These Garlic Chili Oil Noodles are the perfect 10-minute meal for those nights when you’re unsure what to make for dinner. The spicy, garlicky noodles are incredibly flavorful and addictive, made with just a few simple ingredients. Yes, please!
🍜 Your Go-To Weeknight Noodles!
I was inspired to create these 10-min garlic chili noodles for busy or lazy weeknights when you need a satisfying meal. If you’re anything like me, you could eat noodles all day! 😉
This chili oil noodle dish is a must-try! The garlicky, spicy sauce coats thick knife-cut ribbon noodles and is made from chili crisp oil, soy sauce, garlic, jalapenos, brown sugar, black vinegar, and fresh cilantro.
These noodles are great as a main dish or paired with sides! Try them with my easy Sunomono Cucumber Salad or 20-Minute Teriyaki Tofu for a complete meal. 😋
Recipe Ingredients
The photo below shows all the ingredients for the recipe with helpful notes for guidance.
Noodles – My favourites are wide ramen or knife-cut noodles. You can find this variety at most Asian markets, but any wheat-based noodles will work.
Chili Crisp Oil – The Lao Gan Ma brand has the perfect combination of crunchy bits and rich flavour. It’s my favourite and I haven’t found anything else quite like it!
Garlic – Freshly minced garlic is preferred. It tends to burn less than jarred garlic, which is wetter. If using jarred garlic, dry it before adding to prevent splattering.
Jalapenos – They bring a spicy kick to these noodles, about a 5 out of 10 on the spice scale. If you prefer less heat, go easy on the jalapenos to suit your taste.
Black Vinegar – Adds a sweet, tangy malt flavour that balances the savoury in this recipe. I prefer the Chinese brand by Chinkiang. I always sneak a splash of black vinegar into all my Asian dishes because it’s just that good! 😍
Fresh Cilantro – I love fresh cilantro! It brings a vibrant aroma and flavour to dishes. Substitute green onions if you’re not a fan.
How To Make It
Scroll down to find the recipe card for detailed step-by-step written instructions.
- Boil noodles: Drain and set aside.
- Heat chili oil: Medium heat in a pan.
- Add aromatics: Cook garlic and jalapeno for 2 minutes.
- Stir in sauce: Add soy sauce, brown sugar, black vinegar, & dark soy sauce; simmer for 2 minutes.
- Combine: Toss cooked noodles and cilantro in the pan and enjoy!
🌟 Get a Grip with Chopsticks! 🥢
Dive into Chinese tradition with my favourite cooking utensil: Chopsticks allow precise control, making mixing noodles evenly with the sauce super easy. 🍜✨
👩🏻🍳 Jazz’s Tips
- Don’t rinse the noodles – The excess starch helps the sauce cling for flavor-packed noodles. Rinsing leaves them bland and watery.
- Chili oil options – Try different types to find your favourite. I enjoy the texture of Lao Gan Ma brand, which has fun crispy bites.
- Meal prep – Garlic chili oil noodles are great as leftovers, hot or cold. Make extra and store in the fridge for easy meals all week.
Serving Suggestions
I love serving these garlic chili oil noodles with a bit of cilantro or green onion and an extra drizzle of chili oil. They also pair well with shelled edamame beans or cubed tofu for added protein. Feel free to get creative!
How To Store
Airtight Container: Transfer the noodles to a sealed container to keep them fresh.
Refrigerate: Store the container in the refrigerator for up to 3-4 days.
Enjoy your noodles hot or cold for a quick and easy meal throughout the week. Eating them cold makes them less spicy! 😂
🌟 More Delicious Noodle Recipes:
Garlic Chili Oil Noodles
Ingredients
- 126g wide ramen or knife cut noodles (2 squares)
- 2 tbsp chili crisp oil
- 1 tbsp minced garlic
- 2 tbsp jalapeno, deseeded & finely chopped
- 1 tbsp brown sugar
- 1/2 tbsp soy sauce
- 1/2 tbsp black vinegar
- 1/2 tsp dark soy sauce
- 1/3 cup fresh cilantro, chopped
Instructions
- Boil the noodles according to package instructions, then drain and set aside.
- In a large nonstick pan, heat the chili oil over medium heat. Once hot, add the garlic and jalapeno, and stir. Cook for about 2 minutes until fragrant.
- Stir in the soy sauce, brown sugar, black vinegar, and dark soy sauce. Let the mixture simmer for 2 minutes.
- Add the cooked noodles and cilantro to the pan, stirring well to combine and evenly coat the noodles with the sauce.
- Serve the noodles garnished with extra cilantro and a drizzle of chili oil.
Notes
- Don’t rinse the noodles – The excess starch helps the sauce cling for flavor-packed noodles. Rinsing leaves them bland and watery
- Meal prep – Garlic chili oil noodles are great as leftovers, hot or cold. Make extra and store in the fridge for easy meals all week.
Absolutely delicious! Quick, easy, and so flavorful – and now in our family cookbook for regular rotation.
New fave noodle recipe! Delicious, perfect level of spicy, and incredibly easy to make. 11/10