Creamy Chili Oil Noodles Recipe
Equipment
Ingredients
Ingredients
Optional Garnish
- Sesame seeds
- Scallions
Instructions
- Bring a pot of water to a boil and cook your noodles until about 1 minute before al dente. Reserve a few tablespoons of noodle water, then drain.
- In a pan over medium heat, combine heavy cream, soy sauce, chili oil, and sugar. Bring to a light simmer.
- Add the noodles and a bit of reserved noodle water. Toss continuously until the sauce thickens slightly and clings to the noodles.
- Serve the noodles in a bowl and optionally garnish with sesame seeds and scallions.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
- Creamy Chili Oil Noodles Recipe
- Introduction
- How This Creamy Chili Oil Noodles Recipe Is So Flavorful
- Why The Sauce Is So Crucial For This Creamy Chili Oil Noodles Recipe
- Creamy Chili Oil Noodles Recipe Ingredients
- How to Make Creamy Chili Oil Noodles
- What to Serve with Creamy Chili Oil Noodles
- How to Store Creamy Chili Oil Noodles
- Creamy Chili Oil Noodles Substitutions
- What to Make Next
Introduction
In my opinion, everyone always needs an emergency comfort meal, and this Creamy Chili Oil Noodles Recipe is mine! It’s only 5 ingredients and comes together in less than 15 minutes, especially if you use instant ramen! Over the years, I’ve made a lot of delicious and quick noodle dishes, but this recipe stands out because it’s indulgent, has a short ingredient, and most importantly, is cheap to make!
How This Creamy Chili Oil Noodles Recipe Is So Flavorful
This Creamy Chili Oil Noodles Recipe is deceptively simple, but every ingredient has a purpose, and with some ingredients, multiple uses. The chili oil not only gives the sauce a little bit of spice, but the one I use has bits of chili flakes, garlic, and onion which takes away the need to do a lot of chopping. Once everything else is added and simmering, the flavors combine into a smooth sauce that’s smooth and surprisingly well rounded. It’s rich, creamy, and is guaranteed to make you go back for seconds!
Why The Sauce Is So Crucial For This Creamy Chili Oil Noodles Recipe
The sauce is so important for this Creamy Chili Oil Noodles Recipe, and although you may have some preconceived notions about its simplicity, I’ll break down why the sauce works so well. The heavy cream balances the spice of the chili oil while also acting as a thickening agent for the sauce. The soy sauce adds saltiness and the sugar balances those sometimes harsh notes from the soy sauce. As the sauce simmers, it thickens into a rich orange sauce that coats every strand perfectly, and the result is a spicy and creamy sauce that’s so good.
Creamy Chili Oil Noodles Recipe Ingredients
Noodles of choice – The base of the dish. I personally like to use instant ramen!
Creamy chili oil sauce (heavy cream, soy sauce, chili oil, sugar, noodle water) – A rich sauce that’s creamy, spicy, and coats every noodle strand.
Optional garnishes (sesame seeds, scallions) – Add freshness, texture, and helps balance the richness of the sauce.
How to Make Creamy Chili Oil Noodles
Bring a pot of water to a boil and cook the noodles until just before al dente, then reserve some noodle water and drain.
In a pan over medium heat, combine heavy cream, soy sauce, chili oil, and sugar. Bring the sauce to a light simmer.
Add the noodles along with a bit of reserved noodle water. Toss continuously until the sauce thickens slightly and coats the noodles evenly.
Serve immediately and garnish with sesame seeds and scallions if desired.
What to Serve with Creamy Chili Oil Noodles
This Creamy Chili Oil Noodles Recipe works great on its own, but it’s also really easy to serve alongside other dishes. Here are some of my favorites:
- Crispy spam cubes. A great protein that adds some more texture and flavor.
- Frozen dumplings. An easy dish to whip up when you want the dish to be more filling. I like to steam them first before pan frying.
- Boiled eggs. Soft boiled eggs are a perfect pairing in terms of texture and flavor.
How to Store Creamy Chili Oil Noodles
Although this Creamy Chili Oil Noodles Recipe is best eaten fresh, the leftovers can still be stored in an airtight container for up to 4 days in the fridge. Because of the cream in the sauce, the noodles will seize up in the fridge, so adding a splash of water before reheating is strongly recommended. This works best when being reheated in a paan, but the microwave also works too. Just make sure to mix everything after you microwave it.
Creamy Chili Oil Noodles Substitutions
This Creamy Chili Oil Noodles Recipe is very flexible, and you can substitute some ingredients depending on what you have available. A few of my favorite substitutions are:
- Coconut milk. A great dairy free alternative that still makes the sauce super creamy.
- Any noodle of your choice! Udon, spaghetti, or even rice noodles all work great with this recipe.
- Half and half. A great substitute for heavy cream that still creates a creamy sauce while being lower in fat.
- Any protein. Chicken, shrimp, or tofu can easily be added to this dish if you’d like some more protein.
What to Make Next
Craving another noodle dish? You’ll love my Garlic Chicken Noodles!
Want another quick meal? Try my Korean BBQ Steak!
Feeling like switching to chicken? Cook my Honey Chili Chicken!
