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Garlic Chili Oil Noodles Recipe

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★★★★★

4.7 from 78 reviews

This Garlic Chili Oil Noodles recipe offers a spicy, flavorful dish featuring wide wheat noodles coated in a homemade garlic chili oil sauce. The combination of garlic, chili flakes, sesame seeds, and savory soy sauces creates a rich, aromatic capacity that’s balanced by the slight acidity of rice vinegar and a touch of sweetness from brown sugar. Finished with optional chili crisp and fresh scallions, this dish makes a quick yet satisfying meal perfect for spice lovers.

Ingredients

Scale

Noodles

  • 150 g (5 oz) wide wheat noodles (knife cut noodles)

Chili Oil Sauce

  • 2 tbsp oil
  • 3 cloves garlic (finely diced)
  • 2 green onions (scallions), white and green parts sliced separately
  • 2–3 tsp red chili flakes
  • 1 tsp white sesame seeds (untoasted)
  • 1/4 tsp red chili powder (or smoked paprika for less heat)

Seasonings

  • 1/2 tsp chicken bouillon powder
  • 2 tsp dark soy sauce
  • 1 tbsp all-purpose soy sauce (or light soy sauce)
  • 1 tsp rice vinegar (or white vinegar)
  • 1/2 tsp brown sugar
  • 2 tsp toasted sesame oil

Optional and Garnishes

  • 1–2 tsp chili crisp (optional)
  • Green part of spring onion (for garnish)
  • White sesame seeds (for garnish)

Instructions

  1. Cook the noodles: Boil the wide wheat noodles according to the package instructions until al dente. Reserve 1/4 cup of the starchy cooking water and drain the noodles.
  2. Prepare the chili oil: Heat 2 tablespoons of oil in a pan over medium heat. Add finely diced garlic, the white parts of the green onions, red chili flakes, and white sesame seeds. Toast gently until the garlic turns golden and the onions become crispy, then add red chili powder and stir for about a minute. Be careful not to burn the ingredients to avoid bitterness.
  3. Stop the cooking: Pour in the reserved starchy noodle water to halt further cooking of the aromatics. Immediately turn off the heat and remove the pan from the stovetop, especially if using a glass cooktop, to prevent residual heat from overcooking.
  4. Mix the sauce: Add chicken bouillon powder, dark soy sauce, regular soy sauce, rice vinegar, toasted sesame oil, brown sugar, and the green parts of the spring onions to the pan. Stir to combine thoroughly.
  5. Combine noodles with sauce: Time your noodle cooking to finish as you prepare the sauce. Add the hot noodles directly into the sauce and toss well to coat all noodles evenly with the chili oil mixture.
  6. Garnish and serve: Transfer the coated noodles to a serving plate and top with chili crisp (if using), additional white sesame seeds, and green spring onion slices. Serve immediately and enjoy your spicy garlic chili oil noodles!

Notes

  • The smoked paprika can be used as a milder substitute for red chili powder if less heat is desired.
  • Reserving some noodle cooking water helps to control the sauce’s consistency and prevents it from drying out.
  • Use toasted sesame oil at the end to preserve its nutty flavor.
  • Chili crisp is optional but adds extra texture and flavor complexity.
  • Adjust chili flakes according to your heat preference.

Keywords: Garlic chili oil noodles, spicy noodles, Chinese noodle recipe, chili oil sauce, garlic noodles

Find it online: https://servedbynora.com/garlic-chili-oil-noodles-recipe/