Garlic Chilli Noodles

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These quick and easy 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?

vegan garlic-chili-noodle
This noodle dish is highly addictive!

Look no further, my friend! This noodle recipe is a must-try for you!👍 

What are 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 for making 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.

pour garlic chili oill over ribbon noodles
Reducing cooking oil by adding some vegetable broth.

And the result? The taste was mind-blowing! What about bonus? Well, the total cooking was under 10 minutes! In conclusion, I was so proud of myself. 😆

vegan garlic-chili-noodle
 A huge kick of flavor and so easy to whip up.

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:

handmade ribbon noodles

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

ingredients for garlic chili scallion oil

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.
  • Vegetable Broth– use low-sodium veg broth to have a better control over seasonings. Or you like to make your own? Check the recipe here.
  • 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 tofu, 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:

how to make easy garlic chili noodles

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!😉

yummy garlic-chili-noodles
Feel free to add your favorited toppings.

Hope you like this slippery noodles! 😊 

This image has an empty alt attribute; its file name is My-signature_11zon.jpg

More Quick n Easy Noodles

My recipes come with step-by-step video tutorials, so make sure you watch the video below to ensure success – and if you enjoy my recipes, please consider signing up to my website and YouTube channel. You can also find me on FacebookPinterest, and Instagram!

eating the noodles with chopsticks

Garlic Chili Noodles

These quick and easy Garlic Chilli Noodles are scrumptious and highly addictive! Look no further! This noodle recipe is waiting for you!
4.67 from 9 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 426kcal
Author: SHU-CHUN

Ingredients

For the Sauce

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).
  • 3Meanwhile , 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

(Note1)- 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.
(Note2)- Any neutral oil with high smoking point will work, I used grapeseed oil.
(Note3)- Use fresh garlic, you can add more if you like stronger garlicky flavor.
(Note4)- 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.
(Note5)- I recommend to use KONG YEN Black Vinegar.
(Note6)- It tastes very mild spicy with 1 Tbsp chilli powder of Korean chilli powder. However, you can use chilli powder or flakes you already have in the pantry. Taste to adjust the spiciness to your liking. The reason why I use Korean Gochugaru( Korean Chili Powder For Kimchi). As they’re less spicy and gives the noodles a beautiful red hue. You can add more chili flakes to finish the dish.
 
 

Nutrition

Serving: 1people | Calories: 426kcal | Carbohydrates: 55g | Protein: 11g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 2453mg | Potassium: 300mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1118IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 5mg

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5 thoughts on “Garlic Chilli Noodles”

  1. I made this last night and it was easy and tasty! Very versatile sauce base for all tastes. Thanks for sharing 🙂

    Reply
  2. 4 stars
    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!

    Reply
    • 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

      Reply

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