These spicy garlic chili oil noodles are perfect comfort food that is super-fast to make. Bouncy noodles contain flavors from pungent garlic, spicy chili flakes, fresh green onions, and soy sauce. They are a great meal idea that can be made in 10 minutes.
You might be interested in 15 minutes chili butter garlic noodles, and spicy Korean gochunjang noodles.
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Why this recipe works
- It is astoundingly quick to make, ready in 10 minutes.
- Packed with flavors.
- Made of simple pantry ingredients.
- A great meal idea when you don’t feel like cooking.
- Easy to customize.
Ingredients
Noodles – Knife-cut noodles or wide wheat noodles are perfect as they absorb all the flavors from the garlic chili oil. If you can’t get knife-cut wide noodles, substitute with other noodles such as wheat, udon, or ramen noodles.
Red chili flakes – I used 2 types of chili flakes for added flavor and more taste. Regular red chili flakes (also called red pepper flakes) and Korean chili flakes called Gochugaru. Regular red chili flakes add heat, whereas Gochugaru is milder and adds flavor.
Garlic – highly recommend you use only fresh garlic. If you love pungent garlic flavor, feel free to increase the amount.
Green onion – use both the white part and green part of green onion.
Chicken bouillon powder – optional, I recommend you don’t skip it. It adds a touch of umami to the noodles.
Dark soy sauce – it’s thicker in consistency and more intense in flavor. Use a small amount of it. It adds richer flavor with a touch of sweetness to the noodles.
Light soy sauce – it’s lighter in color and helps add salty umami flavor to the noodles.
Rice vinegar – for authentic taste use Chinese black vinegar. I used rice vinegar, which can be substituted with apple cider vinegar.
Neutral oil: I used sunflower oil. You can use other neutral oils, such as canola oil, vegetable oil, or peanut oil.
Caraway seeds are optional. I like the layer of flavor they add to the noodles, but they can be skipped if you don’t have access to them.
Sesame seeds – use toasted white sesame seeds for a toasty earthy flavor.
Seasoning – salt and pepper.
Step-by-step Instructions
Step 1: Cook knife-cut wheat noodles in boiling water as per packet instructions.
Step 2: Drain the noodles and set aside. A tiny splash of oil over cooked noodles keeps the noodles from sticking together.
Step 3: Pour any neutral oil into a small saucepan and heat it on medium flame. Allow the oil to get hot enough, ideally, it has to read 350F on a digital cooking thermometer. The oil has to reach a smoking-hot temperature. In a deep, wide bowl, add minced garlic, sugar, salt, dark soy sauce, light soy sauce, rice vinegar, chicken bouillon powder, the white part of green onion, caraway seeds, red chili flakes, and Korean chili flakes.
Step 4: Very carefully pour smoking hot oil over the garlic-chili flakes.
Step 5: Mix with a spoon.
Step 6: Add cooked noodles.
Step 7: Use chopsticks or kitchen tweezers to mix the noodles well in the chili oil mixture. You want all the flavorful ingredients at the bottom of the bowl to coat and cling to the noodles.
Step 8: Sprinkle green onion on top and sprinkle toasted sesame seeds. Serve immediately hot.
Serving Suggestions
These noodles are irresistible when served hot. But they are equally delicious when they’re cold. A dish can be a meal on its own and does not need any accompaniments just like these Chinese pan-fried soy sauce noodles are best with when wheat noodles or Udon noodles.
For something extra feel free to top the noodles with fried eggs, cooked vegetables like bok choy, bean sprouts, or napa cabbage.
Add tofu or cooked meat like cooked chicken or shrimp.
Best Tips
- I highly recommend you use either knife-cut noodles ramen noodles or Udon noodles as these noodles cling to the sauce well. Spaghetti or linguine pasta is not recommended.
- Don’t overcook noodles. A tiny splash of oil over cooked noodles keeps the noodles from sticking together.
- Room-temperature noodles soak up the flavor better than hot noodles.
