Chile-Oil Noodles With Cilantro

Does anyone know if “ pure sesame oil” is the same as toasted sesame oil?

I had the ingredients in the pantry and high hopes for this to accompany some (homemade) spicy Korean meatballs—but when made as written, it lacked the flavor I was hoping for. It is flat and one-toned. It's not terrible, but it's definitely not something I make per recipe again. For a less experienced Asian-inspired palette, this is probably a decent gateway dish—especially to for spice=heat challenged among us.

This is a great recipe and I have made it several times. I used Laoganma Spicy Chili Crisp. They also make a chili oil with fermented soybeans in it which would be good. I think it benefits from some meat or seafood. I added sautéed shrimp and peanuts. I may add some ground sichuan pepper tonight.

This was a delight to make, quick and yummy. My alterations included sautéing half a pound of ground pork (poured off the fat liquid) and tossing in some diced carrots and a couple handfuls of spinach. The amounts given fed two of us twice, with enough left over for a light lunch. Excellent and into the rotation it goes.

This was delicious and easy. I made a few adjustments, however. I used lo mein noodles instead of udon noodles, added some julienned carrots after reading others posts, and I added thinly sliced strips of stir fried chicken breast. But the biggest adjustment was that I stir fried the noodles after boiling them and added the oils to the noodles in the pan. I just wanted the dish to be hot rather than cool. It was really tasty! I’ll make it again.

Made this this evening and it was a hair too hot for us. I might do a bit less chili oil to sesame. All the same, we loved it. I simply added slivered red peppers, shredded carrots and some thinly sliced red onion and baked tofu on top to round out the dish. I also added crushed peanuts in lieu of the crispy shallots since we didn’t have those on hand. Super yummy, even if I did break into a sweat. 😅

Just ordered chili crisp from Momofuku. They have a number of varieties. Can’t wait to try them!

In addition to being great as written, this is a good no-recipe recipe if you happen to have leftover pasta. I just tossed my leftover pasta with a good amount of Fly by Jin Szechuan chili crisp, a smaller amount of sesame oil, a few tablespoons of soy sauce and a splash of black vinegar. Topped with scallions. Yum!

Made for a picnic using rice noodles due to one person's gluten intolerance. Used 1 tbl of soy sauce. When I added the chili crisp, it was almost all solids and little oil so I added a bit more neutral oil at the end as it seemed a bit dry. Overall delicious and a huge hit with everyone. I'm sure the chili crisp is key to the success of this and what accounts for the mixed reviews. I used Laoganma Spicy Chilli Crisp purchased in our regular supermarket in the Asian section.

Very good! Added broccoli for more veggies.

Delicious. Easy.

This is so good that I’m going to make sure I always have udon in the pantry

What a great recipe to cheer me on over the coming cold weather! Using both chile and Szechuan peppercorn-infused oil adds complexity. Like many of you, I added extras to make a meal: peas and cashews, and also lemon verbena and basil from my garden. A teaspoon of brown sugar also added richness. I don't think udon noodles are ideal: you need a pasta that the sauce ingredients can hold onto, rather than slide to the bottom of the bowl. I used Asian rice pillows because I had them.

Sautéed some veggies (bok choy, mushrooms, garlic, shallots, carrots, and bell peppers) to add to this, plus some chopped and roasted cashews and it takes this dish to a whole other level! Yum!

I love this recipe for hot summer days when you do not want to turn on the oven. Any suggestions as to what to serve as appetizers or alongside for an extended summer lunch when entertaining?