This easy, 10-minute Chili Oil Garlic Noodles will hit the spot in record time!
If you’re looking for a quick and easy meal that packs a punch of flavor, then this 10-minute Chili Oil Garlic Noodles recipe is IT! With just a handful of ingredients and minimal prep time, you can have a piping hot bowl of noodles infused with the heat of chilli oil and the aroma of garlic in no time.
I make this often for lunch whenever I’m working from home. And I mean VERY often. It’s quick, easy, and made up of ingredients that I always have in my pantry. Al dente noodles tossed in an easy, chilli oil and garlic sauce… this also pairs well with so many proteins and vegetables! Make this as a base carb, and whack on top whatever you need to use up in the fridge.
Why you will LOVE this Chili Oil Garlic Noodles?
- Quick and Easy Meal
- Packs a punch of flavour
- Minimal prep time
- Customisable! The base ingredients you need are chilli flakes, garlic, seasoned with salt and sugar. Play around with the seasoning combos until you find THE ONE. This noodles also pairs well with your favourite vegetables, protein, or toppings… or whatever you need to clear from the fridge!
Ingredients for Chilli Oil Garlic Noodles
To make the chili oil garlic noodles, you will need:
- Knife-cut noodles, blanched to al dente
- Chilli Flakes
- Neutral Tasting Oil: I like Canola for this
- Minced Garlic
- Bok choy, or your favourite leafy vegetables.
This chili oil is basic but perfect! It has salt, sweetness, acidity and umami… Use this as a base and feel free to add on or switch up the seasonings for what you have in the pantry!
Seasonings for Chilli Oil:
- Light soy sauce: the main salting agent. Replaceable with salt or fish sauce.
- Oyster sauce: this adds salt, and a lot of umami to the sauce!
- Sugar: this adds a bit of sweetness to the sauce.
- Vinegar: I use apple cider vinegar here, but rice vinegar or lime juice works too.
- Sesame seeds (optional)
Can I use ready-made Chilli Oil?
You can actually cheat this Chili Oil Garlic Noodles and skip the hot oil process by using ready-made chili oil. I have two recipes right here, and here. Simply combine all of the ingredients with the ready-made chilli oil and you’re good to go!
How to Make Chili Oil Garlic Noodles
1. Assemble the chili oil ingredients in a heatproof bowl.
I know this should be obvious, but use a HEATPROOF BOWL! I’ve used a bowl that I thought was heatproof, but cracked once I added the hot oil in. The cleanup was not pretty. Make sure the bowl is big enough; you do not want the hot oil to splash out and burn you when pouring it in.
2. Make the Chilli Oil.
Heat up oil. Oil is ready once you start seeing bubbles develop. I used a small pan, which pours the oil out easily, but you can also use a sauce pan, and scoop the oil out with a ladle over the ingredients.
Carefully pour the hot oil over base ingredients. There should be some sizzle! Gently stir to combine the ingredients to form the chili oil.
3. Toss in noodles!
Add cooked noodles in the bowl, along with chopped cilantro. Add a bit of the hot water that the noodles were cooked in just to make tossing easier. Toss noodles and cilantro with the sauce. Chili Oil Garlic Noodles are ready!
What type of noodles work best in chili oil garlic noodles?
I used knife-cut noodles here, but a lot of noodle type will work for this. These are my best recommendations:
• Any Chinese-style wheat noodles or mian: Slightly thick, chewy, QQ noodles.
• Udon noodles: Thick, chewy Japanese wheat noodles.
• Rice noodles: Flat rice noodles that soak up sauce well.
• Long Pastas such spaghetti and fettucine: Long strands of pasta that provide lots of surface area for the sauce to cling to.
• Instant Noodles: The curly noodles are PERFECT for trapping all of that delicious chili oil!
Can I make chili oil garlic noodles ahead of time?
Yes, chili oil garlic noodles can be made ahead of time! Cook the noodles according to package directions and drain. Rinse under cold water and drain again. Toss with a little oil to prevent sticking and set aside. Make the chili oil garlic sauce up to 2 days ahead of time and refrigerate. When ready to serve, reheat the sauce, blanch the bok choy, and toss everything together with the cooked noodles. The noodles can be made up to 2 days ahead of time and the sauce can be made up to 2 days ahead of time.
More Recipes Like This:
- Spicy Sesame Noodles in 5 Mins!
- Dan Dan Pasta | Pasta tossed in a spicy, sesame meat-based sauce
- Mie Nyemek | Level up Indomie with this saucy, one pan recipe
- Cheesy Rabokki | Tteokbokki and Ramen
Chili Oil Garlic NoodlesCourse: Recipes
1 serving Knife-Cut Noodles, cooked
2 tbsps Canola Oil
2 stalks Cilantro, chopped
2 stalks Bok Choy, blanched
- Chilli Oil:
1 tbsp Chilli Flakes
2 cloves Garlic, minced
1 tbsp Light Soy Sauce
1 tsp Oyster Sauce
1 tbsp Vinegar
1 tsp Sugar
- Blanch bok choy or vegetables of choice in in boiling water for 30 seconds; drain and keep to one side. In the same pot of water, cook the noodles according to package directions until al dente; drain and set aside. Keep some of the starchy water the noodles are boiled in to one side.
- Meanwhile, combine the chili flakes, garlic, light soy sauce, oyster sauce vinegar, sugar, and sesame seeds in a heat-proof bowl.
- Heat oil in a pan until you start to see bubbles. Take off the pan, and carefully pour over the chilli oil combination. Carefully stir to incorporate.
- Add the cooked noodles and cilantro to the bowl and toss to combine. Add a splash of the noodle water to thin the sauce, if needed.
- Transfer to serving bowls, top with blanched vegetables, and garnish with more sesame seeds. Enjoy!