Are you a fan of bold, spicy flavors that warm you from the inside out?
Do you love noodles swimming in rich, chili-oil broth with juicy shrimp and tender ribs?
And most importantly… can you handle the heat?
This Spicy Chili Oil Noodle Soup is a show-stopping bowl packed with deep flavors, aromatic spices, and irresistible toppings. It’s perfect for spice lovers and guaranteed to impress anyone who sees (or tastes!) it!
Ingredients
For the Broth:
6 cups beef or chicken stock
2–3 tbsp chili oil (adjust to taste)
1 tbsp chili garlic paste
1 tbsp Sriracha sauce
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tsp sesame oil
1 tsp sugar (optional, to balance heat)
Protein & Noodles:
4–6 beef ribs or lamb ribs, cooked until tender
8–10 large shrimp, peeled and deveined
200 g flat rice noodles (or your favorite noodles)
Toppings:
Fresh cilantro leaves
Green onions, finely chopped
Fresh jalapeño slices
Crushed chili flakes (optional)
Lime wedges (optional)
Instructions
Prepare the Broth
In a large pot, bring the stock to a gentle boil. Add chili oil, chili garlic paste, Sriracha, hoisin sauce, soy sauce, sesame oil, and sugar. Stir well and let simmer for 10–15 minutes to develop flavor.
Cook the Ribs
If not already cooked, simmer the ribs separately until tender, then lightly grill or pan-sear them for extra flavor. Set aside.
Cook the Noodles
Cook noodles according to package instructions. Drain and divide into serving bowls.
Cook the Shrimp
Add shrimp directly to the simmering broth and cook for 2–3 minutes until pink and fully cooked.
Assemble the Bowl
Pour hot broth and shrimp over the noodles. Top with ribs, cilantro, green onions, jalapeños, and chili flakes.
Serve & Enjoy
Serve hot with lime wedges on the side and enjoy this fiery, comforting bowl of goodness!