These 10 Minute Garlic Chili Noodles are spicy, garlicky and loaded with flavor while still being incredibly simple and fast to make, perfect for a quick lunch or weeknight dinner. The hot oil poured over the aromatics blooms the chili, garlic and ginger, giving the noodles a deep, nutty and fragrant kick with minimal effort.
Ingredients
- 8 oz of wide rice noodles
- 4 Tbsp of vegetable oil (or another neutral oil like canola, sunflower or avocado)
- 2 scallions, white parts and green parts separated, thinly sliced
- 2 cloves of garlic, minced or grated
- 1 tsp of grated ginger
- 1 Tbsp of hot pepper flakes
- 3/4 tsp of paprika (regular, not smoked)
- 1/2 tsp of sugar
- 1 Tbsp of toasted sesame seeds
- 1 Tbsp of soy sauce (regular, not low sodium)
- 1–2 tsp of rice vinegar, to taste
- 2 tsp of toasted sesame oil
- Salt, to season the noodle cooking water
Optional serving ideas: cooked ground turkey, chicken, pork or seared tofu, plus steamed vegetables, to turn this into a complete meal.
1. Prepare the Noodles and Aromatics
Start by filling a large pot with water, add a generous pinch of salt just as you would for pasta, and bring it to a boil over high heat. While the water heats, thinly slice the scallions, keeping the white and green parts in separate piles so you can build flavor with the whites and garnish with the greens later.
Mince or grate the garlic on a coarse grater to help it disperse more evenly and taste stronger in every bite, then grate the ginger so it melts into the sauce instead of staying in fibrous chunks. Having all of the aromatics prepped before you heat the oil keeps the process smooth, since the actual cooking happens very quickly once you start.
2. Build the Chili Garlic Flavor Base
In a medium heatproof bowl, combine the white parts of the scallions, hot pepper flakes, paprika, sugar, toasted sesame seeds, soy sauce, rice vinegar, garlic, ginger and toasted sesame oil. Stir everything together until you have a thick, slightly pasty mixture; at this point it might look unimpressive, but this base will transform once the hot oil hits it.
This mixture layers different types of flavor: the chili flakes bring heat, paprika adds color, sugar balances sharpness, vinegar brightens, and sesame seeds plus sesame oil create a nutty backbone. Keeping all of these elements in one bowl also ensures the hot oil blooms them evenly, so no single ingredient burns or overpowers the rest.
3. Heat the Oil Until Shimmering
Add the vegetable oil to a small saucepan and set it over medium heat. Use a neutral oil so that its flavor stays in the background and lets the chili, garlic and sesame notes shine.
Watch for the surface of the oil to start to ripple slightly, a sign that it is very hot and ready to pour over the aromatics. Avoid rushing this step on too high a flame; you want the oil hot enough to sizzle and bloom the spices without smoking heavily, which would make the flavors bitter instead of pleasantly toasty.
4. Bloom the Spices with Hot Oil
Once the oil is hot, carefully pour it directly over the chili garlic mixture in the bowl, standing back slightly as it will sizzle immediately. The hot oil is the only cooking that this spice mixture gets, but it is enough to toast the chili, wake up the garlic and ginger, and release the aromatic oils from the scallions and sesame seeds.
Let the mixture sit for a few minutes to cool slightly and allow the flavors to meld while you cook the noodles. As it rests, the oil becomes richly colored and fragrant, turning into a glossy chili garlic sauce that will coat the noodles evenly.
5. Cook and Drain the Noodles
When the pot of salted water comes to a rolling boil, add the wide rice noodles and cook them according to the package instructions until tender but still pleasantly chewy. These wide noodles have great texture and a nice bite, which holds up beautifully to the bold, spicy oil.
Once cooked, drain the noodles well and return them to the hot pot, letting any excess surface water steam off so the sauce clings rather than sliding off. If the noodles feel very wet, give them an extra few seconds in the empty warm pot to dry slightly; this small step helps the spicy oil adhere better.
6. Toss Noodles in the Chili Garlic Oil
Pour the chili garlic oil mixture over the hot noodles in the pot, scraping the bowl so you capture every bit of the toasted spices and seeds. Use tongs or chopsticks to toss the noodles thoroughly until they are evenly coated and take on a deep, vibrant red color from the chili and paprika.
Taste and adjust if needed, adding a touch more rice vinegar for sharpness or an extra pinch of salt if your soy sauce was on the milder side. The noodles should taste spicy but still balanced, with enough acidity and sweetness to keep the heat from feeling overwhelming.
