If you are craving a big bowl of noodles packed full of flavor, spicy notes, and yumminess, you need to try these simple and quick Chili Garlic Noodles. This recipe comes together in only 15 minutes, and it can be enjoyed as a side dish or as a main dish adding your favorite protein.
I'm the kind of person who always adds way more garlic than what the recipes call for. If you are just like me, you'll love this recipe! Thick noodles served with a delicious garlicky sauce. Perfect to have as a side dish, or like we sometimes do, add some air-fried or pan-fried tofu or tempeh and enjoy it as a complete main meal.
What we love so much about this dish, apart from the umami-packed flavor, is how fast you can make it. Somedays get very busy, and by lunchtime, we still don't know what we are having. These Garlic Noodles are such a great choice for those busy weekdays.
Why I Think You'll Also Love This Recipe
- Chili Garlic Noodles are packed with flavor. With just some simple ingredients, you can make a surprisingly rich dish.
- The recipe takes no longer than 15 minutes, making it perfect for those busy days.
- Who doesn't love noodles? This is just another quick and easy recipe to enjoy them!
Ingredients
This dish comes together using simply 8 ingredients.
Wheat noodles. You can use any noodles for this recipe, but our top choice is thick wheat noodles. Rice noodles also work great!
Garlic.
Light and dark soy sauce. We like using a combination of both sauces to add some sweetness and thickness. You can also use tamari.
Oyster mushroom sauce (optional). The brand Lee Kum Kee offers a vegetarian version of their oyster sauce. You can also use hoisin sauce.
Sugar (optional). You can optionally add some sugar to the sauce to make it richer, but this is not needed.
Sesame seeds. You can use raw sesame seeds or toasted seeds. If you're using toasted seeds, add them later as a garnish.
Neutral oil. To make the fried chili and garlic sauce, you'll need neutral oil such as sunflower or rapeseed oil.
Sesame oil. Adding some sesame oil at the end adds a unique flavor to the noodles.
Cilantro or Spring onions for garnishing.
How to Make Chili Garlic Noodles
Step 1: In a heatproof bowl, combine the chili flakes, minced garlic, sugar, light soy sauce, dark soy sauce, and oyster mushroom sauce. If your sesame seeds are unroasted, add them now. If they’re roasted, add them later.
Step 2: In a small saucepan, heat the neutral oil over medium heat until hot but not smoking. This should take about 2-3 minutes. Carefully pour the hot oil into the bowl containing the sauce ingredients. Stir immediately and thoroughly to combine. If you have reserved toasted sesame seeds, stir them in now.
Step 3: Cook the noodles according to the packet's instructions.
Step 4: Combine the cooked noodles with the spicy chili garlic oil in a mixing bowl or in the pot you cooked the noodles in. You may not need to use all the sauce. You can keep any leftover sauce in a glass container for another day.
Garnish with freshly chopped cilantro or sliced spring onions, and serve.
Add some plant-based protein to your dish
If you want to make this side dish into a main dish, add some plant-based protein:
Tofu is the perfect plant-based protein to use in Stir-fries. It's easy to cook, you can find it in any supermarket, and you can flavor it with the sauce you are using to make the Chili Garlic Noodles. Tofu is plain, so make sure to pan-fry it before with some of the stir-fry sauce or leave it marinating for a couple of hours.
Tempeh works just as well as tofu. We love Air Fryer tempeh. You can leave it cooking while preparing the noodles.
Soy Beans or Edamame. Add some green to your noodles by adding steamed or air-fried edamame.
Tahini. This sesame seed paste is packed full of protein and will give your stir-fry a creamier texture.
Chili Garlic Noodles
Ingredients
- 6 oz noodles
- 1 tablespoon chili flakes
- 2-3 garlic cloves minced
- ½ teaspoon sugar
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster mushroom sauce optional
- 1 tablespoon sesame seeds Note: If using roasted sesame seeds, add them later.
- 5 tablespoon neutral vegetable oil
- 2 teaspoon sesame oil
- Fresh cilantro or spring onions for garnish
Instructions
- In a heatproof bowl, combine the chili flakes, minced garlic, sugar, light soy sauce, dark soy sauce, and oyster mushroom sauce. If your sesame seeds are unroasted, add them now. If they’re roasted, they will be added later.
- In a small saucepan, heat the neutral oil over medium heat until hot but not smoking. This should take about 2-3 minutes.
- Carefully pour the hot oil into the bowl containing the sauce ingredients. Stir immediately and thoroughly to combine. If you have reserved roasted sesame seeds, stir them in now.
- Cook the noodles according to the packet's instructions.
- In a mixing bowl or in the pot you cooked the noodles in, combine the cooked noodles with the spicy chili garlic oil, and add the sesame oil.
- Garnish with freshly chopped cilantro or sliced spring onions.
Notes
- You may not need to use all the sauce; just add enough to your taste.
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FAQ
What can I use instead of oyster mushroom sauce?
You can skip this ingredient if you don't have it or cannot find it easily. You can also use hoisin sauce or even a little bit of miso paste added at the end for an umami kick.
What type of oil is best to use?
Neutral-tasting oils like canola, rapeseed, or sunflower oil are best for this recipe, as they don't overpower the other flavors. We don't recommend using strongly flavored oils like extra virgin olive oil or coconut oil for this recipe.
Can I add vegetables to this recipe?
Absolutely! Vegetables like bell peppers, carrots, broccoli, or bok choy can be a great addition. Sauté them before adding them to the noodles for an extra crunch.
How should I store leftovers?
You can keep the leftovers in an airtight container in the refrigerator for up to 3 days. Store any leftover sauce in a glass container.
Manisha says
If I have red and white onion in the house but do not have green onion,
Is there a way to substitute?
Laura says
Hi! Spring onions really make a difference giving the dish an umami punch. You can use white onion, but we totally recommend using spring onions maybe next time!