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Get ready to spice up your dinner routine with our incredibly delicious Garlic Chili Noodles! Ready in just 15 minutes, these chewy rice noodles are drenched in a homemade garlic chili sauce that’s so rich and velvety, it will have you slurping up every last strand. Prepare for a flavor explosion that will have you craving these spicy noodles over and over again!
Table of Contents
Ingredients
Ready to whip up a dish that’s bursting with flavor and easy to make? Let’s dive into the ingredients for our Garlic Chili Noodles. Each one plays a special role, from adding depth and heat to creating the perfect texture. Here’s what you’ll need and why:
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- Rice Noodles: Serve as the base of the dish, offering a light, chewy texture that soaks up the sauce beautifully.
- Butter, unsalted: Adds a rich, creamy base to the spicy noodle sauce, helping to meld the flavors together smoothly.
- Garlic: Provides a sharp, aromatic punch that’s essential to the dish’s overall flavor profile.
- Coarse Sea Salt: Enhances the flavors of the other ingredients, making the dish more vibrant.
- Chili Garlic Sauce: Introduces heat and depth, my homemade version brings a spicy and little sweet complexity to the noodles.
- Miso Paste, Almond Butter, or Peanut Butter: Offers a choice of umami or nutty undertones, contributing to the sauce’s thickness and flavor.
- Coconut Aminos, Tamari, or Low Sodium Soy Sauce: Adds a salty, savory element that balances the dish’s spice and richness.
- Green onions: Bring a fresh, slightly sharp taste that cuts through the richness of the sauce.
- Toasted White Sesame Seeds: Provide a subtle crunch and nutty flavor, enhancing the dish’s texture and taste.
- Cilantro: Optional, adds a burst of fresh, herbal brightness, complementing the spicy and savory notes of the noodles.
Ingredient substitutions
- If you don’t have miso paste or have a nut allergy, try using paleo gochujang or sunflower seed butter for a nut-free option.
- Can’t find chickpea miso? White or red miso works just as well for those spicy noodles.
- Want different noodles? Whether it’s spicy egg noodles or udon with chili oil, any noodle type works for a tasty dish.
- Vegan: Use vegan butter or substitute with olive oil.
Flavor variations
- Spice it Up: Want more heat? Add Szechuan chili flakes, red pepper flakes, chili powder, or sriracha sauce to turn up the temperature.
- Tone it Down: My homemade chili garlic sauce is sweeter and milder than store-bought. For less spice, reduce the chili oil and increase the nut butter or miso paste, or drizzle with a touch of toasted sesame oil.
- Little tangy: For a touch of tangy and tart flavor, add a small dash of rice vinegar or Chinese black vinegar to the sauce mix.
- Topping Choices: Elevate your noodles with air fryer bang bang shrimp, air fryer salmon bites, Taiwanese popcorn chicken, shrimp wontons, or beef wontons for an unforgettable meal.
How to make chilli oil noodles
Crafting these Garlic Chili Noodles is an adventure in flavor and simplicity. Follow these steps to bring this mouthwatering dish to life in your kitchen.
- Boil the Noodles: Start by bringing a large pot of water to boil with a little salt. Follow the package instructions to cook the rice noodles, aiming for an al dente texture. Save ¼ cup of the noodle water before draining.
- Prepare the Sauce: While the noodles cook, melt unsalted butter in a sauté pan over medium heat. Add minced garlic and a pinch of salt, stirring until fragrant but not browned, about 15 seconds. Mix in the chili garlic sauce, your choice of miso paste or nut butter, and coconut aminos. Stir with a wooden spoon until the sauce thickens, about 1 minute, then turn off the heat.
- Combine Noodles and Sauce: Once the noodles are done, add them directly to the pan with the prepared sauce. Turn the heat to medium-high, pour in the reserved noodle water, and toss everything together. Keep tossing until the noodles are evenly coated and the sauce looks thick and glossy.
- Serve: Transfer your beautifully coated noodles onto a serving plate. Top with diced scallions, toasted white sesame seeds, and optional cilantro. For an extra kick, drizzle a bit more chili garlic sauce over the top. Toss lightly and serve warm.
TIP: To keep the noodles perfectly textured, it’s best to boil them just before you’re ready to serve, especially if you’re enjoying them warm.
