Chili Oil Noodles are the quick, easy, TikTok-style noodles recipe hack. Minimal cooking time and the big flavours are the highlights of this Korean drama-style noodles.
Estimated reading time: 4 minutes
- Trending Noodles Recipe
- Ingredients You’ll Need
- How To Make Chili Oil Noodles
- Serving Suggestion
- Chili Oil Noodles Recipe
Trending Noodles Recipe
Usually, I do not fall for social media trending recipe hacks. But the pasta chips and these chilli oil noodles recipe videos on Tik Tok and Instagram Reel hooked me.
The final result looks delicious on-screen, packed with sweet, spicy, garlicky flavours. Second, the cooking method was intriguing and inviting. I couldn’t resist the temptation and fell for this chilli oil noodles recipe.
This noodles recipe hack is inspired by the Chinese cooking technique of releasing the aroma of ingredients by pouring piping hot oil.
Why You’ll LOVE Chili Oil Noodles
- vegetarian and vegan
- highly customizable recipe
- so flavoursome and delicious
- easy, quick, and fulfilling meal
- minimal cooking and ingredients
Ingredients You’ll Need
Equipment: Saucepan, Mixing Bowl, Stovetop/Induction/Hot Plate
- Noodles : The perfect choice of noodles for this recipe are – hand-cut noodles, thick wheat noodles, udon noodles, Pad Thai , egg noodles , or any instant noodles. The noodles need to be boiled and fully cooked.
- Boiled Noodles Water: It helps emulsify the sauce and adds a layer of starch.
- Spices: Red Chili Flakes and Garlic are the two flavouring ingredients. Adjust the quantity as per your taste preference. If you want use my homemade chilli oil for this recipe.
- Sauces : Peanut Butter (I prefer to use homemade one), Soy Sauce (light or dark)
- Sesame Oil: The hot sesame oil does all the magic in this chilli oil noodles recipe.
- Add-Ons : Sesame Seeds, Spring Onion, Cilantro
How To Make Chili Oil Noodles
Making chilli garlic noodles is an utterly simple process. But the cooking method is different from the usual wok-fried chilli noodles .
Step 1) Boil the noodles in hot water till al-dente or cooked as you like—reserve ¼ cup of boiled noodles water.
Step 2) Mix flavouring ingredients (sauces, spices, salt) in a bowl. Add hot boiled noodles and water and whisk nicely to combine.
Step 3) Heat oil in a small pan and pour over the sauce. There will be a lot of sizzling and bubbling; stir to combine the ingredients.
Step 4) Add boiled noodles, add on ingredients, and toss in the garlic chilli oil sauce.
Enjoy!
Serving Suggestion
Chili Oil Noodles are best served piping hot. Add stir-fried bok choi/ broccoli or egg to noodles to make them more wholesome. You can serve them with Chinese Silken Tofu or smashed cucumber salad also.
If you serve these noodles cold or store them in the refrigerator , I highly recommend adding more sesame oil before serving and tossing them nicely. Cold noodles might turn sticky, and a layer of starch/cold oil will form on each noodle.
Add a drizzle of sesame oil and reheat chilli oil noodles in a microwave for 2 – 3 minutes.
More Asian Style Dinner Recipes
- Instant Pot Chicken Noodle Soup
- Instant Maggi Noodles Stir Fry
- Stir Fry Vegetable Pasta
- Tofu Vegetable Stir Fry
- Vegetable Rice Soup
- Chicken Fried Rice
Ingredients
- ▢ 200 gram noodles
- ▢ 1 tablespoon red chili flakes
- ▢ 1 tablespoon finely chopped garlic
- ▢ 1 teaspoon dark soy sauce
- ▢ 1 tablespoon peanut butter ( get recipe )
- ▢ ¼ Cup boiled noodles water
- ▢ ½ teaspoon Salt
- ▢ ¼ Cup sesame oil
- ▢ ¼ Cup spring onion
- ▢ ¼ Cup fresh cilantro
- ▢ 1 tablespoon sesame seeds (white til)
Instructions
- Combine red chili flakes, garlic, peanut butter, salt, and soy sauce in bowl.
- Boil noodles in 4 cups of water and a teaspoon of salt till cooked as per your liking. Try not to overcook the noodles. Once noodles are cooked, reserve ¼ cup of cooking water, and transfer the noodles to a colander.
