Last Updated on April 16, 2024
These Garlic Chilli Noodles are scrumptious! Toss cooked flat noodles in our homemade garlic chilli sauce which is spicy, savory, and garlicky. This noodle dish is highly addictive! Are you looking for something quick, easy, and satisfying?
Look no further, my friend! This noodle recipe is a must-try for you!👍
Garlic Chilli Noodles Recipe
Garlic Chilli Noodles is an Asian-influenced noodle dish featuring lots of garlic and chilli powder, and soy-based savory sauce. Usually, they’re made with knife-cut wide noodles or handmade pulled noodles.
This recipe was inspired by a Chinese noodle dish called Garlic Chili Oil Noodles (油潑麵 YOU PO MIAN), which is made by pouring hot sizzling oil over aromatics and spices on the top of the noodles then mixing together and serving. But it usually requires quite a lot of oil to make chilli oil noodles.
Therefore, I created this garlic chili noodles recipe, tempted to reduce the amount of cooking oil (1 and a half tablespoons of oil for a 3-4 portion noodle) by adding some veg broth.
And the result? The taste was mind-blowing! What about the bonus? Well, the total cooking was under 10 minutes!
Do you like noodles cooked in under 10 minutes? Feel free to check out this 10-minute delicious: Sha Cha Glass Noodles
My Knife Cut Noodles Recipe
The essential ingredients for this recipe are in the picture down below:
Noodles– any type of flat, wide wheat noodles would be perfect for this dish. For this recipe, I used dried ribbon noodles (knife-cut sliced noodles- they’re usually made in Taiwan.
You can buy them from most Asian supermarkets or from Amazon). I found that their unique texture soaks up best to the sauce as it is thicker than other types of noodles. However, I tried ramen noodles with this recipe, they worked great too.
Ingredients for Sauce
The ingredients you will need to make oil-reduced homemade garlic Chilli Sauce:
- Garlic (minced)– Use fresh garlic, you can add more if you like stronger garlicky flavor.
- Scallion (Green Onion)– we need a white part for the sauce, and a green part for garnish at the end.
- Light + dark soy sauce– good quality soy sauce is the key. I recommend Lee Kim Kee. You can check this post for the brands I recommended.
- Chinese black vinegar- I recommend using KONG YEN Black Vinegar.
- Vegetable Broth– use low-sodium veg broth to have better control over seasonings. Or you like to make your own? Check the recipe how to make Asian-style vegetable stock.
- Oil: Any neutral oil with a high smoking point will work, I used grapeseed oil.
- Chilli Powder/Flakes– I use Korean Gochugaru ( Korean Chili Powder For Kimchi). As they’re less spicy and give the noodles a beautiful red hue. However, you can use chilli powder or flakes you already have in the pantry. Adjust the spiciness to your liking.
- Garnish– Scallion green part, toasted white sesame seeds, and more chilli flakes. You can also add some crushed peanuts if you like.
Some optional toppings could be bean curd, mushrooms, julienned carrots, cucumbers, or blanched Bok Choy or Chinese broccoli (Gai Lan).
How do you make Garlic Chilli Noodles
The whole process is pretty straightforward and easy. The overall steps are in the picture below:
1. Heat a small frying pan( my frying pan is 6″/18cm diameter) over very low heat. Add cooking oil along with thinly sliced scallion( white part) and minced garlic. Sauté for 5 minutes on very low heat and constantly stir. (we don’t want to burn, if you see they start burning, turn the heat lower)
2. Turn on the kettle with water for the noodles. After sautéing our aromatics for 5 minutes, we add vegetable broth, light and dark soy sauce, black vinegar, and Korean chilli powder/flakes( Gochugaru) into the saucepan and stir. Turn the heat up to medium-low and let the sauce simmer away for 5 minutes without a lid on. (If sauce is ready but the noodles are not ready yet, just turn off the heat and leave the sauce on the stove).
3. Meanwhile, we gonna cook dried noodles while the sauce is simmering. Cook the noodles in a pot according to the package instructions.
