These Easy Chili Garlic Oil Noodles are tossed in a super tasty and aromatic sauce, that’s ready in 15 minutes or even less!
All you’ll need is a pot to boil the noodles and a bowl to mix everything together in to make these Easy Chili Garlic Oil Noodles.
I used thick wheat knife-cut ribbon noodles or ‘Kuan Miao Sliced Noodles’, that I purchased from my local Asian store.
You can opt to use other wheat noodles of your choice.
COOKING THE NOODLES
I simply boiled these noodles until chewy and cooked to my liking before draining them out of the water and placing them in a bowl.
VEGGIES TO PAIR WITH THE CHILI GARLIC OIL NOODLES
I also prepared some fresh bok choy to go with these noodles. Feel free to use other veggies of your choice! I love that added crunch the veggies give to this dish.
OTHER COMPONENTS IN YOUR BOWL
I also prepared the other ingredients that’ll go with the noodles. I basically cooked these down by pouring sizzling hot over to cook them down and release all the flavours!
I’ve made this recipe countless times and I do love to use Korean chili powder or gochugaru from time to time. If you use gochugaru, you can double the amount since gochugaru is very mild in spice. It has a bright red colour so you’ll have a much redder bowl of chili oil noodles.
See the bowl below that I made with gochugaru!
CHILI GARLIC SAUCE OR CHILI OIL
I also have here my homemade Chili Garlic Sauce, that I mixed in my noodles to give that extra kick of spice and fragrant aroma + crunch from the garlic.
You can also easily adjust the ingredients according to your desired spice and taste. It’s really so quick, easy, and extremely satisfying.
You can get my Chili Garlic Sauce recipe here.
WHAT TO DO
Check out the video below to see how quick and easy it is to put together this bowl!
I then simply mixed everything together. Slurp away and enjoy your easy yet really hearty and satisfying bowl of Chili Garlic Oil Noodles!
The version made with gochugaru:
You can also check out my other easy vegan noodle recipes:
- Thai Drunken Noodles (Pad Kee Mao)
- Chili Garlic and Black Bean Eggplant Noodles
- Easy Sweet, Spicy, and Saucy Noodles
- Stir-Fried Tofu and Basil Noodles
- Tantanmen (Vegan Ramen)
- Yaki Udon
- Chinese-Style Bolognese
- Ginger and Scallion Noodles
Easy Chili Garlic Oil Noodles
- 100 g dry wheat noodles , I used wide wheat noodles or 'Kuan Miao Sliced Noodles' to be exact
- 2 small heads of bok choy or other greens of choice
- 3 tbsp neutral oil see notes
- 1 tbsp chili flakes or chili powder such as gochugaru, feel free to add more or less according to your desired spice level (see notes)
- 4 cloves garlic minced
- 1 tbsp soy sauce or more to taste
- 1 tsp Chinese black or Chinkiang vinegar see notes for sub
- 2 tbsp chopped green onion or scallion
- 1/4 tsp salt or more to taste
- 1/8 tsp ground white pepper or sub black pepper
- Heat a small pot with water over high heat. Once it boils, add in the noodles and cook according to package instructions until chewy or to your liking. Drain from the water and place the noodles in a bowl.
- In the same pot of water, blanch the vegetables until tender and cooked to your liking. Place in the bowl as well.
- Remove the water from the pot and then pat dry. Heat the neutral oil over high heat until it’s very hot. You can test the heat by adding a chopped scallion and if it sizzles, it’s good to go!
- While the oil is heating, top the noodles with the chili flakes, minced garlic, soy sauce, vinegar, chopped green onion or scallion, salt, and pepper.
- Carefully pour in the very hot oil over the noodles. Enjoy that sizzle! Afterwards, mix everything well to coat the noodles in the flavourful oil and sauce.
- Top with some chili garlic sauce, more chopped green onion or scallion, chili bean paste, and more soy sauce/chinkiang vinegar, to taste, if needed. Enjoy!