The Easiest Garlic Chili Oil Noodles (10-Minute Recipe) (2024)

5 from 7 votes

Quick and Easy: This recipe is super quick and easy to make. You only need to cook the sauce ingredients about 3 minutes, making it a perfect choice for a speedy weeknight dinner. You can have it ready in just 10 minutes from start to finish!

Family-Favorite: With its rich flavors of garlic, soy sauce, and chili flakes, this dish is a family favorite. The perfect blend of spices gives it a taste that's both comforting and exciting.

Versatile: This recipe is versatile, allowing you to experiment with different types of noodles like wheat noodles, udon noodles, or even spaghettini. The garnish of green onions adds a vibrant pop of color and a fresh, crunchy texture.

All you need are some incredibly simple, pantry-staple ingredients to make this delicious garlic chili oil noodles recipe at home. I absolutely love how it only takes 10 minutes to make it.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

• Noodles: You can use any kind of noodles you prefer, such as knife cut noodles, wheat noodles, udon noodles, or even spaghettini. The noodles provide a substantial body to the dish and absorb the flavors of the sauce beautifully.
• Green Onions: These are used as a garnish and give a fresh, crisp finish to the dish. They add a pop of color and a slight crunch that contrasts with the soft noodles. I also add the whites into the chili oil at the very end and wilt it into the oil for some extra flavor.

For the Chili Oil Sauce:

• Neutral Oil: I like to use avocado oil, but you can use canola or vegetable oil. It forms the basis of the sauce, carrying the flavors of the other ingredients and making the noodles slick and glossy.
• Garlic: A must-have for any savory dish, garlic adds a punch of flavor that permeates the entire dish. It’s aromatic and has a distinctive taste that compliments the soy sauce and vinegar. Plus, it wouldn’t be garlic chili oil noodles without some garlic!
• Sugar: A little bit of sugar helps balance out the salty soy sauce and tangy vinegar, creating a well-rounded flavor profile for the sauce.
• Soy Sauce: This provides the main salty flavor to the sauce. It’s rich and savory, adding depth and umami to the dish.
• Chiankang Vinegar or Rice Vinegar: This adds a tangy note to the sauce, balancing out the richness of the soy sauce and oil. If you can't find Chiankang vinegar, rice vinegar makes a good substitution.
• Sichuan Chili Flakes or Korean Chili Flakes (Gochugaru): Chili flakes add a mild touch of spiciness with delicious chili flavor. Do not substitute it with Sichuan peppercorns which is a completely different flavor and spice.
• Toasted Sesame Oil: For a bit more flavor, I like to add a bit of sesame oil at th very end.
• Toasted Sesame Seeds: I add this into the oil at the very end for extra nutty flavor. Make sure you add it at the very end when the heat is off, so that they dont pop in the oil.

Chinese Sichuan chili flakes, or làjiāo fěn (辣椒粉), are not to be confused with regular chili flakes! Even though they’re both chili flakes, they’re both completely different.

Sichuan chili flakes tend to be milder than standard crushed red pepper flakes. They’re also known for their vivid red color, and delicious aromatic flavor; they have a subtle nuttiness to them that truly brings the dish together.

If you were to use regular chili flakes instead, not only would you not get that beautiful red color, but the noodles will also be a lot spicier and not as aromatic. Sichuan chili flakes store incredibly well, and are worth having in your pantry. That being said, if you can't find Sichuan chili flakes, you can substitute it with Korean pepper flakes (gochugaru), just make sure you use the coarse one and not the powder. If you are okay with your noodles being very spicy, you can also use regular chili flakes as well.

And while we’re on the topic, it’s also important to note that sichuan chili flakes and sichuan peppercorns are also completely different spices. These ‘peppercorns’ are actually berries of the prickly ash tree which belongs to the citrus family. This gives them an absolutely different flavor profile and they can’t be substituted for sichuan chili flakes.

Making this incredible garlic chili oil noodles recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

Prepare the Garlic and Green Onions: Finely mince or grate the garlic, then finely chop the green onions. I like to save the whites to add into the chili oil at the end, and save the greens as a garnish on top of the noodles at the end. Set them both aside for later.

Prepare noodles: Boil the noodles as per the package instructions. I like to subtract 1 minute from the suggested time, to get a more al dente and chewy noodle. Once the noodles are cooked, drain them and set them aside.

