Garlic Chili Oil Noodles recipe made with homemade chili oil, garlic, soy sauce, and spaghetti. Make these quick and easy noodles within 15 minutes with a few pantry ingredients. These noodles are flavored with homemade chili oil. The aroma and flavor of this chili oil make simple noodles taste amazing.
The recipe to make chili oil is simple. It is loaded with incredible flavors. If you are short of time or ingredients then this garlic chili oil noodles recipe is just for you.
You can serve these spicy garlic noodles either hot or cold. If you are serving hot, drain the noodles in a colander and immediately toss them with prepared chili garlic sauce. If serving cold, drain the noodles, rinse them with cold water, and toss them with the prepared sauce.
About this recipe
- Quick & easy to make - Just toss the cooked noodles with chili oil, garlic, soy sauce, and red pepper flakes. It is ready within 15 minutes.
- Easy to customize – see the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
- Homemade chili oil - You can use store-bought chili oil. But making chili oil at home is easy. It is so aromatic and flavorful. The best part is you can make it within 5 minutes. Store it and use it to make either noodles, stir-fries, or drizzle it over any food to add extra spice and flavor.
- Vegan
Ingredients & Substitutions
- Noodles - I have used regular spaghetti here. You can also use rice noodles or Hakka noodles.
- Chili oil - You can use either store-bought or make your own. I have shared the recipe for homemade chili oil in this recipe post.
- Fresh Garlic
- Red pepper flakes - Add it as per taste.
- Soy Sauce - I have used dark soy sauce. You can also use regular soy sauce. Substitute it with Tamari.
- Cilantro - You can substitute it with spring onion greens.
For Chili oil
- Oil - Use any cooking oil that does not have a strong aroma.
- Dried red chilies - I have used Byadagi red chilies. They are not too spicy. You can also use dried Kashmiri red chilies or any dried red chilies. De-seed them to reduce the spiciness. Substitute with Szechuan chili pepper flakes.
- Whole Spices - Bay leaf, star anise, and cloves. These whole spices impart a beautiful flavor to the oil. Do not skip it.
- Kashmiri red chili powder - It gives a bright red color to the chili oil and is not spicy. You can increase the spiciness by adding spicy red chili powder. To substitute, you can use any red chili powder. But add it, depending on the amount of spiciness of red chilies you are using.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Garlic Chili Oil Noodles
Making the Chili Oil
- Heat oil in a pan over low heat.
- Add red chilies, bay leaf, star anise, and cloves.
- Stir and cook it on low heat until chilies are crisp and you start getting a beautiful aroma.
- Be careful not to burn the spices. Do not increase the heat at any stage of cooking.
- Remove the pan from heat.
- Add Kashmiri red chili powder to the oil. Stir and set it aside.
- Let it cool down completely. You can strain it. Transfer it to a sterilized jar. Homemade Chili oil is ready.
- You can store it at room temperature for a week. Or store it in the refrigerator and use it within 15 days.
To make chili oil noodles
- Cook noodles in salted water according to the package instructions. Reserve 1 cup of this pasta water. Drain it into a colander and toss with 2 teaspoon of oil. Set it aside.
- Heat a skillet with 3 teaspoon of chili oil over low-medium heat.
- Add garlic and red pepper flakes to it. Cook it for 30 seconds.
- Add soy sauce and ¼ cup of reserved pasta water to it.
- Let it come to a boil. Add the cooked pasta and toss to combine.
- Taste and add more soy sauce, if required.
- Finally, add cilantro, toss and remove from heat.
- Garlic chili oil noodles are ready to serve.
- Serve with some grated parmesan cheese (optional). Or you can drizzle some chili oil over it and serve.
Tips to make the Best Chili Oil Noodles
- The chili oil recipe that I have shared here is not too spicy. It gives a bright red color, slight heat, and a lovely aroma to the dish.
- De-seed the red chilies to reduce the heat while making chili oil.
- Cook the noodles in salted water as per the instructions given on the package. We are not going to add salt to the recipe.
- Adjust the amount of spiciness as per your taste. If you want to increase the spiciness, increase the number of red pepper flakes. Same way, to decrease the spiciness, reduce the number of red chili flakes.
- You can add shredded chicken or stir-fried vegetables to make it a complete meal. Increase chili oil and soy sauce, if you are adding them.
- Make chili oil on low heat. While making chili oil, do not increase the heat at any stage of cooking. All the spices will slowly release their aroma into the oil. If you increase the heat the spices will burn.
