Quick and delicious Chinese chilli garlic noodles recipe made with wheat noodles and aromatic chilli garlic oil sauce. It takes only 10 minutes to make cook everything from scratch and packed with authentic flavoueanr!
What is your favourite quick and easy comfort food? Quick 10-minute Spicy Peanut Noodles and Spicy Prawn Chilli Garlic Pasta are my favourite comfort spicy noodles recipe of all time.
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Garlic chilli oil noodles dish is originated in Shaanxi Province, China and is called ' You Po Mian ' ( 油泼面 ) in Chinese. It is also known as Biang Biang Noodles or Biang Biang Mian. Traditionally fresh handmade wheat noodles are tossed with fresh garlic, chilli oil, soy sauces, blanched vegetables etc.
The cooking method and ingredients can be slightly varied according to the region and family recipes but the basic method is the freshly boiled noodles sprinkled with hot chilli oil, garlic, and fresh herbs.
Why this noodle is so popular
This trending garlic chili oil noodles is one of the most requested recipes and is extremely delicious! If you are craving spicy Chinese noodles and got 10 minutes to prepare this is the right recipe for you. This dish is vegan and vegetarian friendly and no special ingredients or equipment is needed.
Anyone can make it at home without much hassle and taste way better than takeout and instant noodle packets. The most versatile noodle dish is that you can customize the flavour of chilli oil and add varieties of toppings to your preference. This speedy humble noodle dish is so satisfying, filling, plus economical!
What do we need
Following is a quick guide and you can find detailed measurements on the recipe card at the bottom of this page.
- Wheat Noodles - For this quick and easy recipe, I am using dried broad wheat noodles instead of traditional hand-pulled fresh noodles. Wide thick wheat noodles are ideal for this recipe but there is no rule to make this dish. You can add your choice of wheat or egg noodles.
- Where to buy? You can find it in the names of Taiwanese dried noodles, dried biang biang noodles, wide ribbon noodles, wide knife-cut noodles, or broad knife-sliced noodles. You can buy it at Chinese or Oriental Asian supermarkets or Amazon online.
- Dried chillies - Use Sichuan-dried crushed chillies or regular dried chilli flakes.
- Chilli powder - I usually add Korean gochugaru chilli pepper or regular hot chilli powder. Adding chilli powder brings a more vibrant red colour to the chilli oil. If you don't like hot chilli, you can use mild chilli powder or paprika powder for colour.
- Neutral Oil - Like other Asian chilli oil recipes, you need to use neutral flavour oil like canola, sunflower, grapeseed, corn, vegetable, etc.
- Chingkiang black vinegar - Add Chinese black rice vinegar for an authentic flavour which has a fruity rich umami taste. Instead of black vinegar, you can add regular white rice vinegar, rice wine vinegar, or balsamic vinegar.
- Freshly chopped garlic, spring onions, and coriander will be also needed.
How to make it
- Chop up the garlic, spring onions, and coriander.
- Heat the oil over medium-high heat add chopped garlic and let it sizzle for 10 seconds, then bring the heat to low.
- Add crushed chillies, and chilli powder, and stir it well for 10 seconds.
- Turn off the heat and add light soy, dark soy, sugar, sesame seeds, and black vinegar. Combine everything well and set it aside.
- Prepare the noodles by the packet instructions, drain the water out and place it in a serving bowl.
- Pour the chilli garlic oil over the noodles.
- Garnish with spring onions, coriander, and toasted sesame seeds.
- Combine everything well and enjoy!
Cooking Tips & Variations
- Instead of dried wheat noodles, you can use any of your favourite eggs, ramen, udon, rice noodles etc. Egg noodles and wheat noodles are a great combination for this recipe and they can easily absorb the flavour of the chilli garlic oil.
- If you use fresh noodles blanch the noodles in hot boiling for just for a minute to soften and warm up the noodles before adding the chilli oil.
- Love Sichuan flavour? you can add a drizzle of Szechuan Chilli Oil or add crushed Sichuan peppercorns in making chilli garlic oil.
- Once the noodles are boiled, do not need to rinse them with cold water like in other recipes because you are pouring the chilli garlic sauce over the noodles straight away.
