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Hoisin Chili Oil Noodles

Hoisin Chili Oil Noodles

5 from 2 votes
I love hoisin sauce for its saltiness and hint of sweetness, and the added depth in flavour it adds to dishes. I wanted to put together 2 favourite Chinese condiments, hoisin sauce and chili oil together so these noodles were born!
These Hoisin Chili Oil Noodles are super easy to put together and easily customisable. I used thick/wide rice noodles for mine since I love the chewiness of rice noodles but you’re free to use other noodles of choice for this hearty noodle dish.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Main Course
Cuisine Chinese, East Asian
Servings 2 servings
Calories 515 kcal


Hoisin Chili Oil

  • 2 tbsp hoisin sauce plus more to taste if needed
  • 4 cloves garlic minced
  • 1-3 tsp chilli powder , I used Gochugaru or Korean chili powder (adjust according to desired heat, see notes)
  • 1/2-1 tsp ground szechuan pepper , great for that additional heat and numbing spice but optional
  • Bunch of fresh coriander chopped (you can also sub this with some green onions or scallions)
  • 1/2 tsp dark soy sauce optional for colour
  • 1/2 tbsp liquid sweetener or sugar optional for added sweetness if using pure hoisin sauce and not the sweetened hoisin condiment
  • 3 tbsp neutral oil (avocado, sunflower, vegetable, etc.)


To Finish

  • More hoisin sauce or soy sauce to taste if needed
  • More chopped coriander or green onions
  • Garlic chili oil homemade recipe here
  • Extra firm tofu or protein of choice
  • Veggies of choice


  • In a large heat proof bowl, add all the hoisin chili oil ingredients except the oil.
  • Heat the oil in the pot over medium to medium high heat for 3-4 minutes or until sizzling hot. To test the heat, you can add a small piece of garlic and it should immediately sizzle.
  • Turn off the heat then immediately pour the oil over the bowl of hoisin and chili. Enjoy the sizzle and mix well.
  • You can use the same pot for the oil to cook your noodles. Cook the noodles until chewy or cooked to your liking. Drain from the water. If you’d like, you can quickly run the noodles through water to wash off any excess starch.
  • Add in the cooked noodles and mix well into the hoisin garlic oil mixture. Taste your noodles and feel free to season with more hoisin sauce or soy sauce, if desired.
  • Add in any protein/veggies of choice (if using) and finish with some garlic chili oil/sauce & more coriander, if desired.
  • This is best enjoyed hot.



  • Gochugaru or Korean red chili pepper isn’t as hot compared to other chili powders but has a bright red colour. If using other types of chili powder, you can start with 1 tsp first and just adjust to your desired heat level.
  • I have szechuan peppercorns that I like to crush/process into a fine powder. Szechuan peppercorns have this unique numbing spice that's unlike other chiles. I highly recommend adding some if you have access to these peppers. 


  • The dark mushroom soy sauce here is mostly to add colour. You can skip it and add some soy sauce to taste, if needed.


  • Prepare the hoisin chili oil first before cooking the veggies and noodles. This way you can immediately mix the chili oil with the noodles when the noodles are freshly cooked
  • Blanch or cook the veggies/protein or any toppings before the noodles so you can set this aside for topping
  • These noodles are best prepared when you’re ready to enjoy them since they’re good when hot
  • If you plan to prepare this before hand, you can prepare the hoisin chili oil first and just set it aside. You can always just reheat it in the saucepan/microwave and then cook the noodles when you’re ready to enjoy the noodles


Serving: 1serving | Calories: 515kcal | Carbohydrates: 74g | Protein: 6g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 694mg | Potassium: 99mg | Fiber: 2g | Sugar: 8g | Vitamin A: 298IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
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