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These Spicy Noodles are a quick, flavorful weeknight dinner with a bold, spicy garlic chili oil sauce that clings to every noodle. Fried shallots, fresh herbs, and a touch of sweetness make them irresistible and perfect for customizing with your favorite protein or veggies!
Follow along for expert tips, delicious variations, and step-by-step photos to make these noodles rival your favorite takeout every time!
These aren’t your everyday chili oil noodles! Simple additions and adjustments add a depth that makes them swoon-worthy! Here’s what sets them apart:
Customizable heat: The recipe lets you adjust the red pepper flakes and chili sauce to your preferred spice level.
Bold, balanced flavor: Garlic, ginger, chili flakes, and a soy-based sauce, elevated with oyster sauce, honey, and sesame seed oil for a tantalizing combination that hits every taste bud.
Perfectly layered aromatics: Fried shallots, sautéed green onion whites, and toasted sesame seeds add depth, while finishing cilantro adds freshness.
Silky, well-coated noodles: Cornstarch in the sauce helps it cling to every strand, ensuring no bite is dry.
Quick and easy: Comes together in minutes with simple ingredients, making it ideal for weeknight dinners or last-minute meals.
Spicy Noodles Recipe Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
FOR THE chili oil and noodles:
Noodles: I recommend these stir-fry rice noodles (click for Amazon) because they boast the traditional taste and texture you’re craving while soaking up sauce and caramelizing without becoming mushy. They’re also gluten-free, vegan, wheat-free, and egg-free.
Neutral oil: A neutral oil, such as peanut, vegetable, or canola, lets the aromatics shine without competing flavors.
Red pepper flakes: The heat source! Frying them in hot oil unlocks their full spicy, smoky flavor and gives the noodles their signature chili-oil kick.
Shallots: Peel and slice the shallots roughly the same thickness so they cook at the same rate. Slowly frying the shallots creates crispy, golden bites and infuses the oil with sweet, savory richness.
Green onions: The white parts will be sauteed in the oil, and the green parts will be used as a garnish after cooking.
Garlic: Chop the garlic instead of using a garlic press to create larger pieces that retain their juices and won’t burn.
Freshly grated ginger: Adds warmth and brightness that balances the heat. Grate just before using for the strongest flavor.
For the stir fry sauce:
Rice wine: Use Shaoxing cooking wine, or I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores, or you can purchase it on Amazon. I suggest you Google images before you head off to the grocery store so you know exactly what you are looking for.
The best substituteis pale dry sherry. Do NOT substitute with rice vinegar; they are NOT the same.
Oyster sauce: This is a game-changer that will elevate all your Asian cooking! It adds a punch of sweet-and-salty, earthy flavor.
You can find oyster saucein the Asian aisle of any supermarket for only a few dollars or on Amazon here. Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman. You can truly taste the difference, and you’ll be sorely disappointed with lower-quality brands.
Honey: Balances the heat and salt with gentle sweetness and helps the sauce cling to the noodles.
Toasted sesame seed oil: Use toasted, not regular, sesame oil for its deep, nutty flavor; it’s usually located in the Asian foods aisle.
Toasted sesame seeds: Reinforce the sesame flavor and add a light crunch.
Cornstarch: Thickens the sauce so it coats every strand of noodle instead of pooling at the bottom.
Spices: Five spice brings warmth and complexity, while white pepper adds gentle heat without visible specks.
How spicy are garlic Chili Oil noodles?
The spice level is about 4-5, which is pretty spicy for most people. If desired, reduce the chili flakes to make it milder, then add additional red pepper or hot sauce to individual servings.
How to Make Spicy Noodles
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1: Make Sauce.Whisk the sauce ingredients together in a medium bowl and set aside.
Step 3:Sauté Chili Oil. Heat ¼ cup neutral oil over medium heat in a large, heavy-bottomed skillet. Add the shallots and garlic and sauté for 3 minutes, then add the white parts of the green onions, grated ginger, and red pepper flakes, and sauté for 2 additional minutes.
Step 4:Simmer Sauce. Add the Sauce and ⅓ cup reserved cooking water. Bring to a simmer for one minute.
Step 5:Caramelize Noodles: Add the noodles and toss to combine. Spread the noodles over the pan and let them sit without touching for about 30 seconds. Flip the noodles and spread them out again; repeat a couple of times until the noodles absorb the Sauce, adding more reserved water as needed.
Step 6: Garnish: Stir in the cilantro and green onions. Serve immediately with additional red pepper flakes on the side for those who like it fiery HOT!
TIPS for Making Chili Oil Noodles
Prep everything before heating the oil: Once the oil is hot, the aromatics cook quickly. Having everything chopped and measured prevents burning.
Don’t overcook the glass noodles. Test the noodles a couple of minutes before the box says to, then continue cooking as needed. You want the noodles to be limp and pliable yet al dente, so they finish cooking slightly in the sauce.
Control the oil temperature: The oil should be hot enough to sizzle when it hits the aromatics, but not so hot that it smokes. Oil that is too hot will scorch the garlic and turn the chili oil bitter.
Whisk the sauce before adding cornstarch: It settles quickly, so whisk again just before pouring the sauce into the pan for even thickening.
Add reserved pasta water: A splash of starchy noodle water helps loosen the sauce and makes it cling beautifully to every strand.
Taste and adjust at the end: Add extra chili sauce, honey, or soy sauce as needed to balance heat, sweetness, and salt.
Garlic Chili Oil Noodles variations
Extra Veggie Noodles: Stir in bell peppers, shredded carrots, snap peas, bok choy, or mushrooms for added color, texture, and nutrition.
