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!
- 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!
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.
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.
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.
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!
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:
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.
Good to know
Neutral-tasting oil such as sunflower, grapeseed oil and canola. Otherwise, you can also use peanut oil - the nutty flavour is always a welcome.
For something super easy, serve with soft boiled eggs! Check out my list above under the 'serving suggestions' section for more!
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
10-Minute Chilli Garlic Noodles
- 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
- 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.