Recipes › Chilli Pepper (Medium) › Quick Chilli Garlic Noodles with Crispy Shallots
Quick Chilli Garlic Noodles with Crispy Shallots
These are the noodles you make when you want something genuinely satisfying in under half an hour. Fresh medium chillies are fried low and slow in oil to build a fragrant, burnished base, then tossed through noodles with garlic and a punchy soy dressing. The crispy shallots on top are worth every minute — they take ten minutes to make and make the whole dish.
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Ingredients
- 6 Chilli Pepper (Medium), finely sliced into rounds, seeds kept in
- 300 dried egg-free wheat noodlesor use 250g rice noodles for a gluten-free version
- 150 g shallots, peeled and finely sliced into rings
- 5 garlic cloves, finely sliced
- 80 ml neutral oil, such as sunflower or groundnut
- 3 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp caster sugar
- 4 spring onions, finely sliced on the diagonal (optional)
Contains: cereals gluten, eggs, sesame, soya, sulphites.
Method
- Pour the neutral oil into a medium frying pan or wok and add the sliced shallots. Set the heat to medium-low and fry, stirring regularly, for 10–12 minutes until the shallots are deep golden and crispy. Use a slotted spoon to lift them out onto a plate lined with kitchen paper. Do not discard the oil — this is your cooking fat.About 12 min
- Bring a large pan of salted water to the boil. Cook the noodles according to the packet instructions — usually 4–5 minutes. Drain and rinse briefly under cold water to stop them sticking. Set aside.About 6 min
- While the noodles cook, mix the dressing: combine both soy sauces, sesame oil, rice vinegar and caster sugar in a small bowl. Stir until the sugar dissolves. Set aside.About 2 min
- Return the shallot oil to medium heat. Add the sliced chillies and fry for 3 minutes, stirring, until softened and fragrant. Add the garlic and fry for a further 1 minute until golden — watch it carefully so it doesn't burn.About 4 min
- Add the drained noodles to the pan and pour over the dressing. Toss everything together vigorously over medium heat for 2 minutes until the noodles are evenly coated and piping hot.About 2 min
- Divide into four bowls. Top generously with the crispy shallots and spring onions if using. Serve immediately.About 1 min
Tips
- The shallots must be completely dry before they go in the oil — any moisture will cause them to steam rather than crisp. Pat them down with kitchen paper if needed.
- Keep a close eye on the garlic in step 4. It goes from golden to burnt in about 30 seconds and burnt garlic will make the whole dish bitter.
- If your noodles have clumped together while you finished the sauce, add a small splash of the pasta cooking water to the pan — it loosens everything instantly.
Ring the changes
- Add 200g of silken tofu, cut into cubes and added with the noodles, for extra protein.
- Swap the wheat noodles for 250g rice noodles and use tamari instead of soy sauce to make the dish gluten-free.
Keeping it
These noodles are best eaten immediately. Leftovers can be stored in the fridge for 1 day and reheated in a pan with a splash of water, but the crispy shallots will soften — store them separately if possible.
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