This fantastic recipe for slick, spicy noodles, finished with a fresh smattering of herbs, takes well to substitutions and adaptations: Can’t find garlic chives? Use scallions instead. The same goes for chile crisp and chile oil.

Add some fried shallots, if you don’t mind taking this recipe into eight-ingredient territory.

It’s ready in 20 minutes, but wise cooks know to take just an extra minute to double or triple the sauce for future meals.

Chile-Oil Noodles With Cilantro

Makes 4 servings

14 ounces dried udon
¼ cup chile oil with crunchy garlic
2 tablespoons pure sesame oil
2 teaspoons Sichuan chile oil, or to taste
2 teaspoons soy sauce
½ cup finely sliced garlic chives or scallions, plus more for garnish
2 tablespoons store-bought fried shallots, crumbled by hand (optional)
½ cup finely chopped cilantro (see Tip), plus a few sprigs for garnish

Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.

Meanwhile, in a large bowl, combine all three oils with the soy sauce and ½ cup garlic chives.

Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

Tip: For crisp cilantro, place leaves and stems in an ice water bath until the leaves are firm. Drain and spin in a salad spinner. Store cilantro in the spinner and refrigerate until ready to use.

Kim is a freelance writer. This article appeared in The New York Times.