There’s something truly irresistible about a bowl of spicy, garlicky, and saucy noodles that hits all the right notes. This Chili Garlic Noodles Recipe is exactly that—simple, bold-flavored, and packed with umami that’ll have you coming back for seconds.
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Why You'll Love This Recipe
This Chili Garlic Noodles Recipe is one of my all-time favorites to throw together on busy weeknights because it feels so indulgent without any complicated steps. The balance between fiery heat, savory garlic, and a touch of sweetness is addicting.
- Quick and Easy: You can whip this up in under 20 minutes, perfect for those days when time is tight but your taste buds want a party.
- Customizable Veggies: You’re free to toss in whatever vegetables you love or have on hand, making it fresh and adaptable.
- Amazing Flavor Punch: The combination of chili paste, garlic, and toasted sesame oil creates layers of flavor that feel fancy but take almost no effort.
- Perfect for Meal Prep: Leftovers reheat well, making it a great option for packed lunches or quick dinners later in the week.
Ingredients & Why They Work
Every ingredient in this Chili Garlic Noodles Recipe plays a star role—from the noodles themselves to the punchy sauce. Here’s why I choose these particular ones:
- Dry noodles: I love Asian-style noodles like chow mein, ramen, or rice noodles—they soak up the sauce beautifully without getting mushy.
- Avocado oil or vegetable oil: Neutral oils that handle high heat well, perfect for stir-frying without overpowering the flavors.
- Vegetables: A fresh mix like broccoli, bell pepper, and carrots adds crunch and freshness, giving the dish balance.
- Toasted sesame oil: A little goes a long way—it deepens the aroma and adds that signature nutty flavor.
- Shallot: This mild onion brings sweetness without the sharpness of regular onions.
- Garlic and fresh grated ginger: They are the aromatic powerhouses that create that warming, savory base you’ll recognize instantly.
- Chili paste and Korean chili flakes: These provide complex heat that’s spicy but flavorful, not just fiery.
- Sesame seeds: Adds a subtle crunch and nuttiness that complements the sesame oil.
- Brown sugar: Balances heat and saltiness with the perfect touch of sweetness.
- Soy sauce: The umami backbone that ties everything together with salty depth.
- Rice vinegar: Brightens the sauce with a hint of tang, preventing the flavors from feeling too heavy.
Make It Your Way
One of my favorite things about this Chili Garlic Noodles Recipe is how easy it is to personalize. Whether you like it extra spicy or packed with protein, there’s room to adjust.
- Variation: Sometimes I add tofu or shredded chicken to make it a heartier main, and the sauce clings perfectly to those additions. You can also swap veggies seasonally—think snap peas in spring or roasted squash in fall.
- Mild Version: If you’re not up for that much heat, just skip or reduce the Korean chili flakes and add a splash of hoisin sauce for more sweetness instead.
- Gluten-Free: Use rice noodles and tamari instead of soy sauce to make the dish safe for gluten-sensitive friends.
Step-by-Step: How I Make Chili Garlic Noodles Recipe
Step 1: Sauté Your Veggies Just Right
First, heat 1 tablespoon of avocado oil on medium in a large skillet. Toss in your sliced veggies and sauté for about 5 minutes until they’re nicely softened but still have a bit of crunch—that texture contrast is everything. Once done, remove them and set aside so they don’t overcook while you prepare the sauce.
Step 2: Build Up the Flavor Base
Add the remaining avocado oil and that luscious toasted sesame oil to the skillet. Throw in your chopped shallot and cook it down for 3-4 minutes until translucent and fragrant. Next, drop in the finely minced garlic and fresh ginger and lower the heat slightly—sauté gently for about 2 minutes to avoid burning but still coax out their intense aromas.
Step 3: Mix In the Heat and Sweetness
Time to add chili paste, Korean chili flakes, sesame seeds, and brown sugar all at once. Stir it thoroughly so those flavors come together in a beautiful harmony. You’ll notice the aroma get deeper and more complex right here—trust me, it’s delicious.
Step 4: Finish the Sauce & Toss Everything
Pour in the soy sauce and rice vinegar, and crank up the heat for a quick boil—just about a minute—to let the sauce thicken slightly. Then turn off the stove, add back the cooked noodles and veggies, and toss everything to coat evenly. Garnish with sliced green onions, and you’re ready to serve.
Top Tip
Over my years of making this Chili Garlic Noodles Recipe, I picked up a few tricks that help it shine every time.
- Prep First: Chop all your veggies, mince garlic, and measure sauces before cooking to keep the process smooth and avoid burning aromatics.
- Don’t Overcook Veggies: I always watch the vegetables carefully — mushy veggies kill the texture and freshness I love about this dish.
- Salt Your Noodles Properly: If using wheat-based noodles, salt the boiling water well to season the noodles from inside out, but skip salt for ramen noodles since they’re usually pre-seasoned.
- Adjust Heat Gradually: Start with less chili flakes if you’re sensitive to spice; you can always add more after tasting the sauce.
How to Serve Chili Garlic Noodles Recipe
Garnishes
I like topping my noodles with sliced green onions—they add a bright, fresh pop of flavor that cuts through the richness. Sometimes I sprinkle extra toasted sesame seeds or fresh cilantro for an herbaceous contrast. A squeeze of lime can also bring a fresh zing.
