Make garlic chili oil noodles at home in just 15 minutes, no store-bought chili oil needed! This quick, easy recipe gives spicy, garlicky noodles from scratch using simple pantry ingredients. Perfect for busy weeknight meals.
I first saw this chili oil noodles recipe on Instagram and couldn't wait to try these Asian noodles. I made a small change: instead of mixing everything, I poured hot oil over garlic and chili flakes first to release their flavors, then added the soy sauce and vinegar. This method makes the noodles incredibly flavorful.
I make these often on busy weekdays. The first time I tried this, I overheated the oil, and the garlic turned bitter. Now I always heat the oil just until it shimmers, not smoking. Love noodle recipes? You might also like my vegetable lo mein, egg hakka noodles, and chicken hakka noodles.
Why you'll love this recipe
- Quick & easy: Ready in just 15 minutes, perfect for busy weekdays.
- Spicy, garlicky flavor: Homemade chili oil makes the noodles spicy, savory, and aromatic.
- Family-friendly: A hit at home, loved by both adults and kids who enjoy mild to medium spice. For another family favorite, try my chicken chow mein recipe for a tasty weeknight dinner.
- Versatile: Add veggies, tofu, or chicken to make it a complete meal.
- Served hot or cold: Enjoy immediately or toss cooled noodles for a refreshing meal.
- Minimal ingredients: This chili oil noodle recipe uses just a handful of simple ingredients to make a flavorful, spicy bowl. No store-bought chili oil needed.
Jump to:
Ingredients Needed
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Noodles: Thick noodles or ramen work best for this chili oil noodles recipe. They absorb the sauce and stay chewy. Instant noodles like Maggi or ramen can also be used.
- Garlic: Minced garlic adds deep, aromatic flavor.
- Red chili flakes: Make the noodles spicy, adjust to your taste.
- Oil: Neutral oil, like vegetable, canola, or peanut, helps release flavors without overpowering.
- Soy sauce: I used both. Dark soy sauce for deep color and umami flavor. Light soy sauce enhances savoriness without overpowering.
- Toasted sesame seeds (optional): Adds a nutty crunch. Toast separately and add at the end.
- Scallions/green onions (for garnish): Fresh, finely sliced scallions for garnish and color.
How to make garlic chili oil noodles
Step 1: Cook the noodles: Boil noodles in salted water according to package instructions until al dente (to maintain a chewy texture). Drain and, if serving cold, rinse under cold water. Set aside. (If serving hot, do not rinse. Toss with sauce immediately.)
Step 2: Make the chili oil: In a mixing bowl, add the minced garlic and red chili flakes. Heat oil in a small saucepan until shimmering but not smoking. Pour the hot oil over the garlic and chili flakes it should sizzle gently. Let it infuse for a few seconds. Homemade chili oil is ready.
Step 3: Add the sauces and seasoning: Mix in vinegar, sugar, salt, toasted sesame seeds, dark soy sauce, and light soy sauce. Stir well to combine.
Step 4: Toss the noodles: Add the cooked noodles and toss until evenly coated with the chili oil. Taste and adjust seasoning if needed.
Step 5: Serve: Garnish with scallions or spring onion greens. Serve immediately. These noodles pair beautifully with my garlic butter chicken bites or can be enjoyed on their own.
Tips for the Best Chili Oil Noodles
- Use the right oil: I always use a neutral oil with a high smoke point (vegetable, canola, or peanut) and don't reduce the quantity. This ensures the garlic and chili infuse properly.
- Adjust the spice: Increase or decrease the chili flakes to suit your taste. My family likes it medium-spicy, but you can go hotter or milder.
- Perfect chili oil: Pour hot oil over the garlic and chili flakes. It should sizzle gently, not smoke. Too hot and the garlic burns, making the sauce bitter. This little trick always works for me.
- Add protein or veggies: Shredded chicken or vegetables make the noodles heartier. I usually double the sauce if adding chicken to keep everything coated and flavorful.
- Serving tip: Serve immediately if hot. For cold noodles, rinse under cold water before tossing with the sauce it keeps them light and refreshing.
