Chili oil noodles make for a quick and simple meal that is packed with flavor! The noodles are slightly sweet, spicy, and very rich in umami. Add your favorite vegetables and protein of choice to enjoy these delicious chili oil noodles for dinner!
These chili oil noodles are super versatile and easy to make! I just love that you can easily whip up one or multiple servings without much effort. Plus, you can add your favorite veggies and protein to turn the noodles into a satiating meal.
You’ll only need a few basic ingredients that can be found in any Asian supermarket to make this recipe. Just buy them once and keep them in your pantry so you can always prepare delicious foods like chicken Yaki udon, teriyaki chicken bowls, or honey sriracha salmon.
To make these chili oil noodles, you’ll need the following ingredients:
- Noodles: I used cooked and vacuumed udon noodles for this recipe. But any type of wide wheat noodle works for this recipe. The sauce tends to stick better to wide noodles (or udon noodles), so it’s best to use them for this recipe. You should be able to find these types of noodles in most Asian supermarkets.
- Gochugaru: Gochugaru is the name for Korean chili flakes. The chili flakes can be found in any Asian grocery store. I love them as they have a nice heat level and a hint of sweetness. Plus, you can use them to make various tasty Korean dishes.
- Oyster sauce: Oyster sauce is an ingredient that is often used in Chinese cooking. You can use regular or vegetarian oyster sauce for this recipe.
- Soy sauce: I like to use a combination of light and dark soy sauce. They both taste slightly different and dark soy sauce gives the noodles a wonderful brown color. But feel free to use the type of soy sauce that’s available to you.
- Black vinegar: Black vinegar (also called Chinkiang vinegar) adds some acidity to the chili oil sauce and makes it extra delicious. It’s another ingredient commonly used in Chinese cooking, so you should be able to find it very easily.
- Honey: I used honey to add some extra sweetness, but feel free to use sugar instead.
- Garlic and green onions: Garlic and green onions are a must for this recipe! They give an extra flavor boost and make the sauce super delicious.
- Oil: You can use any kind of neutral oil that has a high smoke point. I usually use vegetable oil to make these spicy noodles.
How to make chili oil noodles
Making these chili oil noodles is super simple! Here are the steps for making this delicious dish:
- Prepare the sauce: Add all sauce ingredients, except the oil, to a small bowl.
- Cook the udon noodles: Cook the udon noodles (or the noodles you chose) according to the package instructions.
- Heat the oil: Shortly before the noodles finish cooking, heat some oil in a small saucepan.
- Combine: Now pour the heated oil to the sauce ingredients. Then transfer the noodles to the bowl and toss until everything is combined.
- Garnish: Garnish with more green onions and sesame seeds (optional). Serve and enjoy!
Tips & Notes
Here are some tips that I recommend checking out before making these garlic chili oil noodles.
- Don’t heat the oil for too long. This is actually the most important thing to keep in mind when you make this recipe. If the oil is too hot, it will burn the spices and make the oil taste bitter. So don’t wait until the oil is already smoking. Just think about how you would preheat oil to sauté your aromatics when you usually cook. That’s how you want the oil temperature in this recipe.
- Add more chili flakes. I think that 1 tablespoon of gochugaru for 4 servings is perfect for making the noodles taste a little spicy, but not too hot. If you like your foods spicier, add 2 tablespoons of gochugaru.
- Add more honey or sugar. I added a small amount of honey for a little sweetness, but feel free to omit it or use more depending on your own preferences.
Serving chili oil noodles
To turn these spicy noodles into a full meal, I recommend adding vegetables and some protein. Here are my favorites:
- Shrimp: My favorite protein for these garlic chili oil noodles are seared shrimp! They are super quick to prepare and just go really well with the noodles. I love to season them with paprika powder and cayenne pepper.
- Tofu: If you want a vegetarian and vegan option, you can add tofu to these noodles. Just prepare the tofu in a pan, oven, or air fryer and enjoy!
- Bok choy: Bok choy goes really well with this dish! You can steam or sauté it. Add some garlic or additional chili flakes if you want.
- Carrots: Another favorite are julienned carrots. They add a little crunch and taste really great.
- Cucumber: Cucumbers are another favorite! I like to cut them into thin and short matchsticks for this spicy noodles recipe.
Frequently Asked Questions
Yes, you can! Just substitute the honey with sugar and use vegetarian/vegan oyster sauce. The other ingredients are naturally vegetarian and vegan.
Both versions taste amazing! So if you have leftovers you can eat them cold. Or maybe you want to let the noodles cool during summer and enjoy them with fresh vegetables like carrots and cucumbers. I like these noodles either way.
Chili oil noodles are actually a great dish to prepare in advance! You can store them in your refrigerator in an airtight container for 3-4 days. Serve them either cold or reheat them in a microwave.
More simple and delicious dinner ideas
I’m a huge fan of simple recipes that don’t take long to prepare, yet taste absolutely amazing! Here are some of my favorite recipes that I cook on repeat as they are super delicious and easy.
Chili Oil Noodles
Chili Oil Sauce
- 2 tablespoons oyster sauce
- 3 tablespoons soy sauce ½ dark soy sauce, ½ light soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon honey
- 1-2 tablespoons gochugaru
- 2-3 garlic cloves minced
- 1 green onion cut into slices
- 3 tablespoons vegetable oil
- 4 packets cooked udon noodles vacuumed or frozen
- sesame seeds (optional)
- Add all chili oil ingredients, except the oil, to a bowl.
- Cook the udon noodles according to the package instructions.
- Next, heat the oil in a small saucepan over medium heat.
- Add the heated oil to the sauce ingredients and stir to combine. Then add the noodles and toss until the udon noodles are covered in chili oil sauce.
- Garnish with sesame seeds and more spring onion. Enjoy!
- Make sure you don't heat the oil for too long! I like to use medium heat so it doesn't accidentally become too hot. If the oil is too hot, it will burn the spices and make the sauce taste bitter. The oil only needs to be hot enough to make the spices and aromatics more fragrant.
I ordered all the ingredients off Amazon and made this for a quick lunch for my husband and I. So yummy!! So easy!! Next time I might add some carrots, snow peas and broccoli to make it a more nutritious dish.
Hi Michele, I'm so happy that you liked the recipe! It's perfect for lunch as it is so quick and easy to make. And adding vegetables sounds great! 😊