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 sliced noodles found at a local Asian grocery store, which are thick wheat noodles that can be prepared in just 4-5 minutes. You can also purchase these noodles on Amazon.
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.
What do I need to make Garlic Chili Oil Noodles?
What do I need to 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!
This dish completely vegan with no added meat, 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 chili oil noodles:
- Thick wheat noodles: I recommend using thick knife-cut noodles as they are the best for soaking up all the sauce, packing each noodle with maximum flavor.
- Garlic, chili flakes, and green onion: for the aromatics.
- Light & dark soy sauce, chinese black vinegar, salt, and sugar: to season the noodles.
- You can also use chicken boullion powder in place of salt for more flavor.
- Neutral oil: to pour over the aromatics and spices.
- Some examples of neutral oil include vegetable oil, avocado oil, peanut oil, canola oil, grapeseed oil, sunflower oil, and corn oil.
- Cilantro, green onion, toasted sesame seeds and/or sesame oil: for garnish. Please feel free to also add some vegetables, minced meat, and/or an egg to make a heartier meal.
- The noodles are incredibly scrumptious on their own, but that’s not to say it wouldn’t taste amazing with other additions. You can totally be creative with this!
Some other toppings include ground meat, tofu, onions, zucchini, mushrooms, fried egg, or blanched greens such as bok choy or Chinese broccoli.
You may need to add a bit more soy sauce to taste based on the amount of 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.
If you prefer, you can also prepare the sauce in advance in a separate bowl then mix them into the noodles before serving.
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.
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:
- Bibim Guksu (Korean Spicy Cold Noodles)
- Yaki Udon (Stir-Fried Udon Noodles)
- Tomato Egg Stir Fry
- 10-Minute Sesame Noodles
- Zaru Soba (Cold Soba Noodles)
10-Minute Garlic Chili Oil Noodles
Ingredients
- 4 oz thick wheat noodles taiwanese sliced noodles, udon, or ramen noodles
- 3 tbsp neutral oil
- 3 cloves garlic minced
- 1 tbsp sichuan chili flakes or korean or regular chili flakes to taste
- 1 green onion chopped, divided
- 1/2 tbsp light soy sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp chinese black vinegar or rice vinegar, to taste
- 1/4 tsp each sugar, salt or chicken bouillon powder (see notes below)
- cilantro, green onion, and/or toasted sesame seeds for garnish, optional
Instructions
- Cook noodles according to package instructions. Drain and place in a bowl. To serve the noodles cold, rinse under cold water for a few seconds then drain.
- Add garlic, chili flakes, white parts of green onion, light & dark soy sauce, chinese black vinegar, salt, and sugar over the noodles.
- Heat oil in a saucepan until sizzling hot. Pour the hot oil over the chili flakes and garlic, and mix until the noodles are evenly coated. Garnish, add more soy sauce if needed, and enjoy!
Notes
♥ Did you make this recipe? Please give it a 5-star rating or leave a comment below to share your experience, or tag @cookerru on Instagram to showcase your creations!
32 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 🙂
I made this a few weeks ago, and SEVERAL times since…I can’t get enough. The first few times I made it exactly as written, it’s perfect 🙂 The last time I made it I added a small spoonful of peanut butter (no other changes)…it was amazing. This is by far my favorite chili oil noodle recipe.
Thank you so much. I am such a fussy eater but this recipe is amazing and I love how adaptable it is to each persons spice level, I scoop abit more spice when mixing in for my partner as he likes it hot hot! Genuinely thank you for posting, so simple, so flavourful and delicious! (Random add on, If I made a little too much, can I store the sauce or best to just throw away?) thank you!
the sauce is made from fairly shelf stable ingredients, so keeping it in a container in the fridge shouldn’t be an issue! The fresh aromatics will reduce it’s lifespan a little, i wouldn’t recommend keeping it over a week or so, but i doubt it’ll last that long
Going to make this tonight, can I use wide rice noodles instead of the wheat noodle?
Did you try with rice noodles? I’m gf and wondering the same!
Fantastic and crave-inducing! So much so that it has become that rarest of meals . . . one that is on the “favorites” list of all four family members. One thing—even though this is the site from which I originally got the recipe, the above ingredients list doesn’t have one ingredient that was included at the time I got the recipe. My version has one teaspoon chicken bouillon as part of the sauce. Not sure why the change, and of course I haven’t tried it without the bouillon, so for all I know it’s better that way . . . but that’s hard to believe because it’s just so yummy with! I love how flexible the recipe is; I use only half the Szechuan flakes if my husband will be eating, full strength for my kids. Also, I often toss in small tofu “legos” that have been baked to crispy goodness with sesame oil and panko, but various stir-fried meats would work too (if you’re like my husband, who thinks all dinners must include protein). Bottom line—super good, and thank you Elle for sharing!
These were so fun, easy and AMAZING!!!! I used Jovial brand gluten free tagliatelle noodles and they worked great. I halved + a touch more the sichuan chili flakes and it was the perfect amount of spice for us-definite kick but never tipped up and over the top. Served with sesame lime chicken recipe from NYT and Asian cucumber salad from feasting at home blog. Guests absolutely raved. Also paired with a torrontes white wine and a gamay red which both paired nicely with the bold and spicy flavors. Will definitely make again.
I was so excited to make this tonight! The only ingredient I didn’t have was the sesame seeds but only because I couldn’t find them in time. Really delicious and we ate it too fast. A keeper!