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

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 noodles, egg, udon or ramen)

2 large eggs

4 small shallots, halved and thinly sliced

1 head of garlic (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 mix)

1 tbsp caster sugar (for chilli oil mix)

Instructions

Step 1: Make the chilli oil by combining shallots, garlic, cinnamon stick, star anise, and 500ml vegetable oil in a wide pan. Heat gently until the oil sizzles, then cook over low-medium heat for 15–20 minutes, stirring occasionally, until shallots and garlic are crisp and golden. Be careful not to burn them.

Step 2: Toast the sesame seeds in a dry pan until golden, then transfer to a bowl and set aside. Toast cumin seeds and Szechuan peppercorns for 1–2 minutes until aromatic, then grind them into a powder and mix with the toasted sesame seeds.

Step 3: Add chopped ginger, chilli flakes, 2 tbsp soy sauce, and 1 tbsp caster sugar to the bowl with the toasted spices. When the shallots and garlic are crisp, strain the hot oil over the spice mixture using a sieve, leaving the crispy bits in the sieve to cool further. Discard the cinnamon stick and star anise. Stir the cooled crispy shallots and garlic through the spiced oil. Store chilli oil in an airtight jar in the fridge for up to two weeks.

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

Step 5: Add Chinese black vinegar, 1 tbsp soy sauce, sesame oil, a pinch of sugar, and 2 tsp of the crispy chilli oil to the wok. Bring to a bubble, then add cooked noodles and toss on high heat for a few minutes until sauce coats the noodles well and they feel soft and slippery.

Step 6: Divide noodles between two bowls and top with the steamed pak choi. Wipe out the wok, then add a drizzle of chilli oil along with about 2 tsp of sediment from the jar. When the oil is hot and sizzling, crack in the eggs and fry until edges are crispy, spooning the oil over the eggs as they cook.

Step 7: Slide the crispy fried eggs onto the noodles, and add extra crispy garlic and shallot bits from the chilli oil jar if you like for extra crunch and flavor.

Tips & Variations

Use straight-to-wok or fresh noodles for the best texture, but any cooked noodles will work.

Adjust the amount of chilli flakes in the oil to control the heat level to your taste.

Try adding a squeeze of lime or a handful of fresh herbs like coriander for a fresh twist.

If you don’t have a pestle and mortar, use a spice grinder or a clean coffee grinder to grind the spices.

FAQs

Can I make the chilli oil ahead of time?

Yes, the chilli oil improves in flavor after resting and can be made up to two weeks in advance. Keep it refrigerated in a sterilised jar.

What types of noodles work best for this recipe?

Straight-to-wok noodles, egg noodles, udon, or ramen all work well. Choose your favorite cooked noodles—just make sure to toss them in the sauce thoroughly for the best flavor.