Forget ordering takeout – you need to make this recipe today! The flavours are spicy, dirty and dark – basically everything that you could want in a noodle stir fry recipe! This recipe doesn’t take long to cook up either but the best part about this is the chili oil that’s stirred in at the last minute. The spices linger on your tongue long after you’re done eating. There are so many things happening in this recipe, I love how it all comes together. It’s the perfect take out noodle recipe, but made at home in just a few easy steps. WIN!
I love spicy food when I’m sick so I store this recipe away for days when I’m under the weather. It’s my comfort food for bad days, sick days and cold days (which we’re headed for sooner than I like to admit!). There’s something comforting about spicy food – spicy NOODLES – when you’re sick. I know some people want chicken soup and orange juice, but for me, the spicier the better! It’s really the only thing my tastebuds can recognize. I always keep a jar of this chili oil set aside in case of an emergency, you never know when you’re going to need it!!
These are not your average stir fried noodles, I can promise you that. It’s loaded with spices and LOTS of chili oil which makes this even more addictive. Well…to me anyways! I’ve made this recipe 3 times in the last week and a half and I’m still debating if I should eat the last bowl that’s sitting in a Tupperware in my fridge while I write this. I can’t get enough of it.
I know it’s the chili oil.
I stirred some of it into the noodles as it cooked and then added EVEN MORE just before I ate it.
I cooked the noodles on high heat before adding a little peanut butter and soy sauce to balance a little sweet and salty action. The creamy peanut butter adds just the right amount of thickness to the sauce but also a lot of flavour! Top it with some crunchy peanuts and onion and you’re set.
I made this recipe vegetarian, because the meaty portobello mushrooms are filling enough. But the best thing about a stir fry is that you can add whatever you want. So switch it up, make it yours! Use chicken or shrimp, different vegetables or none at all and it will still taste freakin’ good!!
There is a lot happening in your mouth when you eat this. Slightly sweet from the peanut butter, crazy spicy from the chilis (…obviously) followed by the lingering taste of cumin on your tongue long after you’re done. The flavours are DIRTY but I’m totally good with that. You can adjust the spice level by adding less or more chili oil, but I will DEFINITELY be adding more, EVERY time! 🙂
- 1 cup of vegetable oil
- 2 star anise
- 2 garlic cloves
- 2 tsp cumin seeds
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp Sichuan peppercorns (optional)
- ½ cup of chili flakes
- 1 tbsp oil
- 3 portobello mushrooms cut into strips
- 1 red onion, sliced thin
- 2 garlic cloves, minced
- 1 inch ginger, minced
- ½ red pepper, sliced into strips
- ½ cup of carrots, cut into matchsticks
- ¼ cup peanut butter
- 2 tbsp soy sauce
- 2 tbsp sesame oil, divided
- 2 tbsp water
- 4 individual packages of udon noodles
- green onion, lime wedges and peanuts for garnish
- To make the chili oil, place the oil and spices in a small saucepan and heat over medium heat. Let it simmer for 15 minutes and remove from the heat source. Set the chili flakes in a bowl and strain the oil over the chilis. It will start to sizzle. Let the oil cool before using. Store in a resealable jar for up to 2 weeks.
- To make the stir fry, heat the oil in a large wok or pan over medium high heat. Add the mushrooms and cook until they soften. Add the onion, garlic and ginger and cook for another minute. Add the red pepper strips and carrots and cook for 5 minutes until the vegetables start to soften. Remove the vegetables from the pan and place on a plate.
- Heat 1 tbsp of sesame oil in the same wok over medium high heat. Add the udon noodles and cook for 2-3 minutes until they loosen. In a small bowl, mix together the peanut butter, soy sauce and remaining sesame oil and water (if needed to thin slightly) then add the sauce to the noodles and toss. Return the vegetables to the wok with the noodles and toss together. Add 1-2 tbsp of chili oil and toss the noodles again.
- To serve, place the noodles in a bowl and garnish with green onion, peanuts and lime wedge. Add extra chili oil if desired (STRONGLY recommended).
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