This quick & easy chili oil noodles recipe features thick noodles tossed in an incredibly flavorful sauce, to be prepared in just 10 minutes! Topped with cilantro and green onions, these spicy and garlicky noodles are simple to make but loaded with scrumptious flavor.
What are Garlic Chili Oil Noodles?
Nothing will ever beat my obsession with noodles and this dish truly combines everything I love in one bowl – without any hassle. This easy noodle recipe was heavily inspired by a Chinese dish called You Po Mian (油泼面) which is made by pouring hot oil over aromatics.
Traditionally, these chili oil noodles are made with handmade noodles, but I like to use dry noodles for a simplified version.
The ones that I’m using for this recipe are Taiwanese knife-cut noodles found at a local Asian grocery store, which are thick wheat noodles that can be prepared in just 7 minutes.
I personally find that wide knife-cut noodles I find are the best at soaking up all the flavor, making each noodle burst with flavor on each bite.
If you don’t have this type of noodles on hand though, please feel free to make the noodles from scratch (Biang Biang noodles are an incredible choice) or substitute it with your preferred type of noodles.
How do you make Garlic Chili Oil Noodles?
This chili oil noodle recipe uses a simple method to create the most flavorful noodles in just minutes, using simple ingredients that you most likely have in your pantry!
Not to mention it is completely vegan with no meat (you can replace the chicken stock for some salt), but I can hardly tell the difference with how much it is packed with flavor.
Here are the ingredients you will need to make your own bowl of garlic chili oil noodles:
- Thick wheat noodles: I recommend using wheat noodles as their dense texture works well to hold up the sauce, packing each noodle with flavor. Thick knife-sliced noodles work best with this recipe.
- Green onion + garlic: for the aromatics.
- Sichuan chili flakes, light and dark soy sauce, Chinese black vinegar, and chicken stock powder (or salt): to flavor the noodles.
- A few tablespoons of sizzling hot oil: to pour over the sauce. Any cooking oil would work. The key is to aim at the chili flakes and garlic for that beautiful sizzle of spices.
- Cilantro, green onion, and sesame seeds: for garnish. Please feel free to also add some blanched greens or minced meat as well if you prefer a heartier meal!The key highlight of this recipe is its sheer simplicity and how flavorful they are in such a short span of time. I truly love the simplicity of this dish, but that’s not to say it wouldn’t taste amazing with other additions.
Some optional toppings could be your choice of ground meat, tofu, onions, mushrooms, julienned carrots, or blanched greens such as bok choy or Chinese broccoli.
You may need to increase the amount of sauce based on your extra toppings, so please keep that in mind.
How do you serve Garlic Chili Oil Noodles?
These chili oil noodles can also be served hot or cold depending on preference. Both ways taste incredible, and the choice is all yours.
For cold noodles, you would just need to use a colander to rinse the noodles in cold water for about a few seconds then drain them of any excess water.
If you are serving the noodles warm, please ensure they are prepared right before serving to maintain their texture. If they need to be prepared in advance, I recommend tossing them with a little bit of oil to prevent the noodles from sticking.
I highly recommend topping the noodles up with chopped green onions (or scallions) and cilantro, as the flavors harmonize beautifully, as well as adding that delicious crunchy texture.
For visual instructions, please refer to the video tutorial above (you will need to disable AdBlock if you are on your computer!).I hope you enjoy this easy spicy noodle recipe, and please feel free to leave a comment below or message me on Instagram with any questions!
Other easy Dinner recipes you may like:
- Easy Kimchi Jjigae
- 15-Minute Yaki Udon (Stir-Fried Udon Noodles)
- Dubu Jorim (Korean Braised Tofu)
- Chinese Tomato Egg Stir Fry
- Bibim Guksu (Korean Spicy Cold Noodles)
- 5-Minute Korean Silken Tofu
10-Minute Garlic Chili Oil Noodles
Ingredients
- 4 oz thick wheat noodles
- 1 tbsp green onion chopped, more for garnish
- 3 cloves garlic minced
- 1 tbsp Sichuan chili flakes or to taste
- 1 tsp chicken stock powder or salt to taste
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp Chinese black vinegar
- 3 tbsp vegetable oil or any neutral oil
- cilantro, green onion, and toasted sesame seeds for garnish
Instructions
- Cook noodles according to package instructions. Drain and place in a bowl. To serve the noodles cold, rinse under cold water for about a few seconds then drain.
- Heat oil in a small pot until smoking hot. Add garlic, chili flakes, green onion, chicken stock powder (or salt), light and dark soy sauce, and Chinese black vinegar over the noodles.
- Pour the hot oil over the noodles, aiming towards the chili flakes and garlic. Mix well to combine, adding more soy sauce if needed. Garnish with cilantro, green onion, and sesame seeds. Enjoy!
Notes
Nutrition
24 comments
Made this last night and it was devoured in seconds! So easy to make but so delicious! Thank you for sharing!!!
I am so pleased to hear that! Definitely a weeknight go-to for me!
This was such an amazing meal!! Can’t wait to make more of your recipes. Finding this blog was such a blessing during the quarantine. Thank you!!
It’s my pleasure!! So happy you are enjoying the recipes Mary! Thank you for sharing!!
Hi, can you recommend a substitution for Chinese black vinegar?
Hi Reehana! I would recommend using malt vinegar or balsamic vinegar! They are a little sweeter in taste but it shouldn’t make too much of a difference as it’s only a small amount. Hope that helps!
Thanks Elle! I have balsamic vinegar so I’m going to make these today for a quick lunch.
Amazing!
Thank you for the recipe!! I made it last week for my boyfriend and I and we were completely blown away!! It was so quick to make as well!
So delighted to hear that! Thank you so much for sharing Kristen!
Loved how easy this was to make and it was so damn delicious!! Will be making this over and over again during the week. Thanks for the recipe!
Awesome!! Thanks so much Robert for sharing your experience!
“I can’t get over how good this is!” Literally the words from my 16 yr old.. made it for us and we love it. So easy, done in 10mins is an understatement. The flavor is amazing. Will be making often. Love the recipe.
My gosh, that truly warms my heart Rosalia! I am so happy that your family loved the recipe!
The Dark soy sauce , is it sweet or the normal dark soy sauce ?
hi Andrew! Dark soy sauce is slightly sweeter and less salty than regular soy sauce. The viscosity helps it to stick onto the noodles better, but you could get away with light soy sauce if you’re unable to source it from where you are!
Made this for the first time today, and it couldn’t be better timing: it’s cold and dreary out plus I’m slightly under the weather. Perfect ratio of spices and oil and garlic, it’s a comforting and warming dish. So easy to make too. This really hits the spot!
I am so happy you enjoyed the recipe Cristina! 🙂
This recipe is amazing!!! I’m pregnant and my husband won’t let me have the packaged ramen (which I understand but still want!). This is so much better and I think tomorrow after the flavor are together longer it will be even better! I added a bit more soy sauce and some hot sauce. Thanks for all the great recipes
My pleasure Paige! Wishing you and the baby all the best ❤️
VERY good and simple. Used gochugaru for the chili flakes, and only used 1/2 portion because I can’t handle spice too well. Also used twice the amount of garlic. Definitely will make again!!
Gochugaru is a great substitution! So glad it worked out for you Kelly 🙂
My family loved it. I added minced chicken and double the sauce recipe and it was awesome.
Yum! That makes me so happy to hear 🙂