These delicious Chili Garlic Noodles are flavorful, filling, and pack a bit of heat in each bite. This recipe is ready in about 15 minutes and uses ingredients you likely already have in your kitchen/pantry. It’s sweet, spicy, and full of umami flavor.
Chili garlic noodles are a great vegetarian dish to have on hand and even work well for picky eaters (if they like spicy food!). If spicy isn’t your cup of tea, but you still want to try this noodle recipe, you can decrease the heat using fewer red chili flakes.
If you want to boost the protein in the dish, you can make my Sticky Asian Pork Ribs or Brown Sugar Garlic Chicken on the side. Both options have flavors that pair well with the noodles’ sweet, spicy soy sauce dressing.
Table of Contents
Why You’ll Love This Recipe
- Easy – This recipe is ready in about 15 minutes and requires minimal cooking tools.
- Loaded with flavor – This recipe has aromatic and flavorful ingredients like sesame oil, garlic, and fresh ginger, so each bite packs a punch of taste.
- Simple – Most ingredients will already be in your kitchen, especially if you regularly cook Asian-inspired dishes.
- Sweet – The brown sugar in the sauce helps balance out the heat.
- Savory – The soy sauce adds flavor and a salty taste. No extra salt needed!
- A little kick – With red pepper flakes and chili paste in the recipe, expect a little kick of heat in each bite.
- Family-friendly dinner – This chili garlic noodles recipe is an excellent option for family dinners since it’s flavorful and easy to assemble even after a busy day.
Ingredients & Substitutions
- Noodles: You can use any Asian noodles you have on hand, like rice noodles, chow mein, low mein, and ramen noodles.
- Vegetables: Get creative with the veggies; use cabbage, broccoli, bell pepper, carrot, green beans, zucchini, mushrooms, or any vegetables you and your family enjoy.
- Korean Chili Flakes: I like the Gochugaru Korean Chili Flakes by Mother-in-Law’s. You can find these at some grocery stores in the Asian food aisle or Asian markets or grocery stores. If you are sensitive to spicy dishes, you can omit the chili flakes.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Chili Garlic Noodles
Quick Overview
- Sauté vegetables.
- Cook noodles.
- Sauté aromatics.
- Make sauce.
- Combine sauce, noodles, and vegetables.
Step by Step Instructions
Be sure to cook the noodles before making the sauce.
Measure out the sauce ingredients ahead of time for easier sauce creation.
Step 1: In a large skillet, heat 1 Tablespoon of the avocado oil over medium heat. Add the vegetables and sauté for about 5 minutes or until softened to your liking. Remove the vegetables from the skillet and set aside.
Step 2: Add the remaining avocado oil and the sesame oil to the skillet. Add the shallot and sauté for 3-4 minutes.
Step 3: Reduce the heat to medium-low. Add the garlic and ginger. Sauté for 2 minutes.
Step 4: Add the chili paste, chili flakes, sesame seeds, and brown sugar. Stir until combined.
Step 5: Add the soy sauce and rice vinegar. Bring to a boil and cook the sauce for about 1 minute. Turn the heat off.
Step 6: Add the cooked noodles and vegetables. Toss until well combined and top with green onions.
Recipe Serving Suggestions
There are lots of protein options you can serve with these spicy chili garlic noodles, like my Hunan Shrimp.
If you want a more filling meal, try making these sides and proteins with your spicy noodles. I’ve also included some easy toppings you can try for a bolder flavor.
- Air Fryer Orange Chicken
- Steamed edamame (frozen and shelled)
- Cooked tofu (try it in the air fryer)
- Salt and Pepper Chicken
- Stir Fry Marinated Chicken
- Air Fryer Frozen Egg Rolls
- Air Fryer Frozen Spring Rolls
- Spicy Cucumber Salad
- Asian Cabbage Salad with Peanut Dressing Sauce
- Fresh basil, cilantro, or mint
- Chili garlic oil (for more heat)
- Toasted sesame seeds (topping)
- Extra sliced green onion
Expert Tips
- Salt the pasta water (except ramen noodles). Though you don’t need salt for the sauce, salting the water helps keep the noodles from sticking together. Avoid adding oil to the water, as it will make the sauce slip off the noodles.
- Don’t overcook the veggies. Keep an eye on the veggies and only cook them until done to avoid mushy bits in the dish.
- Prepare the veggies and sauce ingredients first. I like preparing my ingredients before starting the recipe. It helps prevent anything from burning since I can entirely focus on each recipe step.
- If you are short on time, use a store-bought chili garlic sauce. While I prefer the homemade version since you can adjust it to your taste, store-bought is a good option if you’re in a pinch.
Additions & Variations
- Bok Choy: Chop up one large bok choy (or 4-5 baby bok choy) to saute with your desired vegetables. This vegetable has a high water content, so you may need to drain the pan before adding in the oil and aromatics.
