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Garlic Chili Oil Noodles are a simple yet bold dish that’s perfect when you want something flavorful and quick. The silky noodles are coated in a spicy, garlicky oil that brings a satisfying heat with every bite.
Serve it with Chinese crispy pork belly for an ideal meal when you want to add some excitement to your weeknight dinner routine. Plus, you can adjust the spice level to your liking, making this recipe as fiery or mild as you prefer.
Helpful Tips
- Use fresh garlic: For the most robust flavor, mince fresh garlic instead of using pre-chopped or garlic powder.
- Prepare the chili oil ahead of time: Making the garlic chili oil in advance allows the flavors to meld together, resulting in a richer and more aromatic sauce. You can store it in an airtight container in the fridge for up to a week. If you have the time, making it in advance will just make it better!
- Use the right noodles: This is a Chinese dish so it calls for Chinese knife-sliced noodles. If you can’t find them, try to get another style wide wheat noodles. In a pinch, use Italian pappardelle pasta.
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Garlic Chili Oil Noodles
Ingredients
- 1/2 cup (118 ml) neutral oil like peanut oil or canola oil
- 2 cloves garlic smashed
- 2 tablespoons (20 g) peanuts finely chopped
- 2 tablespoons (16 g) Sichuan chili powder Gochugaru, or red chili flakes
- 1 teaspoon (5 g) dried onion
- 1 teaspoon (2 g) white sesame seeds
- 2 teaspoons (10 ml) low-sodium soy sauce
- 1 teaspoon (4 g) brown sugar
- 1/2 teaspoon (1 g) paprika
- 1/4 teaspoon (1.5 g) salt
- 6 ounces (170 g) wide knife cut noodles
- 2 green onion chopped
- Sesame seeds for garnish
Instructions
- Add the oil to a small pot with the garlic. Heat the oil to 225°F (105°C). Remove from heat and allow to cool for 2-3 minutes.
- In a heat-proof bowl, mix together the peanuts, Sichuan chili powder, dried onions, sesame seeds, soy sauce, brown sugar, paprika and salt.
- Remove the garlic from the oil, then pour it over the spice mixture.
- Cook the noodles for 1 minute less than the package instructs. Reserve 1/4 cup of the starchy water. Drain the noodles.
- Pour the chili oil over the noodles and stir. Add some of the starchy water if the noodles are too dry.
- Serve with green onions and sesame seeds for garnish.
Video
Notes
- For the most robust flavor, mince fresh garlic instead of using pre-chopped or garlic powder.
- Making the garlic chili oil in advance allows the flavors to meld together, resulting in a richer and more aromatic sauce. You can store it in an airtight container in the fridge for up to a week. If you have the time, making it in advance will just make it better!
- This is a Chinese dish so it calls for Chinese knife-sliced noodles. If you can’t find them, try to get another style wide wheat noodles. In a pinch, use Italian pappardelle pasta.
Nutrition
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
