Chili Garlic Noodles (Easy, Vegan)

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These quick and easy Chili Garlic Oil Noodles are tossed in spicy, garlicky, flavorful sauce and can be made in just 15 minutes.

Course Main Course

Cuisine Asian

Keyword chili garlic noodles recipe, chili garlic oil noodles, chili oil garlic noodles

Diet Gluten-Free, Vegan

Method Stovetop

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 409kcal

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

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

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.