You can whip this up in 15 minutes or less! I was totally exhausted after a long workday when I first conceived this version of garlic chili oil noodles. Though buying takeout is always an option, I wanted something that felt like a glossy, decadent reward but cost pennies to make. It’s one of those dinners that feels like a magic trick: you pour hot oil over simple aromatics, and suddenly you have a bold, zippy sauce that coats every strand of noodle perfectly. Get ready, because this is about to become your go-to “I need food now” recipe.
Table of Contents
10-Minute Garlic Chili Oil Noodles (Easy Viral Recipe)
Ingredients
For the Aromatic Spice Base:
- 6 cloves garlic minced (adjust to taste)
- 2 scallions sliced thin
- ¼ cup fresh parsley or cilantro finely chopped
- 1 teaspoon red pepper chili flakes or Korean gochugaru
- ¼ teaspoon cayenne pepper omit for milder heat
- ¼ teaspoon cracked black pepper
For the Sauce:
- 2 tablespoons coconut aminos or soy sauce
- 2 tablespoons seasoned rice vinegar
- ¼ cup avocado oil or neutral cooking oil with high smoke point
For the Noodles:
- 6-8 ounces cooked noodles rice ramen, egg noodles, udon, or spaghetti
Instructions
- Prep the Aromatic Base: In a large heat-safe bowl, combine the minced garlic, sliced scallions, chopped parsley or cilantro, red pepper chili flakes, cayenne pepper, and cracked black pepper. Add the coconut aminos and seasoned rice vinegar directly to the bowl. Mix briefly to combine. This aromatic mixture is the foundation of your flavor-packed sauce.
- Cook the Noodles: While preparing your aromatics, cook your chosen noodles according to package directions. For best results, time it so the noodles finish cooking right when you’re ready to pour the hot oil. If serving the dish cold, rinse the cooked noodles under cold water and drain well.
- Heat the Oil to Sizzling: In a medium saucepan, heat the avocado oil over medium-high heat until it simmers and sizzles, but not to the point of smoking or boiling. You’ll see small bubbles forming around the edges. This usually takes 3-4 minutes.
- Create the Sizzling Sauce: Carefully pour the hot oil directly over the aromatic mixture in the bowl. You’ll hear an immediate sizzle as the oil releases all those incredible flavors from the garlic, scallions, and spices. Stir everything together with chopsticks or a fork to create a glossy, fragrant sauce.
- Toss & Serve: Add the cooked noodles to the bowl with the chili oil sauce. Using tongs or chopsticks, toss the noodles vigorously to coat every strand with the aromatic oil. Serve immediately!
Nutrition
What Are Garlic Chili Oil Noodles?
If you haven’t encountered garlic chili oil noodles before, you are in for a serious treat. This dish is deeply inspired by the traditional Chinese dish You Po Mian (Oil Spill Noodles) from the Shaanxi province. The signature technique involves pouring smoking hot oil over a pile of minced garlic, green onions, and chili flakes to flash-cook them instantly.
This process releases an incredible aroma and creates a savory, spicy oil that acts as the sauce. While traditional recipes might use handmade biang biang noodles, this version is designed for those frantic weeknights when you need a quick dinner idea that still packs a punch. It bridges traditional Chinese cooking with modern convenience, providing you with authentic flavor without requiring hours in the kitchen.
Ingredients You Need
To make these garlic chili oil noodles, you don’t need a trip to a specialty market. These are likely staples you already have in your pantry.
- 6-8 ounces cooked noodles: You can use rice ramen, thick egg noodles, udon, or even standard spaghetti.
- 6 cloves garlic, minced: Adjust this to your taste, but I say the more, the better!
- 2 scallions, sliced thin: These add a fresh, oniony bite.
- ¼ cup fresh parsley or cilantro, finely chopped: For a burst of herbal freshness.
- 1 teaspoon red pepper chili flakes: Alternatively, you can use Korean gochugaru for a milder, smokier flavor.
- ¼ teaspoon cayenne pepper: Omit this if you prefer milder heat.
- ¼ teaspoon cracked black pepper: Adds a different layer of spice.
- 2 tablespoons coconut aminos or soy sauce: This provides the savory, salty backbone.
- 2 tablespoons seasoned rice vinegar: Adds a necessary tang to cut through the richness.
- ¼ cup avocado oil: Or any neutral cooking oil with a high smoke point.
How to Make Chili Oil Noodles
Get ready for the best part, the sizzle! Here are the steps to making the most crave-worthy noodles of your life.
