10-Minute Easy Garlic Chili Oil Noodles

Name: 10-Minute Easy Garlic Chili Oil Noodles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 4 oz dried knife-cut wheat noodles ((or ribbon-style wheat noodles)); 1/2 tsp regular soy sauce (or light soy sauce); 1 tsp dark soy sauce; 1/2 tsp Chinese black vinegar (or rice vinegar); 1/2 tsp chicken bouillon powder; 1/4 tsp white granulated sugar; 3 garlic cloves (finely minced); 1 green onion (thinly sliced); 1/2 tbsp red chili flakes ((use Sichuan chili flakes or gochugaru)); 1 tsp sesame seeds (toasted kind); 3 tbsp vegetable oil (or any neutral oil)

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Bouncy wheat noodles coated in a rich, spicy, and garlicky chili oil sauce. This easy garlic chili oil noodles recipe is ready in just 10 minutes! I pour hot oil over fresh garlic, chili flakes, and green onions to release their aromas and create a deeply flavorful sauce.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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📖 Recipe

These garlic chili oil noodles are inspired by biang biang noodles, a popular Chinese dish from Shaanxi Province, where hot oil is poured over chili flakes and aromatics to create a fragrant, spicy sauce.

I love making these noodles for busy weeknights because they come together quickly with just a handful of pantry staples. I usually enjoy them with a fried egg and vegetables for a satisfying meal.

When I make this at home, I prefer wide, ruffled knife-cut noodles because their textured surfaces catch more of the flavorful sauce. I also slightly undercook the noodles so they stay pleasantly chewy when tossed with the chili oil sauce.

Ingredients & Substitutes

Exact ingredient measurements are in the recipe card below.

Ingredients for making garlic chili oil noodles

Dried Knife-Cut Wheat Noodles (Ribbon Noodles): I recommend wide, ruffled wheat noodles like Sautao or Guanmiao because their textured edges catch more sauce. Wide, flat wheat noodles or instant ramen also work, but the texture will differ.
Regular Soy Sauce: Adds a savory, salty flavor to the chili oil sauce. Light soy sauce also works, or use low-sodium soy sauce for a less salty result.
Dark Soy Sauce: Gives the noodles their characteristic deep brown color and a richer, savory flavor. Mushroom-flavored dark soy sauce also works.
Chinese Black Vinegar: I prefer Chinkiang vinegar for its deep, malty tang that balances the rich chili oil. Rice vinegar or apple cider vinegar also works.
Chicken Bouillon Powder: Adds savory depth to the chili oil sauce. I prefer Knorr, but another chicken bouillon powder also works.
White Granulated Sugar: Balances the salty, spicy, and tangy flavors of the sauce.
Garlic Cloves: Use fresh garlic for the best flavor, as it becomes fragrant when the hot oil hits it. Jarred minced garlic also works.
Green Onions
Red Chili Flakes: I recommend Sichuan red chili flakes for their rich chili flavor. Korean gochugaru works for a milder, slightly sweet heat. Avoid Italian red pepper flakes.
Toasted Sesame Seeds: Add a nutty flavor to the noodles. If unavailable, use raw sesame seeds and toast them in a dry pan until fragrant.
Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.

Note: Find the Asian ingredients at your local Asian grocery store or in the international aisle of larger supermarkets.

Expert Tips

Finely mince the garlic. Small, even pieces heat more evenly when the hot oil hits them, preventing large raw-tasting chunks.
Don't rinse the noodles. Their surface starch helps the chili garlic oil sauce cling better.
Use a cooking thermometer. Heat the oil to approximately 350°F to release the aromatics without overheating.
Pour the hot oil evenly. Aim at the garlic, green onions, sesame seeds, and chili flakes to release their aromas.
Toss the noodles while warm. This helps distribute the sauce evenly before the noodles begin sticking together.

Instructions

Below are instructions on how to make garlic chili oil noodles:

Knife-cut wheat noodles boiling in a pot of water.

Cook and drain the noodles: Bring a medium pot of water to a boil over medium-high heat. Cook the noodles until tender and chewy, about 1 minute less than package instructions. Drain without rinsing and transfer to a large heatproof bowl.

Cooked noodles topped with soy sauces, black vinegar, seasonings, garlic, green onions, chili flakes, and sesame seeds.

Add the sauce and aromatics: Add regular soy sauce, dark soy sauce, Chinese black vinegar, chicken bouillon powder, sugar, garlic, green onions, red chili flakes, and toasted sesame seeds to the center of the noodles in that order. Keep the garlic, green onions, chili flakes, and sesame seeds in separate piles. Set aside.

Hot vegetable oil poured over garlic, green onions, and chili flakes to release their aromas.

Pour the hot oil: Heat vegetable oil in a small saucepan over medium-high heat to approximately 350°F, without letting it smoke. Remove from heat and carefully pour the hot oil directly over the garlic, green onions, and chili flakes to release their aromas.

Garlic chili oil noodles tossed until evenly coated in the spicy, savory sauce.

Toss and serve: Immediately toss the noodles with chopsticks or tongs until evenly coated in the chili garlic oil sauce. Garnish with more green onions and sesame seeds, if desired. Serve immediately.

Storage & Reheating

Refrigerator: Store leftover garlic chili oil noodles in an airtight container in the fridge for up to 3 days.
Freezer: Freezing is not generally recommended, as the noodles will lose their chewy texture. However, you can freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave in 1-minute intervals until heated through, stirring between intervals. Or reheat in a pan over medium heat with a splash of water to loosen the noodles.

Pairing Suggestions

Serve garlic chili oil noodles with:

Fried Egg: A crispy-edged fried egg with a runny yolk adds richness and protein to the noodles.
Chinese Smashed Cucumber Salad: A cool, crunchy side dish that balances the spicy, garlicky sauce.
Garlic Bok Choy: Tender greens that add vegetables and freshness to the meal.

FAQ

Can I make garlic chili oil noodles less spicy?

Yes! Reduce the amount of red chili flakes to suit your spice tolerance. You can also use Korean gochugaru for a milder heat.

Why are my garlic chili oil noodles sticking together?

The noodles may have sat too long after draining. Toss them with the hot chili oil while they're still warm. If they're already sticking together, add a small splash of hot water and gently loosen them with chopsticks.

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