Curry Noodles
Chili Oil Sauce

Elevate your quick dinner with this bold curry and chili oil noodle hack. Perfectly chewy noodles coated in a rich, spicy, and aromatic umami-packed sauce.

Ingredients

• 200 g flat wheat noodles
• 1 block Japanese-style curry seasoning
• 1 tbsp chili powder or chili flakes
• 1 tsp seasoning powder
• 3 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 egg
• 1/4 cup shredded cucumber (optional garnish)
• 1 tbsp chopped green onions (optional garnish)
• 1 tsp toasted sesame seeds (optional garnish)

Instructions

1. 1Boil the noodles

   

   Bring a pot of water to a rolling boil and carefully slide the noodles in. Cook them until they reach your desired level of doneness, then remove them and immediately rinse them under cold water. This cools the noodles down and gives them a wonderfully chewy texture.

   Tip: Rinsing the noodles in cold water washes away excess surface starch, which prevents them from sticking together in the bowl.
2. 2Prepare the flavor base

   

   Begin preparing the sauce by setting up your flavor base. Place a solid block of curry seasoning into the center of a clean, empty serving bowl. This will provide the rich, aromatic foundation for the noodle sauce.

   Tip: You can use any brand of curry block you prefer, adjusting the spice level from mild to hot based on your taste.
3. 3Bloom the spices

   

   Add chili powder and your choice of seasoning powder to the bowl with the curry block. Heat up some cooking oil in a small pan until it is smoking hot, then carefully pour it directly over the dry spices. The hot oil will sizzle on contact, instantly blooming the spices and releasing their deep aromas.

   Tip: Make sure the oil is hot enough to create a vigorous sizzle when it hits the spices, which maximizes the release of their essential oils.
4. 4Mix the curry chili sauce

   

   Add soy sauce and oyster sauce to the bowl to bring a salty, savory umami depth. Stir all the ingredients together thoroughly until the curry block is completely dissolved, resulting in a rich, dark red, and glossy sauce.

   Tip: If the curry block is stubborn and wont break down easily, add a tiny splash of the hot noodle-cooking water to help melt it into a smooth paste.
5. 5Combine sauce and noodles

   

   Place the cooled, cooked noodles into a large serving bowl. Take your freshly mixed curry and chili oil sauce and pour it directly over the top of the noodles, ensuring you scrape out all the flavorful bits from the bottom of the sauce bowl.

   Tip: Toss the noodles with the sauce immediately after pouring so the noodles absorb the flavors evenly without clumping.

Storage & Reheating

Burn It Off

Frequently Asked Questions