Garlic Chili Oil Noodles

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

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 728kcal

Author Megan

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.

Nutrition