What the heck is this?
Chilli Garlic Noodles are your go-to for when the craving hits for something spicy, saucy, and slurpable. We’re talking chewy noodles tossed in a glossy, fiery sauce packed with garlic, chili oil, soy, and a punch of umami. It’s like your favorite takeout—but faster, fresher, and with way more garlic (as it should be). Whether you’re nursing a cold or just want a big bowl of spicy comfort, these noodles bring the heat and the flavor without the hassle.
Why You’ll Love This Recipe
- It’s ready in 20 minutes, no joke
- You control the heat level (mild to set-your-mouth-on-fire)
- It’s naturally vegetarian and easily made vegan
- You can toss in any veggies or protein you have lying around
- It’s garlic-packed, which should honestly be a food group
The Good Stuff You’ll Need
- 8 oz noodles (lo mein, spaghetti, or rice noodles all work)
- 1½ tbsp neutral oil (like canola or avocado oil)
- 6–8 garlic cloves, finely chopped (go big or go home)
- 1–2 tbsp chili oil (adjust to heat preference)
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce (for color and depth)
- 1 tsp rice vinegar or lime juice
- 1 tsp sugar
- Optional add-ins: sliced green onions, sesame seeds, stir-fried veggies, tofu or cooked chicken/shrimp
Let’s Do This
Step 1: Cook your noodles
Boil the noodles according to the package instructions until just tender. Drain and rinse under cold water to stop the cooking (especially if using wheat noodles). Set aside.
Step 2: Build the garlic-chili base
In a large skillet or wok, heat the neutral oil over medium. Add the chopped garlic and sauté for 30 seconds to a minute—just until it’s fragrant and barely golden. Add the chili oil and stir for another 10 seconds (careful not to burn the garlic!).
Step 3: Sauce it up
Lower the heat a bit and pour in the soy sauce, dark soy sauce, vinegar, and sugar. Stir everything together and let it bubble for 30 seconds so the flavors meld. If you like it extra saucy, add a tablespoon or two of noodle cooking water.
Step 4: Toss the noodles
Add the cooked noodles straight into the pan. Toss everything together until the noodles are fully coated in that fiery, glossy sauce. If you’re adding cooked protein or veggies, toss them in now to heat through.
Step 5: Finish strong
Top with green onions, sesame seeds, or even a fried egg if you’re feeling wild. Serve immediately and prepare for everyone to ask for seconds.
Serving Suggestions
Serve hot in a big bowl with chopsticks and a cold drink nearby. These noodles are perfect on their own but also play well with pan-fried dumplings, crispy tofu, or a side of cucumber salad to cool things down.
Switch It Up
- Make it a meal: Add stir-fried veggies, eggs, tofu, or leftover chicken/shrimp
- Go gluten-free: Use rice noodles and gluten-free soy sauce
- Crank up the heat: Add extra chili flakes or a drizzle of sriracha
- Tame the flame: Add a spoonful of peanut butter or sesame paste for a milder, nuttier version
Make-Ahead Tips
These noodles are best fresh but still delicious the next day. Store in the fridge for up to 3 days and reheat in a skillet with a splash of water or soy sauce to loosen them up.
Questions People Actually Ask
Q: What kind of noodles work best?
A: Lo mein or wheat noodles are classic, but honestly anything goes—spaghetti, ramen, rice noodles, even udon. Just don’t overcook them.
Q: Is chili oil the same as chili sauce?
A: Nope! Chili oil is more fragrant and oily (like Lao Gan Ma or homemade garlic chili oil). Chili sauce is thicker and often sweeter. Stick to chili oil for this recipe’s signature kick.
Q: Can I make this without soy sauce?
A: You can sub coconut aminos or tamari for a soy-free version, but it’ll have a slightly different flavor. Still delish.
Q: How spicy is this?
A: Totally up to you. Start with less chili oil and taste as you go. You’re the boss of the spice.
Chilli Garlic Noodles: Bold, Fiery, and Ready in 20 Minutes
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
Description
Chilli Garlic Noodles are your go-to for when the craving hits for something spicy, saucy, and slurpable. We’re talking chewy noodles tossed in a glossy, fiery sauce packed with garlic, chili oil, soy, and a punch of umami. It’s like your favorite takeout—but faster, fresher, and with way more garlic (as it should be). Whether you’re nursing a cold or just want a big bowl of spicy comfort, these noodles bring the heat and the flavor without the hassle.
Ingredients
8 oz noodles (lo mein, spaghetti, or rice noodles all work)
1½ tbsp neutral oil (like canola or avocado oil)
6–8 garlic cloves, finely chopped (go big or go home)
1–2 tbsp chili oil (adjust to heat preference)
1 tbsp soy sauce
1 tbsp dark soy sauce (for color and depth)
1 tsp rice vinegar or lime juice
1 tsp sugar
Optional add-ins: sliced green onions, sesame seeds, stir-fried veggies, tofu or cooked chicken/shrimp
Instructions
Step 1: Cook your noodles
Boil the noodles according to the package instructions until just tender. Drain and rinse under cold water to stop the cooking (especially if using wheat noodles). Set aside.
Step 2: Build the garlic-chili base
In a large skillet or wok, heat the neutral oil over medium. Add the chopped garlic and sauté for 30 seconds to a minute—just until it’s fragrant and barely golden. Add the chili oil and stir for another 10 seconds (careful not to burn the garlic!).
Step 3: Sauce it up
Lower the heat a bit and pour in the soy sauce, dark soy sauce, vinegar, and sugar. Stir everything together and let it bubble for 30 seconds so the flavors meld. If you like it extra saucy, add a tablespoon or two of noodle cooking water.
Step 4: Toss the noodles
Add the cooked noodles straight into the pan. Toss everything together until the noodles are fully coated in that fiery, glossy sauce. If you’re adding cooked protein or veggies, toss them in now to heat through.
Step 5: Finish strong
Top with green onions, sesame seeds, or even a fried egg if you’re feeling wild. Serve immediately and prepare for everyone to ask for seconds.
Notes
Make it a meal: Add stir-fried veggies, eggs, tofu, or leftover chicken/shrimp
Go gluten-free: Use rice noodles and gluten-free soy sauce
Crank up the heat: Add extra chili flakes or a drizzle of sriracha
Tame the flame: Add a spoonful of peanut butter or sesame paste for a milder, nuttier version
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~420 kcal
- Fat: ~12g
- Carbohydrates: ~65g
- Protein: ~10g