20 minutes
A spicy and aromatic noodle dish featuring udon noodles tossed in a flavorful chile oil mixture and garnished with fresh cilantro.
Dried Udon Noodles
0 oz
tablespoons
Sichuan Chile Oil
teaspoons
teaspoons
Garlic Chives, finely sliced
cups
Store-Bought Fried Shallots, crumbled by hand
tablespoons
Cilantro, finely chopped
cups
1. Cook Udon Noodles
Bring a large pot of water to a boil and add the dried udon noodles. Cook them according to the package instructions, stirring occasionally to prevent them from sticking together. When the noodles are tender, drain them in a colander and immediately run them under cold water to stop the cooking process.
2. Prepare the Oil Mixture
While the noodles are cooling, take a large bowl and mix together 1/4 cup of chile oil with crunchy garlic, 2 tablespoons of pure sesame oil, 2 teaspoons of Sichuan chile oil, and 2 teaspoons of soy sauce. Add 1/2 cup of finely sliced garlic chives to the mixture.
3. Combine Noodles and Oil Mixture
Add the cooled udon noodles to the bowl with the oil mixture. Toss the noodles thoroughly to ensure they are evenly coated with the chile oil mixture.
4. Add Cilantro and Fried Shallots
Gently fold in 2 tablespoons of crumbled fried shallots and 1/2 cup of finely chopped cilantro.
5. Garnish and Serve
Divide the noodle mixture among four bowls. Garnish each serving with additional garlic chives and a sprig of cilantro. Serve immediately.
Use plant-based alternatives like mushroom oyster sauce and top with pan-fried tofu or tempeh.
Add sliced chicken, beef, or tofu to turn the dish into a protein-rich meal.
Add a variety of mushrooms and dark leafy greens for extra earthiness and nutrients.
Incorporate shrimp, squid, or scallops for a seafood variation, adding it towards the end of cooking.
Switch out tofu or shrimp for thinly sliced beef, tempeh, or flaky fish like cod for new flavors and textures.
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