7. Garnish and Serve Right Away
Transfer the glossy, chili coated noodles to bowls and sprinkle generously with the reserved green parts of the scallions for freshness and color. The greens add a bright, oniony crunch that contrasts nicely with the soft chew of the noodles and the warmth of the spices.
To make this a full meal, you can top the noodles with cooked ground turkey, chicken, pork or seared tofu and fold in some steamed vegetables such as broccoli or snap peas. Serve immediately while everything is hot and aromatic, letting each person toss their noodles a final time in the bowl to pick up any remaining chili oil and sesame seeds.
8. Pro Tips for Perfect Garlic Chili Noodles
For the best flavor, use freshly grated garlic and ginger rather than pre minced versions from a jar, since grating on a coarse grater helps their juices infuse directly into the oil and sauce. Grated garlic also tastes stronger than chopped, so one and a half to two cloves can go a long way, and it is easy to scale up if you want a more intensely garlicky bowl.
Choose a truly neutral oil for heating, such as vegetable, canola, sunflower or avocado, because a strongly flavored oil can compete with the sesame and chili instead of supporting them. Heating the oil just until it ripples, not until it smokes aggressively, ensures that the chili flakes and garlic toast pleasantly when shocked with the hot oil rather than burning and turning acrid.
If you prefer a slightly less fiery bowl, reduce the hot pepper flakes a little or add an extra pinch of sugar to soften the heat while still keeping the spices well bloomed. On the other hand, for more punch, you can increase the chili flakes or add a pinch of extra paprika for a deeper color without drastically changing the flavor profile.
When tossing the noodles, take time to separate any strands that stick together so that each ribbon gets evenly coated in the chili oil and sesame seeds, which helps every bite taste consistent. Serving the noodles right after tossing keeps the texture bouncy and prevents the rice noodles from absorbing too much oil and becoming heavy as they sit.
9. Essential Equipment Guide
- Large pot for boiling noodles
- Small saucepan for heating oil
- Medium heatproof mixing bowl for the chili garlic mixture
- Tongs or chopsticks for tossing noodles
- Knife and cutting board for scallions, garlic and ginger
- Coarse grater or microplane for garlic and ginger
- Measuring spoons and cups for ingredients
10. Nutritional Information
Approximate values per serving, assuming 2 servings per recipe and using standard ingredients.
| Nutrient | Amount per serving |
|---|---|
| Calories | ~600 kcal |
| Carbohydrates | ~70 g |
| Protein | ~10 g |
| Total Fat | ~30 g |
| Saturated Fat | ~4 g |
| Sodium | Moderate (from soy sauce and salted water) |
| Fiber | ~3 g |
Values are estimated based on typical data for rice noodles, vegetable oil, sesame seeds and seasonings; actual numbers will vary with specific brands and portion sizes.
11. Pairings
- Crisp cucumber salad or simple steamed greens to balance the heat and richness.
- Light brothy soup, such as miso or clear vegetable soup, for contrast in texture and warmth.
- A chilled drink like iced tea, sparkling water with lime or a light lager to cool the spice.
- Pan seared tofu, grilled chicken or sautéed shrimp for added protein alongside the noodles.
12. Variations
- Add cooked ground turkey, chicken, pork or crumbled tofu directly to the noodles to turn this into a protein packed one bowl meal.
- Toss in steamed or stir fried vegetables such as broccoli, bok choy, peppers or snap peas for extra color and nutrition.
- Swap some of the hot pepper flakes for a milder chili or reduce the amount for a gentler heat level.
- Use different noodles, like wheat noodles or spaghetti, if you cannot find wide rice noodles, adjusting cooking time as needed.
13. Prep Time, Cook Time and Servings
- Prep Time: 5 minutes.
- Cook Time: 10 minutes.
- Servings: Serves 2.
Garlic Chili Noodles Recipe
These 10 Minute Garlic Chili Noodles are spicy, garlicky and loaded with flavor while still being incredibly simple and fast to make, perfect for a quick lunch or weeknight dinner. The hot oil poured over the aromatics blooms the chili, garlic and ginger, giving the noodles a deep, nutty and fragrant kick with minimal effort.
