Speedy Chinese chilli garlic noodles recipe made with wheat noodles and flavourful chilli garlic oil sauce. It takes only 10 minutes to cook everything from scratch and loaded with authentic flavour! This humble noodle dish is so tasty, satisfying and budget-frendly too!
120gramDried wheat noodlesFlat wide wheat noodles/ Taiwanese knife-cut noodles/Biang Biang noodles ( About 8oz ) or 2 servings
For Chilli Oil
6-8clovesGarlicFinely chopped
2tbspDried chilli flakesSichuan crushed chillies or regular chilli flakes
2tspChilli powderKorean gochugaru or regular chilli powder hot/mild
2tspSugarOr vegetable/chicken bouillon
1tbspSesame seeds
3-4tbspPeanut oilOr vegetable, sunflower, canola, or neutral flavour oil
1tbspLight soy sauceor all-purpose soy sauce
1tspDark soy sauce
1tbspChinese black rice vinegarChingkiang vinegar or white rice vinegar
To Serve
Spring onionsCut thin slices
CorianderFinely chopped
Sesame seedsToasted
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.