Here’s a quick & easy chili oil noodles recipe made with chewy noodles tossed in aromatic, garlicky chili oil for the perfect spicy kick. These garlic chili oil noodles are ready in 15 minutes, made with fewer ingredients, perfect for a weeknight meal. This Asian noodles recipe is so versatile, add any protein or vegetable for a hearty meal. It's a vegan recipe. Learn how to make it with step-by-step photos and a recipe video.
I saw this easy chili oil noodles recipe last week on Instagram reels and wanted to make it. This garlic chili oil noodle recipe is easy, made with minimal ingredients, and ready in just 15 minutes. Just pour hot oil over chili and garlic, flavor with soy sauce and vinegar, that's it. This noodle dish is Spicy, Garlicky & Irresistible...
I made these chilli oil noodles with a slight change. Rather than adding all the ingredients at once, I added chili and garlic to the bowl, poured hot oil over it, so that the flavors were released in oil, and then added other sauces and seasoning to this garlic chilli oil noodles. It tastes incredible. Love noodle recipes? You might like Vegetable Lo Mein, Egg Hakka Noodles, Chicken Hakka Noodles, and Chicken Chow Mein.
These Chinese chilli oil noodles are a hit with my family. I love them because they're so easy to prepare, perfect for a quick lunch or dinner, and taste incredibly delicious. The savory, deep umami flavor in this noodle dish is so good; that you'll want to make them again.
You can serve these spicy garlic chilli oil noodles either hot or cold. If you are serving these noodles hot, drain them in a colander and immediately toss them with prepared garlic chili oil sauce. If serving cold, drain, rinse them with cold water, and toss them with the prepared sauce.
Watch how to make it
Ingredients Notes
This chili oil noodle recipe requires a handful of ingredients to create a flavorful, spicy, and well-balanced bowl of chilli oil noodles. The recipe is versatile, you can use whatever noodles you have in your hand. If you want to add protein, feel free to add shredded chicken or tofu. Add vegetables like bell peppers or mushrooms. Here’s what you will need to make this chili garlic noodle recipe.
- Noodles: Thick noodles or ramen work best for this chili oil noodles recipe, they absorb the flavors well and provide a satisfying chew. Even Maggie or any instant noodles can be used.
- Fresh garlic: Minced or finely chopped, garlic infuses the oil with its deep, aromatic intensity, adding layers of savory depth to this chili garlic noodles recipe.
- Red chili flakes: The star ingredient for heat, chili flakes add spice and warmth to the sauce. Adjust the quantity as per taste.
- Oil: A neutral oil like vegetable, canola, or peanut oil helps extract the flavors from the garlic and chili flakes without overpowering them.
- Red wine vinegar (or any cooking vinegar): It is added in a small quantity so you can add any cooking vinegar you have. Do not increase the amount of vinegar. These chili garlic noodles should be mainly flavored with chili and garlic.
- Dark soy sauce: Rich and slightly sweet, dark soy sauce gives the dish a deep color and a more intense umami boost.
- Light soy sauce: Lighter in color but saltier, light soy sauce enhances the savoriness of chili garlic noodles without overpowering it.
- Toasted sesame seeds (optional): These add a nutty crunch and depth to the flavors of this easy noodle recipe, complementing the spiciness and umami notes. Toast sesame seeds on a frying pan over low heat stirring continuously until it's slightly golden. Immediately remove it to a plate.
- Sugar: Adding a small amount of sugar provides a subtle sweetness that balances the heat and acidity from the other ingredients.
- Salt (optional): A pinch of salt enhances the flavors of the dish, though its necessity depends on the saltiness of the soy sauces used.
- Scallions/green onions (for garnish): Fresh, finely sliced scallions add a bright, mild onion flavor and a pop of color to this noodle dish.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to Make Chili Oil Noodles Recipe
Cook the noodles
1) Cook the noodles in salted boiling water according to the package instructions until they're al dente (to maintain a chewy texture). Drain, rinse with cold water, drain again, and set aside. If serving hot, do not rinse with cold water. Toss with the sauce mix immediately and serve.
Prepare the garlic chili oil mixture
2) In a mixing bowl, add the garlic and chili flakes.
3) 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 to notes for details). Combine and let the chili and garlic infuse their flavors into the hot oil. Homemade chili oil is ready.
4) Add vinegar, sugar, salt, toasted sesame seeds, dark soy sauce, and light soy sauce. Mix well.
Toss and serve noodles
5) Add the cooked noodles and toss them with chili oil until they are evenly coated. Taste and adjust the seasoning if needed. Garnish with scallions or spring onion greens and serve immediately.
Tips for the Best Chili Oil Noodles
- Any neutral flavor oil with a 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 chili flakes, and garlic and turn them bitter. Aim for medium-hot oil.
- You can add shredded chicken or vegetables to these spicy Asian noodles. Double the quantity of sauce if you are adding shredded chicken to this recipe.
Frequently Asked Questions
Any thick noodles, instant noodles, wheat noodles, ramen, or udon work best for this dish.
Reduce the amount of chili flakes to make it less spicy.
The oil should be medium-hot. To test the oil:
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.
Serve them with stir-fried vegetables.
Gobi Manchurian, Lemon Garlic Chicken, Chicken Fajitas, Kung Pao Chicken, Chili Chicken, Macaroni Salad, or Chicken Manchurian.
More Noodles Recipes
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Recipe Card
Garlic Chili Oil Noodles Recipe
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.
Video
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.
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
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