- Pour noodles cooking water in the chili garlic sauce and whisk to combine.
- Heat sesame oil in a small pan till it is piping hot. Pour hot oil in the chili garlic sauce, there will be lot of bubbling , so be careful. Whisk to emulsify the sauce.
- Add boiled noodles to the sauce and toss to coat them with the chilli oil. Add fresh greens, sesame seeds and toss once again.
- Serve Chili Oil Noodles warm or cold.
Recipe Notes:
- Hand-cut thick noodles or udon noodles are a great choice for this recipe.
- Try not to overcook the noodles. Mushy or sticky noodles will not give you the right results.
- Add salt cautiously as peanut butter, soy sauce already has a lot of salt in them.
- Make sure the oil is hot enough before adding to the chili and garlic sauce. Cold oil or less hot oil will not give you the desired results.
Nutrition
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Chili Oil Noodles Recipe
Equipment
- Saucepan
- Mixing Bowl
Ingredients
- 200 gram noodles
- 1 tablespoon red chili flakes
- 1 tablespoon finely chopped garlic
- 1 teaspoon dark soy sauce
- 1 tablespoon peanut butter ( get recipe )
- ¼ Cup boiled noodles water
- ½ teaspoon Salt
- ¼ Cup sesame oil
- ¼ Cup spring onion
- ¼ Cup fresh cilantro
- 1 tablespoon sesame seeds (white til)
Instructions
- Combine red chili flakes, garlic, peanut butter, salt, and soy sauce in bowl.
- Boil noodles in 4 cups of water and a teaspoon of salt till cooked as per your liking. Try not to overcook the noodles. Once noodles are cooked, reserve ¼ cup of cooking water, and transfer the noodles to a colander.
- Pour noodles cooking water in the chili garlic sauce and whisk to combine.
- Heat sesame oil in a small pan till it is piping hot. Pour hot oil in the chili garlic sauce, there will be lot of bubbling , so be careful. Whisk to emulsify the sauce.
- Add boiled noodles to the sauce and toss to coat them with the chilli oil. Add fresh greens, sesame seeds and toss once again.
- Serve Chili Oil Noodles warm or cold.
Notes
- Hand-cut thick noodles or udon noodles are a great choice for this recipe.
- Try not to overcook the noodles. Mushy or sticky noodles will not give you the right results.
- Add salt cautiously as peanut butter, soy sauce already has a lot of salt in them.
- Make sure the oil is hot enough before adding to the chili and garlic sauce. Cold oil or less hot oil will not give you the desired results.
Nutrition
This classic Chinese silken tofu recipe is a celebration of simple flavours. A perfect vegan appetizer that you can whip under 20 minutes.
Estimated reading time: 5 minutes
- What is Silken Tofu?
- Ingredients You’ll Need
- How To Make Silken Tofu
- My Tried and True Tips
- Chinese Silken tofu Recipe
When it comes to Chinese cuisine, silken tofu is a shining star that blends versatility, nutrition, and a delightful texture into one exquisite dish.
The tofu’s natural creaminess perfectly complements the umami-rich sauce and fresh toppings.
What is Silken Tofu?
Silken tofu, also called “soft tofu,” is a type of tofu that stands apart from its firmer counterparts. Its creamy and delicate texture is achieved by coagulating soy milk without curdling it into curds. As a result, silken tofu retains more moisture and has a soft, custard like finish.
One of the most popular ways to enjoy silken tofu in Chinese cuisine is as a simple, savoury appetizer topped with a soy-based sauce and garnished with fresh aromatics.
Why You’ll Love This Silken Tofu Recipe
- It’s a quick and healthy appetizer that you can whip up in under 20 minutes
- you can easily make it in advance and store in the refrigerator
- this dish does not require any cooking at all
- perfect for summer parties or light dinner
- gluten free, plant based protein
- it is a vegan appetizer
IngredientsYou’ll Need
- Silken Tofu block . Please don’t use firm tofu for this recipe.
- Light Soya Sauce for the umami flavour.
- Rice Vinegar and not the white vinegar. Or use Chinese Cooking wine.
- Toasted Sesame Oil gives a nutty and sweet flavour.
- Homemade Chilli Oil or the ready made one. Trust me, it makes a lot of difference.
