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Creamy Chili Oil Shrimp Noodles

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There are some days when all you want is something cozy, creamy, and just spicy enough to wake up your taste buds. These creamy chili oil shrimp noodles are exactly that kind of meal.

The rich cream mellows out the heat from the chili crunch, while the shrimp stay juicy and sweet. Every bite of thick, chewy udon noodles is coated in a silky sauce with little pops of toasted pumpkin seeds for extra texture. It’s the kind of dinner that feels a little indulgent but comes together surprisingly fast, making it perfect for busy weeknights or whenever you’re craving comfort in a bowl.

  • Total Time: 15 minutes
  • Yield: 2 bowls 1x

Ingredients

Units Scale
  • 200 g shrimp, peeled and deveined
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced with the shrimp
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons Wok ā€˜nā€™ Tadka chili crunch
  • 1 teaspoon light soy sauce
  • 1/2 cup cream
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon honey
  • 4 garlic cloves, sliced for the sauce
  • 2 tablespoons chives, sliced
  • 2 packs wet udon noodles
  • Lemon juice
  • Sesame seeds

Instructions

  1. Peel and devein the shrimp. Heat a pan over medium-high heat, add butter and shrimp, and cook for 2 to 3 minutes. Turn, add minced garlic, and cook for 1 to 2 minutes more. Remove the shrimp.
  2. Toast pumpkin seeds in the same pan over medium-high heat for 1-2 minutes.
  3. Deglaze with Shaoxing wine. Add chili crunch, soy sauce, honey, and sliced garlic. Stir-fry for 1 to 2 minutes, then lower heat to low and add cream.
  4. Meanwhile, lightly undercook the wet udon according to package instructions and drain.
  5. Add udon, 1.5 tablespoons chives, and a splash of lemon juice to the sauce. Toss to coat.
  6. Serve noodles topped with shrimp, more chives, and sesame seeds if you like.
  • Author: Dishcovery
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes

Find it online: https://dishcoveryblog.com/creamy-chili-oil-shrimp-noodles/