10-Minute Garlic Chili Oil Noodles
Spicy, garlicky, and ready in 10 minutes—this noodle recipe is a flavor-packed Asian favorite!
Ingredients
- 4 oz thick wheat noodles Taiwanese knife-cut, udon, or ramen
- 3 tbsp neutral oil canola, grapeseed, or vegetable oil
- 3 cloves garlic minced
- 1 tbsp Sichuan chili flakes or Korean/regular chili flakes, to taste
- 1 green onion chopped (white and green parts separated)
- 1/2 tbsp light soy sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp Chinese black vinegar or rice vinegar, to taste
- 1/4 tsp sugar
- 1/4 tsp salt or chicken bouillon powder
Optional toppings: Fresh cilantro, extra green onion, toasted sesame seeds
Instructions
Step 1: Cook the Noodles
- Boil noodles according to the package instructions until al dente. Drain and place them in your serving bowl.
- Optional: For a refreshing summer twist, rinse noodles under cold water for a few seconds before draining.
Step 2: Layer the Flavors
- Top the warm noodles with minced garlic, chili flakes, the white parts of the green onion, soy sauces, vinegar, sugar, and salt (or bouillon). Let them sit while you heat the oil.
Step 3: Heat the Oil
- In a small saucepan, heat the 3 tablespoons of oil over medium-high until shimmering hot. You’ll know it’s ready when a tiny bit of garlic sizzles instantly when dropped in.
Step 4: Pour & Mix
- Carefully pour the hot oil over the layered ingredients. You’ll hear a satisfying sizzle as the garlic and chili bloom in the oil. Mix everything thoroughly until noodles are evenly coated.
Step 5: Garnish & Serve
- Sprinkle with chopped green onion tops, cilantro, or sesame seeds for extra flair. Taste and adjust with a bit more soy sauce or vinegar if needed.