Crispy Chili Oil Egg Noodles

Name: Crispy Chili Oil Egg Noodles
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 2
Ingredients: 2 large eggs; 200 g cooked noodles; 2 heads pak choi, halved through the core; 4 small shallots, halved and thinly sliced; 1 head garlic, thinly sliced; 1 thumb-sized piece ginger, peeled and finely chopped; 250 ml vegetable oil; 2 tsp Chinese black vinegar; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp caster sugar; 1 pinch sugar; 1 10 cm piece cinnamon stick; 4 star anise; 2 tbsp sesame seeds; 2 tsp cumin seeds; 1 tsp Szechuan peppercorns; 30 g crushed red chili flakes

These crispy chili oil egg noodles are glossy, spicy, and deeply aromatic, with tender pak choi and lacy fried eggs on top. A homemade Sichuan-style chili oil brings crunch, warmth, and enough leftovers to spoon over rice, dumplings, or stir-fries.

Servings2 Portions

Prep Time25 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

large eggs
2
cooked noodles
200 g
pak choi, halved through the core
2 heads
small shallots, halved and thinly sliced
4
garlic, thinly sliced
1 head
ginger, peeled and finely chopped
1 thumb-sized piece
vegetable oil
250 ml
Chinese black vinegar
2 tsp
soy sauce
1 tbsp
sesame oil
1 tsp
caster sugar
1 tbsp
sugar
1 pinch
cinnamon stick
1 10 cm piece
star anise
4
sesame seeds
2 tbsp
cumin seeds
2 tsp
Szechuan peppercorns
1 tsp
crushed red chili flakes
30 g

Step-by-Step Instructions

Make the crispy chili oil first. Add the sliced shallots, sliced garlic, cinnamon stick, star anise, and vegetable oil to a wide, deep pan. Warm over low to medium heat until gently sizzling, then cook for 15-20 minutes, stirring occasionally, until the shallots and garlic are golden and crisp. Keep the heat moderate so they do not burn.

While the aromatics cook, toast the sesame seeds in a dry pan until lightly golden, then transfer them to a heatproof bowl. Toast the cumin seeds and Szechuan peppercorns for 1-2 minutes until fragrant, then grind them to a powder and add them to the bowl with the sesame seeds.

Stir the chopped ginger, crushed red chili flakes, soy sauce, and caster sugar into the toasted spice mixture. When the shallots and garlic are crisp, strain the hot oil through a sieve directly over the spice bowl. Let the fried shallots and garlic cool in the sieve so they crisp further, then discard the cinnamon and star anise.

Once the fried shallots and garlic are cool, stir them back into the spiced oil. Transfer the chili oil to a clean airtight jar if making ahead, or keep it nearby for finishing the noodles.