Tips on Garlic Chili Sauce
While you can certainly use a store-bought sauce, spicy chili garlic noodles are even better when using my homemade chili garlic sauce. The sauce is savory and super aromatic; a little bit of smoke and a hint of heat will have you obsessed! I highly recommend you keep a jar in your fridge. It’s a must-have for Asian food lovers!
- Store-Bought Sauce Tips: If you’re leaning towards a store-bought chili oil sauce, remember it’s often spicier. Begin with just 1-2 tablespoons, give it a taste, and only add more if you crave that extra kick.
- Homemade Sauce Advantage: My homemade sauce version stands out for its milder spice but richer, savory flavor with a smoky-sweet twist. For every 8oz of noodles, start with 3 tablespoons of the sauce. Taste as you go and adjust to perfection
What type of noodles to use
Traditional Choice: Originally, chili noodles use Dao Xiao Mian (刀削面), which are wide, ribbon-like wheat noodles made by slicing dough directly into boiling water with a sharp knife. These noodles offer a unique texture and flavor.
Gluten-Free Options: For a gluten-free twist, I opt for rice noodles, like those from Lotus Foods, which have a wonderful chewy texture that’s perfect for soaking up our garlicky sauce.
Remember, rice noodles tend to be starchier and stickier, so timing is key. Add them to the sauce right after boiling and serve immediately to preserve their ideal texture.
Recommended Varieties:
- Gluten-Free: Wide rice noodles, soba noodles, and brown rice noodles are fantastic choices that maintain the integrity of the dish while catering to dietary needs.
- Traditional Flavors: Ramen noodles, udon noodles, or any wheat noodles can offer a delightful experience for those not avoiding gluten. See more options from our guide on Chinese noodles.
- Low-Carb Dieters: Shirataki noodles and kelp noodles are excellent. Learn how to cook kelp noodles to achieve the best texture.
How to make-ahead, store, and reheat
Getting your delicious garlic spicy noodles ready for later is just as easy as making them! Here’s how you can keep the flavors fresh, from prepping in advance to reheating for another flavorful meal.
- Make-ahead: Whip up the garlic chili sauce in advance to streamline your cooking process. This sauce keeps perfectly in the fridge for up to a month, ready to bring your noodles to life anytime.
- Storage: After mixing the noodles with the sauce, pop the leftovers into an airtight container and refrigerate. They’re best enjoyed within 2-3 days for the freshest taste and texture.
- Reheat: Noodles often firm up and stick together after chilling. To revive them, mix in half to one tablespoon of room temperature water. Warm them in the microwave, stirring halfway through, until they’re heated thoroughly and regain their ideal texture.
What to serve with spicy garlic noodles
I’ve got a fantastic lineup of dishes that will complement chilil crisp noodles beautifully. Here’s how to round out your meal:
- Refreshing Side Dishes: Lighten your meal with some vegetables like a Chinese broccoli stir fry with garlic sauce, bok choy stir fry, or Taiwanese cabbage stir fry. For a crisp, cool contrast, don’t forget the Chinese smashed cucumber salad.
- Protein Toppings: Elevate your noodles with some hearty proteins. Try topping them with Salt and Pepper Tofu air fryer style, add some Frozen Salmon in air fryer for an omega-3 boost, or go for the rich flavors of Air fryer short ribs.
- Crispy Bites: For those who love a bit of crunch, Rice paper egg rolls and Rice paper dumplings offer the perfect crispy edge to accompany your saucy noodles.
Expert tips
- Sauce Preparation: Balance is essential for the perfect sauce. Combine spicy, savory, and sweet flavors harmoniously, especially when making your garlic chili sauce.
- Noodle Choice: The right noodles are crucial. Opt for rice noodles for gluten-free needs or traditional Dao Xiao Mian for authentic texture, considering their cook times.
- Cooking Noodles: Aim for al dente noodles to avoid mushiness. Be mindful that rice noodles are stickier and should be quickly mixed with sauce and served.
- Sauce-to-Noodle Ratio: Tailor the garlic chili sauce amount to suit noodle type and taste. Use more of a milder homemade sauce or less of a spicier store-bought version and adjust to taste.
- Adjusting Spiciness: Easily customize the heat level. Add more chili flakes or sauce for extra spice, or reduce them to keep things milder, ensuring the dish caters to all taste preferences.
- Serving Immediately: garlic chili oil noodles are best enjoyed fresh. If you must store and reheat, add a little water to restore the noodles’ texture and prevent them from becoming too dry or sticky.
