This under 15-minute garlic chili oil noodles features beautiful ribbons of wheat noodles that are tossed in a savory and spicy homemade garlic chili oil. Chili garlic noodles only require 3 easy steps and are bursting with delicious umami flavor.
When you are busy hustling and on the grind, the last thing you want to think about is cooking a meal that will take hours of prep and execution. If I have a busy week, I want to spend as little time in the kitchen as possible, however, I am unwilling to sacrifice time for flavor. This garlic chili oil noodles recipe is perfect for those instances. This quick and delicious chili oil noodles recipe is made with freshly minced garlic, Szechuan chili flakes, soy sauce, Chinese black vinegar, porcini mushroom powder other spices for multiple layers of flavor.
Traditionally, chili oil noodles are made with handmade noodles, but out of convenience, I opted for dry wide wheat noodles. BONUS this dish can be customized based on your preferences by adding your choice of proteins and vegetables. If you are looking for inspiration for other under 30-minute meals, take a look at my Thai basil chicken, bo luc lac (Vietnamese shaking beef), or my chicken pad Thai.
Table of Contents
Why you’ll love these chili oil noodles
Here are five reasons why you will LOVE these chili garlic noodles
- This is an extremely easy recipe with only 3 steps.
- You can finish cooking this recipe within 15 minutes.
- These garlic chili oil noodles are vegan-friendly for those meatless Mondays.
- This dish can be customizable to your preferences!
- It is absolutely delicious.
🍽 Kitchen Equipment
These garlic chili oil noodles don’t need any fancy equipment.
- Heatproof bowl: you will need a heatproof bowl to simmer the oil in. I like to use my Duralex glass mixing bowls for this. They are very thick, durable, and versatile.
- Saucepan: You will need a saucepan to cook your noodles and to heat up the oil and garlic.
- Thermometer: You may want a thermometer with a clip attachment to measure the temperature of the oil. If the oil is too hot it may burn the garlic and chili flakes.
🛒 Ingredients
- Wide wheat noodles: wheat noodles, also known as Taiwanese knife-cut noodles, are wide, have a rippled texture, and are perfect for holding the chili oil. You can find these wheat noodles online or at your local Asian grocery store.
- Vegetable oil: you can use any neutral oil with a high boiling point like avocado oil, canola, or corn oil.
- Garlic: the main aromatic of this dish. Make sure to use freshly chopped garlic.
- Szechuan chili flakes: use Szechuan chili pepper flakes for a delicious amount of heat and flavor.
- Light soy sauce: Light soy sauce is thinner and lighter in color and adds a gentle saltiness to the dish. I prefer to use Lee Kum Kee’s premium soy sauce.
- Dark soy sauce: Dark soy sauce has more intensity in flavor, and saltiness and is much darker. Also, dark soy sauce has a sweeter flavor due to it being aged longer with molasses. I prefer to use Lee Kum Kee’s dark soy sauce.
- Chinese Black vinegar: Chinese black vinegar is made from various aged grains. It has a rich, tangy flavor with a hint of sweetness. For best results, use Chinkiang vinegar.
- Chicken Broth Powder: chicken broth powder is a common flavor ingredient in Asian cooking that adds an additional layer of salt and flavoring to the dish.
- Brown Sugar: brown sugar balances out the salt and spicy levels from the other ingredients while also adding a subtle sweetness.
- Five Spice: five spice and chili oil work well together creating a delicious mouthful of warming spices for the chili.
- Porcini Mushroom powder: mushroom powder adds a layer of umami flavoring to finish the dish.
- Green onions, cilantro, and sesame seeds: for garnish
✨Substitutions and Additions
Substitutions
You can substitute the thick wheat noodles for any noodle of your choice. You can substitute these noodles for thick rice noodles, udon noodles, spaghetti, or even linguine noodles.
Moreover, you can reduce or add more chili flakes depending on how spicy you’d like the dish to be.
Additions
Some additions can be your choice of protein and vegetables.
- Protein: ground beef, tofu, pork, chicken, shrimp
- Vegetables: mushrooms, carrots, bok choy, gai lan, broccoli, peppers, onions, zucchini
If you choose to add more toppings you may need to add more sauce to thoroughly coat the toppings.
📝 How to Make Garlic Chili Oil Noodles
This is an extremely easy recipe for garlic chili oil noodles. There are only three major steps and you can finish it all in under 15 minutes!
- Cook the noodles. Bring a large pot of water to a boil and cook the noodles according to the directions on the packaging. Drain and rinse with cold water.
