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.
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.
If you’re craving more noodles, check out my 10-minute Spicy Peanut Noodles that’s made with pantry staples or my one-pot Beef Yaki Udon Noodles for minimal dishes! If you want some quick protein, my Air Fryer Miso-Glazed Salmon is done in under 30 minutes. 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
💭 Recipe FAQs
🍜 More Quick Rice & Noodle Recipes You’ll Love!
Let’s get cooking!
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Garlic Chili Oil Noodles
Ingredients
Ingredients:
- 10 oz fresh noodles*
- 1/4 cup neutral oil*
- 2 green onions thinly sliced
Sauce:
- 5 garlic cloves minced
- 1 teaspoon Sichuan chili flakes*
- 3 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon sesame seeds plus more for garnish, if desired
- 1/8 teaspoon 5-spice seasoning
- 2 teaspoons black vinegar optional
Instructions
- In a medium-sized 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.
- Reheat the pot with the neutral oil until it’s hot, about 1 – 2 minutes. Meanwhile, in a heat-proof bowl, combine the seasonings. Carefully, pour the oil over the seasonings and allow it to sizzle.
- Toss in noodles and mix well. Finish with green onions and more sesame seeds on top, if desired. Enjoy immediately!
Notes
- Noodles: I used knife cut wheat noodles, but you can use hand-pulled or even instant ramen noodles.
- Neutral Oil: Use grapeseed, peanut, canola, or vegetable oil to avoid altering the dish’s flavor. Avoid strongly flavored oils like olive oil.
- Chili Flakes: Adjust the spice level with Sichuan chili flakes or mild gochugaru (Korean chili flakes). Coarse texture prevents burning compared to powdered flakes. Avoid Italian crush red pepper flakes.
- Dark Soy Sauce vs Regular/Light: Dark soy sauce adds deep color and sweetness, while regular/light soy sauce adds saltiness. Available at Asian markets or online.
- 5-Spice Seasoning: A little goes a long way to give the noodles a subtle warmth.
- Black Vinegar: Optional but adds a refreshing acidity to the sauce. Find it at Asian markets or online.
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
Found your recipe on tiktok. It is SO delicious!!! I’m so glad I found it!! Thank you!