- Total Time: 15 Mins
Ingredients
- 8 oz of wide rice noodles
- 4 Tbsp of vegetable oil (or another neutral oil like canola, sunflower or avocado)
- 2 scallions, white parts and green parts separated, thinly sliced
- 2 cloves of garlic, minced or grated
- 1 tsp of grated ginger
- 1 Tbsp of hot pepper flakes
- 3/4 tsp of paprika (regular, not smoked)
- 1/2 tsp of sugar
- 1 Tbsp of toasted sesame seeds
- 1 Tbsp of soy sauce (regular, not low sodium)
- 1–2 tsp of rice vinegar, to taste
- 2 tsp of toasted sesame oil
- Salt, to season the noodle cooking water
Instructions
Start by filling a large pot with water, add a generous pinch of salt just as you would for pasta, and bring it to a boil over high heat. While the water heats, thinly slice the scallions, keeping the white and green parts in separate piles so you can build flavor with the whites and garnish with the greens later.
Mince or grate the garlic on a coarse grater to help it disperse more evenly and taste stronger in every bite, then grate the ginger so it melts into the sauce instead of staying in fibrous chunks. Having all of the aromatics prepped before you heat the oil keeps the process smooth, since the actual cooking happens very quickly once you start.
2. Build the Chili Garlic Flavor Base
In a medium heatproof bowl, combine the white parts of the scallions, hot pepper flakes, paprika, sugar, toasted sesame seeds, soy sauce, rice vinegar, garlic, ginger and toasted sesame oil. Stir everything together until you have a thick, slightly pasty mixture; at this point it might look unimpressive, but this base will transform once the hot oil hits it.
This mixture layers different types of flavor: the chili flakes bring heat, paprika adds color, sugar balances sharpness, vinegar brightens, and sesame seeds plus sesame oil create a nutty backbone. Keeping all of these elements in one bowl also ensures the hot oil blooms them evenly, so no single ingredient burns or overpowers the rest.
3. Heat the Oil Until Shimmering
Add the vegetable oil to a small saucepan and set it over medium heat. Use a neutral oil so that its flavor stays in the background and lets the chili, garlic and sesame notes shine.
Watch for the surface of the oil to start to ripple slightly, a sign that it is very hot and ready to pour over the aromatics. Avoid rushing this step on too high a flame; you want the oil hot enough to sizzle and bloom the spices without smoking heavily, which would make the flavors bitter instead of pleasantly toasty.
4. Bloom the Spices with Hot Oil
Once the oil is hot, carefully pour it directly over the chili garlic mixture in the bowl, standing back slightly as it will sizzle immediately. The hot oil is the only cooking that this spice mixture gets, but it is enough to toast the chili, wake up the garlic and ginger, and release the aromatic oils from the scallions and sesame seeds.
Let the mixture sit for a few minutes to cool slightly and allow the flavors to meld while you cook the noodles. As it rests, the oil becomes richly colored and fragrant, turning into a glossy chili garlic sauce that will coat the noodles evenly.
5. Cook and Drain the Noodles
When the pot of salted water comes to a rolling boil, add the wide rice noodles and cook them according to the package instructions until tender but still pleasantly chewy. These wide noodles have great texture and a nice bite, which holds up beautifully to the bold, spicy oil.
Once cooked, drain the noodles well and return them to the hot pot, letting any excess surface water steam off so the sauce clings rather than sliding off. If the noodles feel very wet, give them an extra few seconds in the empty warm pot to dry slightly; this small step helps the spicy oil adhere better.
6. Toss Noodles in the Chili Garlic Oil
Pour the chili garlic oil mixture over the hot noodles in the pot, scraping the bowl so you capture every bit of the toasted spices and seeds. Use tongs or chopsticks to toss the noodles thoroughly until they are evenly coated and take on a deep, vibrant red color from the chili and paprika.
Taste and adjust if needed, adding a touch more rice vinegar for sharpness or an extra pinch of salt if your soy sauce was on the milder side. The noodles should taste spicy but still balanced, with enough acidity and sweetness to keep the heat from feeling overwhelming.
7. Garnish and Serve Right Away
Transfer the glossy, chili coated noodles to bowls and sprinkle generously with the reserved green parts of the scallions for freshness and color. The greens add a bright, oniony crunch that contrasts nicely with the soft chew of the noodles and the warmth of the spices.
To make this a full meal, you can top the noodles with cooked ground turkey, chicken, pork or seared tofu and fold in some steamed vegetables such as broccoli or snap peas. Serve immediately while everything is hot and aromatic, letting each person toss their noodles a final time in the bowl to pick up any remaining chili oil and sesame seeds.
- Prep Time: 5 Mins
- Cook Time: 10 Mins
