Spicy, savory, and hearty, this recipe for spicy beef chili oil noodles will satisfy your noodle craving every single time. This dish comes together in less than 15 minutes, making it the perfect weeknight dinner!
what you’ll need:
For the noodles
- thinly sliced beef brisket (or substitute with ground beef)
- Taiwanese knife-sliced noodles: they have the best texture and pair perfectly with the chili oil. You can also use any other type of wide noodle.
For the chili oil
- green onion
- garlic
- dark soy sauce
- gochugaru (Korean chili powder)
- dried red pepper flakes
- honey (or any other sweetener of choice)
- chili crisp vinaigrette (or rice vinegar)
- oyster sauce
- sesame oil
- toasted sesame seeds
Optional toppings
- Bok choy
- toasted sesame seeds
all the details
In a skillet, heat some oil on medium-high heat. Add the thinly sliced beef brisket and saute until fully cooked. Set it aside.
Bring a pot of water to a boil. Add the noodles and bok choy to the pot. Cook the noodles according to package instructions and blanch the bok choy for about 3-5 minutes. (I normally remove the noodles and bok choy around the same time). Strain the noodles and bok choy. Set them aside.
In a large bowl, combine the chopped green onions, minced garlic, dark soy sauce, gochugaru, dried red pepper flakes, honey, chili vinaigrette (or rice vinegar), oyster sauce, and sesame oil. Set it aside.
In a small pot, heat about 3-4 tablespoons of neutral oil until it starts to smoke. Immediately pour the hot oil over the chili oil ingredients in the bowl. Allow the hot oil to cook the ingredients and stir to mix well (that sizzling sound is my favorite sound ever!).
Add the noodles to the chili oil and mix to combine. Serve the noodles topped with the grilled beef and bok choy. Enjoy!
more recipes you may like:
- Curry Udon Noodles
- 15-minute Shrimp Stir-Fry with Noodles
- Bulgogi Sesame Soba Noodles
- Vegetable Yaki Udon (Stir-Fry Udon Noodles)
- Garlic Sesame Noodles
- Spicy Chili Oil Noodles
- Garlic Udon Noodles
Ingredients
- ½ lb beef brisket, thinly sliced
- 2 servings of Taiwanese knife-sliced noodles, cooked
For chili oil:
- 3 stalks green onion, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon dark soy sauce
- 1 tablespoon gochugaru (Korean chili powder)
- 1 tablespoon dried chili flakes
- ½ tablespoon honey, or sweetener of choice
- ½ chili vinaigrette, or rice vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 3 tablespoons neutral oil
Optional toppings:
- bok choy
- toasted sesame seeds
Instructions
- In a skillet, heat some oil on medium-high heat. Add the thinly sliced beef brisket and saute until fully cooked. Set it aside.
- Bring a pot of water to a boil. Add the noodles and bok choy to the pot. Cook the noodles according to package instructions and blanch the bok choy for about 3-5 minutes. (I normally remove the noodles and bok choy around the same time). Strain the noodles and bok choy. Set them aside.
- In a large bowl, combine the chopped green onions, minced garlic, dark soy sauce, gochugaru, dried red pepper flakes, honey, chili vinaigrette (or rice vinegar), oyster sauce, and sesame oil. Set it aside.
- In a small pot, heat about 3-4 tablespoons of neutral oil until it starts to smoke. Immediately pour the hot oil over the chili oil ingredients in the bowl. Allow the hot oil to cook the ingredients and stir to mix well (that sizzling sound is my favorite sound ever!).
- Add the noodles to the chili oil and mix to combine. Serve the noodles topped with the grilled beef and bok choy. Enjoy!
