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Chili Oil Noodles come together in minutes and are spicy, savory, and delicious! I love this recipe because it only requires a few pantry staple ingredients, and you can mix and match with the protein of your choice! Super simple but so flavorful – this 15 minute meal is going to be your new favorite!
Watch the Chili Oil Noodles Recipe Video Below!
Table of Contents
- Watch the Chili Oil Noodles Recipe Video Below!
- Ingredient Tips for Chili Oil Noodles
- What Kind of Noodles Are Best To Use?
- Which Chili Flakes Should I Use?
- Chili Oil Noodles: Recipe Instructions
- Expert Tips for Chili Oil Noodles
- Storage and Reheating
- What to Serve with Chili Oil Noodles?
- Chili Oil Noodles Recipe
Ingredient Tips for Chili Oil Noodles
Making Chili Oil Noodles is a two-part process: first, you’ll make a quick chili oil sauce by infusing spices and aromatics with hot sizzling oil; then, you’ll cook noodles and toss them quickly in the sauce. It’s super easy, quick (15 minutes!), and safe, as long as you follow a few key tips!
If you want to make Chinese Chili Oil to use as a condiment, my homemade Chinese Chili Oil recipe is the best! Chinese Chili Oil is different from the sauce in this recipe because Chinese Chili Oil is used as a foundational ingredient in many of recipes, such as Dan Dan Noodles, Mapo Tofu, and my ultimate Dumpling Dipping Sauce.
What Kind of Noodles Are Best To Use?
This is the #1 question I get asked for any noodle recipe – for Chili Oil Noodles , I like using this brand “Wu-Mu” (photo of exact packaging below). They are wavy, knife cut wheat noodles from Taiwan, which I got from my local Chinese grocery (99 Ranch). I personally like using these wavy noodles because I enjoy the mouth-feel and how they pick up a lot of the sauce. (These noodles are perfect when paired with a mouthwatering sauce, like my Sesame Peanut Noodles and Spicy Peanut Noodles!)
If you can’t find these, I’ve seen these type of noodles by many brands – I’ve even seen something similar at Trader Joe’s! You can also substitute with another noodle of your choice; in a pinch, even spaghetti or fettuccine can work! The star of the Chili Oil Noodles is the sizzling chili oil, so the noodles are flexible to what you have available.
Which Chili Flakes Should I Use?
For the best results, you need Sichuan chili flakes. DO NOT use regular crushed red pepper flakes. I purchase my Sichuan chili flakes from my local Chinese grocery (99 Ranch) but you can also find them online. The flavors of the Sichuan chili flakes cannot be beat. If you cannot find Sichuan chili flakes, you can substitute with Korean chili flakes (gochugaru).
Can I Use Regular Crushed Red Pepper Flakes?
Look at this side by side comparison of regular crushed red pepper (left) and Szechuan chili flakes (right). I have tested this recipe with crushed red pepper flakes and it just does not work. The taste is bitter and flavorless. Szechuan chili flakes give off a spicy, smokey, nutty and slightly sweet flavor that is perfect for this chili oil sauce.
Sauce
- garlic
- ginger
- green onions
- Szechuan chili flakes – you can also substitute with Korean chili flakes
- sesame seeds – I love the texture this adds; if you don’t have it, you can omit it.
- sugar
- sesame oil
- Chinese black vinegar – I use Chinkiang vinegar, which is fragrant, slightly sweet, and the right amount of sour. As you explore my blog and check out some of my other recipes, such as my Dumpling Dipping Sauce, you’ll see that I use this ingredient A LOT. If you are interested in cooking a lot of Chinese recipes at home, I would recommend you buy a bottle to add as a pantry staple.
- soy sauce– this is “light” or “all-purpose” soy sauce; do not use dark soy sauce, as it is too thick and sweet for this recipe!
- msg – I like to use MSG in moderation as a flavor enhancer; this is always optional.
- neutral oil – I highly recommend using a high quality oil, as it is such a large component for this recipe. My go-to neutral oil is Avocado Oil but you can also use Vegetable, Canola, Peanut, Soybean, or Grapeseed Oil.
- Do not use olive oil or sesame oil!
Noodles
- 6 oz noodles, I used knife cut wheat noodles found at my Asian grocery store
Chili Oil Noodles: Recipe Instructions
1. Prep Bowl With Aromatics and Chili Flakes
In a heat proof/oven-safe bowl (such as a strong ceramic or heavy metal mixing bowl – do NOT use a glass bowl), add garlic, ginger, green onion, Szechuan chili flakes, sesame seeds, and sugar. This will be the bowl you will be pouring hot oil into and preparing your Chili Oil Noodles.
2. Heat Oil and Pour Over Ingredients
Over medium-high heat, heat 2 tbsp of neutral oil (I prefer avocado oil) in a small pot until it reaches 375°F. Carefully pour the oil directly over the chili flakes and aromatics in your heat-proof/oven-safe bowl. This will sizzle, so do this in a clean, safe environment.
Stir to incorporate the oil and infuse with the chili flakes and aromatics.
3. Finish The Chili Oil Noodle Sauce
In the same bowl with the infused oil, add sesame oil, Chinese black vinegar, soy sauce, optional MSG, and salt to taste.
