Easy Garlic Chili Oil Noodles in 10 Minutes

Easy Chili Oil Noodles infused with earthy garlic and spicy homemade red chili oil. Vibrant flavors abound in this noodle recipe with a spicy kick, creating a dish that’s both comforting and exhilarating in only 10 minutes.

Enhance your life with these spicy garlic chili oil noodles, the quick dinner solution to boring noodle recipes. Imagine noodles bathed in a fiery concoction of garlic and chili, so deliciously addictive you’ll be licking the bowl (don’t worry, we won’t judge). Just grab a large pot of water and a handful of ingredients and these spicy chili oil noodles with delightful flavors will be ready in no time.

🌶 Ingredients and Substitutions

• Asian Noodles – I use Hsin Tung Yang Sliced Noodles for this recipe and I love their rippled look and how good they taste. You can use other noodles, if you prefer, like rice noodles, udon noodles, ramen noodles, wheat noodles of your choice or any noodles you have on hand. You can buy these chewy noodles at your local Asian grocery store or online at Amazon (link to the left). 
• Sesame Oil – toasted sesame oil is not the standard when it comes to making Chili Oil; however, I thick it adds a nutty, rich flavor to the oil that I prefer. If you don’t have it on hand, feel free to use any neutral oil you want, such as vegetable oil, canola oil, avocado oil or grape seed oil. 
• Red Pepper Flakes – adds a spicy kick to the recipe. You can omit or substitute with a teaspoon of cayenne pepper. 
• Sichaun Chili Flakes – the mild chili flavor these chili flakes add to any dish is exhilarating. If you don’t have, you can omit or substitute with more red pepper flakes. 
• Ginger – minced or grated fresh ginger works best. It adds an aromatic, spicy flavor to the chili oil. If unavailable, you can use ground ginger. 
• Sesame Seeds – you’ll use these in the sauce and also for garnishing once you plate your dish. For an added treat, toast them in a dry skillet before using. 
• Shallots – these should be sliced finely chopped. You can substitute with chopped green onions if shallots are unavailable. 
• Garlic – fresh is always best, and for this recipe, you’ll use a lot of garlic. I don’t recommend using garlic powder in this recipe, as minced garlic bits are necessary for authenticity of the chili oil. 
• Tamari – this is added to the noodles after they’re cooked. If not gluten-intolerant, you can substitute with dark soy sauce or light soy sauce, or both. 
• Chinese Black Vinegar – also added to the noodles after cooking, this delight adds a pungent, tart flavor to the noodles with a hint of sweetness you’ll love. You can also use rice vinegar or white vinegar as substitutions. 
• Garnishes – optional garnishes include chopped green onions, cilantro or Italian flat parsley, more sesame seeds and red pepper flakes. 

🍜 How To Make Chili Oil Noodles

Before you begin, boil your noodles according to the package instructions, rinse in cold water, drain, put back in the pot and set aside. 

👩🏽‍🍳 Expert Tips

• Choose the Right Noodles – Opt for noodles with a firm texture for this delicious meal that can hold up well to the robust flavors of garlic and chili oil. Traditional choices include thicker noodles like udon or lo mein, or you can go for thinner options like spaghetti or linguine for a different texture experience.
• DO NOT Overcook the Noodles – Follow the directions on the manufacturer’s package so your noodles don’t break apart when you stir them. 
• Infuse the Oil Properly: Heat your oil gently with crushed garlic and dried chili flakes until the garlic turns golden brown and the oil becomes fragrant. Be careful not to burn the garlic, as it can impart a bitter taste to the dish. You can also add other aromatics like ginger or green onions for extra depth of flavor.
• Balance the Heat: Adjust the amount of chili flakes according to your spice tolerance. Remember that the heat of chili peppers can vary, so taste the oil before mixing it with the noodles to ensure it’s not too spicy or mild for your liking. 
• Add some Protein – spicy chili oil noodles are the perfect recipe to top with your choice of protein. Think crispy tofu or a handful of cashews. It also adds a little bit of extra flavor.

💭 Frequently Asked Questions

🌡️ Storage Tips

Here are some helpful tips to know about storing your chili oil noodles:

• Refrigeration: Store leftovers in an airtight container in the refrigerator. Properly stored, they can last up to 5 days.
• Separation: The noodles may absorb some of the oil over time. To prevent this, store the noodles and chili oil separately if possible. You can mix them together just before serving.
• Reheating: When reheating the noodles, you can do so gently on the stovetop or in the microwave. Add a splash of water or broth to loosen the noodles and prevent them from drying out.
• Fresh Ingredients: If your noodles are topped with fresh ingredients like herbs or vegetables, store them separately from the noodles and add them just before serving to maintain their freshness and texture.
• Freezing: While chili oil noodles can be frozen, the texture of the noodles may change slightly upon thawing. Freeze them in a freezer-safe container for up to 1 month. Reheat them in the microwave or on the stovetop after thawing.

🥦 What to Serve with this Recipe

• Chopped Thai Salad
• Garlic Bok Choy
• Asparagus with Hollandaise
• Air Fryer Brussel Sprouts

🥘 More Asian-Inspired Dinner Favorites

• Thai Drunken Noodles
• Sticky Shiitake Mushrooms
• Thai Basil Tofu with Coconut Garlic Noodles
• General Tso’s Tofu Recipe

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