Garlic-Chili Udon Noodles

Transform simple udon noodles into a restaurant-quality dish with this explosive garlic-chili recipe. Hot oil blooms aromatic spices and aromatics, creating a glossy, flavorful sauce that coats every strand. Perfect for weeknight dinners when you crave something bold and satisfying without the fuss.

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Course: Main Course, Side Dish

Cuisine: Korean

Keyword: Pasta

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings:

Calories: 485kcal

Equipment

Ingredients

For the Noodles:

1 package udon noodles

For the Sauce:

½ shallot finely diced
2 cloves garlic minced
1½ tbsp soy sauce
½ tbsp dark soy sauce
1 tbsp gochugaru Korean chili flakes
1 tbsp chili crisp
1 tsp rice vinegar
1 tsp sesame oil
1 tsp sugar
1 tbsp kecap manis sweet soy sauce, optional

For Cooking:

2½ tbsp neutral oil for frying

For Garnish:

Chopped green onion
Crispy garlic

Instructions

Cook udon noodles according to package instructions. Drain and set aside.
In a large heat-proof bowl, combine diced shallot, minced garlic, soy sauce, dark soy sauce, gochugaru, chili crisp, rice vinegar, sesame oil, sugar, and kecap manis if using. Mix well.
Heat oil in a small pan until it reaches approximately 400°F (oil should shimmer and bubble when a drop of water is added).
Carefully pour the hot oil over the sauce mixture. The mixture will sizzle and bubble, blooming the aromatics and spices.
Add the cooked udon noodles to the bowl and toss thoroughly until evenly coated with the sauce.
Transfer to serving bowls and garnish with chopped green onions and crispy garlic before serving immediately.

Notes

Adjust gochugaru and chili crisp quantities based on your heat tolerance - start with less if you're sensitive to spice

Fresh garlic and shallots provide the best flavor, but pre-minced versions work in a pinch

If you can't find kecap manis, substitute with 1 tbsp regular soy sauce mixed with ½ tsp brown sugar

The oil must be hot enough to sizzle when poured - this step is essential for developing the complex flavors

Store-bought crispy garlic can be found in Asian grocery stores, or make your own by frying thinly sliced garlic until golden

Recipe can be doubled easily for larger servings - use a large enough bowl to accommodate the hot oil safely

Substitute gochugaru with red pepper flakes if Korean chili flakes aren't available, though the flavor will be slightly different

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