1. Prep the Aromatic Base
In a large heat-safe bowl, combine the minced garlic, sliced scallions, chopped parsley or cilantro, red pepper chili flakes, cayenne pepper, and cracked black pepper. Add the coconut aminos (or soy sauce) and seasoned rice vinegar directly to the bowl. Mix briefly to combine this aromatic mixture, which is the foundation of your flavor-packed sauce.
2. Cook the Noodles
While preparing your aromatics, cook 6-8 ounces of your chosen noodles according to package directions. Timing tip: For best results, time it so the noodles finish cooking right when you’re ready to pour the hot oil. If serving the dish cold, rinse the cooked noodles under cold water and drain well to stop the cooking process.
3. Heat the Oil to Sizzling
In a medium saucepan, heat the avocado oil over medium-high heat until it simmers and sizzles, but not to the point of its smoking or boiling. You’ll see small bubbles forming around the edges. This usually takes 3-4 minutes. The oil should be perfectly hot to sizzle when it hits the aromatics, but not so hot that it burns them.
4. Create the Sizzling Sauce
Carefully pour the hot oil directly over the aromatic mixture in the bowl.
You’ll hear an immediate sizzle as the oil releases all those incredible flavors from the garlic, scallions, and spices. This is the “flash-cook” moment that defines You Po Mian-style dishes. Stir everything together with chopsticks or a fork to create a glossy, fragrant sauce.
5. Toss & Serve
Add the cooked noodles to the bowl with the chili oil sauce. Using tongs or chopsticks, toss the noodles vigorously to coat every strand with the aromatic oil. Serve immediately while hot, or allow to cool for a delicious cold noodle salad. Garnish with extra scallions or fresh herbs if desired.
Tips & Variations for the Perfect Bowl
I’ve made these garlic chili oil noodles dozens of times, and I’ve learned a few tricks along the way to make them absolutely foolproof.
- Adjusting the Heat: My personal preference is a medium spice level, but you can easily adjust this to suit your taste. For a milder version, reduce the chili flakes or swap them for mild paprika. If you love heat, add a teaspoon of chili crisp or extra cayenne!
- Protein Additions: To make this a more substantial meal, I love to throw in a soft-boiled egg, some pan-seared tofu, or quick-poached shrimp.
- Noodle Selection: While I often use knife-cut noodles for that chewy texture, this sauce is totally versatile. It works beautifully with instant ramen noodles (ditch the flavor packet!) or even gluten-free rice noodles.
- Nutritional Note: The nutritional information provided is approximate and may vary depending on the specific ingredients used. Per serving, this generally provides a high-energy boost from the carbohydrates and healthy fats from the avocado oil.
Storage & Make-Ahead Tips
These noodles are best enjoyed fresh when the oil is warm and fragrant. However, leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, I recommend a quick zap in the microwave or tossing them in a warm pan to wake up the oils.
What to Serve With Garlic Chili Oil Noodles
Since this garlic chili oil noodles recipe comes together so quickly, you have plenty of time to whip up a simple side to balance the meal.
- Smashed Cucumber Salad: The cool, crisp freshness of cucumbers marinated in vinegar and sesame oil is the perfect counterpoint to the spicy, oily noodles.
- Steamed Dumplings: Store-bought frozen dumplings are a lifesaver in this case. Steam them while your pasta water boils for a whole dim-sum vibe at home.
- Garlic Bok Choy: Quickly sautéed greens add nutrition and a nice textural crunch that complements the chewy noodles.
Frequently Asked Questions
What exactly are chili oil noodles?
Chili oil noodles, or You Po Mian, are a classic Chinese dish where hot oil is poured over aromatics like garlic and chili powder to create a fresh, instant sauce. Unlike pasta tossed in a pre-cooked sauce, the “cooking” of the sauce happens right in the bowl when the oil hits the spices.
What kind of noodles are best for chili oil?
You want a noodle with some surface area to grab that glossy sauce! I recommend wide, ribbon-like noodles, such as knife-cut noodles, udon, or lo mein egg noodles. However, even standard dried wheat noodles or ramen work wonderfully in a pinch.
How do you cook Lacey noodles?
“Lacey” usually refers to the delicate, wavy edges of knife-cut or wide ribbon noodles (often called “sliced” noodles). To cook them, boil in salted water until they float and turn slightly translucent, retaining a “bouncy” chew. Be careful not to overcook them, as you want that texture to withstand the hot oil.
Conclusion
This garlic chili oil noodles recipe proves that you don’t need a complicated ingredient list to make something totally delicious. It’s fast, flavor-packed, and brings that viral TikTok food energy right to your kitchen table.
I hope you love this recipe as much as I do! If you give it a try, please leave a comment below or tag me on social media. I’d love to see your glossy noodle creations. Happy cooking!
