Garlic Chilli Noodles

Last Updated on March 5, 2023

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

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 chilli 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 bonus? Well, the total cooking was under 10 minutes!

Do you like noodles cooked in under 10 minutes? Feel free to check this 10 minute delicious: Sha Cha Glass Noodles

My Garlic Chilli 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 supermarket or from Amazon). I found that their unique texture soak up best to the sauce as it is thicker than other type 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 white part for the sauce, and the 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 to use KONG YEN Black Vinegar.

• Vegetable Broth– use low-sodium veg broth to have a 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 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 spicier and gives 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 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!😉

Hope you like this easy recipe- garlic chili oil noodles! 😊 

More Easy Vegan Asian Dishes

• Vegan Vegetable Spring Rolls
• Vegan Congee
• Fast Sha Cha Glass Noodles
• Cold Tofu Noodles
• Vegan Singapore Mee Hom
• Vegan Pad See Ew
• Vegan Zaru Soba
• Vegan Yakisoba
• Vegan Yaki Udon
• Vegetable Chop Suey
• Pad Pak (Thai Stir-Fried Veggies)
• One-Pot Bitter Melon Soup
• 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

Fluff Diary

(Kelly) She sold her soul for a sweet juicy apple. 🤣