Garlic Chili Oil Noodles (2024)

This Chili Oil Noodles recipe features a rich and savory garlic chili oil sauce drenched over waves of flat rice noodles. Experience this quick and easy, yet aromatic and flavorful noodles that are delightfully spicy and garlicky.

Imagine these chewy and wavy ribbons of rice noodles, coated with an umami-filled crispy garlic chili oil sauce and topped with green onions and black sesame seeds.

Every bite showers your taste buds with a burst of rich, spicy and nutty flavor – and the best part is that this dish only takes 15 easy minutes to make.

What are Garlic Chili Oil Noodles?

Garlic chili oil noodles are an Asian favorite featuring hand cut flat noodles drenched in a savory and spicy garlic crisp oil sauce. This particular recipe is a twist on the traditional Chinese dish, You Po Mian, which consists of flat Xi’an style noodles with hot aromatic oil poured on top of it.

What makes this noodle dish so special is the garlic chili oil sauce. It features the base of green onions, red chili flakes, minced garlic and grated ginger sizzled into a fragrant and crispy chili oil sauce.

What Type Of Noodles Do I Need For Garlic Chili Oil Noodles?

The star of this recipe is the spicy garlic crisp oil sauce, so almost any style of noodles will work great.

But I’ve found that asian dry noodles (flat) is the best vehicle to carry the sauce and deliver this umami goodness to your mouth.

Here are the two that I’ve found in my local asian grocery store, but you can use any similar type of noodles you can find in your area. (In this recipe, I’ll be using the flat rice noodles on the left.)

The Ingredients for Garlic Chili Oil Noodles

• 1 package Flat Rice Noodles
• Garlic Chili Oil Sauce
  • 1 tablespoon Crushed Red Chili Flakes
  • 1 teaspoon Sesame Paste
  • 1/2 cup Ginger (minced)
  • 1/2 cup Garlic (minced)
  • 1 teaspoon Korean Chili Flakes (gochugaru)
  • 1/2 bundle Green Onions (bottom)
  • 1 cup Sesame Oil
  • 1 tablespoon Dark Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Honey
• Garnish/Finish
  • 1 tablespoon Black Sesame Seeds
  • 1/2 bundle Green Onions (top)
  • 1 teaspoon Korean Chili Flakes (gochugaru)
  • 1 teaspoon Crushed Red Chili Flakes

The Equipment Needed

• Large Pot

Preparing The Noodles

Start a pot of boiling water.

Add your dry noodles to your pot – and cook according to the package instructions.

Once the noodles are done, remove from the pot, and rinse under cold water to halt the cooking process.

Place in a bowl and set aside until you are ready to mix with the garlic chili oil sauce.

How To Craft The Garlic Chili Oil Sauce

Start by mincing your garlic, ginger, and the bottom 1/2 of your green onions (we will use the top half as a topping). Try to mince as finely as you can.

In a medium pan, combine the minced garlic, ginger, bottom 1/2 of green onions, Korean chili flakes (gochugaru), crushed red chili flakes and sesame oil and bring it to a simmer.

We are essentially frying all of these elements on low heat, so make sure you watch the pan carefully so that the garlic, ginger and green onions fry and get toasty, but do not burn. (This should take about 5-6 minutes.)

Pro Tip: Sesame oil has a low smoke point, so watch your pan carefully on this step. It should only take a minute or so for the chili oil sauce to become sizzling hot.

Once the ingredients have fried to a golden crisp, add in your soy sauce, sesame paste, rice vinegar and honey and give it a good mix.

Raise the heat to high and continue stirring until the oil becomes sizzling hot.

Afterwards, remove the pan from the stove and pour the oil directly onto your bowl of cooked noodles.

Pro Tip: Always prepare the noodles first (and have it wait until the sauce it done), because you’ll want to pour the hot chili oil onto your noodles and serve immediately.

Putting It All Together

Once you have poured your garlic chili oil sauce onto your noodles, give everything a good mix until the noodles are fully coated.

Then top with diagonally sliced green onions (top 1/2 that we reserved).

Afterwards, sprinkle on a pinch of crushed red chili flakes, a pinch of Korean chili flakes (gochugaru), and a dash of black sesame seeds.

Serve immediately and watch as your guests bite into each chili oil noodle, and experience the explosion of umami goodness in their mouths!

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