FAQs
While there are various ways to prepare chili garlic noodles, the common ingredients include noodles, chili garlic sauce, garlic, soy sauce, and flavorful garnishes like scallions and sesame seeds.
Yes, chili pairs wonderfully with noodles, adding a hearty, spicy layer of flavor that transforms simple noodles into a comforting and satisfying meal.
Yes, you should cook noodles before adding them to chili to ensure they have the right texture and don’t absorb too much liquid from the chili, keeping the dish balanced.
Yes but the noodles taste the best when they are warm. You can reheat them by adding a bit of water and microwaving it for a minute.
More spicy noodle bowl recipes you might like
Spicy Asian noodles are the ultimate comfort food, and their versatility and quick prep make them perfect for busy weeknights. Here are some of our readers’ favorite noodle recipes:
- Gochujang Pasta: A Korean-Italian fusion that combines the rich, umami flavor of gochujang (Korean chili paste) with the comforting texture of pasta for a truly unique dish.
- Chili Oil Ramen: This dish elevates the classic ramen with a spicy kick of chili oil, creating a warming spicy noodles in a bowl that’s perfect for spice lovers.
- Spicy Peanut Noodles: A delightful blend of creamy peanut sauce and just the right amount of spice, these noodles offer a savory and nutty flavor profile.
- Rice Paper Noodles: A light and refreshing option, these noodles use rice paper as a base for a gluten-free and versatile dish, ready to be customized with your favorite toppings.
Garlic chili noodles recipe
Video
Ingredients
- 8 oz rice noodles
- 2 tbsp butter unsalted
- 0.8 oz garlic finely minced, about 5 cloves
- Pinch coarse sea salt
- 3 tbsp chili garlic sauce plus more for serving
- 1 tbsp chickpea miso paste or almond butter, peanut butter
- 2 tbsp coconut aminos
- 2 bulb scallions diced
- Sprinkle toasted white sesame seeds
- Small handful Cilantro finely chopped, optional
Instructions
- Bring a large pot of water to boil and lightly salt the water. Boil the noodles following the package instructions and cook until al dente.
- In the meantime, in a large saute pan melt the butter over medium heat then add the garlic with a small pinch of salt. Stir until fragrant and softened but not burnt, about 15 seconds.
- Add the chili garlic sauce, miso paste or nut butter, and coconut aminos. Use a wooden spoon to stir and simmer the sauce until it’s well combined and thickened, about 1 minute. Turn off the heat until the noodles are done cooking.
- As soon as the noodles are al dente, reserve ¼ cup of noodle cooking liquid. Add the noodles straight to the pan with the sauce. Turn heat up to medium-high, pour in the reserved noodle liquid, and toss to combine the noodles with the sauce until the sauce is thick and glossy.
- Transfer the noodles onto a large serving plate. Add the scallions and sesame seeds, and garnish with cilantro, if using. Drizzle with a few more teaspoons of chili garlic sauce. Toss the noodles and serve.
Notes
- Fast tip: I highly recommend you make a jar of my Garlic chili sauce first so that this noodle dish can come together fast unless you opt for using a store-bought version of your choice.
- Any noodle variety will work; feel free to use your favorite noodles.
- Chili garlic sauce: you can use any store-bought version you prefer, but I highly recommend you have a jar of my homemade version in the fridge for dinner in a hurry!
- Do not skip the butter; the creamy richness it lends to the dish is delicious!
- Store in an airtight container for up to 3 days in the refrigerator. You can reheat them by adding a bit of water and microwaving it for a minute.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made a dish and loved it? Please remember to rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
My all time favorite noodle recipe! So good!
Wonderful. Thank you so much!
If I could give it 100 stars I would
I make this often and my friends always request it. Love love love
Loved this one! My only mistake was I was a bit too generous with the salt 😂 Thanks for another easy and delish recipe!
Thanks, Anusha. Appreciate it!
My favorite!!! SO good. Just struggling to keep noodles from sticking.
Any suggestions?
Make sure you don’t over boil the noodles and drain them well and immediately add them to the sauce to toss together. Rice noodles (if that’s what you are using) are going to be a little sticky. That’s just how rice noodles are. 🙂
I made this but added 2 baby bok choy, which I recommend 🙂
If I was looking for protein, I would add tofu or blackened chicken as well. So yummy!