top of page

Spicy and Satisfying Chili Oil Noodles

Updated: May 20, 2021

This recipe is for the home cooks who can't get enough of spicy Asian noodle dishes or spicy dishes in general. This dish is packed with flavor and has enough heat for both the heat lovers and for the people who can handle medium level heat. On top of the flavor, it is packed full of bok choy and mushrooms which makes the veggie lover in me happy. Also, I personally love making noodle stir fries with lots of vegetables and no meat most of the time. making this recipe with shrimp is a healthy choice and also very tasty as well.

Above: meatless version with angel hair noodles, bok choy, onions, and mushrooms

Above: version #2 with shrimp, rice noodles, onions, bok choy, and mushrooms


-4 oz. angel hair noodles or medium width pho rice noodles

-1 cup chopped bok choy or fresh spinach

-1 cup baby bella mushrooms

-1/2 lb. medium sized shrimp (opt)

-chopped green onions for garnish


-1 tbs. Kadoya sesame oil

-3 tbs. chili oil

-2 tbs. soy sauce

-2 tbs. sugar

-1 tbs. rice vinegar

-2 tbs. Lee Kum Kee oyster sauce

-2 tbs. minced garlic

-2 tbs. Lao Gan Ma Chili Crisps in Oil

*Note: For info on the Asian seasonings used see here


  1. Cook noodles and drain. Add sauce, bok choy, and mushrooms to a pan and cook for 10 minutes on medium high heat. If using shrimp, add the shrimp and cook until they are pink. Mix in noodles and green onions. Enjoy! *If using spinach, wait until mushrooms are cooked and then add the spinach with the noodles and onions at the end.

For more recipes like this one, subscribe to to stay updated!

More Delicious Chinese Takeout Recipes:


bottom of page