Name: Chili Garlic Noodles Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Asian
Ingredients: 8 ounces dry noodles, prepared according to package instructions; 3 cups vegetables, sliced (such as cabbage, broccoli, bell pepper, carrot, green beans, zucchini, mushrooms); sliced green onions, for garnish; 4 Tablespoons avocado oil or vegetable oil, divided; 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

There’s something incredibly satisfying about a bowl of noodles doused in bold, spicy flavors that hit all the right notes — sweet, savory, and fiery. This Chili Garlic Noodles Recipe is one of those dishes that’s easy to whip up but tastes like you spent hours in the kitchen. Let me show you how you can make it your new weeknight favorite.

A large white speckled bowl filled with cooked noodles mixed with a dark reddish-brown sauce, giving the noodles a shiny, slightly oily look. The noodles are topped with thinly sliced green onions bright green in color, thin red chili slices, and sprinkled white sesame seeds, with some small red chili flakes scattered on top. Two wooden chopsticks rest on the side of the bowl, partly inside the noodles. The bowl is on a white marbled surface with a blue striped cloth near it. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chili Garlic Noodles Recipe
Top Tip
How to Serve Chili Garlic Noodles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chili Garlic Noodles Recipe

Why You'll Love This Recipe

This Chili Garlic Noodles Recipe stands out because it perfectly balances heat and depth of flavor without being intimidating to make. I’ve fallen in love with how the garlic and chili come through, yet it’s brightened up with a touch of sweetness and tang from the rice vinegar. It’s just pure comfort food with a kick!

Simple Ingredients, Big Flavor: You don’t need fancy pantry items to get that bold chili-garlic punch.
Customizable Veggies: Use whatever you have on hand, making it perfect for last-minute dinners.
Quick to Make: From prep to plate in less than 20 minutes, which is a lifesaver on busy nights.
Satisfying and Versatile: Great as a main dish, and it pairs well with many sides to round out your meal.

Ingredients & Why They Work

Every ingredient here plays a role in layering the flavors beautifully while keeping the dish balanced. I especially love the combination of the toasted sesame oil and fresh ginger—it really lifts the whole dish. Plus, choosing the right vegetables can make this recipe feel fresh and vibrant each time you make it.

Flat lay of cooked chow mein noodles, a small pile of sliced colorful fresh vegetables including bell pepper, broccoli, carrot, green beans, zucchini, and mushrooms, a small white bowl of golden avocado oil, a small white bowl of dark toasted sesame oil, a whole shallot finely chopped, seven whole uncracked garlic bulbs, a few slices of fresh ginger root, a small white bowl of bright red chili paste, a small heap of vibrant red Korean chili flakes, a small white bowl of tiny pale sesame seeds, a small white bowl of light brown granulated brown sugar, a small white bowl filled with glossy dark soy sauce, a small white bowl of clear rice vinegar, fresh sliced green onions arranged neatly, all ingredients fresh and natural with no packaging, arranged with perfect symmetry and balanced proportions on simple white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Noodles: Whether you prefer ramen, rice noodles, or chow mein, pick a noodle that holds onto sauce well.
Avocado or Vegetable Oil: Neutral oils work best for sautéing without overpowering the other flavors.
Vegetables: I like a colorful mix like broccoli, bell peppers, and carrots—they add crunch and sweetness.
Toasted Sesame Oil: Adds a deep, nutty aroma that really brings the chili garlic sauce to life.
Shallot: Provides a mild, slightly sweet onion flavor that’s less sharp than regular onions.
Garlic: The star of the dish—the more, the better when it comes to garlic in this recipe.
Fresh Ginger: It adds brightness and a subtle heat that complements the garlic well.
Chili Paste and Korean Chili Flakes: These are what give the dish its signature spicy kick—feel free to adjust the heat level.
Sesame Seeds: For a light crunch and toasty flavor finishing touch.
Brown Sugar: Balances out the heat with a touch of sweetness.
Soy Sauce: Brings savory umami depth and saltiness.
Rice Vinegar: Adds acidity and sharpness, waking up the flavors.
Green Onions: Fresh garnish that adds color and a mild onion crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Chili Garlic Noodles Recipe is how flexible it is. I often switch up the veggies or heat levels depending on what I have or my mood. You can make it as spicy or mild as you like, and it always turns out fantastic.

Vegetable Swap: I love adding mushrooms when I want a meatier texture or adding snap peas for extra crunch.
Protein Boost: Sometimes, I throw in tofu or shrimp to round out the meal with some protein.
Mild Version: For those sensitive to spice, just cut back on the chili flakes and use milder chili paste or omit it entirely.
Make It Gluten-Free: Use tamari instead of soy sauce and rice noodles for a safe swap that doesn’t sacrifice flavor.

