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Home » Recipes » Pasta & Noodles

Garlic Chili Oil Noodles

Modified: Apr 29, 2025 · Published: Nov 16, 2022 by Qashang · This post may contain affiliate links.

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You can whip up these Chili Oil Noodles in only 10 minutes! These spicy garlicky noodles take all your favorite flavors from the sharp garlic, hot chili, fresh green onions and toasted sesame seeds to combine them into one magical dish.

Garlic chili oil noodles with chopsticks in a bowl with ingredients at the back.

Recently, TikTok has been going crazy over Garlic Chili Oil Noodles. This noodle recipe involves pouring hot oil over a delicious mixture of fresh raw garlic, green onion, chili flakes, sesame seeds and sauces to create a mouthwatering dish.

Looking for more viral TikTok recipes? Try my Parmesan Potatoes, Cheesy Smashed Potatoes and Jalapeno Popper Cucumber Salad.

Using chopsticks to hold chili oil noodles.
Table of Content
  • What Are Chili Oil Noodles
  • Ingredients & Substitutions
  • What Type Of Noodles To Use
  • How To Make Garlic Chili Oil Noodles
  • Expert Tips
  • Variations
  • Serving Suggestions
  • Storage Instructions
  • FAQs
  • More Noodle Dishes
  • 📖 Recipe

What Are Chili Oil Noodles

These particular viral chili oil noodles are a play on You Po Mian – a popular dish from the Chinese province of Shaanxi.

The classic recipe calls for biang biang, hand-pulled, noodles sprinkled with garlic and chili and finished off with sizzling hot oil is to bring out the aromatics and create the sauce.

A bowl of spicy noodles on a wooden board with chopsticks on the side.

My version is relatively less oily, but equally delicious. In my recipe, I toast the aromatics with a smaller amount of oil in a pan, and then add the starchy water from the boiling noodles to make the sauce instead.

Garlic chili oil noodles garnished with sesame seeds and sliced green onions.

If you love the sharp flavour of garlic then you might like my Garlic Butter Fried Rice, Garlic Bread or Chicken in Garlic Sauce too!

These spicy noodles also work as a great base for any protein or veggies. You can quickly turn this dish into a hearty dinner topping with some leftover rotisserie chicken or adding steamed veggies.

Collage of chili oil noodles held by chopsticks and placed in a bowl.

Now that your mouth is watering let's get to work on this fantastic recipe. These 10-minute garlic chili oil noodles have a complex flavor but are extremely simple to make.

Ingredients & Substitutions

See recipe card for quantities.

Labeled ingredients to make garlic chili oil noodles.
  1. Noodles – Wide wheat noodles, also called knife cut noodles, are perfect for absorbing the flavorful garlic chili oil. But you can use any noodles or pasta you have at hand and even get fresh noodles from your local Asian market.
  2. Red Chili Flakes - For a more authentic taste, get Korean chili flakes (Gochugaru), which are also milder. If you don't have an Asian grocery store nearby, you can use the standard red chili flakes (crushed red pepper) from your pantry.
  3. Garlic – For the most potent and authentic taste, use only fresh garlic instead of garlic powder or jarred paste.
  4. Green Onions – also called scallions, these add freshness to the dish.Make chili oil with the white part and garnish with the green tops!
  5. Sesame Seeds - Use the white variety! They add a toasty flavor to the sauce.
  6. Red Chili Powder - Essential for the deep red color. You can substitute with cayenne pepper, smoked paprika or skip altogether.
  7. Chicken Bouillon Powder - Adds a touch of umami to the dish. If you don't have it, crush some chicken stock cube in the same quantity.
  8. Dark Soy Sauce - It helps to add richness to the noodles and gives it the beautiful mahogany colour. If you have trouble finding dark soy sauce, you can substitute with oyster sauce or teriyaki sauce.
  9. All-purpose Soy Sauce - this regular soy sauce can be alternated with light soy sauce. For a gluten free option use tamari.
  10. Rice Vinegar - You can sub with Chinese black vinegar or even white vinegar.
  11. Brown Sugar - to balance the spice.
  12. Toasted Sesame Oil – adds nuttiness. Don't confuse with the regular sesame oil which is used for cooking. The toasted sesame oil has a lower smoke point and is used as a finishing oil.
  13. Chili Crisp – It is optional but adds an another notch of divine-ness to these noodles. I use the Lao Gao Ma Chili Crisp. It is a Chinese condiment made with fried chili, garlic, crispy fermented soy beans, onions and Sichuan peppercorns.
  14. Neutral Oil – You can pick any neutral oil like vegetable oil, rapeseed oil, avocado oil, peanut oil, canola oil, sunflower oil and grapeseed oil.

