Name: Noodles with Crispy Chilli Oil Eggs Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1 tsp vegetable oil; 4 small shallots, halved and thinly sliced; 1 head of garlic (about 8-10 cloves), thinly sliced; 1 x 10cm cinnamon stick; 4 star anise; 500ml vegetable oil; 2 tbsp sesame seeds; 2 tsp cumin seeds; 1 tsp Szechuan peppercorns; 1 thumb-sized piece ginger, peeled, finely chopped; 30g crushed red chilli flakes; 2 tbsp soy sauce; 1 tbsp caster sugar; 2 heads pak choi, each halved through the core; 2 tsp Chinese black vinegar; 1 tbsp soy sauce; 1 tsp sesame oil; pinch of sugar; 200g cooked noodles (straight-to-wok noodles, egg, udon or ramen noodles); 2 large eggs

Introduction

This recipe for noodles with crispy chilli oil eggs is a flavorful and satisfying dish that combines tender noodles, vibrant pak choi, and rich, fragrant chilli oil topped with perfectly fried eggs. The homemade chilli oil adds a spicy, aromatic punch that elevates this simple meal to something special. It’s perfect for a quick dinner with bold flavors.

A bowl filled with a base layer of golden-brown noodles mixed with dark bits of fried garlic and chili flakes, topped with two bright green bok choy leaves positioned on opposite sides. On top, there is a sunny-side-up egg with a shiny, deep orange yolk and slightly browned, crispy edges. White sesame seeds and small bits of chili flakes are scattered over the egg. The bowl is light brown and placed on a white marbled surface with wooden chopsticks resting to the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp vegetable oil

2 heads pak choi, each halved through the core

2 tsp Chinese black vinegar

1 tbsp soy sauce

1 tsp sesame oil

Pinch of sugar

200g cooked noodles (straight-to-wok, egg, udon or ramen noodles)

2 large eggs

4 small shallots, halved and thinly sliced

1 head of garlic (about 8-10 cloves), thinly sliced

1 x 10cm cinnamon stick

4 star anise

500ml vegetable oil (for chilli oil)

2 tbsp sesame seeds

2 tsp cumin seeds

1 tsp Szechuan peppercorns

1 thumb-sized piece ginger, peeled and finely chopped

30g crushed red chilli flakes

2 tbsp soy sauce (for chilli oil)

1 tbsp caster sugar (for chilli oil)

Instructions

Step 1: Make the chilli oil by combining the shallots, garlic, cinnamon stick, star anise, and vegetable oil in a wide pan. Heat gently over low-medium heat, stirring occasionally, for 15-20 minutes until the shallots and garlic are crisp and golden. Be careful not to burn them.

Step 2: While the oil cooks, toast the sesame seeds in a dry pan until golden. Set aside. Toast the cumin seeds and Szechuan peppercorns in the same pan for 1-2 minutes until aromatic, then grind to a powder.

Step 3: Mix the ground spices with the toasted sesame seeds, chopped ginger, chilli flakes, soy sauce, and caster sugar in a bowl. Strain the hot oil from the pan over this mixture, leaving the crispy shallots and garlic in the sieve to cool. Discard the cinnamon and star anise. Stir the cooled crispy bits into the oil mixture. Store in a sterilised jar in the fridge for up to two weeks.

Step 4: To assemble the dish, heat 1 tsp vegetable oil in a wok. Add the pak choi, a splash of water, and a pinch of salt. Stir-fry for one minute, then cover and steam for another minute. Remove and let any liquid drip off. Set aside.

Step 5: In the same wok, mix the black vinegar, 1 tbsp soy sauce, sesame oil, pinch of sugar, and 2 tsp of the prepared chilli oil. Bring to a simmer, add the cooked noodles, and toss over high heat until the sauce coats the noodles and they are warmed through. Divide noodles between two bowls and top with the pak choi.

Step 6: Wipe out the wok, then add a drizzle of chilli oil and about 2 tsp of the crispy sediment from the jar. Heat until sizzling, crack in the eggs, and fry until the edges are crispy and the whites are set, spooning the oil over the eggs as they cook. Slide the eggs onto the noodles and garnish with extra crispy bits from the chilli oil, if desired.

Tips & Variations

Use fresh, high-quality noodles or cook your favorite variety just before starting to keep them from becoming mushy.

Adjust the amount of chilli flakes in the oil depending on your spice tolerance.

Add other vegetables like sliced bell peppers or mushrooms to the pak choi for more texture and flavor.

For a smoky twist, lightly toast the chilli flakes before mixing into the oil.

Storage

Store the homemade chilli oil in an airtight, sterilised jar in the refrigerator for up to two weeks. The noodles and pak choi are best enjoyed fresh, but leftover cooked noodles can be kept in an airtight container in the fridge for 1-2 days. Reheat gently in a pan with a splash of water or broth to prevent drying out. The fried eggs are best consumed immediately for the crispiest texture.

FAQs

Can I use store-bought chilli oil instead of making my own?

Yes, you can use store-bought chilli oil for convenience, but homemade chilli oil offers a fresher, more complex flavor with the crispy shallots and garlic that make this dish special.

What type of noodles works best for this recipe?

Straight-to-wok noodles, egg noodles, udon, or ramen noodles all work well. Choose your favorite or what’s available, but cook them until tender but still firm to hold the sauce nicely.