Chili Oil Noodle Salad

When following the instructions with the oil, the peppercorns and flakes immediately burnt to a crisp when they went into the pot as soon as I saw the smoke rising from the oil. Is there a temperature one should shoot for rather than just “smoke point”?

PUL Team - July 30, 2025, 2:35 p.m.

Hey there, Claire, thanks so much for pointing this out, and for your patience with the recipe. It’s best to infuse the oil before it reaches the full smoke point, so around 180 to 190°C (355 to 375°F) is a safe sweet spot for most neutral oils. We imagine it could get tricky to use a thermometer, though!

Instead, you can try heating the oil on medium until it looks glossy and flows easily when you tilt the pan (about 1 to 2 minutes). Then, take the pan off the heat before adding the flakes and peppercorns. They’ll still sizzle, and shouldn’t burn. Hope this helps for now 🙂

Incredibly delicious! I would absolutely remake these noodles.

Great!

I made my own chili oil about a month ago and wowsers was this delicious!

So fast, so tasty

So fresh!

I wasn’t sure whether this dish is supposed to be eaten cold or hot. I ended up heating everything up in a saucepan for it to be hot rather than warm and it was delicious! Thanks 😋

PUL Team - Aug. 8, 2023, 8:09 p.m.

Hey Nat, you can enjoy this one either hot or cold. So glad it was enjoyed!

Made with what I had at home. Delicious !

One of my fav dishes. So good😁

Very easy and delicious. Great for mealprep 😊