These Garlic Chili Oil Noodles are packed with bold, spicy, and garlicky flavors! A quick and easy dish perfect for busy weeknights or a satisfying snack. Ready in just 10 minutes!
Ingredients (Serves 2)
- 8 ounces noodles (e.g., ramen, spaghetti, or rice noodles)
- 3 tablespoons neutral oil (e.g., vegetable or canola oil)
- 4 cloves garlic, finely minced
- 2 teaspoons chili flakes (adjust to your heat preference)
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce (optional, for deeper color and flavor)
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 2 scallions, finely sliced
- 1 tablespoon sesame seeds, toasted
- Optional toppings: fried egg, steamed vegetables, or crushed peanuts

Instructions
- Cook the Noodles:
- Bring a pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Drain and set aside.
- Prepare the Garlic Chili Oil:
- Heat the neutral oil in a small saucepan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Add the chili flakes and sesame seeds to the oil. Stir and cook for another 30 seconds, being careful not to burn the garlic.
- Mix the Sauce:
- In a large bowl, combine the soy sauce, dark soy sauce (if using), rice vinegar, and sugar. Stir until the sugar dissolves.
- Assemble the Noodles:
- Add the drained noodles to the sauce. Pour the hot garlic chili oil over the top, including all the garlic and chili bits. Toss until the noodles are evenly coated.
- Garnish and Serve:
- Top the noodles with sliced scallions, additional sesame seeds, and your desired toppings. Serve immediately and enjoy!
Tips
- Customize Heat Level: Adjust the amount of chili flakes to suit your spice tolerance.
- Add Protein: Toss in cooked shrimp, tofu, or a soft-boiled egg for a more filling meal.
- Vegetables: Add steamed broccoli, bok choy, or bean sprouts for extra nutrients.
Nutrition Information (Per Serving)
- Calories: 320 kcal
- Carbohydrates: 42g
- Protein: 7g
- Fat: 14g
- Saturated Fat: 2g
- Sodium: 800mg
- Fiber: 2g
- Sugar: 2g
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