- Mushrooms: Add two pounds of mixed mushrooms (or mushrooms of choice) to increase the protein. This option keeps the dish vegetarian.
- Edamame: Buy the shelled frozen option. Steam it (or microwave it if you’re in a rush). Add it in the final step when combining the vegetables, sauce, and noodles.
- Chicken: If you would like to add a protein, try this dish with my Air Fryer Teriyaki Chicken. Slice the chicken and serve it over the noodles or on the side. I would recommend cooking the chicken separately to save time.
- Sweet & Savory: Skip the chili flakes and paste for a more sweet and savory taste.
- Spicy: Create a spicier recipe by adding more chili flakes/paste. Start by increasing the amount slowly and tasting with each additional amount.
- Jarred chili garlic sauce: You can save time by buying pre-made chili garlic sauce. I always recommend making a homemade version, especially if you’re sensitive to heat. Read the ingredients on the jarred options, as many chili garlic sauce options only have chili flakes/paste and garlic. You will need about 1/3 – 1/2 cups of sauce. If you do not have any check out some Substitutes for Chili Oil.
- Wok: If you don’t have a skillet, a wok works well since it is good at distributing heat. Follow the recipe using this swap; you won’t need to make any adjustments.
Recipe FAQs
I’ve made sure the sauce is the perfect balance of spicy, savory, and sweet so they are not too spicy.
Yes, you can use any Asian noodles you have at your house or can find them at the store. If you want the noodles to hold more sauce, aim for wider whole wheat noodles.
Once cooled, pack the leftover noodles in an airtight container and refrigerate. They will stay good in the fridge for up to three days.
This dish is meant to be eaten hot, so it will taste the best warmed or right off the stove. You can eat the noodles cold, though the flavor won’t be the same.
Chicken, shrimp, or tofu.
Vegetables are packed with essential nutrients, and the noodles are a good source of carbs. Carbs and vitamins/minerals are necessary for a healthy diet. Add a source of protein to round out the meal.
More Asian Recipes
30 Minute Meals
Easy Ground Pork Stir Fry with Cabbage
Cooking Resources
The 8 Best Substitutes for Shaoxing Wine for Cooking
Shop my Amazon Storefront!
If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.
Quick and Easy Chili Garlic Noodles
Ingredients
- 8 ounces dry noodles, prepared according to package instructions*
- 4 Tablespoons avocado oil or vegetable oil, divided
- 3 cups vegetables, sliced*
- 1 Tablespoon toasted sesame oil
- 1 shallot, chopped finely
- 7-8 cloves garlic, minced finely
- 2 teaspoons grated fresh ginger
- 1 teaspoon chili paste
- 1 Tablespoon Korean chili flakes*
- 1 teaspoon sesame seeds
- 2 Tablespoons brown sugar
- 1/3 cup soy sauce
- 1 1/2 tablespoons rice vinegar
- sliced green onions, for garnish
Instructions
- In a large skillet, heat 1 Tablespoon of the avocado oil over medium heat. Add the vegetables and sauté for about 5 minutes or until softened to your liking. Remove the vegetables from the skillet and set aside.
- Add the remaining avocado oil and the sesame oil to the skillet. Add the shallot and sauté for 3-4 minutes.
- Reduce the heat to medium-low. Add the garlic and ginger. Sauté for 2 minutes.
- Add the chili paste, chili flakes, sesame seeds, and brown sugar. Stir until combined.
- Add the soy sauce and rice vinegar. Bring to a boil and cook the sauce for about 1 minute. Turn the heat off.
- Add the cooked noodles and vegetables. Toss until well combined and top with green onions.
Notes
- Noodles: You can use any Asian noodles you have on hand, like rice noodles, chow mein, low mein, and ramen noodles.
- Vegetables: Get creative with the veggies; use cabbage, broccoli, bell pepper, carrot, green beans, zucchini, mushrooms, or any vegetables you and your family enjoy.
- Korean Chili Flakes: I like the Gochugaru Korean Chili Flakes by Mother-in-Law’s. You can find these at some grocery stores in the Asian food aisle or Asian markets or grocery stores. If you are sensitive to spicy dishes, you can omit the chili flakes.
- Salt the pasta water (except ramen noodles). Though you don’t need salt for the sauce, salting the water helps keep the noodles from sticking together. Avoid adding oil to the water, as it will make the sauce slip off the noodles.
- Don’t overcook the veggies. Keep an eye on the veggies and only cook them until done to avoid mushy bits in the dish.
- Prepare the veggies and sauce ingredients first. I like preparing my ingredients before starting the recipe. It helps prevent anything from burning since I can entirely focus on each recipe step.
- If you are short on time, use a store-bought chili garlic sauce. While I prefer the homemade version since you can adjust it to your taste, store-bought is a good option if you’re in a pinch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So flavorful! What a delicious noodle recipe!
These chili garlic noodles turned out fabulous! I served them with teriyaki chicken on the side and my whole family loved them – and they were so quick to make!