4. Cook The Noodles and Combine With The Sauce
In a small pot, cook the noodles according to the instructions or to your desired firmness.
Drain the noodles but reserve 1/4 cup of noodle water. Place cooked noodles in the infused oil and mix your Chili Oil Noodles well. If needed, use the reserved noodle water to thin out the sauce (this is up to your own preference!)
PRO TIPS
Expert Tips for Chili Oil Noodles
Noodles
- I like using wavy, knife cut wheat noodles from Taiwan – this brand is called “Wu-Mu” and I purchased them from my local Chinese grocery (99 Ranch). I personally like using these wavy noodles because I enjoy the mouth-feel and how they pick up a lot of the sauce.
- I’ve seen these type of noodles by many brands – I’ve even seen something similar at Trader Joe’s! You can also substitute with another noodle of your choice; in a pinch, even spaghetti or fettuccine can work!
Chili Flakes
- For the best results, you need Sichuan chili flakes. DO NOT use regular crushed red pepper flakes. I purchase my Sichuan chili flakes from my local Chinese grocery (99 Ranch) but you can also find them online.
- If you cannot find Sichuan chili flakes, you can substitute with Korean chili flakes (gochugaru).
- DO NOT use regular crushed red pepper flakes – the flavor will not turn out right.
Safety First!
- You will be handling boiling hot oil in this recipe, so safety is key.
- Use a small sauce pan that you can handle comfortably – do not use a pan or dutch oven that is too heavy for you to lift up.
- Pour the oil VERY SLOWLY.
DO NOT USE A GLASS BOWL
- You must use a heat proof/oven-safe bowl (such as a strong ceramic or heavy metal mixing bowl); do NOT use a glass bowl. Glass can explode when too hot.
Storage and Reheating
If you have leftover Chili Oil Noodles s, you can store them in an airtight container in the refrigerator for up to 3 days. They’ll be stuck together when reheating but the flavor will still be delicious! I would microwave them quickly with a little bit of water to loose them up.
If you want to prepare this in advance, you could make just the sauce separately and keep in an airtight container in the refrigerator for 3-4 days. When ready, you just need to cook your noodles and toss in the sauce.
What to Serve with Chili Oil Noodles?
These Chili Oil Noodles would go perfectly with other dishes that have similar flavors – I would pair them with my refreshing Smashed Cucumber Salad, Chili Garlic Bok Choy, and cold, spicy Chinese Silken Tofu! You also can’t go wrong with Pork Dumplings (or Shrimp and Cabbage Dumplings, if you prefer seafood, or Vegetable Dumplings where you won’t even miss meat) and the best Dumpling Dipping Sauce!
If you want a heartier noodle dish, check out my Dan Dan Noodles, Beef and Broccoli Noodles, or Shanghai Fried Noodles!
If you tried this Chili Oil Noodles or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Chili Oil Noodles
Ingredients
Sauce
- 2 cloves garlic, grated
- 1/2 tbsp ginger, grated
- 2 green onions, chopped
- 2 tsp Szechuan chili flakes, can sub with Korean chili flakes
- 1/2 tbsp sesame seeds
- 1/2 tbsp sugar
- 1 tsp sesame oil
- 1 tsp Chinese black vinegar
- 1 tbsp soy sauce
- 1/4 tsp msg, optional
- 2 tbsp neutral oil, I used avocado oil
Noodles
- 6 oz noodles (knife cut), I used knife cut wheat noodles found at my Asian grocery store
Instructions
- In a bowl, add garlic, ginger, green onion, Szechuan chili flakes, sesame seeds, and sugar.
- Heat 2 tbsp of neutral oil (I prefer avocado oil) until it reaches 375°F. Carefully pour the oil directly over the Szechuan chili flake and aromatics. Stir to incorporate the oil and infuse with the chili and aromatics.
- To the same bowl, add sesame oil, Chinese black vinegar, soy sauce, msg, and salt to taste.
- Cook the noodles to desired firmness and combine directly to the sauce. Use excess noodle water to thin out the sauce if needed. Mix and enjoy!
Notes
Storage and Reheating
If you have leftover Chili Oil Noodles, you can store them in an airtight container in the refrigerator for up to 3 days. They’ll be stuck together when reheating but the flavor will still be delicious! I would microwave them quickly with a little bit of water to loose them up. If you want to prepare this in advance, you could make just the sauce separately and keep in an airtight container in the refrigerator for 3-4 days. When ready, you just need to cook your noodles and toss in the sauce.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I use CJ’s chili oil recipe for this
I make this weekly!
Simple but so flavourful! And I can add a little more spice if I like. Great weeknight recipe!!
Honestly did not realize how easy it was to make chili oil noodles. The squiggly noodles are KEY to get that chewy noodle taste.
@ysikorski
Easy and delicious!
This recipe is easy to follow and so delicious!
could never go wrong w good ol noodles
Honestly did not realize how easy it was to make chili oil noodles. The squiggly noodles and Sichuan red peppers are KEY to get that chewy noodle and authentic taste.
@ysikorski
I will try any recipe with shrimp 🍤 this was good, a little oily but I might use less next time