Shallot Chili Oil Noodles

Ingredients

• 140–170 g (5–6 oz)cooked noodles
• 1 largeshallot, finely diced
• 2 clovesgarlic, minced
• 30 ml (2 tablespoons)avocado oil
• 5 ml (1 teaspoon)red chilli flakes
• 5 ml (1 teaspoon)gochugaru
• 15 ml (1 tablespoon)soy sauce
• 15 ml (1 tablespoon)dark soy sauce
• 7.5 ml (1/2 tablespoon)black vinegar
• 6 g (1/2 tablespoon)brown sugar
• To taste, optionalspring onions or chilli crisp, to garnish

Instructions

1. 1

   Cook the noodles

   Cook the noodles following the packet directions. Drain them and set aside.

2. 2

   Heat the oil

   Warm the avocado oil in a saucepan over medium heat.

3. 3

   Soften the aromatics

   Add the diced shallot and minced garlic and sauté for about 2–3 minutes, until fragrant.

4. 4

   Add the chilli

   Stir in the red chilli flakes and gochugaru, then sauté for another 30 seconds.

5. 5

   Mix the sauce

   Add both soy sauces, the black vinegar and brown sugar. Stir until combined.

6. 6

   Coat the noodles

   Add the cooked noodles and toss them through the sauce until evenly coated.

7. 7

   Serve hot

   Serve straight away, with spring onions or chilli crisp as an optional garnish.

What are shallot chilli oil noodles?

This is a quick noodle dish built around a hot, savoury sauce of shallots, garlic, chilli and soy. Its flavours draw on ingredients used across several Asian cuisines, while this particular version brings them together in a simple pan sauce.

Shallots turn sweet and aromatic as they cook, while two kinds of chilli bring layered heat. Black vinegar and brown sugar balance the soy-based seasoning with tang and sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 9g protein, 52g carbs, 10g fat.

The noodles provide most of the carbohydrates, while avocado oil contributes much of the fat. The noodles also provide some protein, with soy sauces adding savoury flavour. For a more balanced plate, serve with vegetables and a protein of your choice.

The aromatics set the flavour

Shallot: finely dicing it helps it soften quickly and distribute through the noodles. Cook it with the garlic until fragrant, rather than letting either ingredient brown heavily.

Chilli: red chilli flakes and gochugaru provide the heat and colour. If you prefer a milder bowl, use less of either when adding them.

Build the sauce in the pan

Oil first: warming the avocado oil gives the shallot and garlic a chance to release their aroma. Keep the heat at medium so the finely cut aromatics cook without scorching.

Seasoning next: stirring in the soy sauces, vinegar and sugar combines the salty, tangy and sweet elements before the noodles go in. Toss promptly so the sauce coats the noodles evenly.

Choose noodles that hold the sauce

Noodle choice: use a variety you enjoy, and cook it according to its packet directions. The recipe specifies cooked noodles, so drain them before adding them to the pan.

Texture: toss until the noodles are coated, then serve while hot. If they sit for too long, they may absorb more of the sauce and become less glossy.

Keep an eye on the short cooking time

The shallot and garlic need only about 2–3 minutes to become fragrant, followed by 30 seconds for the chilli. Have the sauce ingredients ready before heating the oil so the aromatics do not overcook while you measure.

The total time is about 15 minutes, including cooking the noodles. If your noodles take longer, start them first and prepare the sauce while they cook.

What to serve alongside

These noodles can be served on their own or alongside vegetables or a protein of your choice. For a fuller plate, pair them with crisp or lightly cooked greens.

Spring onions or chilli crisp make optional garnishes. Add either just before serving so it stays distinct from the warm, coated noodles.

Recipe notes & tips

• Measure the sauce ingredients before heating the oil so you can add them without delay.
• Dice the shallot finely to help it soften within the short cooking time.
• Keep the pan at medium heat while cooking the shallot and garlic.
• Adjust the chilli flakes or gochugaru to suit your preferred level of heat.
• Toss the noodles in the sauce just before serving for an even coating.

Variations

• Milder heat: Use less red chilli flakes or gochugaru.
• More tang: Add a little extra black vinegar to the sauce.
• Vegetable pairing: Serve the noodles with your favourite cooked or crisp vegetables.
• Protein pairing: Add a protein of your choice alongside the noodles.
• Extra garnish: Finish with spring onions or chilli crisp if desired.

Common mistakes to avoid

• Overcooking the aromatics: Sauté them over medium heat and stop when fragrant.
• Burning the chilli: Add the chilli flakes and gochugaru only after the shallot and garlic have softened, and cook for just 30 seconds.
• Uneven seasoning: Stir the sauce ingredients together before adding the noodles.
• Leaving the noodles uncoated: Toss them through the sauce until the strands are evenly covered.
• Making the dish too hot: Start with less chilli and adjust to your taste.

How to store

Store leftover noodles in a sealed container in the fridge and eat within 3 days. Reheat in a pan or microwave until hot; add a small splash of water if the noodles have become dry.

Frequently asked questions