- Use neutral oils such as sunflower oil, canola oil, vegetable oil, or peanut oil. Avoid olive oil or any other scented oil with a low smoke point.
- Pour any neutral oil into a small saucepan and heat it on medium flame. Allow the oil to get hot enough, ideally, it has to read 350F on a digital cooking thermometer. The oil has to reach a smoking-hot temperature.
- Use chopsticks or kitchen tweezers to mix the noodles well in the chili oil mixture. You want all the flavorful ingredients at the bottom of the bowl to coat and cling to the noodles.
Storage
Any leftovers can be stored in the refrigerator in an airtight container for up to 4 days.
To reheat simply microwave in microwavable containers until hot or heat in a pan on the stove top.
Freeze – For longer storage cool completely garlic chili oil noodles and store in freezer-friendly zip-lock bags for up to 3 months.
To reheat frozen noodles, defrost or thaw them completely in the refrigerator and then reheat them in the microwave or on the stovetop.
Recipe FAQs
Yes, you can. Lightly heat chili crisps in a pan (take care not to burn the crisps) and toss cooked noodles in it.
I highly recommend you use either knife-cut noodles ramen noodles or Udon noodles as these noodles cling to the sauce well. Spaghetti or linguine pasta is not recommended.
Yes, it can be made in advance and stored in the refrigerator for up to 4 days.
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📋Spicy Garlic Chili Oil Noodles
Ingredients
- 4 oz dried wheat noodles Taiwanese-style wide knife-cut noodles
- 3 tablespoons neutral oil use any oil such as sunflower oil, canola oil, vegetable oil, or peanut oil
- 3 cloves garlic minced
- ½ tablespoon red chili flakes
- ½ tablespoon Korean chili flakes gochugaru
- ¼ teaspoon sugar
- 1 teaspoon light soy sauce
- ½ teaspoon dark soy sauce
- ½ teaspoon rice vinegar use Chinese black vinegar if you can
- ¼ teaspoon salt
- ⅛ teaspoon caraway seeds optional
- ½ teaspoon chicken bouillon powder
- 1 white part of green onion chopped fine
For garnish
- The green part of the green onion
- Toasted sesame seeds
Instructions
- Cook knife-cut wheat noodles in boiling water as per packet instructions.
- Drain the noodles and set aside. To serve them cold, rinse them in a colander under tap water.
- Pour any neutral oil into a small saucepan and heat it on medium flame. Allow the oil to get hot enough, ideally, it has to read 350F on a digital cooking thermometer. The oil has to reach a smoking-hot temperature.
- In a deep, wide bowl, add minced garlic, sugar, salt, dark soy sauce, light soy sauce, rice vinegar, chicken bouillon powder, the white part of green onion, caraway seeds, red chili flakes, and Korean chili flakes.
- Very carefully pour smoking hot oil over the garlic-chili flakes.
- Mix with a spoon and add cooked noodles.
- Use chopsticks or kitchen tweezers to mix the noodles well in the chili oil mixture. You want all the flavorful ingredients at the bottom of the bowl to coat and cling to the noodles.
- Sprinkle green onion on top and sprinkle toasted sesame seeds.
- Serve immediately hot.
Video
Notes
- I highly recommend you use either knife-cut noodles ramen noodles or Udon noodles as these noodles cling to the sauce well. Spaghetti or linguine pasta is not recommended.
- Don’t overcook noodles. A tiny splash of oil over cooked noodles keeps the noodles from sticking together.
- Room-temperature noodles soak up the flavor better than hot noodles.
- Use neutral oils such as sunflower oil, canola oil, vegetable oil, or peanut oil. Avoid olive oil or any other scented oil with a low smoke point.
- Pour any neutral oil into a small saucepan and heat it on medium flame. Allow the oil to get hot enough—ideally, it should read 350F on a digital cooking thermometer. The oil must reach a smoking-hot temperature.
- Use chopsticks or kitchen tweezers to mix the noodles well in the chili oil mixture. You want all the flavorful ingredients at the bottom of the bowl to coat and cling to the noodles.
Nutrition
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2014 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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