Garlic Chili Oil Noodles

Garlic Chili Oil Noodles are a fiery, flavorful, and incredibly easy dish made with chewy noodles tossed in a spicy, garlicky oil sauce. It’s bold, aromatic, and deeply satisfying—with a simple prep that only takes minutes. I love how this dish delivers restaurant-level flavor with just a few pantry staples.

Why You’ll Love This Recipe

I love how fast and fuss-free these noodles are. They’re ready in under 15 minutes and totally customizable—perfect for late-night cravings, lazy dinners, or quick lunches. The chili oil gives them heat and fragrance, the garlic adds depth, and the noodles soak up every drop of flavor. It’s comforting, spicy, and wildly addictive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Noodles (wheat noodles, ramen, rice noodles, or spaghetti)

• Garlic (finely minced)

• Chili flakes or crushed red pepper

• Soy sauce

• Sesame oil

• Neutral oil (like canola, vegetable, or avocado oil)

• Green onions (chopped)

• Rice vinegar or black vinegar (optional)

• Sugar or maple syrup (a pinch, to balance)

Optional toppings:

• Toasted sesame seeds

• Crushed peanuts

• Cilantro

• Fried shallots

• Chili crisp or extra chili oil

directions

1. Cook the noodles: I cook the noodles according to package instructions, then drain and toss them lightly with a splash of sesame oil to prevent sticking.

2. Prepare the bowl: In a heatproof mixing bowl, I add garlic, chili flakes, green onions, a pinch of sugar, and a splash of vinegar if using.

3. Heat the oil: I heat neutral oil in a small saucepan until shimmering—about 350°F (175°C)—then carefully pour it over the bowl of aromatics. It sizzles and blooms the flavors instantly.

4. Mix the sauce: I stir in soy sauce and sesame oil to finish the sauce, then toss in the cooked noodles until everything is evenly coated.

5. Serve: I plate the noodles and top with sesame seeds, peanuts, or any favorite add-ons. They’re best enjoyed warm and fresh.

Servings and timing

This recipe serves 2.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Sometimes I add sautéed vegetables like bok choy, mushrooms, or shredded carrots for extra bulk. I’ve also topped the noodles with a fried egg or tofu for more protein. For a smokier heat, I use Sichuan chili flakes or add a spoonful of chili crisp.

storage/reheating

I store leftovers in the fridge for up to 2 days. To reheat, I warm them in a skillet with a splash of water or soy sauce to loosen the noodles. The microwave works too, but I stir well after heating to keep the flavors balanced.

FAQs

What kind of noodles work best?

I use any chewy noodle—lo mein, udon, ramen, or even spaghetti. The sauce clings well to all of them.

Can I make this less spicy?

Yes, I reduce the chili flakes or use mild chili oil. The garlic and soy sauce still give great flavor.

What oil should I use?

I choose a neutral oil with a high smoke point like vegetable, canola, or avocado oil. I avoid olive oil for this recipe.

Is this dish vegan?

Yes, the base recipe is vegan. I just make sure any add-ons like chili crisp or noodles are plant-based.

Can I make the garlic chili oil ahead?

Definitely. I store it in a jar in the fridge for up to 2 weeks and use it on everything from noodles to rice bowls and roasted veggies.

Conclusion

Garlic Chili Oil Noodles are my go-to for quick, bold flavor without a ton of effort. They’re spicy, savory, and endlessly customizable—perfect for when I want something comforting and exciting in minutes. Once I start making them, I always come back for more.