What Type Of Noodles To Use

Package of wide wheat noodles.

Honestly, garlic chili oil tastes fabulous with any kind of noodles or flat pasta. You can make it with whatever you have at hand: egg noodles, udon noodles, ramen noodles, spaghetti or even fettuccine.

For a more authentic restaurant flavor, try to get your hands on the Asian lacey wide wheat noodles. They are called Dao Xiao Mian, aka knife-cut noodles. These chewy noodles soak up all the flavour.

You can also make this recipe gluten free by using rice noodles or rice sticks.

How To Make Garlic Chili Oil Noodles

Let's make this easy garlic chili oil noodles recipe!

Noodles going in a pot with water.
  1. Add the thick noodles to boiling water and cook them till al dente. Reserve the starchy water to create a sauce later.
Oil in pan with diced garlic, green onion, chili flakes and sesame seeds.
  1. Fry the garlic, chili flakes, green onion whites and sesame seeds for 2-3 minutes. Then cook the red chili powder for only a minute.
Sauces combined with chili oil and green onion in a pan.
  1. Pour starchy water and turn off heat. Add chicken bouillon powder, dark soy sauce, all-purpose soy sauce, rice vinegar, toasted sesame oil, green part of scallions and brown sugar.
Noodles tossed in the sauce.
  1. Add the noodles to the spicy sauce and mix well. Remove on a plate. Top with extra chili crunch and white sesame seeds. Enjoy your chili crisp noodles hot!

Expert Tips

  • For these spicy chili oil noodles, you can adjust the heat by adding Thai bird’s eye chilies or cutting back on chili flakes and red chili powder. But in my opinion, the fiery kick is what makes this dish so good!
  • Keep an eye while making your chili oil. Don’t burn the garlic or chili flakes. They will make the noodles taste very bitter.
  • Don’t overcook the noodles, and try to time them with your garlic chili oil. If that’s not possible, rinse them after draining, toss with a little oil to prevent sticking, and set them aside until ready to mix.
  • If you are cooking on a glass-top stove, make sure you remove the pan from the hot burner after turning it off. Otherwise, your chili oil will keep cooking.
Wide noodles topped with chili crisp.

Variations

  1. Add In Veggies: Fresh stir-fried veggies like carrots, mushrooms, zucchini, leeks add nutrients and change up the flavour. You can also include bok choy, Chinese broccoli or bean sprouts.
  2. Add Protein: This hot chili oil noodles recipe is vegetarian. You can make the meal heartier by incorporating chicken, shrimp, minced meat or beef. For plant-based protein, try adding tofu or tempeh!
  3. Switch Your Toppings: Consider topping your noodles with fresh cilantro (coriander), basil or ginger. Experiment to find what you like best. Fried egg on top will taste great too!
  4. Hot Oil Method: The authentic version of this chili garlic noodles is pouring hot oil over aromatics to magnify the flavour.
    For this method, you'd require around ¼ cup of oil in this same recipe. Heat it in a small pot until sizzling and test if bubbles form around a wooden chopstick. Place your boiled noodles in a heat-safe bowl, top with all the other ingredients including seasonings and pour the hot oil. Mix and enjoy!

Check out my Spicy Asian Noodle Soup, featuring an addictive drizzle of chili oil and other delicious toppings!

