10-Minute Easy Garlic Chili Oil Noodles
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.
Ingredients
- 4 oz dried knife-cut wheat noodles (or ribbon-style wheat noodles)
- ½ teaspoon regular soy sauce or light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon Chinese black vinegar or rice vinegar
- ½ teaspoon chicken bouillon powder
- ¼ teaspoon white granulated sugar
- 3 garlic cloves finely minced
- 1 green onion thinly sliced
- ½ tablespoon red chili flakes (use Sichuan chili flakes or gochugaru)
- 1 teaspoon sesame seeds toasted kind
- 3 tablespoon vegetable oil or any neutral oil
Instructions
- 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.
- 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.
- 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.
- 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.
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Nutrition
Calories: 444kcal | Carbohydrates: 93g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 591mg | Potassium: 420mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1307IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 6mg