A quick, easy, and super tasty bowl of Black Bean Chili Oil Noodles! I love preparing noodles this way: simple boiling the noodles in a pot with some veggies of choice while preparing a sauce or a chili oil with black bean sauce this time.
Afterwards, just simply mix the noodles and chili oil mix together and you have yourself a super tasty meal that’s ready in 15 minutes or even less!
These Black Bean Chili Oil Noodles are:
- Super easy
- Ready in 15 minutes or less—perfect for those quick weekday meals!
- Super tasty and packed with flavour!
- Can be served with other toppings of choice (I had mine with some fried tofu and blanched bok choy)
IMPORTANT NOTES FOR THIS RECIPE
- Prepare the black bean chili oil first before cooking the veggies and noodles. This way you can immediately mix the chili oil with the noodles when the noodles are freshly cooked
- Blanch or cook the veggies or any toppings before the noodles so you can set this aside for topping
- These noodles are best prepared when you’re ready to enjoy them since they’re good when hot
- If you plan to prepare this before hand, you can prepare the black bean chili oil first and just set it aside. You can always just reheat it in the saucepan and then cook the noodles when you’re ready to enjoy the noodles
NOODLES TO USE
You can really use any noodles of your choice. I use thick wheat noodles from the brand Six Fortune. I just get these from my local Asian store.
If you’re gluten-free, you can also use some rice noodles or even rice ramen.
BLACK BEAN CHILI OIL
So for the black bean chili oil, I used this black bean garlic sauce from Lee Kum Kee that my grandma gave. It’s very salty from the fermented black beans, so use it sparingly.
You can also just use regular fermented black beans or douchi if you don’t have this black bean garlic sauce.
COOKING AND PREPARING THE BLACK BEAN CHILI OIL NOODLES
- Heat a small pot of water for the noodles.
- While waiting for the pot of water to cook, heat a small sauce pan over medium heat. Add in the oil and leave until very hot. You can see small bubbles when it’s ready or you can also try the heat by adding some minced garlic—the hot oil should immediately sizzle.
- Once the oil is hot, add in the garlic and good for 1-2 minutes in the oil or until slightly crisp. Add in the chili powder, soy sauce, sugar, and black bean sauce. Leave to cook for 1-2 minutes. Turn off the heat and set aside.
- Meanwhile, add the veggies into the pot of water. Cook for 2-3 minutes until tender crisp and then transfer to a bowl of water with ice. Or you can simply just boil the veggies. Afterwards, cook the noodles until chewy.
- Drain the noodles from the water and then transfer to a bowl.
- Pour the black bean chili oil into the noodles. Mix well until evenly coated. Taste the noodles and feel free to season with more soy sauce, if needed. Do note that the freshly cooked noodles will continue to cook from the heat and absorb some of the sauce.
MIX, MIX, AND MIX! Until well coated. :)
- Serve with some blanched veggies and fried tofu, if desired. Top with some chopped scallions.
- Enjoy while hot!
OTHER NOODLE RECIPES YOU MIGHT LOVE!
- Shoyu Udon
- Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
- Jjajangmyeon (Noodles in Black Bean Sauce)
- Thai Drunken Noodles (Pad Kee Mao)
- Easy Spicy Miso Noodles
- Ginger and Scallion Noodles
- Chili Garlic Oil Noodles
- Mie Goreng (Indonesian Fried Noodles)
- Chili Garlic and Black Bean Eggplant Noodles
Easy 15-Minute Black Bean Chili Oil Noodles
A quick, easy, and super tasty bowl of Black Bean Chili Oil Noodles! I love preparing noodles this way: simple boiling the noodles in a pot with some veggies of choice while preparing a sauce or a chili oil with black bean sauce this time. Afterwards, just simple mix the noodles and chili oil mix together and you have yourself a super tasty meal that’s ready in 15 minutes or even less!
Ingredients
Black Bean Chili Oil
- 2 tbsp neutral oil (such as vegetable, canola, etc)
- 4 cloves garlic minced (use more, if you want more garlic!)
- 1-2 tbsp gochugaru or other chili powder, see notes
- 1 tsp dark soy sauce , see notes
- 1 tsp sugar
- 1 tbsp black bean garlic sauce , see notes
Noodles & veggies
- 120 g dry sliced noodles or other wheat noodles of choice
- Bok choy or other veggies of choice such as spinach, broccoli, mustard greens, etc, optional
To Serve
- More soy sauce to taste, if needed
- Blanched veggies
- Fried Tofu in spicy sauce see homemade recipe here
- Chopped scallions
- Chili garlic sauce or more chili oil, for topping (optional)
Instructions
- Heat a small pot of water for the noodles.
- While waiting for the pot of water to cook, heat a small sauce pan over medium heat. Add in the oil and leave until very hot. You can see small bubbles when it’s ready or you can also try the heat by adding some minced garlic—the hot oil should immediately sizzle. Once the oil is hot, add in the garlic and good for 1-2 minutes in the oil or until slightly crisp. Add in the chili powder, soy sauce, sugar, and black bean sauce. Leave to cook for 1-2 minutes. Turn off the heat and set aside.
- Meanwhile, add the veggies into the pot of water. Cook for 2-3 minutes until tender crisp and then transfer to a bowl of water with ice. Or you can simply just boil the veggies. Afterwards, cook the noodles until chewy.
- Drain the noodles from the water and then transfer to a bowl.
- Pour the black bean chili oil into the noodles. Mix well until evenly coated. Taste the noodles and feel free to season with more soy sauce, if needed. Do note that the freshly cooked noodles will continue to cook from the heat and absorb some of the sauce.
- Serve with some blanched veggies and fried tofu in spicy sauce (recipe here), if desired. Top with some chopped scallions and more chili sauce, if desired.
- Enjoy while hot!
WATCH Video
Notes
Chili Powder
- Gochugaru - gochugaru or Korean red chili pepper is very subtle in terms of spice but has a bright red colour. If using other types of chili powder, you can start with 1/2 tbsp first since these can be a lot spicier than gochugaru.
- If you want more spice, you can of course add more chili powder!
Dark Soy Sauce
- The dark mushroom soy sauce here is mostly to add colour. You can skip it and add some soy sauce to taste, if needed.
Black Bean Garlic Sauce
- I used this black bean garlic sauce from Lee Kum Kee that my grandma gave. It’s very salty from the fermented black beans, so use it sparingly.
- You can also just use regular fermented black beans or douchi if you don’t have this black bean garlic sauce.
- If you don’t have black bean garlic sauce, I recommend to use some miso paste or even doenjang (Korean soybean paste) to add that depth of flavour and some umami. Miso paste and doenjang are less salty than fermented black beans so you can add more soy sauce to taste, if needed.
NUTRITIONAL INFO
Serving: 1serving | Calories: 361kcal | Carbohydrates: 47g | Protein: 10g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 954mg | Potassium: 108mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1187IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
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Love this recipe. It was easy and super yummy. Definitely will be my go to meals in the future!
made with rice noodles and regular soy sauce, so good! and [baby] bok choy is the perfect match! thank you
Glad you liked it, Hannah! Thank you!! ◡̈
This was a really easy and flexible recipe. I put in some julienne carrots, spinach and used a bit of gochugang paste instead of gochugaru. Really tasty and quick! I’ll be keeping this up my sleeve when I need a quick meal. Thanks for sharing and all the notes!
Hey Tracy! Love your take on this recipe. Thanks so much for giving it a try and leaving a review ◡̈
Been making this recipe for years, really easy, versatile and tasty!
Hey Sara, so happy you liked it 🙂 thank you!!