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Chili Oil Noodles With Cilantro & Homemade Crispy Garlic Chili Oil

Updated: Nov 10, 2020

I’m telling you, if you could just smell Judy Kim's Chili-Oil Noodles With Cilantro… So simple, so good, so addictive!

Chili Oil with crispy garlic is my newest condiment obsession and I’ve been spooning it over whatever it will go with, and a few things that it arguably didn’t really go very well with.

But I’ve been ordering it online for 12 Euros a pop and decided that enough is enough. Did some research and found a wonderful recipe by Marc Matsumoto over at No Recipes for a Homemade Crispy Garlic Chili Oil that worked a charm for my cravings.

So when I saw Judy’s recipe, it spoke to me and I answered willingly! I used buckwheat soba noodles, but feel free to go with udon, mie or any other starchy nood.

Spicy heaven on a plate is what is was and I think I’ve found noodle nirvana!

xoxo Donata


14 ounces dried udon noodles

¼ cup chili oil with crunchy garlic

2 tablespoons pure sesame oil

2 teaspoons Sichuan chili oil, or to taste

2 teaspoons soy sauce

½ cup finely sliced garlic chives or scallions, plus more for garnish

2 tablespoons store-bought fried shallots, crumbled by hand (optional)

½ cup finely chopped cilantro (see Note), plus a few sprigs for garnish


Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.

Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.

Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

Recipe by Judy Kim via NYT Cooking

Ingredients Crispy Garlic Chili Oil

30 grams chili pepper flakes (Marc used Korean Gochugaru, I used regular chili flakes)

15 grams sesame seeds

4 grams Sichuan pepper

15 grams dried scallops (optional)

1 tablespoon soy sauce

1 cup vegetable oil

30 grams garlic (finely minced)

15 grams ginger (finely minced)

To grind the Sichuan Pepper, first pick through the peppercorns to remove any black seeds or twigs. Add the peppers to a spice grinder, or use a mortar and pestle to grind them into a powder.

If you're going to add dried scallops, put them in a spice grinder or small food processor and pulse until coarsely ground. Add this to the chili peppers mixture and mix.

Add the chili pepper flakes, sesame seeds, dried scallops, Sichuan pepper, and five-spice powder to a bowl and stir to combine.

Add the soy sauce to the pepper mixture and stir to distribute evenly.

Add the oil to a saucepan over medium heat and heat preheat until hot. Add the garlic and ginger and fry until golden brown and not sizzling as much. The idea is to get the garlic crisp, without burning it.

Once the garlic is golden brown, immediately pour the hot garlic and ginger oil into the chili flake mixture. The oil is extremely hot, and it will sizzle as you add it to the chilis, so be very careful.

Stir your chili oil until the sizzling subsides and then let the mixture come to room temperature before bottling, it's best to let the mixture steep for a day or two to get the maximum flavor into the oil. Store the chili oil in the refrigerator.

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