- Remember to add chili powder only when you have removed the pan from heat. It will ensure that the chili powder will not burn and it retains beautiful red color.
- If you have Szechuan chili pepper flakes, add them. It gives the perfect spiciness and red color to the oil. No need to add dried red chilies and Kashmiri red chili powder.
More Noodles Recipes that you might like
- Vegetable Lo Mein
- American Chop Suey (Veg)
- Spaghetti Salad
- Spaghetti Aglio, Olio e Peperoncino
- Penne Arrabiata
- Spaghetti Marinara
FAQs
You can drizzle chili oil over salads, pan-fried chicken, or steamed veggies. You can add it to any of your pasta dishes, stir-fry recipes, or over the fried eggs.
You can use any neutral flavor oil to make chili oil.
Yes, definitely you can use them.
Serving Suggestion
- Serve the noodles with stir-fried vegetables.
- Gobi Manchurian
- Lemon Garlic Chicken
- Chicken Fajitas
- Kung Pao Chicken
- Chili Chicken
- Macaroni Salad
- Chicken Manchurian
Storage Suggestion
Leftovers can be stored in an airtight container in the refrigerator. It stays good for 2-3 days.
Variations that you can try
- Add some shredded chicken or prawns to it.
- You can add bell pepper, sliced mushrooms, and carrots. Stir-fry and add it.
- Add some blanched broccoli to it.
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Garlic Chili Oil Noodles (within 15 minutes)
Equipment
- Heavy bottom pan
Ingredients
To make chili oil
- ½ cup oil any cooking oil that do not have a strong aroma.
- 4 Byadagi red chilies or use Kashmiri red chilies or any dried red chilies
- 1 bay leaf
- 1 star anise
- 4 cloves
- 1 tablespoon Kashmiri red chili powder
For chili-garlic noodles
- 3 teaspoon chili oil
- 6 garlic cloves finely chopped
- 1 teaspoon red pepper flakes
- 1 tablespoon soy sauce
- 2 tablespoon finely chopped cilantro coriander leaves
Instructions
Making the Chili Oil
- Heat oil in a pan over low heat.
- Add red chilies, bay leaf, star anise and cloves.
- Stir and cook it on low heat until chilies are crisp and you start getting a beautiful aroma.
- Be careful not to burn the spices. Do not increase the heat at any stage of cooking.
- Remove the pan from heat. Add Kashmiri red chili powder to the oil. Stir and set it aside.
- Let it cool down completely. You can strain it. Transfer it to a sterilized jar. Homemade chili oil is ready. If you are using store-bought chili oil then simpl skip this step.
- You can store it at room temperature for a week. Or store it in the refrigerator and use it within 15 days.
To make chili oil noodles
- Cook noodles in salted water according to the package instructions. Reserve 1 cup of pasta water. Drain it to a colander and toss with 2 teaspoon of oil. Set it aside.
- Heat a skillet with 3 teaspoon of chili oil over low-medium heat.
- Add garlic and red pepper flakes to it. Cook it for 30 seconds.
- Add soy sauce and ¼ cup of reserved pasta water to it.
- Let it come to a boil. Add the cooked pasta and toss to combine.
- Taste and add more soy sauce, if required.
- Finally, add cilantro (coriander leaves), toss and remove from heat.
- Garlic chili oil noodles are ready to serve.
- Serve with some grated parmesan cheese (optional). Or you can drizzle some chili oil over it and serve.
Video
Notes
- The chili oil recipe that I have shared here is not too spicy. It gives a bright red color, slight heat, and a lovely aroma to the dish.
- De-seed the red chilies to reduce the heat while making chili oil.
- Cook the noodles in salted water as per the instructions given on the package. We are not going to add salt to the recipe.
- Adjust the amount of spiciness as per your taste. If you want to increase the spiciness, increase the number of red pepper flakes. Same way, to decrease the spiciness, reduce the number of red chili flakes.
- You can add shredded chicken or stir-fried vegetables to make it a complete meal. Increase chili oil and soy sauce, if you are adding them.
- Make chili oil on low heat. While making chili oil, do not increase the heat at any stage of cooking. All the spices will slowly release their aroma into the oil. If you increase the heat the spices will burn.
- Remember to add chili powder only when you have removed the pan from heat. It will ensure that the chili powder will not burn and it retains beautiful red color.
- If you have Szechuan chili pepper flakes, add them. It gives the perfect spiciness and red color to the oil. No need to add dried red chilies and Kashmiri red chili powder.
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