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.
Course Lunch & Dinner Recipes, Main Course
Cuisine Chinese
Keyword chili garlic oil noodles, chili oil noodles, chinese noodles, crunchy garlic chili oil, garlic chili oil, garlic chili oil noodles, spicy noodles
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.