- Cook the garlic chili oil. In a small saucepan, heat the oil over medium-low heat until hot. Once the oil is hot about 200°F or 93°C, sauté the garlic until it becomes fragrant about 30 seconds. Then remove from the heat and add chili flakes and stir. Lastly, add the light soy sauce, dark soy sauce, Chinese black vinegar, chicken broth powder, brown sugar, five-spice, and mushroom powder. Stir to combine.
- Serve. Add the noodles, 5-6 tablespoons of garlic chili oil, scallions, cilantro, and sesame seeds to a bowl. Toss to combine and add more garlic chili oil to taste. Enjoy! You can adjust the spice level by adding the garlic chili oil 1 tablespoon at a time.
⭐️ Tips for the Best Garlic Chili Oil Noodles
- Measure the temperature with a thermometer. If the oil is too hot it may quickly burn the garlic and chili flakes. The ideal temperature is 200°F or 93°C.
- Use porcini mushroom powder. This secret ingredient is really a game-changer. It adds a subtle hint of umami flavor that really brings a delicious flavor to the dish.
- You can make the chili oil in advance. If you want to prep this dish in advance, you can easily make the chili oil and store it in an airtight jar in the refrigerator for 1 week.
🥡 Storage Instructions
You can store the leftover chili oil in the refrigerator for up to 1 week. If already tossed, you can store the leftover chili oil in an airtight container in the refrigerator for up to 3 days.
💬 Frequently Asked Q’s & A’s
These garlic chili oil noodles can be served either hot or cold depending on your preference.
If serving them cold, run cold water over your noodles through a colander and drain them of any excess water.
For warm noodles, immediately toss them with the chili oil when they are finished cooking.
Yes of course. I used wide wheat noodles because I like the flavor and width of these noodles because they soak in more flavor. However, you can use whichever noodles you prefer such as flat wide rice noodles, udon noodles, spaghetti noodles, or linguine noodles.
You can use this garlic chili oil as a dipping sauce for dumplings, to season your proteins, as a spicy dressing for salads, to spice up your eggs, or spooned it over sautéed vegetables.
💕 You May Also Love...
Did you make these Garlic Chili Oil Noodles?
If you made this dish and loved it, please leave a review and comment below. We would greatly appreciate it!
Share your dish with us on Instagram, and tag us @takestwoeggs—we’d love to see and share your delicious creation!
Hungry for more? Follow us on Instagram, YouTube, Tiktok, Pinterest, and Facebook for more tasty creations and updates 🍜
👩🏻🍳 Recipe
Garlic Chili Oil Noodles
Equipment
Ingredients
- 8 oz wide wheat noodles
Garlic Chili Oil
- ¼ cup vegetable oil or neutral oil
- 6 large garlic cloves minced
- 2 tablespoons Szechuan chili flakes
- 1 ½ tablespoon light soy sauce
- 2 teaspoon dark soy sauce
- 1 teaspoon Chinese black vinegar
- 2 teaspoon Chicken broth powder
- 1 tablespoon brown sugar
- ¼ teaspoon five spice
- ½ teaspoon porcini mushroom powder optional
Garnish
- Green onion minced
- Cilantro chopped
- Toasted sesame seeds garnish
Instructions
- Cook the noodles. Bring a large pot of water to a boil and cook the noodles according to the directions on the packaging. Drain and rinse with cold water.
- Cook the garlic chili oil. In a small saucepan, heat the oil over medium-low heat until hot. Once the oil is hot about 200°F or 93°C, sauté the garlic until it becomes fragrant about 30 seconds. Then remove from the heat and add chili flakes and stir. Lastly, add the light soy sauce, dark soy sauce, Chinese black vinegar, chicken broth powder, brown sugar, five-spice, and mushroom powder. Stir to combine.
- Serve. Add the noodles, 5-6 tablespoons of garlic chili oil, scallions, cilantro, and sesame seeds to a bowl. Toss to combine and add more garlic chili oil to taste. Enjoy! You can adjust the spice level by adding the garlic chili oil 1 tablespoon at a time.
Notes
- Measure the temperature with a thermometer. If the oil is too hot it may quickly burn the garlic and chili flakes. The ideal temperature is 200°F or 93°C.
- Use porcini mushroom powder. This secret ingredient is really a game-changer. It adds a subtle hint of umami flavor that really brings a delicious flavor to the dish.
- You can make the chili oil in advance. If you want to prep this dish in advance, you can easily make the chili oil and store it in an airtight jar in the refrigerator for 1 week.
- Storage Instructions: You can store the leftover chili oil in the refrigerator for up to 1 week. If already tossed, you can store the leftover chili oil in an airtight container in the refrigerator for up to 3 days.
Comments