Garlic Chili Oil Noodles. Bouncy noodles coated in a smooth flavorful chili garlic sesame oil. The best chili oil noodles in 10 minutes!
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These delicious chewy noodles are the best! They're seasoned with savory sauces, vinegar, spice and aromatics. It's made with simple pantry ingredients and a classic in Chinese cuisine. The concept of this dish originates from China and was inspired by Biang Biang Noodles.
These easy chili garlic noodles are so darn addictive and delicious! It's a quick and simple weeknight meal if you’re looking for something satisfying, easy and filling. The best part is they only take 10 minutes to make with minimal ingredients!
They noodles can be served as a main dish or side. I love having mine with baby bok choy, ground beef or a fried egg to make it a complete meal! You can also use any wheat noodles of your choice for this recipe.
Ingredients
Please scroll down to below recipe card for exact measurements.
- Udon noodles: frozen or fresh udon noodles. Or substitute with fresh wheat noodles, fresh ramen, instant ramen, ribbon noodles, knife-cut noodles and prepare according to package directions.
- Garlic
- 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 of your choice.
- Dark soy sauce: this is thicker and darker than regular soy sauce and not the same as regular soy sauce.
- Gochugaru: aka Korean Red Pepper Flakes. Or substitute with red chili flakes or Sichuan Red Pepper Flakes. Your local Asian store or online retailer should carry this item.
- Sugar
- Chicken bouillon powder: aka Chicken stock powder. I like the Knorr brand.
- Chinese black vinegar: If you can't find it, substitute with rice vinegar or white vinegar.
- Sesame oil
- Green onions
- 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
- Blanch the noodles and don’t overcook them. If you overcook them for more than 2-3 minutes, you can risk them being soggy.
- Use a bigger bowl to mix to prevent a mess when mixing spicy noodles.
- Use fresh ingredients. It makes a big difference!
- Make sure that oil is smoking hot but don't over smoke it. Once you see smoke appear, remove it off heat.
- Pour the oil over the aromatics or drier ingredients to prevent oil splashback.
- Add your hot smoking oil last so it can help cook your raw ingredients, such as the minced garlic and green onions.
How to make Garlic Chili Oil Noodles
- In a medium size pot filled with hot water, bring to a boil on medium-high heat. Add frozen udon noodle cakes to the water, immediately loosen for 2 minutes. Strain immediately and transfer to a large serving bowl.
- Add regular soy sauce, dark soy sauce, Chinese black vinegar, sesame oil, minced garlic, gochugaru, sugar, chicken powder, green onions in that order on top of the noodles in a pile. (The order prevents the oil from splashing back by leaving the drier ingredients closer to the top).
- In a small saucepan on high heat, add vegetable oil or any neutral oil. When it begins to smoke, remove off heat. Stand back and pour the hot smoking oil over the noodles aiming for garlic and onions. Mix well and enjoy hot!
Storage & Reheating
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.
FAQ
Yes! You can remove the gochugaru and smoking oil hot and instead use chili oil. I share a recipe for Chinese Chili Oil here.
Other recipes you may like!
- 15-min. Spicy Peanut Noodles
- 10-min. Garlic Chili Oil Ramen
- Sichuan Dan Dan Noodles
- 10-min. Sesame Noodles
- 15-min. Chili Oil Shrimp Noodles
📖 Recipe
Easy 10-min. Garlic Chili Oil Noodles
Ingredients
- 1.10 lb udon noodle frozen kind or any wheat noodles of choice cooked according to package directions
- 2 teaspoon dark soy sauce
- 2 teaspoon regular soy sauce
- 2 cloves garlic minced
- 1 teaspoon gochugaru or sub with any red chili flakes
- 1 teaspoon white granulated sugar
- ½ teaspoon chicken bouillon powder (aka chicken stock powder)
- ½ teaspoon Chinese black vinegar
- ½ tablespoon sesame oil
- 2 tablespoon green onion finely chopped
- 3 tablespoon vegetable oil or any neutral tasting oil
Instructions
- In a medium size pot filled with hot water, bring to a boil on medium-high heat. Add frozen udon noodle cakes to the water, immediately loosen for 2 minutes. Strain immediately and transfer to a large serving bowl.
- Add regular soy sauce, dark soy sauce, Chinese black vinegar, sesame oil, minced garlic, gochugaru, sugar, chicken powder, green onions in that order on top of the noodles in a pile. (The order prevents the oil from splashing back by leaving the drier ingredients closer to the top).
- In a small saucepan on high heat, add vegetable oil or any neutral oil. When it begins to smoke, remove off heat. Stand back and pour the hot smoking oil over the noodles aiming for garlic and onions. Mix well and enjoy hot!
Kim
Christie, I haven't had breakfast yet, and now I'm craving these succulent noodles!! Looks so scrumptious! Can't wait to make!
thehintofrosemary
oh my gosh yum! The thicker the noodle the better in my opinion!
Heidi | The Frugal Girls
These thick noodles paired with your delicious homemade sauce create an irresistible combination. YUM!
BW
Simple to make. Good flavor. Overall fairly mild taste, but delicious.
christieathome
Thanks for making my recipe BW! Glad you enjoyed it!