Chile-Oil Noodles With Cilantro Recipe (2024)

Trader Joe's also has a chili crisp. I lived it Taiwan, and it reminds me of the real stuff! I sometimes decide what to eat based off of what I can put it on...

It's faster to make both kinds of chili oil, if you have dried chilies, sichuan pepper and garlic around, than to go to the store. Chili/garlic oil: cookingwithawallflower.com/2020/02/16/chili-garlic-oilSichuan chili oil: thewoksoflife.com/how-to-make-chili-oil Dry-grind dried chilies to make flakes. Simplify/substitute/innovate as desired: Mexican/Indian chilies for Sichuan; dried for fresh red chilies; dry-grind aromatic spices and skip their straining in the 2nd recipe.

This is orders of magnitude better than many late-night (perhaps ill-advised) cartons of takeout noodles I’ve consumed in various states of inebriation. Added chopped peanuts which really took it to another level, as well as a handful of stir-fry vegetables because I’m an adult. 10/10

Anyone have suggestions for brands of the oils mentioned in the recipe?

Added more soy sauce than the recipe calls for after tasting the sauce. Also threw in shredded cabbage and carrots plus baked tofu to make it a full meal. Delicious!!! Wish I had made enough for leftovers.

I like the Laoganma brand. https://thewoksoflife.com/lao-gan-ma-chili-sauce/

This has several advantages in that it is easily and quickly made and has good flavor. I would say the downside is that it "ate" sort of like junk food, in that it felt low in nutritional value. I would definitely amend by adding in something nutritious like fresh, crunchy veggies.

I recently bought about five different chili crisps at a Chinese market. I have also used the Brooklyn Slate brand chili crisp. None compare to the Fly By Jing chili crisp. It’s insane. Seriously, do yourself a favor and get yourself on the waitlist. Don’t sleep on the Mala Spice or the actual chiles and peppercorns, either. My husband and I just reordered all four items.

This is a great Chili oil if anyone wants to try...4 Tbs crushed red pepper2 tsp 5 spice2 Tbs toasted sesame seeds1 tsp Sichuan pepper seeds2 whole star anise2 Bay leaves1 cup veg oil (grape seed,sunflower, sunflower)Heat oil to 370 degrees. Mix dry ingredients in bowl. Add hot oil. Let it sit before pouring into a glass jar. May add more oil if adsorbed.

I have been using Fly by Jing Chili Crisp after Sam Sifton wrote about it. It is really, really tasty!

I usually don't have any aversion to cilantro, but the specified amount was a little overpowering in this. I would add a dash of rice wine vinegar or black vinegar to brighten this up more, but it did taste great. Lao Gan Ma chili crisp is the way to go.

Mine was hotter than Hell! But delicious...I added thin julienned cucumber, substituted spaghetti used little less cilantro, more fresh crisped shallots- delicious! Lee brand ground chili with fried garlic, I’d halve the amount next time but the taste was divine!

In her Instagram story, Judy gave this link: https://www.amazon.com/Chili-Crunchy-Garlic-Topping-Ounce/dp/B074L7CLRC/

I made this for dinner last night, but with some substitutions. Used linguini because I didn't have udon noodles. Used scallions because I didn't have garlic chives. I used Lao Gan Ma chili crisp instead of the chili oil with crunchy garlic, and I didn't have Sichuan chili oil so I used a tbsp of pixian douban, a chili bean paste. This was very tasty and more importantly, it was easy and quick. Will acquire the actual recipe ingredients and make this again.

This was delicious! Like a lot of others, I did add some veggies and protein. Fresh Fettuccine from Asian market, TONS of raw slivered Chinese cabbage in the bottom of the bowl, lots of sautéed mushrooms, peanuts crunches over top, and some quick pan seared shrimp. Fabulous sauce and technique!

I had the ingredients in the pantry and high hopes for this to accompany some (homemade) spicy Korean meatballs—but when made as written, it lacked the flavor I was hoping for. It is flat and one-toned. It's not terrible, but it's definitely not something I make per recipe again.For a less experienced Asian-inspired palette, this is probably a decent gateway dish—especially to for spice=heat challenged among us.

This is a great recipe and I have made it several times. I used Laoganma Spicy Chili Crisp. They also make a chili oil with fermented soybeans in it which would be good. I think it benefits from some meat or seafood. I added sautéed shrimp and peanuts. I may add some ground sichuan pepper tonight.

This was a delight to make, quick and yummy. My alterations included sautéing half a pound of ground pork (poured off the fat liquid) and tossing in some diced carrots and a couple handfuls of spinach. The amounts given fed two of us twice, with enough left over for a light lunch. Excellent and into the rotation it goes.

This was delicious and easy. I made a few adjustments, however. I used lo mein noodles instead of udon noodles, added some julienned carrots after reading others posts, and I added thinly sliced strips of stir fried chicken breast. But the biggest adjustment was that I stir fried the noodles after boiling them and added the oils to the noodles in the pan. I just wanted the dish to be hot rather than cool. It was really tasty! I’ll make it again.

Made this this evening and it was a hair too hot for us. I might do a bit less chili oil to sesame. All the same, we loved it. I simply added slivered red peppers, shredded carrots and some thinly sliced red onion and baked tofu on top to round out the dish. I also added crushed peanuts in lieu of the crispy shallots since we didn’t have those on hand. Super yummy, even if I did break into a sweat. 😅

Just ordered chili crisp from Momof*cku. They have a number of varieties. Can’t wait to try them!

In addition to being great as written, this is a good no-recipe recipe if you happen to have leftover pasta. I just tossed my leftover pasta with a good amount of Fly by Jin Szechuan chili crisp, a smaller amount of sesame oil, a few tablespoons of soy sauce and a splash of black vinegar. Topped with scallions. Yum!

Made for a picnic using rice noodles due to one person's gluten intolerance. Used 1 tbl of soy sauce. When I added the chili crisp, it was almost all solids and little oil so I added a bit more neutral oil at the end as it seemed a bit dry. Overall delicious and a huge hit with everyone. I'm sure the chili crisp is key to the success of this and what accounts for the mixed reviews. I used Laoganma Spicy Chilli Crisp purchased in our regular supermarket in the Asian section.

Very good! Added broccoli for more veggies.

Delicious. Easy.

This is so good that I’m going to make sure I always have udon in the pantry

What a great recipe to cheer me on over the coming cold weather! Using both chile and Szechuan peppercorn-infused oil adds complexity. Like many of you, I added extras to make a meal: peas and cashews, and also lemon verbena and basil from my garden. A teaspoon of brown sugar also added richness.I don't think udon noodles are ideal: you need a pasta that the sauce ingredients can hold onto, rather than slide to the bottom of the bowl. I used Asian rice pillows because I had them.

Sautéed some veggies (bok choy, mushrooms, garlic, shallots, carrots, and bell peppers) to add to this, plus some chopped and roasted cashews and it takes this dish to a whole other level! Yum!

I love this recipe for hot summer days when you do not want to turn on the oven.Any suggestions as to what to serve as appetizers or alongside for an extended summer lunch when entertaining?

I agree with Elizabeth. The Lao gan ma brand is the the best I’ve found. I order multiple jars at a time it goes so fast in my household.