- If you find the noodles are too dry, you can add a splash of hot noodle boiling water or hot chicken stock/broth.
- Adding a dash of sugar or chicken bouillon brings extra rich umami flavour to the noodles but it's optional. For vegetarians and vegans, you can add vegetarian seasoning powder, vegan dashi powder, or sugar.
FAQ
This garlic chilli oil noodles is delicious on its own but you can also add an extra topping like a fried egg, soft-boiled egg, Korean Mayak egg, ramen egg, crispy fried shallots, roasted crushed peanuts, dried shrimp/prawns, etc.
Yes, chilli garlic noodles go really well with stir-fried minced meat, fried prawns/shrimp, fried sausage, bacon, crab stick, etc. Fried tofu, shiitake mushroom, and vegan minced meat are great for vegetarian and vegan options.
You can prepare the chilli garlic sauce first, then boil the noodles and combine them with the sauce just right before serving.
If you have any leftover noodles, simply reheat it in the microwave for 1-2 minutes until piping hot. Freshen up the dish with chopped spring onions or coriander.
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📖 Recipe
Quick 10-Minute Chilli Garlic Noodles
Ingredients
- 120 gram Dried wheat noodles Flat wide wheat noodles/ Taiwanese knife-cut noodles/Biang Biang noodles ( About 8oz ) or 2 servings
For Chilli Oil
- 6-8 cloves Garlic Finely chopped
- 2 tbsp Dried chilli flakes Sichuan crushed chillies or regular chilli flakes
- 2 tsp Chilli powder Korean gochugaru or regular chilli powder hot/mild
- 2 tsp Sugar Or vegetable/chicken bouillon
- 1 tbsp Sesame seeds
- 3-4 tbsp Peanut oil Or vegetable, sunflower, canola, or neutral flavour oil
- 1 tbsp Light soy sauce or all-purpose soy sauce
- 1 tsp Dark soy sauce
- 1 tbsp Chinese black rice vinegar Chingkiang vinegar or white rice vinegar
To Serve
- Spring onions Cut thin slices
- Coriander Finely chopped
- Sesame seeds Toasted
Instructions
- Chop up garlic, spring onions, and coriander.
- Heat the oil over medium-high heat add chopped garlic and let it sizzle for 10 seconds, then bring the heat to low.
- Add crushed chillies, chilli powder, and stir it well for 10 seconds.
- Turn off the heat and add light soy, dark soy, sugar, sesame seeds, and black vinegar. Combine everything well and set it aside.
- Prepare the noodles by the packet instructions and drain the water out. Divide the noodles and place them in serving bowls.
- Pour 2-3 tbsp chilli garlic sauce over the noodles. Garnish with spring onions, coriander, and toasted sesame seeds. Combine everything well, make a taste test and add more chilli oil if needed.
Video
Notes
- Dried wheat noodles substitute - you can also use eggs noodles, ramen, udon, rice noodles etc.
- If you use fresh noodles blanch the noodles in hot boiling for just for a minute to soften and warm up the noodles before adding the chilli oil.
- For an extra hot and numbing taste, you can add crushed Sichuan/Szechuan peppercorns to the chilli oil.
- If you find the noodles are dry, you can add a splash of hot noodle boiling water or hot chicken stock/broth.
- Adding sugar or chicken bouillon powder brings extra rich umami flavour to the noodles but it's optional.
- For vegetarians and vegans, you can add vegetarian seasoning powder, vegan dashi powder, or sugar.
- This recipe is for 2-3 servings and you can customize the ingredients to your taste.
- Chingkiang black vinegar can be substituted with regular rice vinegar, rice wine vinegar, or balsamic vinegar.
- Love extra toppings? You can add a fried egg, boiled egg, crispy fried shallots, roasted crushed peanuts, dried shrimp/prawns, etc.
Monica says
Loved this recipe. Simple quick and so tasty. Thank you.
Kelly says
I like this way better than heating the oil and pouring over spices. I don't like the raw taste of the spices. Thank you for the recipe.
Khin says
You are welcome, Kelly. Very glad that you enjoyed this recipe.
ian says
the best