Garlic Chili Oil Noodles. Bouncy noodles coated in a smooth flavorful chili garlic sesame oil. The best chili oil noodles made in 10 minutes!
These chili garlic noodles are so darn addictive and delicious! It's a great weeknight meal if you’re looking for something delicious, spicy, filling and easy.
What does it taste like?
These bouncy noodles are balanced in flavor with the savory sauces and spicy notes along with a hint of acid from the vinegar. These spicy chili oil noodles are a winner and a classic in Chinese cooking technique.
These easy chili garlic oil noodles are super simple and packed with extra flavor! The best part is that they only take 10 minutes to make. They can be served as cold noodles or at room temperature. I love having mine with baby bok choys and ground beef or fried egg to make it a complete meal!
You simply boil and strain the noodles, toss the cooked noodles into a bowl, add the remaining ingredients on top of the noodles. Then pour smoking hot oil over the flavoring ingredients, mix and enjoy!
Mild in spice!
These spicy garlic chili oil noodles are perfect for as a main, side dish or for busy weeknights! My version is a little bit milder in spice because we are using Gochugaru in the garlic chili oil sauce. Gochugaru is also known as Korean Red Pepper Flakes.
You can purchase Gochugaru at most Asian grocery stores in the spice aisle.
If you like it spicy
You can add more Korean chili flakes or red chili flakes to increase the spice level of these chilli oil noodles.
What you’ll Need
You will need the following ingredients for my spicy chili garlic noodles recipe. ***Please scroll down to the below Recipe card for full measurements***
- Frozen udon noodles, or any wheat noodles of choice
- Regular soy sauce: just your all-purpose soy sauce. You may use light soy sauce but please note light soy sauce is saltier.
- Gochugaru: aka Korean Red Pepper Flakes. Your local Asian store or online retailer should carry this item.
- Chicken bouillon powder: Most grocery stores will carry this ingredient. I like the Knorr brand.
- Dark soy sauce
- Chinese black vinegar: Most local Asian stores will carry this ingredient. If you can't find it, substitute with rice vinegar
- Sesame oil
- Spring onions
- Avocado oil, or any neutral oil with a high smoke point
How to make Garlic Chili Oil Noodles
***Please scroll down to the recipe card below to find full instructions and details***
- In a medium size pot filled with hot water, bring to a boil. Add frozen udon noodle cakes to the water, immediately loosen for 2 minutes. Strain and transfer to a large mixing bowl. If you're using other noodles, cook according to package instructions.
- Add minced garlic, gochugaru, sugar, chicken powder, regular soy sauce, dark soy sauce, Chinese black vinegar, sesame oil and green onion on top of noodles
- In a small saucepan over high heat, add avocado oil. When it begins to smoke, remove off heat. Pour the hot smoking oil over the noodles aiming for the seasoning ingredients. Mix well and enjoy your spicy oil noodles!
Below are tips on making chilli garlic noodles:
- 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.
- Add your hot smoking oil last for this spicy Chinese noodles recipe. This will help cook your raw ingredients, such as the minced garlic and green onions.
- Mix those spicy garlicky noodles well for an even taste.
How long will this last?
4 days stored in an airtight container in the fridge.
Where do I find Chinese Black Vinegar?
Most Asian grocers or online retailers will carry this item. It looks like the below and I suggest the Chinkiang brand.
What type of noodles can I use?
For this noodle dish, you can use any long noodles you like. Other kind of noodles you can use are:
- ribbon noodles
- wide wheat noodles or any wide noodles
- wheat fresh noodles
- ramen or instant ramen
- rice noodles could work but they may be a bit sticky
Make sure to follow package directions to cook your hot noodles.
Can I substitute Gochugaru with Sichuan Red Pepper Flakes?
Yes, feel free to substitute with Sichuan Red Pepper Flakes in this noodle recipe.
Can I use chili powder instead of Gochugaru?
Yes, you may do that too for a spicy sauce.
Where do I find Gochugaru?
These Korean red pepper flakes can be found at your local Asian market. They are used in a lot of Korean spicy food, but they are not overpowering in spice.
What types of neutral oil can I use?
You can use any favorite neutral oil without a scent or taste with a high smoking point (up to 425 F). Do not use olive oil for these garlic chili noodles as it contains a scent and taste.
- avocado oil
- peanut oil
- grapeseed oil
- vegetable oil
- canola oil
Can I use homemade chili oil instead?
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!
I also share other recipes like my spicy garlic noodles, and I've listed them below!
15-min. Spicy Peanut Noodles (if you like peanut butter this is a great recipe!)
10-min. Garlic Chili Oil Ramen
Sichuan Dan Dan Noodles aka Sichuan Noodles
10-min. Sesame Noodles
15-min. Chili Oil Shrimp Noodles
I hope you give my Garlic Chili Oil Noodles a try and enjoy it!
If you enjoyed my chili oil noodles recipe, please leave a star rating and share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!
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Easy 10-min. Garlic Chili Oil Noodles (Mild)
- 500 grams udon noodle or any wheat noodles of choice cooked according to package directions
- 1 teaspoon garlic minced
- 1 teaspoon gochugaru (or sub with Sichuan chili flakes or red pepper flakes)
- 1 teaspoon white granulated sugar
- ½ teaspoon chicken bouillon powder (aka chicken stock powder)
- 2 teaspoon dark soy sauce
- 2 teaspoon regular soy sauce
- ½ teaspoon Chinese black vinegar
- ½ tablespoon sesame oil
- 2 tablespoon green onion finely chopped
- 3 tablespoon avocado oil or any neutral tasting oil
- In a medium size pot filled with hot water, bring to a boil. Add frozen udon noodle cakes to the water, immediately loosen for 2 minutes. Strain and transfer to a large mixing bowl.
- On top of your noodles, add minced garlic, gochugaru, sugar, chicken powder, soy sauce, dark soy sauce, Chinese black vinegar, sesame oil and green onion.
- In a small sauce pan set over high heat, add avocado oil. When it begins to smoke, remove off heat. Pour the hot smoking oil over the noodles aiming for the seasoning ingredients. Mix well and enjoy hot!
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