This crave-worthy Chili Oil Noodles Recipe is full of spicy, savory, garlicky goodness! A few pantry staples, garlic, green onions, and chili flakes are all you need. Whip them up in just 15 minutes and have everyone asking for more!
This naturally vegan dish is so full of delicious umami flavors! It's also incredibly fast and easy to prepare, making it perfect for quick lunches or busy weeknights!
Hot oil is infused with mouthwatering aromatics and spices, and then simply tossed with cooked noodles.
Usually, the noodles in this garlic chili oil meal are topped with the flavorings and the hot oil is poured on top.
However, I like to toast the garlic a little bit and stir in the seasonings before combining this flavorful sauce with the noodles.
Use your favorite noodles here. Thick wheat, flat, wide, thin, rice or even ramen are all great for absorbing the sauce.
You can up the protein by tossing in some tofu, edamame, or chickpeas. Or mix in some veggies such as bok choy, bell pepper, or zucchini.
I like to use Korean chili flakes (gochugaru) here, which can be found in the spice or international aisle of most grocery stores. They're also really great on top of popcorn, soups, and veggies like cucumbers.
Although, you can certainly swap the gochugaru out for regular red pepper flakes.
Ingredients and Substitutions
- Noodles - Use any noodles such as knife cut, thick wheat, rice, ramen, etc.
- Oil - Use an oil such as sesame, peanut, avocado, or olive.
- Garlic - Fresh garlic packs a flavorful punch.
- Green Onions - Fresh green onions are for the sauce and garnish.
- Soy Sauce - Low-sodium soy sauce, tamari, or liquid aminos all work here.
- Sesame Oil - Just a little adds a lovely nutty element.
- Chili Flakes - Korean chile flakes/powder (gochugaru) or regular red pepper flakes give a smoky, spicy kick. Use a smaller portion if you want to lessen the heat level.
- Sugar - Brown sugar adds a nice balance to the sauce.
- Rice Vinegar - Rice wine vinegar or rice vinegar adds some tang.
- Chili Powder - Adds more of that smoky heat.
- Pepper - I like white pepper here, but regular black pepper is just as good!
- Ginger - Use simple ground ginger or fresh if you have it on hand.
How To Make This Garlic Chili Oil Noodles Recipe
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Gather all of the ingredients.
Heat a large pot or pan to medium heat. Once it’s hot, add the oil. Give that about a minute to get hot before adding the garlic.
Sauté the garlic just until it's crispy and starting to turn golden brown.
Promptly remove the pan from the heat. Stir in the remaining ingredients except for the noodles and garnish.
Cook the noodles according to the package instructions in a separate pot. Add them to the sauce and toss them until they are fully coated.
Garnish the noodles with chopped green onions, cilantro, and sesame seeds. Enjoy!
Tips For Success
- Have all of the ingredients prepared and handy because the meal cooks fast.
- Let the garlic cook until it’s fragrant and starting to darken, but don’t let it burn.
- Lessen the amount of chili flakes to reduce the spice level, if you prefer.
- Slightly undercook the noodles so that they have some crispness to them and are able to absorb the sauce well.
Recipe Variation Ideas
- For more protein, toss in some tofu, chickpeas, or edamame.
- Add some veggies such as bok choy, mushrooms, broccoli, zucchini, or bell peppers.
Storage & Reheating
Store leftover noodles in a covered dish in the refrigerator for 3 days. Heat them up in the microwave or enjoy them cold!
To make this noodle dish ahead of time, prepare the sauce and then store it in the refrigerator for 4 days. When ready, cook the noodles and toss them together with the chili oil sauce.
Frequently Asked Questions
Korean chili flakes are also known as gochugaru. They come in dry, flakes or in powdered form. The flavor is similar to Korean chili paste (gochujang). These chili flakes add a smoky and spicy element to any dish. You can enjoy a dash or two over your popcorn, pizza, pasta, veggies, and even fruit!
Chili oil is a spicy sauce that’s prepared by pouring hot cooking oil over a variety of seasonings and aromatics. The heat from the oil brings out the delicious flavors and pairs perfectly with your favorite type of noodle.
Related Asian-Inspired Vegan Recipes
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Chili Oil Noodles Recipe
- 8 ounces uncooked noodles, or 16 oz if packed in water
- 3 tablespoon oil, sesame, peanut, olive, avocado, etc.
- 4 cloves garlic, minced
- ⅓ cup green onions, sliced
- ¼ cup soy sauce, low-sodium
- 1 tablespoon sesame oil
- 1-2 tablespoon Korean chili flakes (gochugaru), or red pepper flakes
- 1 teaspoon brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon chili powder
- ½ teaspoon white pepper, or black pepper
- ¼ teaspoon ground ginger
- garnish: sesame seeds, green onions, cilantro
- Gather and prepare all of the ingredients. Heat a large pot or pan to medium heat.
- Add the oil to the pan. Once the oil is hot, add the garlic. Sauté it for 1-2 minutes or until it's starting to turn golden-brown.
- Promptly remove the pan from the heat. Stir in the remaining ingredients except for the noodles and garnish.
- Cook the noodles according to the package instructions in a separate pot. Toss them into the sauce until they are fully coated.
- Garnish the noodles with chopped green onions, cilantro, and sesame seeds.
- Have all of the ingredients prepared ahead of time because this cooks fast.
- Let the garlic cook until it’s starting to darken, but don’t let it burn.
- Go lighter on the chili flakes if you don't want the noodles as spicy.
- Slightly undercook the noodles so they are able to soak up more of the sauce.
- Toss in some veggies like broccoli or bell peppers.
The nutrition information is estimated and can vary depending on brands and measurements used.