The easiest noodles tossed in a spicy, savory sauce that is ready in 10 minutes. Made with a homemade garlic chili oil these noodles are simply the best.
These 10 minute chili oil noodles works as an great option for a quick lunch or dinner. All you need to do is boil the noodles, place the seasonings in a bowl, pour hot oil over everything and mix
This garlic chili oil noodles recipe is inspired by the traditional Chinese dish, You Po Mian (油泼面), which is made by pouring hot oil over aromatics. Traditionally the dish is made from fresh hand-pulled wheat flour noodles. But my version uses dried noodles for a simpler and more accessible recipe.
These chili garlic noodles are made with fresh garlic, green onion, Sichuan chili flakes, soy sauce, dark soy sauce, black vinegar, chicken bouillon powder, and sugar. The final product yields a spicy, savory, tangy, and slightly sweet bowl of mouthwateringly delicious noodles. You can also create these chili oil noodles using a premade bigger portion of homemade chili oil or garlic chili oil. Chili oil can also be used in Sichuan chili oil wontons, dan dan noodles, mapo tofu, and silken tofu.
Ingredients
You can find all of the ingredients for this chili oil noodle recipe at your local Chinese or Asian grocery market. Full measurements and links to everything I used is listed in the recipe card below.
Taiwanese wide wheat noodles: these wavy Taiwanese wide knife-cut noodles are quick to make, have a delicious bouncy texture, and are ideal for soaking up all the flavor.
Neutral Oil: use a neutral flavored oil with a high smoke point such as vegetable oil, avocado oil, peanut oil, canola oil, grapeseed oil or sunflower oil.
Fresh Garlic and Green Onion: are the fresh aromatics.
Sichuan Chili Flakes: I reccommend using sichuan pepper flakes for a smokey nutty and slightly spicy chili noodles that pack a flavorful punch.
Light Soy Sauce: seasons the noodles with a salty umami component.
Dark Soy Sauce: balances out the spice from the chili flakes with a slight sweetness. ****
Chinese Black Vinegar: adds a tangy element that brightens the rich oil and savory flavors.
Chicken Broth Powder: is an additional savory flavor enhancer.
Sugar: a pinch of sugar balances out the spicy, and salty flavors.
Substitutions and Additions
Substitutions
Noodles: instead of knife cut noodles, you can use any noodles of your choice such as udon, ramen, spaghetti, etc.
Gochugaru Chili Flakes: an alternative to Sichuan chili flakes.
Tamari: an alternative to light soy sauce. You can also use liquid aminos as well.
Sweeteners: you can alternatively use brown sugar, honey, maple syrup or agave.
Additions
Protein: add chicken, shrimp, beef or pork for added protein.
Vegetables: add steamed leafy greens like gai lan or bok choy for more texture and contrast.
How to Make Chili Garlic Noodles
Here are the step-by-step instructions on how to make this garlic chili oil noodles recipe. See the recipe card below for full measurements and instructions.
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.
In a small saucepan, heat the oil over medium-low heat until hot or about 375°F (190°C).
Place the garlic, chili flakes, white parts of green onion, light soy sauce, dark soy sauce, Chinese black vinegar, chicken broth powder, and sugar in a heat proof bowl. Pour the hot oil over the seasonings and mix to combine.
Then add the noodles to the bowl and toss until the noodles are thoroughly coated. Garnish with the green parts of the green onion, cilantro, and toasted sesame seeds. Enjoy!
Expert Tips
Use knife cut noodles. For the best flavor and texture, use Taiwanese knife cut noodles.
Measure the temperature with a thermometer. You can either eyeball the hot oil and wait until it is steaming or measure it with a thermometer. The ideal temperature is 375°F (190°C).
Use a heat proof bowl. Make sure to use a heat proof bowl when pouring the oil onto the seasonings.
Slowly pour the oil. The oil will splatter when it hits the aromatics and seasonings. Make sure to slowly and carefully pour the oil at a safe distance.
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
These chili oil noodles are best served immediately. If you’d like to prep this chili oil noodles recipe in advance, make the chili oil first and store it in an airtight container the refrigerator for up to 1 week. When ready to serve, cook the noodles and toss in the sauce.
Pairing Suggestions
These garlic chili oil noodles are an extremely versatile noodle dish that can pair with the following pairing suggestions.
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.
Can I use different noodles?
Yes! You can use whichever noodles you prefer such as flat wide rice noodles, udon noodles, spaghetti noodles, or linguine noodles.
What are other uses for this garlic chili oil?
You can use this garlic chili oil in a dumpling dipping sauce, to season your proteins, as a spicy dressing for salads, to spice up your Chinese steamed egg, or spooned over sautéed vegetables.
The easiest noodles tossed in a spicy, savory sauce that is ready in 10 minutes. Made with a homemade garlic chili oil these noodles are simply the best.
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.
Heat the oil. In a small saucepan, heat the oil over medium-low heat until hot or about 375°F (190°C).
Make the chili oil. Place the garlic, chili flakes, white parts of green onion, light soy sauce, dark soy sauce, Chinese black vinegar, chicken broth powder, and sugar in a heat-proof bowl. Pour the hot oil over the seasonings and mix to combine.
Serve. Then add the noodles to the bowl and toss until the noodles are thoroughly coated. Garnish with the green parts of the green onion, cilantro, and toasted sesame seeds. Enjoy!
Video
Notes
See the Expert Tips Section above for more guidance.
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