Noodles with Crispy Chilli Oil and Fried Eggs Recipe

Introduction

This dish features tender noodles topped with vibrant pak choi and fried eggs cooked in a rich, homemade crispy chilli oil. The fragrant, spicy oil adds bold flavor and a satisfying crunch, making this a delicious and comforting meal perfect for any time of day.

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 garlic (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 and finely chopped
• 30g crushed red chilli flakes
• 2 tbsp soy sauce
• 1 tbsp caster sugar

Instructions

1. Step 1: To make the chilli oil, combine the shallots, garlic, cinnamon stick, star anise, and 500ml vegetable oil in a wide pan. Gently sizzle over low-medium heat for 15-20 minutes, stirring occasionally, until the shallots and garlic are crisp and golden. Be careful not to let them burn.
2. Step 2: Toast 2 tbsp sesame seeds in a dry pan until golden, then transfer to a bowl. Toast 2 tsp cumin seeds and 1 tsp Szechuan peppercorns in the same pan for 1-2 minutes until fragrant. Grind these spices finely and mix with the toasted sesame seeds.
3. Step 3: Add the chopped ginger, crushed red chilli flakes, 2 tbsp soy sauce, and 1 tbsp caster sugar to the bowl with toasted spices. Once the shallots and garlic are crisp, strain the hot oil through a sieve into the bowl, leaving the crispy bits behind to cool further. Discard the cinnamon and star anise. Stir the cooled shallots and garlic through the spiced oil mixture. Store in an airtight jar in the fridge for up to two weeks.
4. Step 4: When ready to serve, heat 1 tsp vegetable oil in a wok. Add pak choi with a splash of water and a pinch of salt. Stir-fry for 1 minute, then cover and steam for another minute. Remove and set aside, allowing excess liquid to drip off.
5. Step 5: In the same wok, combine 2 tsp Chinese black vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, a pinch of sugar, and 2 tsp of the prepared crispy chilli oil. Bring to a bubble, then add the cooked noodles. Toss over high heat for a few minutes until noodles are soft, slippery, and coated in sauce. Divide noodles between bowls and top with pak choi.
6. Step 6: Wipe out the pan and add another drizzle of crispy chilli oil along with about 2 tsp of sediment from the jar. When hot and sizzling, crack in the eggs. Fry until edges are crispy, spooning the oil over them to cook evenly. Slide the eggs onto the noodles and garnish with extra crispy bits from the chilli oil jar, if desired.

Tips & Variations

• Use different types of noodles like udon or ramen for varied textures.
• Add other vegetables such as bok choy or spinach for extra greens.
• Adjust the amount of chilli flakes to control the spice level of the oil.
• Keep the crispy chilli oil refrigerated in a sterilised jar to maintain freshness.
• For a vegan option, replace eggs with pan-fried tofu slices.

Storage

Store the homemade crispy chilli oil in an airtight, sterilised jar in the refrigerator for up to two weeks. Leftover noodles with pak choi and eggs are best eaten fresh but can be refrigerated in an airtight container for up to 2 days. Reheat gently in a pan to maintain texture, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crispy chilli oil in advance?

Yes, the crispy chilli oil can be prepared ahead of time and stored in the refrigerator for up to two weeks, allowing the flavors to deepen.

What noodles work best for this recipe?

Any cooked noodles like straight-to-wok egg noodles, udon, or ramen work well. Choose your favorite variety for different textures and flavors.

Noodles with Crispy Chilli Oil and Fried Eggs Recipe

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★★★★★

4.5 from 254 reviews

• Author: Ethan
• Total Time: 45 minutes
• Yield: 2 servings 1x

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Description

Delicious noodles topped with vibrant pak choi and crispy chilli oil fried eggs, combining flavorful stir-fried vegetables with a rich, aromatic homemade chilli oil packed with toasted spices and garlic. This recipe balances heat and umami for a satisfying Asian-inspired meal.

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Ingredients

Scale 1x2x3x

For the Chilli 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 and finely chopped
• 30g crushed red chilli flakes
• 2 tbsp soy sauce
• 1 tbsp caster sugar

For the Noodles and Vegetables

• 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 noodles)

For the Eggs

• 2 large eggs
• Additional drizzle of crispy chilli oil with sediment from the jar

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Instructions

1. Make the Chilli Oil: In a wide or deep frying pan, combine the shallots, garlic, cinnamon stick, star anise, and vegetable oil. Heat gently to a low sizzle over low-medium heat, cooking for 15-20 minutes, stirring occasionally until the shallots and garlic are crisp and golden brown. Be careful to keep the heat low to prevent burning.
2. Toast and Grind Spices: While the above cooks, toast the sesame seeds in a dry pan until golden, then transfer to a bowl. Toast the cumin seeds and Szechuan peppercorns for 1-2 minutes until fragrant, then grind them into a powder using a pestle and mortar or spice grinder. Mix this powder with the toasted sesame seeds in the bowl.
3. Add Flavorings to Spices: Stir the finely chopped ginger, crushed red chilli flakes, soy sauce, and caster sugar into the bowl with the toasted spices and sesame seeds.
4. Strain Infused Oil: Once the shallots and garlic are crisp, strain the hot oil from the pan over the bowl containing the spices using a fine sieve. Keep the crispy garlic and shallot bits in the sieve to cool further and crisp up more. Discard the cinnamon stick and star anise. Stir the cooled shallot and garlic pieces through the spiced oil mixture thoroughly. Store the chilli oil in an airtight sterilized jar in the fridge for up to two weeks.
5. Cook Pak Choi: Heat 1 tsp vegetable oil in a wok. Add the halved pak choi along with a splash of water and a pinch of salt. Stir-fry for 1 minute, then cover with a lid or baking tray to steam for a further minute. Remove the pak choi and set aside on a plate to drain any excess liquid.
6. Prepare Noodles: In the same wok, add the Chinese black vinegar, soy sauce, sesame oil, sugar, and 2 teaspoons of the prepared crispy chilli oil. Bring to a bubble, then add the cooked noodles. Toss over high heat for a few minutes until the noodles absorb the sauce and become soft and slippery. Divide the noodles into two bowls and place the pak choi on top.
7. Fry Eggs in Chilli Oil: Wipe out the wok and add a drizzle of the crispy chilli oil plus about 2 teaspoons of the sediment from the jar. When hot and sizzling, crack in the eggs. Fry until the edges are crispy, spooning hot chilli oil over the eggs as they cook to intensify flavor and crispness.
8. Assemble and Serve: Slide the crispy chilli oil eggs over the noodles topped with pak choi. Add more crispy bits of garlic and shallot from the chilli oil jar as desired for added texture and flavor. Serve immediately.

Notes

• Keep the heat low when making chilli oil to avoid burning the shallots and garlic, which would make the oil bitter.
• You can use various types of cooked noodles: straight-to-wok, egg, udon, or ramen work well.
• The crispy chilli oil can be made in advance and stored in the fridge for up to two weeks, making this recipe quick to assemble when serving.
• Use a wide pan for the chilli oil to ensure ingredients are evenly cooked in the oil and don’t crowd the pan.
• When steaming pak choi, a lid or baking tray can be used to trap steam and cook the vegetables quickly and gently.
• Be gentle when frying eggs in the chilli oil to keep the yolks runny and add richness to the dish.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Chinese

Keywords: noodles, chilli oil, crispy eggs, pak choi, homemade chilli oil, Chinese recipe, stir-fry, spicy noodle dish