Spicy Chili Garlic Oil Noodles

The easiest 10 minute noodles to make when you need a quick dinner that’s so flavorful! Packed with garlic and chili, these noodles are just the best.

How to Make The Chili Oil

This recipe basically has two parts to the chili oil and both are really simple! The first part is the actual flavor components and the second is the oil.

Here are the ingredients you need for the chili aspect:

• green onion
• garlic
• red pepper flakes
• chili powder
• low sodium soy sauce
• parmesan
• brown sugar
• salt

For the green onion, you’ll separate the green part and the white part. We will only use the white part for the oil.

To a bowl, just add the white part of the green onion that’s been thinly sliced along with finely minced garlic, red pepper flakes, chili powder (the mild kind for flavor!!), low sodium soy sauce, parmesan, brown sugar, and salt to taste. You might not need salt but I had to add a sprinkle in! The brown sugar does not make this noodle recipe sweet but it just helps to balance the spicy flavor out. Definitely don’t skip out on it!

Here are the ingredients you need for the oil:

• neutral oil (peanut, vegetable, canola, avocado)
• sesame oil
• unsalted butter

Just add all the oils and butter to a saucepan over medium high heat and get it really hot. Once it’s hot, pour it over the bowl with the onions, garlic, and chili. Mix together really well to combine and now the chili oil is ready to go!

The Noodles

For the noodles, the most common to use and the ones I love are knife-cut noodles but feel free to use whatever noodles you like! I found these Taiwanese ones at World Market and they are so so good. I just leave out the seasoning packet and sauce they give and only use the noodles for my own recipe.

You’ll also be able to find knife-cut noodles at most Asian supermarkets! Just cook them according to package directions – I boil them in a pot over the stove so I can make a larger batch. You can also make a small individual serving and reserve the rest of the chili oil for the rest of the week. The longer it sits, the more flavorful it gets.

You can just store any leftover chili oil in the fridge in a jar and use it throughout the week for more noodles!

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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