• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Casually Peckish
  • About
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Noodles

    10-Minute Chilli Garlic Noodles

    Published: May 25, 2022 by Genevieve

    Jump to Recipe Jump to Video

    Super tasty, garlicky, spicy, flavourful noodles in just 10 minutes! This easy restaurant quality Chinese chilli garlic noodles is a must-try!

    This comfort food is convenient and simple. For something more substantial, pair these noodles with my easy pork wontons, pork and chive dumplings, oven-baked soy garlic wings, Chinese steamed fish or just a couple of soft boiled eggs.

    Big fan of noodles? I hear you. Me too. Take a browse of my noodle recipe collection and give some of them a go next time! Great hits include: 15-minute pan-fried soy noodles, chicken Hokkien noodle stir fry, Vietnamese vermicelli bowl and more!

    Close up of noodles being picked up by a pair of chopsticks
    Close up of a large bowl of noodles ready to serve
    Jump to:
    • Ingredients
    • Cooking instructions
    • Serving suggestions
    • Useful tips and tricks
    • Good to know
    • Storage/leftovers
    • 📖 Recipe
    • More noodle recipes

    Ingredients

    Ingredients required to make this recipe, labeled
    • Dried wheat noodles - can be found at Asian grocers and are available in various widths. This recipe is flexible, you can thin or wide noodles, whatever you prefer! Feel free to also use fresh wheat noodles (benefit: better texture) which are available in the fridge section of Asian grocers where dumpling skins are.
    • Chilli powder - available at Asian grocers and can use chilli flakes if that's what you've got at home. The level of spice is variety dependent so adjust the quantity to suit your tastebuds.
    • Black vinegar - adds more than just acidity, Chinese black vinegar also adds depth and complexity to a dish and works brilliantly with this recipe! It's no deal-breaker if you don't use this ingredient but it most certainly elevates a simple noodle dish like this one! Good enough substitiute: rice wine vinegar.
    • Crispy chilli oil (optional but highly recommend) - storebought or, even better, homemade ones! My Sichuan chilli oil recipe is a very simple one to put together that is full of aromatic, spicy goodness!

    Cooking instructions

    Making this 10-minute chilli garlic noodles dish is super easy with minimal prep and cook time.

    To start, add sugar, chilli powder and finely chopped garlic into a large, heatproof bowl.

    Then, in a small saucepan, heat up some neutral tasting oil until it is very hot. You know the oil is ready when it starts to form small ripples on the surface or it starts to smoke.

    3 step collage of making chilli garlic oil

    Carefully, pour hot oil into the bowl of chilli, garlic and sugar. It'll immediately sizzle which is pretty cool to see. Just make sure the bowl is completely dry when you do this so that the oil won't spit!

    The hot oil will effectively lightly toast the chilli (and thus wake the spice up), caramelise the sugar and cook the rawness out of the garlic. The result is a more refined, complex version of all these ingredients!

    To complete the seasoning sauce, stir in soy sauce, Chinese black vinegar and sesame oil.

    3 step collage of finish off the chilli garlic sauce

    This recipe makes enough to serve two people so divide this mouthwatering garlicky, spicy and flavour-packed sauce into two serving bowls.

    Now, cook noodles according to packet instructions. Most dried or fresh wheat noodles take around just 3 to 4 minutes to cook.

    3 step collage of cooking noodles and finish touches

    Add noodles into the two bowls then top with finely chopped spring onions, coriander and a spoonful of homemade crispy chilli oil. Serve immediately!

    If you're got it, sprinkle some sesame seeds on top for good measure.

    Before tucking in, give the noodles a good mix and enjoy!

    Serving suggestions

    This 10-minute vegetarian noodle dish can be a quick lunch or just a simple dinner with a side of vegetables and/or some protein.

    Some easy, high protein dishes to serve with chilli garlic noodles:

    • Soft boiled eggs (2 eggs per serve)
    • Easy pork wontons (no fancy folding technique)
    • Classic pork and chive dumplings
    • Oven-baked soy garlic chicken wings
    • Healthy san choy bow
    2 large bowls of noodles

    Useful tips and tricks

    • Use a completely dry bowl to prepare the chilli garlic oil - water and piping hot oil are not friends. The hot oil will spit if there is even a small amount of water in the bowl.
    • Same goes with the saucepan or pan you use when heating the oil up on the stove.
    • If using crispy chilli oil, opt for homemade rather than storebought as it just tastes so much better!
    • Serve immediately whilst it's hot. If you wish to prepare in advance, make the chilli garlic sauce then set it aside. Only cook the noodles when you're about to eat then top with the fresh greens.
    close up of noodles being picked up by a pair of chopsticks

    Good to know

    What oil do you use for chilli garlic noodles?