Make the Chili Oil Sauce: In a small pot, combine all the sauce ingredients. This includes your garlic, soy sauce, Chinese black vinegar, sugar, and Sichuan chili flakes. Cook this mixture for about 3 minutes to allow the flavors to meld together.

Add In the Green Onions (Whites), and Sesame Seeds: When the chili oil is done, turn off the heat and add in the green onion whites, and sesame seeds and mix everything together. Turning off the heat ensures that the sesame seeds won't burst and pop while they are being heated. I also like to add the sesame oil now to retain the sesame oil flavor.

Add the Noodles Into the Pot and Coat the Noodles Well: Traditionally, the chili oil is poured over your cooked noodles. I like to add the noodles directly back into the pot of chili oil instead because the pot is a much bigger area to mix the noodles, and this also allows the noodles to sop up more of the oil in the pot. Make sure to stir well to ensure that every noodle is coated with the delicious, spicy sauce.

Garnish and Serve: Finally, add the noodles into a serving bowl and garnish your noodles with chopped green onions or scallions. You can also add some protein to your dish such as beef, shrimp, or tofu. For added texture, sprinkle some peanuts or sesame seeds on top.

Joyce's Tips For Making the Best Garlic Chili Oil Noodles

Choose the Right Noodles: For the best texture and flavor, opt for knife-cut noodles, wheat noodles, udon noodles, or spaghettini. If you're using udon, go for the frozen ones as they have a chewy texture. For spaghettini, avoid spaghetti since it's thicker and the chili oil flavor won't come through as much. Dried wheat noodles also work well, just make sure you reduce the cooking time by 1 minute as per package instructions to get al dente noodles.

Use a Neutral Oil: The recipe calls for a neutral oil. Avocado oil is a great choice because it has a mild flavor that won't overpower the other ingredients. You can also use canola or vegetable oil as a substitution.

Use Store-bought Chili Oil for Ease: The chili oil is a key ingredient in this recipe. You can make your own or use pre-bought chili oil like Chili Crisp or miso chili oil. Just remember to mix in sugar, soy sauce and vinegar for added flavor.

Adjust Serving Temperature: This dish can be served hot or cold, depending on your preference. Just remember that the chili oil flavor might be more pronounced when served hot.

Garnish for Extra Flavor: Garnish your garlic chili oil noodles with green onions and toasted sesame seeds. This not only adds color to the dish but also a fresh, crisp and nutty taste that compliments the spicy and tangy noodles.

Mix the Noodles In the Pot, Instead Of Pouring Out the Oil Over the Noodles: Take time to mix everything together. This guarantees that every strand of noodle gets coated with the flavorful sauce. Traditionally you pour the oil over the noodles and mix, but I actually put the noodles back into the pot and mix. I find it easier because the pot is larger, so it's easier to mix everything and you can sop every more of the sauce with the noodles this way.

If You Can't Find Sichuan Chili Flakes: You can use Korean chili flakes (gochugaru) as well just make sure you are using the coarse flakes, and not the powder.

This delicious garlic chili oil noodles recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:

Switch up the Noodles: If you want to change things up, try using different types of noodles. You can use udon noodles, ramen noodles, or even gluten-free rice noodles. Each type of noodle will give the dish a unique texture and flavor.

Make it Nutty: If you love the taste of peanuts, sprinkle some peanuts on top before serving. This will give the noodles a rich, nutty flavor that pairs perfectly with the spicy chili oil.

Frequently Asked Questions

You can easily store any leftover noodles you may have! First, allow your garlic chili oil noodles to cool completely at room temperature. Once cooled, transfer them into an airtight container. You can then store this container in the refrigerator. These noodles can last for about three days in the fridge.

When you're ready to enjoy your leftovers, you can reheat them on the stovetop or in the microwave. If using the stovetop, pour a bit of sesame oil or avocado oil into a pan and stir your noodles until they're hot.

If using the microwave, transfer your noodles to a microwave-safe bowl and heat them for about two minutes, stirring halfway through to ensure even heating.

Unfortunately, due to the texture of rice noodles, it's not recommended to freeze garlic chili oil noodles. Freezing can cause the noodles to become mushy when thawed and reheated.

However, if you've made a large batch of the garlic chili oil, that can be frozen separately in an airtight container for up to three months. When you're ready to use it, simply thaw it in the refrigerator overnight.

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