Garlic Chili Oil Noodles

5 from 1 vote
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Flavorful with every bite, these garlic chili oil noodles are quick and easy to make. It’s a small portion so just the right amount for two. They come together in less than 15 minutes!

Noodles in a bowl with Garlic chili oil and sliced scallion.

I was first introduced to chili oil noodles from social media. It’s a very delicious recipe that is easy to make and a spicy food lovers dream.

How to make garlic chili oil noodles?

To make this recipe you will need:

  • Noodles – I used rice noodles but any kind of noodle should work!
  • Oil- Any kind of neutral oil will work for this chili oil noodles recipe, but peanut oil is my favorite for this.
  • Chili flakes – Chili flakes are a must to turn up the heat.
  • Garlic – They wouldn’t be garlic noodles without this important ingredients.
  • Shallots- Shallots add some more freshness and flavor to the mix.
  • Dark Soy Sauce – Dark soy sauce makes the best sauces as opposed to regular.
  • Rice Vinegar – This will mildly add some acidity to the dish.
  • Brown Sugar – The sugar helps to balance out the heat and brings together all the flavors of the sauce.
  • Scallions – Noodles ALWAYS taste better with some fresh scallions.

Simply cook the noodles. While they are cooking in a wok or pan heat the oil with the chili flakes, garlic and shallots, then add the remaining ingredients. Toss the noodles into the sauce and you’re done. Don’t forget the full recipe is below.

Faqs & Tips for this recipe:

  • Can I substitute the dark soy sauce for regular soy sauce? Absolutely but I strongly suggest to use dark soy sauce. It is thicker, sweeter and contains less sodium than regular soy sauce so it works perfectly for sauces & stir fry recipes.
  • What proteins do you suggest to add? The noodles are great on their own but adding a protein can really elevate the dish. I love to add fried egg because it’s easy to make and won’t take up much time. Shrimp and chicken are also great too!
  • What kind of noodles should I use? I used rice noodles but really any kind of noodles can be used. Use udon noodles if you love thicker noodles and ramen noodles if you like them thin.
  • To make the recipe less spicy cut the chili flakes in half and don’t use the optional chili oil crisp.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Noodles in a bowl with Garlic chili oil and sliced scallion.
5 from 1 vote

Garlic Chili Oil Noodles

By August DeWindt
Flavorful with every bite, these noodles come together in less than 15 minutes.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2


  • 6-7 oz rice noodles
  • 4 tbsp peanut oil
  • ½ tbsp Chili flakes
  • 3 cloves Garlic , minced
  • 1 shallot , minced
  • 1 ½ tbsp Dark soy sauce
  • ½ tbsp Gochujang, optional
  • 1 tsp rice vinegar
  • 2 tsp brown sugar
  • 4 scallions , chopped
  • 1 tsp Toasted sesame seeds, optional
  • 1 tbsp chili oil crisp, optional


  • Cook the noodles according to the package instructions. I like to do this while doing the following steps so everything is finished around the same time.
  • In a wok or pan, heat the oil. Once hot add in the chili flakes, garlic and shallots and cook for about 2 minutes, stirring continuously.
  • After two minutes add in the remaining ingredients and cook for about 3 minutes.
  • The noodles should be done now. Drain and put the noodles in a large bowl.
  • Pour the chili oil sauce on top of the noodles and toss. Serve and enjoy!



Serving: 2g | Calories: 619kcal | Carbohydrates: 83g | Protein: 6g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Sodium: 628mg | Potassium: 258mg | Fiber: 3g | Sugar: 6g | Vitamin A: 841IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: August DeWindt
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Lunch
Cuisine: Asian
Servings: 2
Calories: 619
Keyword: Quick and easy, small portion
Like this recipe? Leave a comment below!

About August DeWindt

Welcome to There’s Food at Home! I’m so glad you are here on my little corner of the internet. Here you will find easy to follow, mainly small batch recipes with accessible ingredients.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I make these noodles all the time and really love them. I’m a student and work a couple jobs so I don’t have a lot of time, but these are so quick and tasty!!

    If I really need to up my nutrition, I’ll swap for brown rice noodles and add spinach or frozen veg mix.

    1. Thank you Elizabeth! I’m so happy you like these noodles and added your own twist to them.