Chili Oil Noodles

5 from 3 votes
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These Chili Oil Noodles come together in minutes and are so 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! They’re super simple but SO flavorful, and they come together in minutes for a quick lunch or dinner!

Watch the Chili Oil Noodles Recipe Video Below!


I used shrimp in this recipe but feel free to sub in with your protein of choice, or leave it out altogether for a vegetarian/vegan option!

I love Chinese black vinegar because it has a strong, smoky flavor that goes well with soy sauce and spice. If you don’t have any on hand, you can try subbing with rice vinegar 1-1. However, I do recommend you pick up a bottle of Chinese black vinegar if you cook Chinese food at home.

As always, this is optional 🙂

My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.

I love these wavy noodles, as they allow for maximum sauce/oil to cling to the noodles. You can sub in with your preferred wheat noodles of choice.


You are handling boiling hot oil in this recipe, so please be safe! Use a small sauce pan you can handle comfortably when heating up the oil and be careful when pouring (go slowly).

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5 from 3 votes

Chili Oil Noodles

Servings: 2
Prep: 15 minutes
Cook: 5 minutes




  • 6 cloves garlic, minced; divide in half
  • 1/2 tbsp ginger, minced
  • 4 stalks green onion, chopped
  • 1 tbsp szechuan chili flakes
  • 1 tbsp sesame seeds
  • 1/2 tbsp sugar
  • 1 tsp sesame oil
  • 1 tbsp Chinese black vinegar
  • 1 tbsp light soy sauce
  • 1/4 tsp msg, optional
  • salt, to taste
  • 1 tbsp shaoxing wine, to deglaze
  • 3 tbsp neutral oil, I used avocado oil


  • 8 oz noodles, I used wheat noodles


  • Marinate shrimp for 15 minutes with baking soda, white pepper, soy sauce, and cornstarch and set aside.
  • Prep garlic, ginger, and green onion. In a bowl, add half your garlic with your ginger, green onion, Szechuan chili flakes, sesame seeds, and sugar.
  • Over high heat, fry your garlic for 15 seconds, then cook your protein and set aside.
  • Heat 3 tbsp of neutral oil (I prefer avocado) until it reaches 350F. Pour oil directly over your chili flake and aromatics.
  • Finish sauce by adding sesame oil, Chinese black vinegar, light soy sauce, msg, and salt to taste.
  • Cook your noodles to al dente and combine directly to the sauce along with your protein. Enjoy!

Additional Info

Course: Main Course
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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