Peanut Chili Noodles: Whisk a spoonful of creamy peanut butter into the sauce for a richer, slightly sweet, nutty twist.
Chicken Chili Garlic Noodles: Add thinly sliced chicken breast or thighs and sauté until golden. Toss them in the sauce while thickening so they absorb some of the sauce.
Shrimp Chili Garlic Noodles: Sear shrimp until pink, then fold them into the noodles at the end.
Beef Stir Fry Version: Use thinly sliced flank steak or sirloin, seared over high heat. A splash of soy sauce while cooking enhances the umami.
Crispy Tofu Version: Pan-sear cubes of tofu until golden and crisp before tossing with the sauce. This adds protein while keeping the dish vegetarian.
How to serve Chili oil Noodles
As a main dish: Serve hot straight from the skillet, with fresh cilantro, green onions, sesame seeds, and extra chili flakes or sauce for customizable heat. Add a squeeze of lime for brightness.
As a salad salad: Let them cool slightly, then add additional vegetables and herbs and a drizzle of sesame oil before serving.
With stir-fried vegetables: Serve alongside bok choy, stir-fried snap peas, broccoli, bell peppers, carrots, or mushrooms to round out the meal.
Egg-Topped Noodles: Finish each bowl with a jammy, soft-boiled egg or acrispy fried egg for added richness and protein.
Meal prep
Portion into airtight containers and refrigerate. Reheat with a splash of water to loosen the sauce and refresh the texture.
HOW TO STORE chili Oil noodles recipe
•Storage: Let the chili noodles cool completely, then transfer them to an airtight container and refrigerate for up to 4 days. Store fresh garnishes separately to keep them vibrant. •Avoid freezing: Freezing can change the texture of the noodles and make them mushy once thawed.
These Spicy Noodles are a quick, flavorful weeknight dinner with a bold, spicy garlic chili oil sauce that clings to every noodle. Fried shallots, fresh herbs, and a touch of sweetness make them irresistible and perfect for customizing with your favorite protein or veggies! See the post for expert tips, delicious variations, and step-by-step photos to make these noodles rival your favorite takeout every time!
Servings: 6servings
Total Time: 30 minutesmins
Prep Time: 15 minutesmins
Cook Time: 15 minutesmins
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1/3cupfresh cilantro,chopped (measure before chopping)
Green tops of green onions(used earlier)
Chili sauce or red pepper flakes to taste
Fresh lime juice
Instructions
Note: The spice level is about 4-5, which is pretty spicy for most people. If desired, reduce the chili flakes to make it milder, then add additional red pepper or chili sauce to individual servings.
Make Sauce:Whisk the sauce ingredients together in a medium bowl and set aside.
Sauté Aromatics: Heat ¼ cup neutral oil over medium heat in a large, heavy-bottom skillet (such as stainless steel or cast iron). Add the shallots and garlic and sauté for 3 minutes, stirring constantly.
Sauté Chili Oil: Add 1-2 tablespoons of oil to keep it from drying out. Add the white part of the green onions, grated ginger, and red pepper flakes, and sauté for 2 additional minutes, stirring constantly so the garlic doesn’t burn.
Simmer Sauce: Add the Sauce and ⅓ cup reserved cooking water. Bring to a simmer for one minute.
Caramelize Noodles: Add the noodles and toss to combine. Spread the noodles over the pan and let them sit without touching for about 30 seconds. Flip the noodles and spread them out again; repeat a couple of times until the noodles absorb the Sauce, adding more reserved water as needed.
Garnish: Stir in the cilantro and green onions. Serve immediately with additional red pepper flakes on the side for those who like it fiery HOT! Garnish with fresh lime juice if desired.
Notes
Noodles: I recommend these stir-fry rice noodles (click for Amazon) because they boast the traditional taste and texture you’re craving while soaking up sauce and caramelizing without becoming mushy. They’re also gluten-free, vegan, wheat-free, and egg-free.
Rice wine: Use Shaoxing cooking wine, or I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores, or you can purchase it on Amazon. I suggest you Google images before you head off to the grocery store so you know exactly what you are looking for.
The best substituteis pale dry sherry. Do NOT substitute with rice vinegar; they are NOT the same.
Oyster sauce: This is a game-changer that will elevate all your Asian cooking! It adds a punch of sweet-and-salty, earthy flavor. You can find oyster saucein the Asian aisle of any supermarket for only a few dollars or on Amazon here. Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman. You can truly taste the difference, and you’ll be sorely disappointed with lower-quality brands.
This was delicious! I didn’t have stir fry noodles, so subbed with spaghetti. I also cooked some ground turkey with a little extra sauce and added it to the pan once the noodles were done.
I love Asian noodle recipes. I made this one for dinner the other night, so good. My husband said he was only going to try a little ended up eating 2 bowls! Luckily, there was still enough to bring leftovers to work. Next time I will double the recipe.
Jamie Friedberg says
This was delicious! I didn’t have stir fry noodles, so subbed with spaghetti. I also cooked some ground turkey with a little extra sauce and added it to the pan once the noodles were done.
Jen says
Hi Jamie! Thank you so much for your sweet comment! I’m so glad that this turned out delicious for you!
Kay says
I love Asian noodle recipes. I made this one for dinner the other night, so good. My husband said he was only going to try a little ended up eating 2 bowls! Luckily, there was still enough to bring leftovers to work. Next time I will double the recipe.
Jen says
Lol Kay! 2 bowls?? I’m so glad that this recipe was a hit and there was enough for work the next day to enjoy!