Garlic Chili Oil Noodles

Bouncy wheat noodles coated in a rich chili garlic oil sauce. This easy garlic chili oil noodle recipe uses simple pantry staples and comes together in just 10 minutes. Perfect as a meal, main, or side for busy weeknights or lazy dinners. Budget-friendly and better than takeout.

This spicy Asian noodle dish was inspired by Biang biang noodles, a classic Chinese dish from the Shaanxi Province in China, where hot oil is poured over spicy chili flakes, aromatics, and sauce, and then mixed with noodles.

The sauce is savory, spicy, and garlicky with a hint of sesame and acidity. It will satisfy all your taste buds at once, making it incredibly delicious and addictive. I love enjoying these Chinese noodles with a fried egg and vegetables for a balanced meal.

Why This Recipe Works

• We undercook the noodles by 1 minute less than the package instructions to keep them from turning soggy.
• After testing with different types of noodles, ribbon wheat noodles work best. The ruffled edges hold onto the sauce better than smooth varieties.
• Many garlic chili oil noodle recipes risk burning the garlic. In this method, hot oil is poured over raw garlic instead, gently cooking it while infusing the oil for a deeper, more balanced flavor.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

• Ribbon Noodles (Knife-Cut): Wide, dry wheat noodles with ruffled edges [I recommend Sautao or Guanmiao]. Substitutions: Use instant ramen or udon.
• Garlic Cloves: I recommend using fresh garlic for best flavor. Substitution: Jarred minced garlic.
• Red Chili Flakes: Use Sichuan flakes for numbing heat or Gochugaru for mild sweetness. Avoid Italian red flakes.
• Green Onions: To add color and aroma.
• Chinese Black Vinegar: A malty, smoky vinegar for deep acidity [I recommend Chinkiang yellow label]. Substitutions: Use rice vinegar or apple cider vinegar.
• Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also works.
• Dark Soy Sauce: Adds a deep brown color and umami [I recommend Pearl River Bridge Superior or Lee Kum Kee Premium]. Mushroom-flavored dark soy sauce is also a great option.
• White Granulated Sugar: To balance the salty flavors. Substitution: Granulated cane sugar.
• Chicken Bouillon Powder: Adds a savory pop of flavor [I recommend Knorr]. For a no-MSG option, use Totole or Better Than Bouillon.
• Toasted Sesame Seeds: Look for "roasted" or "toasted" labels. If unavailable, toast raw seeds in a dry pan until fragrant.
• Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).

Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.