Garlic Chili Oil Noodles (Printable)

Chewy noodles infused with spicy garlic chili oil create a bold and flavorful meal, ready in 20 minutes.

# What You'll Need:

→ Noodles

01 - 7 oz wheat noodles (Chinese wheat noodles or linguine)

→ Aromatics

02 - 4 cloves garlic, finely minced
03 - 2 scallions, thinly sliced (separate white and green parts)
04 - 1 tablespoon toasted sesame seeds

→ Chili Oil

05 - 2½ tablespoons chili flakes (Sichuan or Korean)
06 - ½ teaspoon Sichuan peppercorns (optional)
07 - ¼ teaspoon ground white pepper
08 - ½ teaspoon sugar
09 - ½ teaspoon salt

→ Oil

10 - 3 tablespoons neutral oil (canola, sunflower, or grapeseed)

→ Sauce

11 - 1½ tablespoons light soy sauce
12 - 1 tablespoon Chinese black vinegar (Chinkiang vinegar)
13 - 1 teaspoon dark soy sauce (optional)
14 - ½ teaspoon toasted sesame oil

# Directions:

01 - Boil noodles according to package instructions. Drain and reserve 2 tablespoons of cooking water.
02 - Combine garlic, white parts of scallions, chili flakes, Sichuan peppercorns if using, white pepper, sugar, salt, and sesame seeds in a heatproof bowl.
03 - Warm neutral oil in a small saucepan over medium-high heat until shimmering but not smoking.
04 - Pour hot oil carefully over the chili-garlic mixture to release aromas, then stir well to combine.
05 - Whisk light soy sauce, black vinegar, dark soy sauce if using, toasted sesame oil, and reserved noodle cooking water in a large bowl.
06 - Add drained noodles and the infused chili oil mixture to the bowl with the sauce.
07 - Toss thoroughly until noodles are evenly coated and glossy.
08 - Top with green parts of scallions and extra sesame seeds if desired, then serve immediately, mixing again before eating.

# Expert Tips:

01 -
  • It comes together in under twenty minutes, no chopping vegetables or standing over a stove for ages.
  • The chili oil is pure alchemy—simple ingredients transformed into something that tastes like you spent hours making it.
  • Your whole kitchen smells incredible, and the heat hits just right without overwhelming your palate if you don't want it to.
02 -
  • If your oil is not hot enough, the chili flakes won't bloom and you'll end up with bitter, raw-tasting spice—medium-high heat is your friend.
  • The noodle cooking water isn't just filler; that starch is what helps the oil and sauce cling to every noodle instead of pooling at the bottom of the bowl.
  • Don't let this sit—these noodles are best eaten within a few minutes of assembly, while the oil is still fragrant and the noodles are warm.
03 -
  • Keep your oil thermometer nearby if you have one, or just pay close attention to that shimmer—once you've seen it a few times, your eyes will know when it's right.
  • Separate the white and green parts of the scallion before you start cooking; it's a small detail that makes the flavors layer better and the dish look more intentional.
  • Make extra chili oil and keep it in a jar in your pantry—it's liquid gold for drizzling on soups, rice, avocado toast, or anything that needs a little spark of life.
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