Why You’ll Love This Recipe

These Garlic Chili Oil Noodles are the ultimate comfort food for anyone who loves bold flavors and a bit of heat. The garlic, green onions, and chili flakes create a fragrant base, while the soy sauce and vinegar add depth and balance. The toasted sesame oil gives it a nutty, rich finish, making every bite satisfying and savory. Whether you’re craving something spicy or just need a quick and flavorful meal, this recipe checks all the boxes. Plus, it’s easy to make and fully customizable based on your spice tolerance!

Ingredients

150 g (5 oz) wide wheat noodles (aka knife cut noodles)
2 tablespoon oil
3 cloves garlic, finely diced
2 green onions (scallions), green and white part sliced separately
2-3 teaspoon red chili flakes
1 teaspoon white sesame seeds, untoasted
¼ teaspoon red chili powder or smoked paprika (for less heat)
½ teaspoon chicken bouillon powder
2 teaspoon dark soy sauce
1 tablespoon all-purpose soy sauce or light soy sauce
1 teaspoon rice vinegar or white vinegar
½ teaspoon brown sugar
2 teaspoon toasted sesame oil

Topping

1-2 teaspoon chili crisp (optional)
Green part of spring onion
White sesame seeds

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the noodles: Boil a large pot of water and cook the wide wheat noodles (knife-cut noodles) according to the package instructions. Once cooked, drain the noodles and set them aside. Be sure to reserve a little bit of the noodle cooking water to help mix the sauce later if needed.
Prepare the sauce: In a large skillet or wok, heat 2 tablespoons of oil over medium heat. Add the finely diced garlic and sauté until fragrant, about 1 minute. Add the white part of the green onions and continue cooking for another 30 seconds.
Add chili flakes and seasonings: Stir in the red chili flakes, sesame seeds, red chili powder (or smoked paprika), and chicken bouillon powder. Continue to stir and cook for another minute until the spices become aromatic.
Make the sauce: Add the dark soy sauce, light soy sauce, rice vinegar, brown sugar, and toasted sesame oil to the skillet. Stir everything together and let it simmer for 2-3 minutes, allowing the flavors to meld together. If the sauce is too thick, you can add a splash of reserved noodle cooking water to loosen it.
Toss the noodles: Add the cooked noodles to the skillet and toss them in the garlic chili oil sauce until fully coated. You can add a little more noodle water if necessary to ensure the noodles are evenly coated with the sauce.
Serve: Plate the noodles and top with the green part of the spring onions, extra sesame seeds, and optional chili crisp for an added burst of flavor and crunch.

Servings and Timing

Servings: 2-3
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Vegetarian: Skip the chicken bouillon powder for a vegetarian version. You can substitute with a vegetable bouillon powder or just add extra soy sauce for a boost of umami.
More vegetables: Add sautéed vegetables like bok choy, spinach, or mushrooms to make the dish even heartier and more nutritious.
Noodles alternatives: You can use any type of noodles, such as ramen, udon, or even spaghetti, if wide wheat noodles are not available.

Storage/Reheating

Storage: Leftover noodles can be stored in an airtight container in the fridge for up to 2 days.
Reheating: To reheat, add a little water or soy sauce to the noodles and heat them in the microwave or on the stove over low heat, stirring occasionally until heated through.

FAQs

1. Can I make this dish ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, just toss it with freshly cooked noodles.

2. What can I use instead of wide wheat noodles?

You can use any type of noodle, such as ramen, udon, or even rice noodles, depending on your preference. Just adjust the cooking time accordingly.

3. How can I make the noodles spicier?

To add more heat, increase the amount of red chili flakes or add a little extra chili crisp on top for a spicy crunch.

4. Can I use regular soy sauce instead of dark soy sauce?

Yes, you can use regular soy sauce in place of dark soy sauce, but dark soy sauce adds a slightly richer and deeper flavor. If you’re using regular soy sauce, you may want to add a little extra to taste.

5. Can I use chili oil instead of the sesame oil?

Chili oil will add extra spice and flavor, so if you love heat, this could be a great addition. Just be mindful of how much you use, as it can be quite potent.

6. Can I substitute chicken bouillon powder?

Yes, you can use vegetable bouillon powder or simply rely on soy sauce for the umami flavor. If you don’t have bouillon powder, you can skip it entirely.

7. Can I add protein to this dish?

Yes, you can add proteins such as chicken, beef, or tofu. Just cook the protein separately and toss it with the noodles in the sauce before serving.

8. Can I make this dish vegan?

To make this dish vegan, skip the chicken bouillon powder, and ensure that the soy sauces used are plant-based. Use a vegan chili crisp if you like.

9. What is chili crisp, and can I skip it?

Chili crisp is a flavorful condiment made with chili oil, crispy onions, garlic, and spices. It adds a crunchy texture and extra heat. You can skip it if you prefer a smoother dish, but it does add an amazing finishing touch.

10. Can I adjust the sweetness of the dish?

Yes, you can adjust the brown sugar to your liking or replace it with another sweetener like maple syrup or coconut sugar.

Conclusion

Garlic Chili Oil Noodles are a quick, flavorful, and satisfying dish that’s perfect for any time you’re craving something spicy and savory. With a balance of heat from the chili flakes, richness from the soy sauces and sesame oil, and a touch of sweetness from the brown sugar, this recipe offers a delicious noodle dish that’s both comforting and exciting. Whether you keep it simple or add your favorite protein or vegetables, you’ll love how versatile and tasty these noodles are!