Chili Oil Noodles in 15 Minutes! (VIDEO)

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

• 2 cloves garlic, grated
• 1/2 tbsp ginger, grated
• 2 green onions, chopped
• 2 tsp Szechuan chili flakes – you can also substitute with Korean chili flakes
• 1/2 tbsp sesame seeds – I love the texture this adds; if you don’t have it, you can omit it.
• 1/2 tbsp sugar
• 1 tsp sesame oil
• 1 tsp 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.
• 1 tbsp 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!
• 1/4 tsp msg – I like to use MSG in moderation as a flavor enhancer; this is always optional.
• 2 tbsp 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 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.

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.

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!