4. Drain the noodles very well then pour the garlic chilli sauce over and mix well until the noodles are well coated with the sauce. Finish with more scallion(green part), toasted sesame seeds, and more chilli powder/flakes. Serve when hot and enjoy!😉
Hope you like this easy recipe- garlic chili oil noodles! 😊
More Easy Vegan Asian Dishes
- Vegan Vegetable Spring Rolls
- Vegan Congee
- Spicy Miso Noodles
- Vegetable Chop Suey
- Pickled Daikon
- Sweet Potatoes Sautéed with Five Spice
- Homemade Puffed Tofu
- Best Vegan Fried Rice
- Chinese Stir-Fried Water Spinach
- Easy Vegan Ramen
- Easy Vegan Pho
Garlic Chili Noodles
Ingredients
- 11 oz Dried Ribbon Noodles(300g) (Note1)
For the Sauce
- 1½ Tbsp Cooking Oil (Note2)
- ½ Cup Scallion( white part) thinly sliced
- 1½ Tbsp Minced Garlic or 4 cloves (Note3)
- ¼ Cup Vegetable Broth(low-sodium)
- 2 Tbsp Light Soy Sauce (Note4)
- 1 Tbsp Dark Soy Sauce
- 1 Tbsp Chinese Black Vinegar (Note5)
- 1 Tbsp Korean Chilli Powder/Flakes (Note6)
Garnish
- ¼ Cup Scallion(green part) thinly sliced
- 1 Tbsp Toasted Sesame Seeds
- more Chilli Flakes optional
Instructions
- 1. Heat a small frying pan( my frying pan is 6″/18cm diameter) over very low heat. Add cooking oil along with thinly sliced scallion( white part) and minced garlic. Sauté for 5 minutes on very low heat and constantly stir. (we don’t want to burn them, if you see they start burning, turn the heat lower)
- 2.Turn on the kettle with water for the noodles. After sautéing our aromatics for 5 minutes, we add vegetable broth, light and dark soy sauce, black vinegar, and Korean chilli powder/flakes( Gochugaru) into the sauce pan and stir. Turn the heat up to medium-low and let the sauce simmer away for 5 minutes without a lid on. (If you sauce is ready but the noodles are not ready yet, just turn off the heat and leave the sauce on the stove).
- 3. Meanwhile , we gonna cook dried noodles while the sauce is simmering. Cook the noodles in a pot according to package instruction.
- 4. Drain the noodles very well then pour the garlic chilli sauce over and mix well until the noodles are well coated with the sauce. Finish with more scallion(green part), toasted sesame seeds, and more chilli powder/flakes. Serve when hot and enjoy!
Video
Notes
Nutrition
Fluff Diary
(Kelly) She sold her soul for a sweet juicy apple. 🤣
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I made this last night and it was easy and tasty! Very versatile sauce base for all tastes. Thanks for sharing 🙂
Hi Drea,
Thanks for your wonderful feedback.
I’m happy you enjoyed this noodle dish.
Shu-Chun xx
Forgot the rating…whoops…
I really enjoyed this recipe! I wasn’t able to find the exact noodles at my local asian market, but it was still delicious. I hope to make this again soon with the suggested noodles because the ones I used didn’t soak up the sauce like I had hoped. I found the sauce to be just a little too salty and I was wanting more depth of flavor from all the ingredients, so I would suggested having some pickled vegetables or even just fresh vegetables as a side dish to help cut through the salt. I think next time I make it I may double up on the garlic, onion, and gochugaru.
Thank you for the wonderful recipe!
Hi Kaela,
Thanks for your wonderful feedback.
This recipe works best with the knife cut noodles.
But I think you’re right, I should leave it a bit under-seasoning and write a note on side.
Thanks for letting me know!
Shu-Chun xx
fiiiiiire! so glad to find this!
❤️🔥❤️🔥❤️🔥
What protein would be good with this?
I personally would like to add pan fried tofu, crispy chickpeas, some greens such as baby bok choy or spinach.
Hope this helps!