These chili oil garlic noodles are what you cook when you don't feel like cooking! They're simple, delicious, & done in just 10 minutes. Dinner has never been so easy.
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You are a mere 10 minutes away from sinking your teeth into spicy and chewy garlic chili noodles! This quick and easy dish proves that flavor does NOT have to be sacrificed when you’re tight on time. Light up your tastebuds with these incredibly quick Asian noodles!
What You'll Need
- Neutral Oil: I highly recommend using a neutral oil, such as grape seed (my fave!), canola, peanut, or vegetable oil. I don't recommend using strongly flavored oil, such as olive oil, because it'll alter the taste of the dish.
- Black Vinegar: This adds a malty flavor that brightens the dish. You can easily find it at your local Asian market.
Best Noodles to Use
For this recipe, I'm using fresh thin wheat noodles I bought from my local Asian market (Ranch 99) in the refrigerated section. If you're tight on time, fresh noodles are your best friend because they typically take no more than 3 minutes to cook!
If I have the extra time, I'll make easy hand-pulled noodles, which is super simple since they only need 3 ingredients. Another alternative for a quick fix would be instant ramen noodles.
Chili Pepper Flakes
This recipe uses gochugaru (Korean chili flakes), which is mild and gives a vibrantly red color. Alternatively, you can also swap it out for Sichuan chili flakes for a spicer version.
I don't recommend using Italian red pepper flakes. They're typically pre-cooked, so when it's exposed to hot oil, it has a higher chance of becoming dark or burnt, then turning bitter.
How to Make It
- Bring a pot of water to a boil & cook noodles according to its package directions. Drain & rinse under cold water if you prefer them as cold noodles. Set aside.
- Combine seasonings in a heat-proof bowl.
- Heat neutral oil in a small saucepot for 1 - 2 minutes.
- Pour the hot oil over the sauce seasonings then toss in the noodles to combine completely. Serve with green onions on top, if desired.
Variations & Pro Tips
- Packing in TONS of Flavor from ONE Ingredient: For this recipe, I’m using homemade chili oil since it’s packed with SO much flavor and my favorite Asian seasonings. Yes, you can use store-bought too, but the best part of making chili oil at home is that you can customize it to your liking! More garlicky, spice, or saltiness - the possibilities are endless!
- Adjusting the Spice Level: Since these garlic chili oil noodles use gochugaru, the spice is mild. If you'd like to kick it up, I'd recommend swapping it for coarse Sichuan chili flakes. You may also want to check the spice level of your chili oil as well and adjust it so there's enough flavor in the dish without being overly spicy!
- Making the Noodles Even More Robust: For a quick fix, these garlic chili noodles are SO good as is. If you have a little extra time and would like to jazz up the dish, you can play around with adding toppings, such as:
- Soft boiled egg
- Sliced cucumber
- Shredded carrots
- Blanched leafy greens
- Seared tofu
- Grilled or ground meat
FAQ's
Definitely! That's one of the biggest perks of making it at home - you can adjust it to your tastebuds. Simply reduce the amount of chili flakes. If your chili oil is spicy too, you may want to add it in gradually so you have enough flavor without too much spice.
You can serve these noodles either hot or cold and they're equally delicious! If you'd prefer them cold, simply rinse your noodles in cold water after they're done cooking, then drain, and mix together with the sauce.
These noodles are delicious as is, but if you have the extra time, you can serve them with sauteed veggies and your favorite protein.
They're a quick and easy noodle dish made of noodles tossed in Szechuan chili oil. You can also add protein and veggies if you'd like.
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Recipe: Easiest Chili Oil Garlic Noodles
Ingredients
Ingredients:
- 4 oz fresh thin wheat noodles*
- 1 tablespoons neutral oil*
- 1 green onion thinly sliced
Sauce:
- 1 garlic cloves minced
- ½ tablespoons chili oil or store-bought
- 1 tablespoon light soy sauce
- ½ tablespoon gochugaru*
- ½ tablespoon dark soy sauce*
- ½ teaspoon black vinegar
- ½ teaspoon sesame seeds
- ⅛ teaspoon ground Szechuan peppercorn*
Instructions
- In a pot, bring water to a boil and cook noodles according to the package's directions. Drain and if you prefer to have cold noodles, run the noodles under cold water. Set aside.
- In a heat-proof bowl, combine the seasonings. Set aside.
- In a small sauce pot, heat the oil until it’s hot, about 1 - 2 minutes.
- Pour the hot oil over the sauce ingredients and allow it to sizzle.
- Toss in noodles and mix well. Finish with green onions on top, if desired. Enjoy immediately!
Notes
- Noodles: The noodles shown in this recipe are fresh thin wheat noodles, which I bought at my local Asian market (Ranch 99) in the refrigerated section. Any fresh noodles are best for a quick fix since they typically take no longer than 3 minutes to cook. Alternatively, you can use fresh hand-pulled noodles or instant noodles.
- Neutral Oil: Using a neutral oil is important the dish's flavor isn't altered. My favorite neutral oil is grapeseed, however, peanut, canola, or vegetable oil will work too. I just don't recommend using a strongly flavored oil, such as olive oil.
- Chili Flakes: Gochugaru, or Korean chili flakes, are mild in flavor and give a vibrant red color to the dish. If you want a spicier version, you can swap it out for coarse Sichuan chili flakes. The coarse texture gives you more flexibility so it's less likely to burn from the hot oil compared to powdered chili flakes. I just don't Italian crush red pepper flakes since they're typically pre-cooked & have a higher chance of turning dark, burning, or becoming bitter.
- Dark Soy Sauce: Dark soy sauce gives the noodles a beautiful deep color and slight sweetness, while light soy sauce gives it saltiness. You can find dark & light soy sauce at local Asian markets or Amazon.
- Szechuan Peppercorns: Some chili oils already have ground Szechuan peppercorn mixed in. In that case, you can omit or reduce the ground Szechuan peppercorns. You can always add more if you’d like after tasting the noodles in the sauce.
Nutrition
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. Please consult with your physician or registered dietitian if precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
I help you create delicious quick & easy Asian recipes in the comfort of your own home! I'm a firm believer that just because you're short on time, doesn't mean you have to sacrifice flavor.
Found your recipe on tiktok. It is SO delicious!!! I’m so glad I found it!! Thank you!