A dish of chili noodles with a bowl of green onions and another small plate of chili flakes.

Serving Suggestions

Enjoy these chili garlic noodles on their own, or add sliced green onions and chili crisp for extra flavor and crunch.

You can also pair these spicy chili oil noodles with Chinese Salt and Pepper Chicken Wings. Some sweet and savory General Tso's Shrimp, or crispy Beijing Beef on the side will make a fantastic combo too.

Storage Instructions

You can make these chili noodles in advance too. Just whip up the spicy chili oil with all the aromatics and seasonings and keep the sauce in the refrigerator for up to 5 days! Then, whenever you are in the mood, toss in some boiled noodles and enjoy.

Store leftovers in an airtight container in the fridge for up to 2-3 days. Eat cold noodles or warm them in a microwave.

Garlic chili noodles with chopsticks intertwined.

FAQs

How do garlic chili oil noodles taste?

Chili Garlic Oil Noodles are a bold mix of spicy, savory, and nutty flavors. But be warned—these noodles pack quite a kick, so they might be intense if you’re sensitive to spice!

Can I reduce the spice in these Garlic Chili Oil Noodles?

If you're not a fan of spice, I recommend simply reducing the amount of red pepper flakes that you use when cooking and totally omitting the chili powder.

What is the difference between chili oil and chili crisp?

Chili oil mostly is only infused with different kinds of chili peppers. Whereas, chili crisp is an oil-based condiment that incorporates crunchy bits of chili, garlic, onion, peppercorns and soybeans. The ingredients may differ slightly from brand to brand. My favorite is the Lao Gan Ma Chili Crisp.

Can I use store-bought chili oil in this recipe?

Yes definitely! To your pan add the store-bought chili oil followed by garlic, sesame seeds and green onions. Then follow the rest of the recipe as it is.

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📖 Recipe

Chili oil noodles in a bowl with chopsticks.

Garlic Chili Oil Noodles

Make these quick and easy Chili Oil Noodles in only 10 minutes! These spicy garlicky noodles take all your favorite flavours and combine them into one magical dish.
4.67 from 9 votes
Print Pin Rate
Prep Time: 5 minutes mins
Cook Time: 5 minutes mins
Total Time: 10 minutes mins
Servings: 2
Author: Qashang

Ingredients

  • 150 g (5 oz) wide wheat noodles aka knife cut noodles
  • 2 tablespoon oil
  • 3 cloves garlic finely diced
  • 2 green onion (scallions) green and white part sliced separately
  • 2-3 teaspoon red chili flakes
  • 1 teaspoon white sesame seeds untoasted
  • ¼ teaspoon red chili powder or smoked paprika for less heat
  • ½ teaspoon chicken bouillon powder
  • 2 teaspoon dark soy sauce
  • 1 tablespoon all-purpose soy sauce or light soy sauce
  • 1 teaspoon rice vinegar or white vinegar
  • ½ teaspoon brown sugar
  • 2 teaspoon toasted sesame oil

Topping

  • 1-2 teaspoon chili crisp optional
  • green part of spring onion
  • white sesame seeds
Prevent your screen from going dark

Instructions

  • Start boiling the noodles according to the package instructions until al dente. Reserve ¼ cup of the starchy water.
  • Heat up oil in a pan. On medium heat, add garlic, the white part of the green onion, red chili flakes, and sesame seeds. Toast for a while until the garlic gets golden, and the green onion gets crispy. Now add the red chili powder and stir for a minute only. Keep an eye and don't burn anything, or it will taste bitter. This is your chili oil.
  • Pour the reserved starchy water to stop the cooking process. Then, turn off the heat and remove your pan if it is a glass stovetop so that the aromatics do not cook any further.
  • Add the chicken bouillon powder, dark soy sauce, regular soy sauce, rice vinegar, toasted sesame oil, brown sugar, and the green part of the spring onion. Mix.
  • Try to time the cooking of the noodles with the spicy sauce so that you can immediately add the hot noodles. Toss in the cooked noodles till they are coated well with the sauce. Take out on a plate.
  • Top with chili crisp, sesame seeds, and the green part of spring onion, and enjoy!

