Garlic Chili Oil Noodles. Bouncy noodles coated in an aromatic and flavorful chili garlic oil. These quick 10-minute garlic chili oil noodles are super easy to make with minimal ingredients! A great meal idea when you have no idea what to make!
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These Garlic Chili Oil Noodles feature bouncy noodles coated in a garlicky spicy sauce made of simple pantry ingredients like soy sauce, garlic, red chili flakes, sugar, chicken bouillon, Chinese black vinegar, sesame seeds, green onions and oil!
The concept of this dish originates from China and was inspired by Biang Biang Noodles, a classic dish in Chinese cuisine where hot oil is poured over spicy chili flakes and other aromatics and mixed with noodles!
These noodles are so addictive and incredibly delicious! It's a quick and simple weeknight meal if you’re looking for something satisfying, easy and filling with little clean up!
My garlic chili oil noodles can be served as a main dish or side for dinner or lunch. I love having mine with baby bok choy, protein or a fried egg to make it complete!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Wheat noodles: ideally Taiwanese-style sliced wheat noodles or also known as knife cut noodles or ribbon noodles. These usually come dried and are sold at most Asian grocery stores in the dried noodle section. Or substitute with frozen or fresh udon noodles, (instant) ramen and prepare according to package directions.
- Garlic: lots of garlic for an aromatic and flavorful taste!
- Red chili flakes: like Sichuan red chili flakes or Korean red chili flakes aka Gochugaru. I'm using gochugaru for that bright red color.
- Green onions: to add color and aroma to the sauce!
- Chinese black vinegar: I like the brand by Chinkiang which comes in a yellow labelled bottle. Or substitute with rice vinegar or apple cider vinegar.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Dark soy sauce: this is thicker and darker than regular soy sauce. But if you don’t have this, substitute with regular soy sauce to taste.
- White Granulated Sugar: to balance the salty flavors!
- Chicken bouillon powder: aka Chicken stock powder. I like the Knorr brand.
- Toasted Sesame Seeds: to add that sesame flavor! If you're allergic, please omit.
- Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients.
Expert Tips
- Use noodles that you love to enjoy! The great about this noodle recipe is that the noodle can be substitute with any wheat noodles you like!
- Use fresh ingredients as it makes a big difference!
- Don’t overcook the noodles. Only boil them for a few minutes or until al dente.
- Strain the noodles and avoid rinsing them under cold water. This will remove the wheat flour flavour.
- Use a large heatproof bowl and avoid using plastic bowls! Heatproof materials include ceramic, glass and metal.
- Allow the oil to get hot enough. Ideally 350 degrees F with a digital instant read thermometer or wait until a smoke appears.
- Aim the hot oil at the aromatics like the garlic, gochugaru, green onions as these to be cooked a bit.
- Mix well with chopsticks or kitchen tweezers until all the noodles are evenly coated in the garlic chili oil.
Instructions
Below are step-by-step instructions on how to make garlic chili oil noodles:
- In a medium pot filled with enough water, bring to a boil on medium-high heat. Boil noodles until al dente for 2-3 minutes or according to package directions. Strain the noodles and transfer them to a large ceramic, glass or metal bowl.
- In the centre of the noodles, add regular and dark soy sauce, Chinese black vinegar, garlic, chicken bouillon powder, white granulated sugar, green onions, red chili flakes, sesame seeds and set aside.
- Heat vegetable oil or any neutral oil in a small saucepan on medium-high heat. Once it smokes, remove off heat and pour the hot oil over the green onions, garlic and gochugaru to help cook them.
- Mix the noodles with chopsticks or kitchen tweezers until they’re well combined and enjoy! Feel free to garnish with green onions and sesame seeds.
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? These noodles can cooled and stored in a freezer friendly bag and frozen up to 3 months or until you see freezer burn. To reheat, defrost it and reheat in the microwave or on the stovetop in a pan.
Topping Ideas
- fried or cooked eggs
- cooked vegetables like bok choy, yu choy sum, baby gai-lan, napa cabbage, beansprouts
- cooked meat like spam, ground chicken/beef or pork, shrimp
- tofu
Pairing Suggestions
These Garlic Chili Oil Noodles serve well with:
- starters like crab rangoons, hot and sour soup, or Bang Bang Shrimp
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Mongolian Chicken, Gochujang Chicken, Soy Garlic Tofu, Chinese Braised Tofu and more!
FAQ
Yes! You can remove the red pepper flakes and smoking oil hot and instead use chili oil. I share a recipe for Chinese Chili Oil here.
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
The best oil to use for this recipe is one with a high smoke point and is tasteless. I share suggestions in the Ingredients section above.
📖 Recipe
Easy 10-min. Garlic Chili Oil Noodles
Ingredients
- 4 oz dried wheat noodles taiwanese style sliced noodles or frozen udon, (instant) ramen
- 3 cloves garlic minced
- ½ tablespoon red chili flakes like Sichuan chili flakes or Gochugaru
- 1 green onion finely chopped
- ½ teaspoon Chinese black vinegar or sub with rice vinegar or apple cider vinegar
- 1 teaspoon dark soy sauce
- ½ teaspoon regular soy sauce
- ½ teaspoon chicken bouillon powder
- ¼ teaspoon white granulated sugar
- 1 teaspoon sesame seeds
- 3 tablespoon vegetable oil or any neutral tasting oil
Instructions
- In a medium pot filled with enough water, bring to a boil on medium-high heat. Boil noodles until al dente for 2-3 minutes or according to package directions. Strain the noodles and transfer them to a large ceramic, glass or metal bowl.
- In the centre of the noodles, add regular and dark soy sauce, Chinese black vinegar, garlic, chicken bouillon powder, white granulated sugar, green onions, red chili flakes, sesame seeds and set aside.
- Heat vegetable oil or any neutral oil in a small saucepan on medium-high heat. Once it smokes, remove off heat and pour the hot oil over the green onions, garlic and gochugaru to help cook them.
- Mix the noodles with chopsticks or kitchen tweezers until they’re well combined and enjoy! Feel free to garnish with green onions and sesame seeds.
BW
Simple to make. Good flavor. Overall fairly mild taste, but delicious.
christieathome
Thanks for making my recipe BW! Glad you enjoyed it!
Heidi | The Frugal Girls
These thick noodles paired with your delicious homemade sauce create an irresistible combination. YUM!
thehintofrosemary
oh my gosh yum! The thicker the noodle the better in my opinion!
Kim
Christie, I haven't had breakfast yet, and now I'm craving these succulent noodles!! Looks so scrumptious! Can't wait to make!