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!

rice noodles tossed with garlic chili sauce oil in a saute pan with chopsticks on the side.
Chewy noodles coated with an insanely delicious chili garlic sauce…ready in 15 mins!


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:

Ingredients needed to make spicy oil noodles
  • 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

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.

  1. 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.
A step-by-step photo shows how to make spicy noodles
  1. 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.
A step-by-step photo shows how to make noodle with chili sauce
  1. 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.
  2. 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!

Garlic chili sauce homemade recipe served in a light colored bowl with a spoon inside
Simple ingredients, better oil, good for everything!
  • 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:

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:

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.


What is chilli garlic noodles made of?

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.

Is Chili good over noodles?

Yes, chili pairs wonderfully with noodles, adding a hearty, spicy layer of flavor that transforms simple noodles into a comforting and satisfying meal.

Should you cook noodles before adding to chili?

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.

Can you eat chilli garlic noodles cold?

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.
A close shot shows noodles tossed with garlic chili sauce and served on a plate
A close shot photo shows noodles with chili garlic sauce served in a pan with chopsticks
5 from 18 votes

Garlic chili noodles recipe

Prep Time: 1 minute
Cook Time: 15 minutes
Total Time: 16 minutes
Servings: 4 servings
Author: ChihYu Smith
Super addicting Garlic Chili Noodles with chili garlic sauce ready in 15 mins.! Rice noodles tossed in spicy chili oil made gluten-free and easy!
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  • 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


  • 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.


  • 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.


Serving: 1serving, Calories: 296kcal, Carbohydrates: 55g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 1069mg, Potassium: 52mg, Fiber: 2g, Sugar: 3g, Vitamin A: 184IU, Vitamin C: 2mg, Calcium: 25mg, Iron: 1mg
Course: Side Dish
Cuisine: Chinese
Keyword: chili garlic noodles, Garlic chili noodles
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