Description
This recipe for Noodles with Crispy Chilli Oil Eggs combines tender stir-fried pak choi and silky noodles tossed in a spicy, aromatic homemade chilli oil sauce, topped with perfectly fried eggs with crispy edges. The chilli oil is made by gently infusing vegetable oil with shallots, garlic, spices, and red chilli flakes, creating a flavorful and textural contrast. A simple yet vibrant Asian-inspired dish, perfect for a satisfying and comforting meal.
Ingredients
Scale
Chilli Oil
- 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
Noodles and Toppings
- 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
Instructions
- Make the Chilli Oil: In a wide or deep frying pan, combine the vegetable oil, shallots, garlic, cinnamon stick, and star anise. Cook over low-medium heat for 15-20 minutes, stirring occasionally until the shallots and garlic are crisp and golden. Be careful to keep the heat low to avoid burning.
- Toast and Grind Spices: Toast the sesame seeds in a dry pan over medium heat until golden. Set aside. Next, toast the cumin seeds and Szechuan peppercorns in the same pan for 1-2 minutes until aromatic. Grind these toasted spices into a powder using a pestle and mortar or spice grinder. Mix in the toasted sesame seeds.
- Combine Sauce Ingredients: Add the chopped ginger, crushed red chilli flakes, soy sauce, and caster sugar into the bowl with the toasted ground spices and sesame seeds. When the shallots and garlic are ready, strain the hot oil over this bowl through a sieve to infuse the flavors. Leave the crispy bits on the sieve to cool and crisp further. Discard the cinnamon stick and star anise. Stir the cooled crispy shallots and garlic into the spiced oil mixture. This chilli oil can be stored in a sterilized jar in the fridge for up to two weeks.
- Prepare Pak Choi: Heat vegetable oil in a wok over high heat. Add the pak choi with a splash of water and a pinch of salt. Stir-fry for about one minute, then cover with a lid or baking tray to steam for another minute. Remove the pak choi and let any excess liquid drip off. Set aside on a plate.
- Toss Noodles: In the same wok, combine the Chinese black vinegar, soy sauce, sesame oil, and a pinch of sugar, plus 2 teaspoons of the crispy chilli oil. Bring to a bubble, then add the cooked noodles. Toss over high heat for a few minutes until the sauce evenly coats the noodles and they become soft and slippery. Divide noodles between two bowls and top with the pak choi.
- Fry the Eggs: Wipe out the wok, then add a drizzle of the crispy chilli oil with about 2 teaspoons of the sediment from the chilli oil jar. When sizzling hot, crack in the eggs. Fry until edges are crispy, spooning the hot oil over them as they cook for even crispiness. Carefully slide the fried eggs over the noodles. Sprinkle extra crispy shallots and garlic bits on top if desired before serving.
Notes
- Keep the heat low when making the chilli oil to prevent burning the shallots and garlic.
- The chilli oil can be stored in an airtight jar in the refrigerator for up to two weeks.
- Use any type of cooked noodles you prefer: egg, udon, ramen, or straight-to-wok varieties work well.
- For extra flavor, adjust the amount of chilli flakes in the oil according to your spice tolerance.
- When frying eggs, spooning hot oil over the whites helps achieve crispy edges and a silky yolk.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: noodles, chilli oil, fried eggs, pak choi, spicy, Asian, Chinese, homemade chilli oil