    Neutral-tasting oil such as sunflower, grapeseed oil and canola. Otherwise, you can also use peanut oil - the nutty flavour is always a welcome.

    What goes well with chilli garlic noodles?

    For something super easy, serve with soft boiled eggs! Check out my list above under the 'serving suggestions' section for more!

    close up side view of a bowl of noodles with a pair of chopsticks

    Storage/leftovers

    This dish is best served as soon as it's made. Leftovers last up to 4 days in the fridge stored in an airtight container.

    Made this recipe? Let me know your thoughts or questions by dropping a note in the comments section below! I'd love to hear from you. 🙂

    Happy cooking! - Gen

    📖 Recipe

    Spicy noodles being held up by a pair of chopsticks from a black bowl

    10-Minute Chilli Garlic Noodles

    Super tasty, garlicky, spicy, flavourful noodles in just 10 minutes! This easy restaurant quality Chinese chilli garlic noodles is a must-try!
    5 from 6 votes
    Print Pin Rate
    Course: Dinner, Side Dish
    Cuisine: Chinese
    Keyword: chilli garlic noodles
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 2 people
    Calories: 530kcal
    Author: Genevieve

    Ingredients

    • 150 g / 5 ounces dried wheat noodles or 300g fresh (note 1)
    • ½ cup coriander finely chopped
    • 2 spring onions finely chopped
    • 1 tablespoon homemade crispy chilli oil optional

    Chilli garlic sauce

    • 1 tablespoon chilli powder/flakes or adjust to taste (note 2)
    • 4 cloves garlic minced
    • ½ tablespoon white sugar
    • 3 tablespoon neutral tasting oil eg. sunflower, grapeseed, canola
    • 1½ tablespoon soy sauce
    • ½ tablespoon black vinegar
    • ½ teaspoon sesame oil
    Prevent your screen from going dark

    Instructions

    • In a large heatproof bowl, combine chilli powder (or flakes), garlic and sugar.
    • Heat oil in a small saucepan until very hot. Oil is hot enough when small ripples start to form on the surface of the oil or it starts to smoke a little.
    • Carefully, pour hot oil into the bowl of chilli garlic mixture. Mix well with a pair of chopsticks then stir in soy sauce, black vinegar and sesame oil. Divide this chilli garlic sauce into two large serving bowls.
    • Cook noodles according to packet instructions. Usually, the noodles take about 3 minutes to cook.
    • Add cooked noodles into the bowl of prepared chilli garlic sauce. Top with coriander, spring onions and crispy chilli oil (if using) then serve.
    • Mix thoroughly before eating.

    Video

    Notes

    1. Dried wheat noodles - can be found at Asian grocers and are sold in various widths, all are good to use. Can use fresh wheat noodles (benefit: better texture) too which are available in the fridge section of Asian grocers where dumpling skins are.
    2. Chinese chilli powder - available at Asian grocers and can use chilli flakes if that's what you've got at home. The level of spiciness is variety dependent so adjust the quantity to suit your tastebuds.
    Making ahead - If you wish to prepare in advance, make the chilli garlic sauce (up to instruction #3) then set it aside. Only cook the noodles when you're about to eat then top with the fresh greens
    Leftovers - This dish is best served as soon as it's made. Leftovers last up to 4 days in the fridge stored in an airtight container.
    Easy serving suggestions/pairing:
    • Soft boiled eggs (2 eggs per serve)
    • Easy pork wontons (no fancy folding technique)
    • Classic pork and chive dumplings
    • Oven-baked soy garlic chicken wings
    • Healthy san choy bow
    Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

    Nutrition

    Calories: 530kcal | Carbohydrates: 66.4g | Protein: 13g | Fat: 26.5g | Saturated Fat: 3.4g | Sodium: 1276mg | Potassium: 304mg | Fiber: 2.8g | Sugar: 3.7g | Calcium: 53mg | Iron: 3mg