Video

Notes

  1. You can use any any kind of thick or thin noodles like egg noodles, udon noodles, ramen, or even wide rice noodles for a gluten free option.
  2. Dark soy sauce adds the intense soy flavour and deep colour. While all-purpose or light soy sauce adds saltiness. Please don't mix up the two.
  3. Toasted sesame oil has a lower smoke point and is used as a finishing oil. Don't confuse it with regular cooking sesame oil.
  4. If you have them, use Korean chili flakes (Gochugaru) for a more authentic taste. Otherwise, standard crushed red pepper will work in a pinch.
  5. Keep an eye while making your chili oil. Don’t burn the garlic or chili flakes.

Nutrition

Serving: 1g | Calories: 333kcal | Carbohydrates: 62g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 686mg | Potassium: 304mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1108IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 4mg
Did you make this recipe?Please leave a star rating and a review in the comments. You can also tag @chilitochoc on Instagram. I love hearing your feedback!

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Pinterest graphic for garlic chili oil noodles.

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Reader Interactions

Comments

    4.67 from 9 votes (2 ratings without comment)

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  1. Chaya says

    September 10, 2024 at 4:54 am

    2 stars
    This was just meh to me. I have many chili oil noodle recipes that are far better. I added shrimp. These weren’t sweet enough, and I couldn’t taste the sesame oil at all. I hope nobody used 3 tsp of red chili flakes unless they like burning the roof of their mouth off! One and done.

    Reply
    • Qashang says

      October 09, 2024 at 8:50 am

      They are chili oil noodles, so they are supposed to be spicy. You can always adjust the seasoning to your preference though! 🙂

      Reply
  2. Melanie says

    July 03, 2024 at 3:32 am

    5 stars
    This recipe was so good!! I used rice noodles, added zucchini, red bell pepper and some hot ground sausage. The sauce was delicious!!

    Reply
  3. Lacey says

    February 01, 2024 at 1:29 am

    5 stars
    Love this recipe! So good
    Thank you

    Reply
  4. Mamma says

    December 09, 2023 at 6:08 pm

    Why, oh why are all American recipes, even for the simplest dishes 5 pages
    Long. No need to tell the story about who invented the sugar plant and when someone first discovered the dish!!!
    No hate. Just trying to be to the point! No need for photoshopped spiffed fotos!

    Reply
    • Qashang says

      December 11, 2023 at 7:55 am

      It's for the people who are interested in the background of the dish and all the extra details that will help them perfect the recipe. If you are not, there is a Jump to Recipe button at the top, which will take you right to the point. Thanks for your feedback. Let me know if you need any help with the recipe! x

      Reply
  5. Phyllis Cathey says

    August 26, 2023 at 4:51 am

    5 stars
    My son found this recipe and wanted me to make it for him. I added ground chicken to the recipe for a little meat and it was delicious. I will be making again
    Thanks for sharing

    Reply
  6. Arshad says

    August 18, 2023 at 4:09 pm

    5 stars
    This was absolutely delicious! I used vegetable bouillon and put a fried egg on top for a super tasty, vegetarian dinner. Thanks for a great recipe!

    Reply
  7. 2pots2cook says

    July 03, 2023 at 1:26 pm

    5 stars
    Such a beautiful combination of flavours, Qashang! Ten minutes only? I'm so into making this one for our week dinner ASAP!

    Reply
    • Qashang says

      July 03, 2023 at 1:28 pm

      Hope you love it! 🙂

      Reply
  8. Aimen says

    December 08, 2022 at 10:33 pm

    5 stars
    I followed the recipe exactly and it turned out AMAZING. And it only took less than an hour which is great because I don't get a lot of time for cooking. These noodles are already a favourite of mine

    Reply
    • Qashang says

      December 09, 2022 at 4:10 pm

      So happy they turned out amazing! x

      Reply

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