Side Dishes
This dish pairs perfectly with simple sides like steamed dumplings, crispy spring rolls, or a fresh cucumber salad to cool down the spice. For a heartier meal, I serve it alongside some grilled or roasted chicken or tofu for extra protein.
Creative Ways to Present
For special occasions, I like serving the noodles in individual bowls with edible flowers or a sprinkle of finely chopped peanuts for added texture. You can also arrange the veggies colorful on top instead of mixing them in for a visually stunning presentation.
Make Ahead and Storage
Storing Leftovers
I store leftover chili garlic noodles in an airtight container in the fridge. They keep well for up to 3 days, and the flavors even deepen overnight!
Freezing
Freezing isn’t ideal since the noodles can turn mushy when thawed, but if you must, freeze the cooked sauce separately and add freshly cooked noodles when reheating to keep the best texture.
Reheating
When reheating, I prefer warming the noodles gently in a non-stick skillet with a splash of water or additional sesame oil to loosen the sauce and prevent drying out. Microwave works in a pinch, but stirring halfway through helps.
Frequently Asked Questions:
Absolutely! This recipe is very flexible. I’ve used rice noodles, ramen, chow mein, and even spaghetti in a pinch. Just be mindful of cooking times and salt content.
The dish has a medium kick thanks to the chili paste and Korean chili flakes. You can easily dial down the heat by reducing or omitting the chili flakes or choose milder chili pastes.
I recommend using crunchy vegetables like bell peppers, broccoli, carrots, green beans, or cabbage, but the beauty is you can adapt based on what you have or prefer.
Yes! The noodles reheat wonderfully, making this a solid meal prep option. Just keep the noodles and sauce together in one container and reheat gently to preserve texture.
Final Thoughts
This Chili Garlic Noodles Recipe holds a special place in my kitchen because it transforms everyday ingredients into something vibrant and satisfying. It’s the kind of dish I always recommend when someone wants bold flavors without fuss. I hope you enjoy making it as much as I do—you’ll have a new favorite noodle bowl before you know it!
Print
Chili Garlic Noodles Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
A flavorful and spicy Chili Garlic Noodles recipe that combines sautéed vegetables with a savory and tangy chili sauce, perfect for a quick and satisfying weeknight meal.
Ingredients
Noodles
- 8 ounces dry noodles, prepared according to package instructions
Oils
- 4 Tablespoons avocado oil or vegetable oil, divided
- 1 Tablespoon toasted sesame oil
Vegetables
- 3 cups vegetables, sliced (such as cabbage, broccoli, bell pepper, carrot, green beans, zucchini, mushrooms)
- 1 shallot, chopped finely
- Sliced green onions, for garnish
Aromatics and Spices
- 7-8 cloves garlic, minced finely
- 2 teaspoons grated fresh ginger
- 1 teaspoon chili paste
- 1 Tablespoon Korean chili flakes
- 1 teaspoon sesame seeds
Sauce Ingredients
- 2 Tablespoons brown sugar
- ⅓ cup soy sauce
- 1 ½ tablespoons rice vinegar
Instructions
- Cook noodles: Prepare 8 ounces of dry noodles according to package instructions. Drain and set aside.
- Sauté vegetables: In a large skillet, heat 1 Tablespoon of the avocado oil over medium heat. Add 3 cups of sliced vegetables and cook for about 5 minutes until softened to your liking. Remove the vegetables from the skillet and set aside.
- Sauté shallot: Add the remaining 3 Tablespoons of avocado oil and 1 Tablespoon toasted sesame oil to the skillet. Add the finely chopped shallot and cook for 3-4 minutes until softened.
- Add garlic and ginger: Reduce heat to medium-low. Add 7-8 cloves of minced garlic and 2 teaspoons grated fresh ginger to the skillet and sauté for 2 minutes until fragrant.
- Add spices and sugar: Stir in 1 teaspoon chili paste, 1 Tablespoon Korean chili flakes, 1 teaspoon sesame seeds, and 2 Tablespoons brown sugar. Mix well to combine all ingredients.
- Make the sauce: Add ⅓ cup soy sauce and 1 ½ tablespoons rice vinegar to the skillet. Bring the sauce to a boil and cook for about 1 minute. Turn off the heat.
- Toss noodles and vegetables: Add the cooked noodles and sautéed vegetables back into the skillet. Toss everything until well combined with the sauce.
- Garnish and serve: Top the chili garlic noodles with sliced green onions and serve immediately.
Notes
- You can use any Asian noodles such as rice noodles, chow mein, low mein, or ramen noodles.
- Mix and match vegetables like cabbage, broccoli, bell pepper, carrot, green beans, zucchini, and mushrooms depending on your preference.
- For Korean chili flakes, Gochugaru is recommended but can be omitted if you prefer less spice.
- Salt the pasta water for better flavor and to prevent sticking, but avoid adding oil to the water.
- Cook vegetables only until tender to avoid mushiness.
- Prepare all ingredients before starting to cook to keep the process smooth and avoid burning.
- Store-bought chili garlic sauce can be used as a shortcut if short on time.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
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