Step-by-Step: How I Make Chili Garlic Noodles Recipe

The image shows a close-up of a bowl filled with long noodles coated in a reddish-orange spicy sauce, giving them a shiny, slightly oily texture. The noodles are piled high and lifted with wooden chopsticks, creating a raised, twisted mass above the bowl. Around the noodles, thin green vegetable strips and small pieces of red chili add color contrast. The bowl is white, smooth, and rests on a white marbled surface. The background is dark, making the dish stand out sharply. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Favorite Vegetables

I start by heating a tablespoon of avocado oil in a large skillet over medium heat. Toss in about three cups of sliced veggies—broccoli and bell peppers are my go-tos—and cook for around 5 minutes. You want them softened but still slightly crisp. Then, I scoop them out and set them aside to keep things tidy for the sauce later.

Step 2: Build That Flavor Base

Next, I add the remaining avocado oil plus a tablespoon of toasted sesame oil to the skillet. In goes a finely chopped shallot, which I sauté for 3 to 4 minutes until translucent and fragrant—this step makes such a difference. Then, I lower the heat to medium-low, add all that minced garlic and freshly grated ginger, and cook gently for about 2 minutes to soften their sharp edges.

Step 3: Spice It Up and Simmer

This is where the chili magic happens. Stir in the chili paste, Korean chili flakes, sesame seeds, and brown sugar until everything’s mixed nicely. Pour in the soy sauce and rice vinegar, then crank the heat back up just long enough to let the sauce bubble for about a minute. Turning off the heat right after keeps the flavors bright and balanced.

Step 4: Combine Everything

Finally, add your cooked noodles and veggies back into the skillet and toss it all together. Make sure every strand and bite is coated with that sauce—this is where it all comes alive. I finish by sprinkling lots of sliced green onions on top for freshness and crunch.

Top Tip

Over the years, I’ve learned these little tricks that really elevate the Chili Garlic Noodles Recipe and help keep things stress-free in the kitchen.

Prep First: Get all your veggies chopped and ingredients measured before heating the pan. It makes the process seamless and keeps you from scrambling.
Don’t Overcook Veggies: I always watch closely and remove them when they’re just tender-crisp to keep the dish bright and avoid sogginess.
Taste As You Go: Adjust the balance of chili, sugar, or vinegar based on what you prefer—cooking is all about making a dish your own!
Salt Your Noodle Water: Helps the noodles cook perfectly and prevents clumping, just don’t add oil or it’ll slip right off the noodles.

How to Serve Chili Garlic Noodles Recipe

Chili Garlic Noodles - Serving Suggestion

Garnishes

I’m a sucker for fresh green onions on top—they bring a fresh crunch and pop of color. For a little extra, I sprinkle toasted sesame seeds and sometimes drizzle a bit more sesame oil right before serving. If I’m feeling fancy, I add a squeeze of lime or some chopped cilantro.

Side Dishes

This dish goes wonderfully with simple sides like steamed edamame, a cucumber salad, or even some light miso soup. If I’m making it for a bigger meal, I often add crispy tofu or grilled chicken on the side for protein.

Creative Ways to Present

For dinners with friends, I sometimes serve the Chili Garlic Noodles Recipe in cute individual bowls with a side of pickled vegetables and chili oil, letting everyone customize their heat level. It’s fun, interactive, and looks gorgeous on the table.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. Because the noodles soak up the sauce over time, I find they taste even better the next day!

Freezing

I’ve frozen chili garlic noodles before, though I recommend freezing the noodles and sauce separately if possible to keep the texture intact. When ready to eat, thaw and reheat gently on the stove.

Reheating

I reheat leftovers in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce. This way, it stays saucy and doesn’t dry out like microwaving can cause.

Frequently Asked Questions:

Can I use any type of noodle for this recipe?

Absolutely! This Chili Garlic Noodles Recipe works well with rice noodles, ramen, chow mein, or even spaghetti in a pinch. Just cook your noodles according to package instructions and toss them in at the end.

How spicy is the chili garlic noodles recipe?

The recipe has a nice medium heat from the chili paste and Korean chili flakes, but you can easily adjust the spiciness by adding more or less chili flakes or omitting them if you prefer mild dishes.

Can I prepare the chili garlic sauce ahead of time?

Yes! You can make the sauce base ahead and store it in the fridge for up to a week. When ready to serve, just toss it with freshly cooked noodles and veggies for a quick meal.

What are some good vegetables to use in this recipe?

I love using broccoli, bell peppers, carrots, green beans, and zucchini, but you can get creative and use any veggies you have on hand. Just make sure to slice them thinly so they cook quickly and evenly.

Final Thoughts

I hope this Chili Garlic Noodles Recipe becomes one of your go-to dishes whenever you want bold flavor without fuss. It’s one I make often, especially when I want something quick but satisfying to fill the house with cozy aromas and spice. Trust me, once you get this down, you’ll be tweaking it to your taste and making it yours for many dinners to come.