- Minced Garlic, Salt and Light Brown Sugar
- Ingredients For Topping: Scallions, Toasted Sesame Seeds, Cilantro
How To Make Silken Tofu
1.Prepare the Sauce
- Combine the light soy sauce, sesame oil, rice vinegar, sugar, chilli oil, minced garlic, salt (if using) and a tablespoon of water in a small bowl. Mix well until the sugar dissolves. Taste and adjust seasoning if necessary.
2.Prepare the Silken Tofu
- Carefully remove the silken tofu from its packaging. Since it’s very delicate, handle it with care to avoid breaking it.
- Place the tofu block on a plate or shallow dish. Drain any excess liquid that comes with silken tofu.
- Make cuts in tofu so that the sauce can penetrate deep within the layers.
3.Steam or Not steam
Many silken tofu recipes recommend steaming the tofu. But I have always made it without steaming and loved it.
But in case you want to steam the tofu, here is the process.
- Bring a pot of water to a boil and set up a steamer. If you don’t have a steamer, you can improvise by placing a heatproof rack inside the pot and covering it with a lid.
- Sprinkle a tiny pinch of salt over the tofu for enhanced flavour (optional).
- Steam the tofu for 8-10 minutes over medium heat. Once steamed, carefully remove it from the steamer and set it aside to cool slightly.
4.Assemble the Tofu
- Pour the prepared sauce evenly over the tofu.
- Let it sit in refrigerator for 1 – 2 hours or atleast 30 minutes.
- Sprinkle the chopped scallions, cilantro, and toasted sesame seeds on top.
Serve the silken tofu chilled or at room temperature.
It pairs wonderfully with a bowl of steamed jasmine rice or as a side dish in a larger Chinese-inspired meal with sides like smashed cucumber salad , rice soup , congee, or a vegetable or meat stir fry.
My Tried and True Tips
- Handling with Care : Silken tofu is fragile. Use a wide spatula or spoon when transferring it to avoid breaking.
- Sauce Variations : Experiment with other flavour profiles liked add minced red chilli, splash of oyster sauce, or Korean Gochujang paste for extra zing.
- Serve it Cold : For a refreshing summer twist, skip the steaming step and serve the silken tofu chilled with the sauce and garnishes.
More Pan Asian Recipes
- Tibetan Thukpa
- Stir Fried Broccoli
- Crispy Lotus Stem
- Thai Coconut Soup
- Vegetable Rice Soup
- Pineapple Fried Rice
- Smashed Cucumber Salad
Ingredients
- ▢ 300 gram (1 block) silken tofu
- ▢ 1 teaspoon minced garlic
- ▢ 2 tablespoon water
- ▢ 2 tablespoon light soy sauce
- ▢ 1 tablespoon sesame oil
- ▢ 1 tablespoon chilli oil
- ▢ 1 tablespoon rice vinegar
- ▢ ½ teaspoon light brown sugar
- ▢ Salt to taste
Ingredients For Topping
- ▢ 2 stalks scallion, finely chopped
- ▢ 1 tablespoon toasted sesame seeds
- ▢ handful of cilantro, roughly chopped
Instructions
- Combine the light soy sauce, sesame oil, rice vinegar, sugar, chilli oil, minced garlic, salt (if using) and a tablespoon of water in a small bowl. Mix well until the sugar dissolves. Taste and adjust seasoning if necessary.
- Carefully remove the silken tofu from its packaging. Since it’s very delicate, handle it with care to avoid breaking it.
- Place the tofu block on a plate or shallow dish. Drain any excess liquid that comes with silken tofu.
- Make cuts in tofu so that the sauce can penetrate deep within the layers.
- Pour the prepared sauce evenly over the sliced tofu. Let it sit in refrigerator for 1 – 2 hours or atleast 30 minutes.
- Sprinkle the chopped scallions, cilantro, and toasted sesame seeds on top.
- Serve the silken tofu chilled or at room temperature.
Recipe Notes:
- Many silken tofu recipes recommend steaming the tofu. But I have always made it without steaming and loved it. If you planning to steam it, do it right before adding the sauce. And pour the sauce while tofu is still warm.
- Customize the sauce by adjusting the quantity of ingredients as per personal preference.
Nutrition
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