Easy 10-Minute Garlic Chili Oil Noodles for Busy Nights

Why You’ll Love This Recipe

I love this recipe because it’s ready in just 10 minutes and uses simple pantry ingredients. It’s incredibly versatile — I can adjust the spice level, add protein, or toss in vegetables to make it more filling. The hot oil poured over the chili and garlic gives the sauce a deep, smoky flavor that makes the noodles taste restaurant-quality. Whether I’m cooking for myself or making a quick dinner for two, this dish never disappoints.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 oz (115g) wide wheat noodles (or any noodle of choice)
3 tbsp neutral oil (canola, vegetable, or avocado oil)
4 garlic cloves, finely minced
1–2 tbsp chili flakes (adjust to taste)
1 tbsp soy sauce
1/2 tbsp black vinegar (or rice vinegar)
1/2 tsp sugar
1 tsp sesame oil
Chopped scallions, for garnish
Toasted sesame seeds, for garnish

Directions

1. I cook the noodles according to package instructions, then drain and place them in a large heatproof bowl.

2. I add the chili flakes, soy sauce, vinegar, sugar, and minced garlic to the bowl, mixing lightly to distribute the flavors.

3. In a small saucepan, I heat the neutral oil over medium heat until shimmering, which usually takes about 2–3 minutes.

4. I carefully pour the hot oil over the garlic and chili mixture — it sizzles beautifully and releases the most amazing aroma.

5. I toss the noodles thoroughly to coat them evenly in the flavorful oil and sauce.

6. I drizzle sesame oil over the noodles, then garnish with scallions and toasted sesame seeds before serving.

Servings and Timing

Servings: 1–2
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Calories: ~420 kcal per serving

Variations

I like to change things up depending on my mood. Sometimes I top the noodles with a fried egg for a rich, silky finish or add crispy tofu or sautéed mushrooms for extra texture. When I’m craving something heartier, I stir in vegetables like bok choy, bell peppers, or spinach. For a stronger Sichuan-style kick, I add a spoonful of chili crisp or crushed Sichuan peppercorns. To make it gluten-free, I use tamari instead of soy sauce and swap in rice noodles.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I add a small splash of oil or water and warm the noodles gently in a pan over low heat to restore their smooth texture. I avoid microwaving for too long since it can dry them out.

FAQs

Can I make this recipe less spicy?

Yes, I just reduce the chili flakes or mix them with more sesame oil to mellow the heat.

Can I use chili crisp instead of chili flakes?

Definitely. I sometimes use chili crisp for a richer, more complex flavor and texture.

What kind of noodles work best?

I prefer wide wheat noodles, but udon, ramen, or even spaghetti work great in a pinch.

Can I make this gluten-free?

Yes, I use rice noodles and tamari or coconut aminos instead of soy sauce.

How do I keep the garlic from burning?

I make sure the oil isn’t smoking hot — it should be just shimmering before pouring it over the garlic and chili flakes.

Can I add protein to this dish?

Absolutely. I like adding a fried egg, grilled shrimp, or crispy tofu for extra protein.

What’s the best oil to use?

I use a neutral oil like canola, vegetable, or avocado oil since they can handle high heat without affecting flavor.

Can I make it ahead of time?

I prefer making it fresh since the noodles taste best hot, but I can prepare the chili oil base in advance and store it for up to a week.

How long does homemade chili oil last?

It keeps well in a sealed jar in the fridge for up to a month. I use it for noodles, dumplings, or stir-fries.

Can I double the recipe?

Yes, I often double it for meal prep or to serve more people. I just make sure to pour the hot oil in batches for even flavor.

Conclusion

I love making these Garlic Chili Oil Noodles because they’re quick, bold, and endlessly customizable. In just 10 minutes, I get a dish bursting with flavor — spicy, garlicky, and perfectly balanced with soy sauce and sesame. Whether I’m short on time or just craving something comforting, this recipe always hits the spot and proves that simple ingredients can make the most satisfying meals.