- Storage: Leftovers can be kept in the fridge for 2-3 days. Store noodles and sauce separately for the best flavor.
What to serve with these spicy noodles?
These noodles go well with both vegetarian and non-vegetarian sides:
- Vegetarian options: Stir-fried vegetables, gobi manchurian, and Macaroni salad.
- Non-vegetarian options: Lemon garlic chicken, skillet chicken fajitas, Kung pao chicken, chilli chicken, or chicken manchurian gravy.
Tip: Pairing with a protein or fresh veggies makes it a complete, satisfying meal.
Recipe FAQs
Any thick noodles, instant noodles, wheat noodles, ramen, or udon work best for this dish.
Reduce the chili flakes and add a little more sugar. You can also add a spoonful of noodle cooking water to mellow the heat.
The oil should be hot enough to sizzle gently but not smoke. Here's how I check:
1) Wooden spoon or chopstick test: Dip the end into the oil. If small bubbles form steadily (not too vigorously), it's medium-hot.
2) Sesame seed test: Drop a sesame seed or a small piece of bread into the oil. If it sizzles gently and turns golden in 15 seconds, it's ready.
Recipe Card
Garlic Chili Oil Noodles Recipe
Video
Equipment
- 1 Mixing bowl
- 1 Small saucepan
Ingredients
- 150 grams of uncooked noodles You can use any thick noodles, instant noodles, or ramen noodles
- 5 cloves of garlic, finely chopped
- 2 teaspoon red chili flakes (or add as per taste)
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- ¼ cup of oil, any neutral flavor oil with high smoke point
- ½ teaspoon red wine vinegar or any type of cooking vinegar will work
- ½ teaspoon sugar
- ¼ teaspoon salt (optional)
- 1 teaspoon toasted sesame seeds
- Scallions/green onions to garnish
Instructions
Cook the Noodles
- Cook the noodles in salted boiling water according to the package instructions until al dente to maintain a chewy texture. Drain, rinse with cold water, drain again, and set aside. If serving the noodles hot, do not rinse with cold water. Toss with the sauce mix immediately and serve.
Prepare the Chili Oil Mixture
- In a mixing bowl, add the garlic and chili flakes.
- Heat oil in a small saucepan until shimmering but not smoking. Pour this medium-hot oil over the garlic and chili flakes; it should be hot enough to make a sizzling sound (not smoking hot - refer notes for details). Let the chili and garlic infuse their flavors into the hot oil. Homemade chili oil is ready.
- Add vinegar, sugar, salt, toasted sesame seeds, dark soy sauce, and light soy sauce. Mix well.
Toss and Serve
- Add the cooked noodles and toss until they are evenly coated with the chili oil. Taste and adjust the seasoning if needed. Garlic chili oil noodles are ready to serve. Garnish with scallions or spring onion greens.
Notes
- Any neutral flavor oil with high smoke point can be used. Do not cut down the quantity of oil.
- Adjust the spice level by increasing or decreasing the quantity of chili flakes.
- Pour the hot oil over the garlic and chili flakes; it should be hot enough to sizzle but not smoking hot, as excessively hot oil can burn the garlic and turn it bitter. Aim for medium-hot oil.
- To test the oil is medium hot: (1) Chopstick or Wooden Spoon Test – Dip the end of a wooden chopstick or spoon into the oil. If you see steady, small bubbles forming around it (not too vigorous), the oil is medium-hot. (2) Sesame Seed Test – Drop a sesame seed or a small piece of bread into the oil. If it sizzles gently and takes about 15 seconds to turn golden, the oil is at a good medium heat.
- You can add shredded chicken or vegetables to these Asian spicy noodles. Double the quantity of sauce if you are adding shredded chicken to this noodle recipe.
- Store the leftovers in an airtight container in the refrigerator within 2 hours of cooking. It stays good for 2-3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
I’ve cooked these garlic chili oil noodles over and over, and every single time they turn out perfect. Trust me, once you try this recipe, it’s going to be your go-to for a quick, satisfying meal that takes only 15 minutes to make.