These quick and easy Chili Garlic Oil Noodles are tossed in spicy, garlicky, flavorful sauce and can be made in just 15 minutes.
We love Indo-Chinese and Asian-inspired recipes at home, and I often make veg hakka noodles, or Instant pot garlic noodles, whenever we're craving something quick and flavorful. Recently, I tried these easy 15-minute chili oil garlic noodles, and they turned out even better than takeout! With minimal prep and cooking time, it's a perfect go-to meal.
You will need chili oil for this noodle recipe. I used store-bought Lao Gan Ma Spicy Chili Crisp, which adds amazing flavor, but you can use any brand you like. You can also make it at home with simple ingredients.
Don't have chili oil at home?
In a small bowl, mix:
- 1-2 teaspoons red chili flakes
- 2 cloves garlic (minced)
- 1 teaspoon dark soy sauce
- ½ teaspoon vinegar
- pinch of sugar
- Heat 2 tablespoons of oil until hot and pour it over the mixture.
- Let it sit for 1-2 minutes. Your instant chili oil is ready.
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How to Make Chili Oil Garlic Noodles
Boil 2-3 cups of water in a pan. Add 2 noodles packets and cook according to the package directions. Make sure the noodles are al dente (slightly firm to the bite), not overcooked.
Note: I used brown rice and millet ramen noodles from the Lotus Foods brand. You may use any noodles of your choice. Rice noodles also work well.
Drain, rinse under cold water, and drain well. Set aside.
Heat a large wok or pan over medium-high heat and add 2 tablespoons of oil (or sesame oil).
Once the oil is hot, add 1 tablespoon of minced garlic, 2-3 tablespoons of white spring onions, and stir-fry for 30 seconds until the raw smell of garlic goes off.
Then add 1.5-2 tablespoons of chili oil crisp (I like Lao Gan Ma spicy chili crisp), 1 tablespoon of light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon vegan oyster sauce (optional), 1 teaspoon white vinegar, and salt. Cook for 30 seconds.
Add cooked noodles and toss everything well on high heat.
Remove from heat, garnish with 2-3 tablespoons of sliced spring onions and 1 tablespoon of sesame seeds. If you wish, you can add some more chili oil crisp.
Serve the chili oil noodles hot with sides of your choice.
Serving Suggestions
Chili oil noodles can be eaten on their own, and you can pair them with Indo-Chinese side dishes like their gobi manchurian and lemon coriander soup.
Expert Tips
- You can prepare the spicy chili garlic sauce and boil the noodles in advance. When you are ready to serve, toss everything together and top with the fresh greens.
- Try using homemade crispy chili oil for the best flavors. Otherwise, store-bought also works well.
- You can adjust the ingredients based on your liking. You can add some veggies and protein like air fryer cripsy tofu or air fryer paneer too.
- Don't overcook noodles.
More Asian Inspired Recipes
Chili Garlic Noodles (Easy, Vegan)
Ingredients
For Noodles
- 5 ounces noodles (hakka / ramen / spaghetti), I used 2 Lotus foods brand brown rice and millet noodles, about 150 grams
- 2-3 cups water for boiling
- salt to taste
For Hakka Noodles
- 2 teaspoons oil
- 1 tablespoon minced garlic
- 2-3 tablespoons white spring onions
- 1.5-2 tablespoons chili oil crisp (adjust to taste), (I like Lao Gan Ma Spicy Chili Crisp)
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon vegan oyster sauce
- 1 teaspoon white vinegar
- salt to taste
- 2-3 teaspoons green spring onions
- 1 tablespoon white sesame seeds
- Optional Veggies: Carrot, Cabbage, Mushrooms, Bok Choy
Instructions
- Boil 2-3 cups of water in a pan. Add noodles and cook according to the package directions. Make sure the noodles are al dente (slightly firm to the bite), not overcooked.Note: I used brown rice and millet ramen noodles from the Lotus foods brand. You may use any noodles of your choice. Rice noodles also work well too.
- Drain, rinse under cold water, and drain well. Set aside.
- Heat a large wok or pan over medium-high heat and add oil (or sesame oil). Once the oil is hot, add minced garlic, white spring onions, and stir for 30 seconds until the raw smell of garlic goes off.
- Then add crispy chili oil, light soy sauce, dark soy sauce, vegan oyster sauce (optional), white vinegar, and salt. Cook for 30 seconds.
- Add cooked noodles and toss everything well on high heat.Remove from heat, garnish with sliced spring onions and sesame seeds. You can add extra chili oil if you prefer.
- Serve the chili oil noodles hot with sides of your choice.
Nutrition
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