Easy Chili Oil Udon Noodles Recipe that you can whip up in 10 minutes on a weeknight or whenever your spicy carb cravings strike. I lean on this bowl when I want something bold, cozy, and low-effort. You get silky noodles, a glossy chili oil sauce, and just enough garlic to make your kitchen smell like you meant to cook. I keep the steps simple, the ingredients flexible, and the flavor huge.
Homemade Chili Oil Udon Noodles Recipe
I love this recipe because it delivers restaurant-style noodles in less time than it takes to scroll a delivery app. You build heat, umami, and richness with everyday pantry staples. The chili oil locks in spice while butter and noodle water turn everything into a velvety sauce. You can eat it plain or dress it up with an egg, shrimp, or veggies without changing the core recipe.
I trust this method because it never lets me down when I cook for two hungry people. I test it with frozen udon bricks, shelf-stable packs, and even fresh udon. The noodles stay bouncy, the sauce clings, and the heat level stays customizable. I also love how the chili oil “sediment” brings all the flavor, so I always scoop that up.
Substitutions & Variations
- Swap the fat: Use butter for richness, toasted sesame oil for nuttiness, or neutral oil for a lighter bowl.
- Adjust the heat: Use more or less chili oil, or blend in chili crisp for extra crunch.
- Add protein: Toss in pan-seared shrimp, shredded rotisserie chicken, crispy tofu, or a jammy egg.
- Add veg: Throw in baby spinach, quick-sautéed mushrooms, shredded cabbage, or blanched broccoli.
- Tweak the sauce: Add a splash of dark soy for color, a squeeze of lime for brightness, or a spoon of peanut butter for a creamy spin.
Ingredients You’ll Need
- 2 portions udon noodles (2 frozen bricks, 14–16 oz total, or 2 packs shelf-stable fresh udon)
- 2–3 tablespoons chili oil or chili crisp (scoop plenty of sediment)
- 1 tablespoon unsalted butter (or 1 tablespoon neutral oil)
- 1½ tablespoons soy sauce (use low-sodium if you prefer)
- 1 teaspoon rice vinegar (or lime juice)
- 1–2 teaspoons sugar or honey, to taste
- 2 cloves garlic, finely grated or minced
- 1 teaspoon toasted sesame oil
- 1–2 scallions, thinly sliced
- Optional toppers: fried or soft-boiled egg, sesame seeds, nori strips, cilantro, crushed peanuts
Optional protein or veg add-ins (choose 1–2):
- 6–8 oz shrimp, tofu, or leftover chicken
- 1 cup mushrooms, spinach, or shredded cabbage
How to Make Chili Oil Udon Noodles
- Bring a medium pot of water to a boil. Drop in the udon and loosen the strands for 60–90 seconds if frozen or 30–45 seconds if fresh. Reserve 1/4 cup noodle water, then drain the noodles.
- Stir the sauce in a bowl: chili oil (with sediment), soy sauce, rice vinegar, sugar or honey, garlic, and sesame oil. Taste and adjust heat and sweetness to your liking.
- Heat a large skillet over medium. Melt the butter, then pour in the sauce and let it bubble for 15–20 seconds.
- Add the noodles to the skillet. Splash in 2–3 tablespoons noodle water and toss until the sauce turns glossy and coats every strand.
- Add scallions and any quick-cooking veg or pre-cooked protein. Toss for 30–60 seconds until everything warms and the noodles look shiny.
- Plate the noodles. Top with sesame seeds, more scallions, and an egg if you crave extra richness.
Helpful Tips
- Use bouncy noodles: I grab frozen or vacuum-packed udon because they hold texture better than dried.
- Emulsify on the stove: Add noodle water a little at a time and toss constantly so the butter, chili oil, and soy turn silky.
- Control the heat: Start with 1 tablespoon chili oil if you prefer mild spice, then add more at the end.
- Finish with acidity: A tiny splash of rice vinegar or lime lifts the whole bowl.
- Park an egg on top: I fry an egg while the noodles cook so the yolk becomes instant sauce.
Serving Ideas
- Pair with a crisp cucumber salad with rice vinegar and sesame for a cool contrast.
- Serve alongside pan-fried dumplings or gyoza for a takeout-style spread.
- Add miso soup or a light broth if you want a cozier meal.
- Set out quick pickles, chili crisp, and extra scallions so everyone customizes their bowl.
Make-Ahead and Storage Tips
My chili oil udon noodles hold up shockingly well for meal prep, and I love packing a spicy lunch for busy days.
Make-Ahead: Cook the noodles and sauce, toss together, and cool quickly. Or whisk the sauce in advance and store it for up to 1 week so you can toss fresh-cooked udon in minutes.
To Refrigerate: Store cooled noodles in an airtight container for up to 3 days.
Freezing: Freeze plain cooked udon and the sauce separately for up to 2 months. Thaw both in the fridge overnight and toss in a hot pan.
To Reheat: Loosen the noodles with a splash of water in a skillet over medium heat, or microwave in 30-second bursts, tossing in between. Add a drizzle of fresh chili oil to wake the flavor back up.
Easy Chili Oil Udon Noodles Recipe
Ingredients
Instructions
- Cook udon noodles according to package instructions. Drain and set aside.
- In a pan, heat sesame oil over medium heat. Add minced garlic and sauté until fragrant.
- Add chili oil and soy sauce to the pan and stir to combine.
- Add cooked udon noodles to the pan and toss well to coat with the sauce.
- Remove from heat, garnish with chopped scallions and sesame seeds if desired.
- Serve warm and enjoy your easy chili oil udon noodles.