ½ Tablespoon black vinegar
- ½ Tablespoon brown sugar
Optional Toppings
- Diced scallions for serving
- Chili crisp for serving
Instructions
- Cook Noodles: Boil water and cook the noodles according to the package instructions, which typically takes between 5 to 12 minutes. Once cooked, drain and set aside.
- Prepare Aromatics: While the noodles cook, finely dice the shallot and mince the garlic. Begin the sauce about 2 minutes before the noodles are ready.
- Sauté Shallots and Garlic: Heat 2 tablespoons of avocado oil in a saucepan over medium heat. When hot, add the diced shallots and minced garlic and sauté for 2 to 3 minutes until fragrant and softened.
- Add Spices: Stir in red chili flakes and gochugaru with the shallots and garlic and sauté together for 30 seconds. Turn off the heat to prevent burning.
- Combine Sauce Ingredients: Immediately add soy sauce, dark soy sauce, black vinegar, and brown sugar to the pan. Stir the mixture for about 1 minute until the sugar dissolves completely and the sauce is well combined.
- Toss Noodles with Sauce: Add the cooked noodles to the saucepan and mix them thoroughly with the sauce until they are evenly coated.
- Serve: Serve the shallot chili oil noodles hot. Optionally, top with freshly chopped scallions and chili crisp for an extra boost of flavor.
Notes
- Refer to the blog post for substitution ideas and recommended product links.
- Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Freezing is not recommended.
- Reheat leftovers in the microwave or in a pan on the stove with a little oil to prevent sticking.
