Full of flavor in every bite, these garlic chili oil noodles are fast and simple to prepare. This recipe makes a small portion perfect for two and comes together in under 15 minutes.
I first discovered chili oil noodles on social media. They’re addictive, easy to make, and ideal for anyone who loves spicy food.
How to make garlic chili oil noodles?
For this recipe you’ll need:
- Noodles – Rice noodles were used here, but any noodle will work.
- Oil – A neutral oil is best; peanut oil is my favorite for flavor.
- Chili flakes – Essential for heat.
- Garlic –Key for the garlic flavor.
- Shallots – Add freshness and depth.
- Dark soy sauce – Gives a richer, slightly sweeter base than regular soy.
- Rice vinegar – Gives a touch of acidity.
- Brown sugar – Balances the heat and rounds out the sauce.
- Scallions – Fresh scallions brighten the finished dish.
Cook the noodles according to the package directions. While the noodles cook, heat oil in a wok or large pan and briefly cook the chili flakes, garlic, and shallots. Add the remaining sauce ingredients, then toss the drained noodles in the sauce until evenly coated. The full recipe details follow.
FAQs & Tips for this recipe:
- Can I substitute dark soy sauce for regular soy sauce? Yes, but dark soy sauce is recommended. It’s thicker, slightly sweeter, and has less sodium, which helps create a well-balanced sauce.
- What proteins work well with these noodles? The noodles are delicious on their own, but adding protein elevates the meal. A fried egg is quick and satisfying. Shrimp or sliced chicken also pair nicely.
- Which noodles should I use? Rice noodles were used here, but udon works for a thicker, chewier noodle and ramen works for a thinner option. Use your preference.
- If you prefer less heat, halve the chili flakes and omit the optional chili oil crisp.
5 from 1 vote
Garlic Chili Oil Noodles
By August DeWindt
These flavorful noodles are ready in less than 15 minutes.
Prep: 5
Cook: 10
Total: 15
Servings: 2
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Ingredients
- 6-7 oz rice noodles
- 4 tbsp peanut oil
- ½ tbsp chili flakes
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 ½ tbsp dark soy sauce
- ½ tbsp gochujang, optional
- 1 tsp rice vinegar
- 2 tsp brown sugar
- 4 scallions, chopped
- 1 tsp toasted sesame seeds, optional
- 1 tbsp chili oil crisp, optional
Instructions
- Cook the noodles according to package instructions. I time this so they finish while I prepare the sauce.
- Heat the oil in a wok or large pan. When hot, add the chili flakes, garlic, and shallots. Stir and cook for about 2 minutes.
- Add the remaining sauce ingredients and cook for another 2–3 minutes to meld the flavors.
- Drain the noodles and transfer them to a large bowl.
- Pour the chili-garlic sauce over the noodles, toss until well coated, garnish with scallions and sesame seeds if using, and serve.
Video
Nutrition
Serving: 2 |
Calories: 619kcal |
Carbohydrates: 83g |
Protein: 6g |
Fat: 29g
Calories: 619kcal |
Carbohydrates: 83g |
Protein: 6g |
Fat: 29g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: August DeWindt
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Lunch
Cuisine: Asian
Servings: 2
Calories: 619
Keyword: Quick and easy, small portion
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