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Chinese Chili and Scallion Noodles

Chinese Chili and Scallion Noodles

A quick and easy Asian noodle dish using things you probably already have in your pantry. The fried eggs are optional, but they do really add to the flavor.

Course Main Course, Side Dish
Cuisine Chinese
Keyword Chinese, noodles, udon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tom


  • 12 ounces udon noodles (can sub lo mein or spaghetti)
  • 5 tablespoons soy sauce
  • 3 tablespoons unseasoned rice wine vinegar
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon toasted sesame oil
  • 1/4 cup grapeseed or other neutral oil
  • 5 teaspoons sesame seeds
  • 1 1/4 teaspoons red pepper flakes
  • 10-12 scallions white and green parts separated and sliced thinly on the bias
  • 4 fried eggs to serve (optional)
  • Sriracha to taste


  1. Bring a large pot of well-salted water to a boil. Add the noodles and cook until al dente, then drain. Meanwhile, in a large bowl whisk together the soy sauce, vinegar, sugar and sesame oil.
  2. In a large nonstick skillet over medium, heat the vegetable oil, sesame seeds and pepper flakes until the pepper flakes are fragrant and the sesame seeds begin to brown, 3 to 5 minutes. Off heat, stir in the scallion whites, then transfer the oil mixture to the bowl with the soy sauce mixture.
  3. Add the cooked pasta to the sauce and toss. Add the scallion greens, reserving some for garnish, add a couple of squirts of Sriracha (to taste) and toss.
  4. Divide among 4 serving bowls and top each with more scallion greens and a fried egg, if desired.