    More noodle recipes

    • Hot noodles being picked up by a pair of chopsticks
      Soy Sauce Pan Fried Noodles
    • Noodle stir fry in a black pan
      Beef Noodle Stir Fry
    • A bowl of vermicelli salad with sliced chicken
      Vietnamese Vermicelli Bowl with Lemongrass Chicken
    • Stir fried noodle sin a black pan
      Chicken Noodle Stir Fry

    More Noodle Recipes

    • Close up of noodles being held by a pair of chopsticks on a white plate
      Spicy Sesame Peanut Butter Noodle Salad
    • Close up of stir fried noodles with meat slices
      Spicy Cumin Lamb Noodles
    • Close up of Hokkien noodles held up by a pair of chopsticks with prawns and vegetables
      Prawn Noodle Stir Fry
    • Close up of noodle stir fry
      Beef and Broccoli Noodles

    Reader Interactions

    Comments

    1. Carol McCollum

      October 21, 2022 at 1:06 pm

      Sounds yummy,.... BUT... per serving: 530cal, 66.4gm carbs, 26.5gm fat, 3.4gm sat. fat, 1276mg sodium PER SERVING!!!!!!!!! Sounds yummy, but how would you make this healthier?

      Reply
      • Genevieve

        October 26, 2022 at 3:28 pm

        Hi Carol,

        You could opt for low sodium noodles such as vermicelli noodles and use low sodium soy sauce instead. I have not tried this but you could use less oil although bare in mind that this is a chilli oil based dish.
        Also note, the nutritional values are estimates as it can vary depending on the brand/type of ingredients used.

        Hope this helps!
        Gen

        Reply
    2. Lori

      September 17, 2022 at 12:17 am

      What is black vinegar? Is it balsamic vinegar?

      Reply
      • Genevieve

        September 19, 2022 at 11:47 am

        Hi Lori, Chinese black vinegar is a rich vinegar that not only adds acidity but also depth and complexity to a dish. A good substitute: rice wine vinegar (more plain). I have not used balsamic vinegar instead for this recipe but you could give it a try!

        Reply
    3. Meera Arora

      July 20, 2022 at 1:21 pm

      5 stars
      Awesome recipes i really like them.

      Reply
      • Meera

        July 20, 2022 at 1:25 pm

        I really like ur recipe i like Chinese food a lot, when I saw ur recipe i start cooking.😊😋

        Reply
        • Genevieve

          July 20, 2022 at 1:31 pm

          Thank you so much for your lovely comment Meera! 🙂 Glad you're enjoying my recipe!

          Reply
    4. Lisa

      July 01, 2022 at 11:41 am

      5 stars
      Thank you! This is so delicious, fast, and easy! I want to pack this for lunch the next day, is it best to heat up the noodles or eat cold (assuming refrigerated the night before)?

      Reply
      • Genevieve

        July 04, 2022 at 5:51 pm

        So happy to hear that Lisa! 🙂 These noodles are best eaten cold the next day, ideally at room temperature. Nonetheless, warmed up in the microwave will be fine too!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A profile image of Gen, the author and owner of casually peckish

    Hi, I'm Gen!

    All in for a "what's for dinner" conversation. When I'm not at the gym exercising or grocery shopping, I'm making a mess in the kitchen and creating something yum along the way.

    Learn more about me →

    FREE recipe e-booklet

    Subscribe to my weekly newsletter and receive a free recipe e-booklet straight to your inbox!

    Gen's top picks

    • Sideview of a slice of lasagna showing all 4 layers. A tray of lasagna in the background, blurred
      Lasagna
    • A bowl of wonton noodle soup
      Wonton Noodle Soup
    • Close up of a bowl of lu rou fan with pickles, egg and Asian greens
      Lu Rou Fan (Taiwanese Braised Pork Rice)
    • Noodle stir fry in a black pan
      Beef Noodle Stir Fry

    Popular recipes

    • Plate of creamy mushroom pasta
      Creamy Mushroom Pasta (no cream!)
    • Chinese pork mince noodles
      Chinese pork mince noodles
    • Plateful of pork wontons
      Pork Wontons
    • Delicious, simple and healthy garlic prawn pasta
      Easy Garlic Prawn Pasta
    • full plate of creamy garlic prawn pasta
      Creamy garlic prawn pasta
    • close up of spaghetti and meatballs
      Spaghetti and Meatballs

    Footer

    ↑ back to top

    About

    • Casually Peckish
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Casually Peckish