There’s something about a bowl of udon noodles that just hits the spot, especially when it’s tossed in a savory, spicy chili oil sauce. If you’re like me and love dishes that pack a punch without being overly complicated, this chili oil udon is for you. It’s the kind of recipe when you’re in the “what for dinner” situation. It’s so easy but delivers bold flavors, and this recipe makes it taste like you put in way more effort than you did.
The beauty of this recipe is in the balance—spicy chili oil, umami from the fish sauce and soy sauce, and a touch of sweetness that rounds it all out. Plus, it’s super versatile. You can add your favorite veggies or protein if you’re feeling extra. But even on its own, these noodles are a solid go-to when you want something quick and satisfying.
Be sure to keep an eye on the noodles—they cook fast and you don’t want them getting mushy. Fish sauce in this recipe is optional but highly recommended. Let’s get cooking.
What you’ll need
- 1 pack of udon noodles
- 1 tbsp olive oil
- 1 tsp minced garlic
- Mushrooms, sliced
- 2 tsp chili oil
- ½ cup chicken stock
- 2 tbsp soy sauce
- ½ tsp dark soy sauce
- 1 tsp sugar
- ½ tsp fish sauce
- Sesame oil (for garnish)
- Green onion (for garnish)
What is udon made of?
Udon noodles are made from three basic ingredients: wheat flour, water, and salt. This simple combination gives them their signature soft and chewy texture, making them perfect for soaking up flavors in soups, stir-fries, or sauces like the one in this chili oil udon recipe.
Can you use different types of noodles?
If you want to switch things up, you can definitely use different types of noodles in this recipe. Here are a few options:
- Ramen Noodles: Thinner and springier, ramen works great if you want a lighter feel.
- Soba Noodles: Made from buckwheat, these have an earthy flavor and are a healthier alternative.
- Rice Noodles: Gluten-free and lighter in texture, rice noodles could give a slightly different mouthfeel but still work with the sauce.
- Spaghetti: If you’re in a pinch and don’t have Asian noodles, regular spaghetti can be a substitute. It won’t have the same chewy texture, but it’ll do the job in a hurry.
Each type of noodle will give a different vibe, but the key is to keep the noodles from overcooking so they can soak up that flavorful chili oil sauce!
How to make chili oil udon
- Sauté the Garlic and Mushrooms: Heat a small amount of olive oil in a pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then toss in the sliced mushrooms and cook until they’re soft and slightly browned.
- Make the Sauce: Add the chili oil, soy sauce, dark soy sauce, sugar, fish sauce, and chicken stock to the pan. Stir everything together, allowing the flavors to meld.
- Add the udon noodles to the sauce and cover with a lid. Cook for about 3-5 minutes until the udon loosens.
- Stir the Noodles in the Sauce: Stir occasionally for the noodles to soak up the sauce. Be careful not to overcook the udon.
- Garnish and Serve: Drizzle some sesame oil over the noodles and sprinkle with chopped green onions.
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Recipe Notes:
- Noodle Texture: Keep an eye on your noodles! Udon cooks quickly, and you want that perfect chewy bite.
- Add-ons: Feel free to throw in some protein like chicken or tofu, or swap out the mushrooms for your favorite veggies.
- Storage Tip: If you have leftovers, keep the noodles in an airtight container and reheat gently in a pan with a little extra broth or water to thin out the sauce.
Enjoy your chili oil udon, a dish that’s packed with flavor, but super easy to whip up anytime you’re craving something comforting yet delicious!
Chili Oil Udon Noodles
Ingredients
- 1 pack of udon noodles
- 1 tbsp olive oil
- 1 tsp minced garlic
- Mushrooms sliced
- 2 tsp chili oil
- ½ cup chicken stock
- 2 tbsp soy sauce
- ½ tsp dark soy sauce
- 1 tsp sugar
- ½ tsp fish sauce
- Sesame oil for garnish
- Green onion for garnish
Instructions
- Sauté the Garlic and Mushrooms: Heat a small amount of olive oil in a pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then toss in the sliced mushrooms and cook until they're soft and slightly browned.
- Make the Sauce: Add the chili oil, soy sauce, dark soy sauce, sugar, fish sauce, and chicken stock to the pan. Stir everything together, allowing the flavors to meld.
- Add the udon noodles to the sauce and cover with a lid. Cook for about 3-5 minutes until the udon loosens.
- Stir the Noodles in the Sauce: Stir occasionally for the noodles to soak up the sauce. Be careful not to overcook the udon.
- Garnish and Serve: Drizzle some sesame oil over the noodles and sprinkle with chopped green onions.
Video
Notes
- Noodle Texture: Keep an eye on your noodles! Udon cooks quickly, and you want that perfect chewy bite.
- Add-ons: Feel free to throw in some protein like chicken or tofu, or swap out the mushrooms for your favorite veggies.
- Storage Tip: If you have leftovers, keep the noodles in an airtight container and reheat gently in a pan with a little extra broth or water to thin out the sauce.
