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In recent years, Asian cuisine has captivated food enthusiasts around the globe, with dishes such as udon noodles rising to prominence in many households. Known for their chewy texture and ability to absorb flavors, udon noodles are a versatile staple that can be transformed into a variety of meals. If you’re on the hunt for a quick, flavorful dish that can be prepared in under 30 minutes, look no further than this Quick & Zesty Chili Oil Udon Noodles recipe. It marries the umami richness of soy sauce, the aromatic kick of chili oil, and the freshness of vegetables, making it not only a satisfying meal but also a delightful culinary experience suitable for any occasion.

10 minute Chili Oil Udon Noodles

Get ready for a burst of flavor with these quick and zesty chili oil udon noodles! In just 10 minutes, you can whip up this delicious dish packed with savory garlic, crunchy vegetables, and a kick of spicy chili oil. Perfect for a busy weeknight dinner or a satisfying lunch, these noodles can be customized with your favorite protein. Toss everything together for a meal that’s as easy to make as it is to enjoy!
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Ingredients
  

200g udon noodles

3 tablespoons chili oil

2 cloves garlic, minced

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon rice vinegar

1 cup mixed vegetables (e.g., bell peppers, snap peas, or carrots; fresh or frozen)

2 scallions, sliced

1 tablespoon toasted sesame seeds

Salt and pepper to taste

Optional: protein of choice (tofu, shrimp, or chicken), cooked

Instructions
 

Cook the Udon Noodles: Boil a pot of water and add the udon noodles. Cook according to package instructions (usually about 4-5 minutes). Drain and set aside.

    Sauté Garlic & Vegetables: In a large skillet or wok, heat 1 tablespoon of the chili oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Then, add the mixed vegetables and stir-fry for about 2-3 minutes until they are tender but still crisp.

      Combine Ingredients: Add the cooked udon noodles directly to the skillet with the sautéed veggies. Drizzle in the soy sauce, sesame oil, rice vinegar, and the remaining 2 tablespoons of chili oil. Toss everything together gently until the noodles are well coated and heated through, about 1-2 minutes.

        Season & Garnish: Taste and add salt and pepper as needed. Remove the skillet from heat and stir in the sliced scallions and toasted sesame seeds.

          Serve: Transfer the chili oil udon noodles to serving bowls. Add any optional protein on top if desired, and garnish with additional scallions or sesame seeds.

            Prep Time, Total Time, Servings: 5 mins | 10 mins | Serves 2-3