These easy garlic chili oil noodles are loaded with so much flavor and are insanely addicting. Ramen noodles tossed in a spicy, garlicky chili oil, with caramelized shallots, toasted sesame seeds and fresh scallions.

Although these garlic chili oil noodles are effortless to make, they undoubtedly pack some serious flavor. The homemade chili oil sauce is made with Korean chili flakes, crispy shallots, garlic, ginger, soy sauce, and nutty sesame oil for that extra depth of flavor.

These slurp-worthy noodles are oily, spicy, tangy and sure to become your go to meal, especially for those hectic weeknights!

For more easy weeknight meals, make sure to try Salmon Sushi Bake and Creamy Mascarpone Tomato Sauce.

Jump to:

• Why You Will Love This Recipe
• Ingredient Notes
• Step By Step Ingredients
• Expert Tips
• Variations
• FAQ
• Storage and Reheating
• 📖 Recipe

Why You Will Love This Recipe

• Homemade garlic sauce- The star of the show! This easy homemade chili garlic sauce is packed with SO much flavor. You will seriously want to lick the bowl to get every last drop. It's that good!
• Versatile- Use whatever noodles you like and even add some fresh veggies or your favorite protein to make it a complete meal.
• Perfect for busy nights- This dish is ready in under 30 minutes which makes it the perfect meal when you've had a busy day at work or with the kids.
• Addicting- Don't say I didn't warn you, but these garlicky noodles are so good, it will be hard to stop eating them.
• Better than takeout - There's not need to order out. These noodles will satisfy every craving you have and taste even better than take out.

Ingredient Notes

• Noodles- I use ramen noodles in this recipe. But you can also use any long noodle such as, udon, rice noodles, or soba noodles.
• Oil- Use a neutral cooking oil, such as vegetable or canola.
• Sesame oil- Found in almost every grocery store, this oil is mainly used for it's rich and nutty flavor. It has a very distinct taste so make sure not to skip this ingredient.
• Garlic- A key ingredient in this dish. Make sure to use fresh garlic, not the bottled stuff. You can finely mince it with a knife, food processor or garlic press.
• Korean chili flakes- This medium heat crushed chili pepper is very different than the chili flakes you find at the pizza parlor. It does not contain any seeds and is more fruity in flavor. You can find it on Amazon or other Asian markets.
• Green onions- This adds a great onion flavor and freshness to the dish. Use it for garnish and to add some greenery to the noodles.
• Ginger- I use fresh ginger root. Use a spoon or vegetable peeler to remove the skin. Grate it on a microplane.
• Shallots- The flavor of shallots are mild and sweet with a slight garlic flavor. They add a great depth of flavor to the sauce.
• Rice wine vinegar- This helps cut back some of the richest in the chili oil. It gives these noodles just the right amount of acid and sweetness.
• Soy sauce- I recommend using low sodium soy sauce to help control the saltiness. You can also substitute with coconut aminos.
• Sesame seeds- I use white sesame seeds. It adds great flavor and texture. Toast them at home or buy them already toasted.
• Sugar- I use white granulated sugar to help balance the heat.

Step By Step Ingredients

STEP 1: Cook garlic and shallots. In a medium saucepan, start the pan cold with canola oil, garlic and shallots. Simmer over low heat to infuse the oil. Stir occasionally until the garlic turns a light golden brown color and the shallots begin to caramelize, about 5-6 minutes.

STEP 2: Add aromatics. Next, add grated ginger. Stir until the ginger becomes fragrant. Then, add chili flakes, sesame seeds, sugar and sesame oil. Cook for 1 minute.

STEP 3: Add liquids. Stir in rice vinegar and soy sauce. Bring to a gentle simmer and remove from heat. Add sliced green onions. Then, pour chili oil into a large serving bowl.

STEP 4: Cook noodles. In a large pot, bring water to a boil. Cook the noodles according to the package directions. Once the noodles are finished cooking, drain the water.

STEP 5: Toss noodles. Add the hot noodles into the bowl with the chili oil. Toss until all the noodles are coated. Then, sprinkle with thinly sliced scallions and toasted sesame seeds.

Expert Tips

Low and slow. To infuse the oil without burning the garlic and shallots, the heat needs to be low. Do not try and rush this process or else you will end up with burnt and bitter garlic. Always start with a cold pan and cold oil.

Do not overcook your noodles. Cook the noodles until al dente. This will give you a nice bite, without the noodles becoming mushy.

If you aren't a fan of spicy food, I recommend removing ½ teaspoon or more of chili flakes. Alternatively, follow the recipe but do not mix all of the chili oil with the noodles. Reserve some on the side, just incase you decide you want to add more.

Variations

Add your favorite protein. You can make these noodles heartier by simply adding some chicken, shrimp, pork or beef. For a vegetarian option, add tofu.

Stir-fry vegetables. Chinese broccoli, bok choy, spinach, mushrooms, bell peppers and zucchini are all great options.

Customize your toppings. Get creative and have fun with your toppings. Try a fried egg for some extra richness or sprinkles some fried shallots on top. You can also toss in some fresh cilantro or Thai basil.

FAQ

Storage and Reheating

Store these garlic chili oil noodles inside an airtight container. Keep them inside the refrigerator for up to 3-4 days.

Reheating

To reheat these noodles, add them to a sauté pan, along with any oil left in the container. Cook them over medium heat until they are heated through. You can also heat them inside a microwave for 2-3 minutes.

These noodles are just as delicious when they are cold or at room temperature.

Other Delicious Recipes To Try

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