I love Chinese noodle dishes and this Quick and Easy Spicy Chili Garlic Noodles Recipe is my fave, especially when it’s made with my favorite chili garlic oil!
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I do love noodles and turning down a bowl of this quick and easy spicy chili garlic noodles recipe is not in my repertoire.
Well, turning down any bowl of noodles is something I believe I’ve never done.
Growing up we had Midwestern spaghetti and the weekly noodle kugel, but I don’t recall any other pasta being served on Wildwood Avenue.
I kind of feel like I’m making up for lost time.
After all, it wasn’t until high school that I even knew what lasagna was.
And forget lo mein or Pad Thai or even mac and cheese.
Asian noodles, even in the form of ramen noodles, were not something I had growing up in Kankakee!
If you’re a fan of easy noodle recipes, spicy food with bold flavors and packed with lots of garlic, this is a great way to combine it all for a truly gorgeous dish.
Now back to this Quick and Easy Spicy Chili Garlic Noodles-that isn’t really a recipe.
I needed something to slurp my homemade chile oil with and this Spicy Chili Oil Noodles dish was it!
Chili oil is made with sesame oil and sesame seeds, along with dark soy sauce and lots of red pepper flakes.
As long as you like those, you will like this noodle dish.
And you don’t need to make your own chili oil, as chili sauce or chili garlic sauce work also.
However, you do need one made with a bit of oil, because it is the oil coating the noodles that gives this dish its flavor.
Table of Contents
Why l Love this Quick and Easy Spicy Chili Garlic Noodles Recipe
This super easy meal has a savory, nutty, garlicky, spicy flavor that is simply addictive.
My own original dish for these spicy chili garlic noodles recipe takes just 20 minutes to make.
You can even make the spicy garlic sauce in advance as part of your meal prep, and on the day you’d like to enjoy this just make the meat and noodles.
Spicy Garlic Noodles are perfect for busy weeknights when you’re looking for something full of flavor, but still delicious.
With a few simple ingredients and a little bit of effort chili garlic noodles can be on your table tonight.
Serve with your protein of choice such as cooked shrimp, salmon, ground chicken, ground pork, or ground beef for a hearty main meal.
Add your favorite veggies too. Stir fry some baby bok choy or snow peas or just use green onions like I do.
Top it with cilantro, a crispy fried egg, or a soft-boiled egg for extra flavor and protein.
So let’s get to it, shall we? My mouth is watering!
Ingredients and Substitutions for Chili Spicy Garlic Noodles
Noodles: Ramen, udon, or wonton noodles, cooked according to package directions (Cook until al dente-not soft)
Chili oil: Use homemade or your favorite store-bought version.
Canola oil (divided): Use any neutral oil of your choice such as avocado oil, vegetable oil, peanut oil, or grapeseed oil.
Peanuts: Chopped, roasted, and salted. Cashews can be used as a substitute.
Rind of Orange: Peel into 2 to 3” strips.
Cloves of garlic: Minced garlic cloves add so much flavor and aroma to the dish.
Ground Meat: Ground chicken, ground pork, sauteed shrimp or ground beef are all good options.
Chopped Chinese barbecue pork : optional but great for flavor and texture
Maggi seasoning: This great flavor enhancer used around the world adds a rich, savory flavor creating the umami flavor one always hears about.
No need to run out and get it but once you have it you will find many ways to use it.
Chopped scallions on the bias
Chopped cilantro
Salt and White or Black Pepper
How to Make the Quick and Easy Spicy Chili Garlic Noodles Recipe
- Cook noodles al dente according to package instructions.
- Remove from water, drain, and toss with a teaspoon or so of sesame oil so they don’t stick together. Set aside.
- Cook the chopped peanuts, garlic, and orange peel in a large skillet or preferably a wok, over medium heat, stirring so nothing burns.
- When the peanuts are golden, stir this garlic-peanut mixture into 1/2 cup of your favorite Sichuan sauce (chili oil), that’s hopefully made with lots of red chili flakes. Remove and set aside
- Over medium-high heat,add another tablespoon of oil to the wok and press the ground meat into a thin layer.
- Season well with salt and some white or black pepper. Cook until the bottom is browned then break up into small bits and cook through.
- Toss with the oil and add the barbecue pork, if using, along with the cooked noodles, and toss with more spicy sauce.
- Once everything is well coated, stir in most of the scallions and cilantro but leave some for garnish.
- I usually like to leave some of the “goop” meaning the peanuts, chili pepper flakes, and garlic from the oil, to serve on top.
- Pour into a large bowl, get out your chopsticks, and have fun diving in.
A Few Quick Notes:
- I like the orange peels chopped up and stirred in as it gives he dish a bit of a pop. However, make sure you really trimmed the pith off the peel or it could be bitter.
- Spice levels will vary according to the chili oil you use, so make sure to use one you like.
- Feel free to use your own favorite sauces for the chili oil, if you didn’t make mine. My faves include Lao Gan Ma and Fly By Jing is getting a lot of press, but I haven’t tried it yet.
- Toss noodles with 1 t of sesame oil to keep noodles from sticking together.
Recipe FAQ’s
What type of Chinese Noodles should l use in these Chili Noodles?
This spicy Chinese noodles recipe can be made with udon noodles, ramen noodles or wonton noodles.
Two are Chinese egg noodles and all are wheat noodles, so what is the difference?
Ramen noodles are made with egg and udon noodles are vegan.
Udon noodles are also thicker and straighter, whereas ramen noodles are wavier.
Both are flour-based, but ramen has a chewier texture.
Wonton noodles are also egg and wheat-based and I always buy them after a trip to my favorite Asian grocery store or the local Asian market.
They are meant for soup but work perfectly in this Chili Garlic Noodles Recipe.
Gluten-free noodles or wide rice noodles are also a great option.
A wider noodle, such as Pad Thai noodles also work, and they hold more sauce.
Lo mein noodles are meant for heavier dishes, so I would probably avoid those.
Whatever you do, make sure your noodles are cooked al dente!
Nothing worse than soft, soggy noodles!
What’s the difference between dark and light soy sauce?
In Chinese cooking, most recipes use light soy sauce or “thin” soy sauce.
It is salty and lighter in color, so it doesn’t stain your food-such as noodles.
Dark soy sauce is meant for braising and is the familiar Kikkoman version.
It is meant for color and is sweeter, thicker, and less salty than light soy sauce.
But be assured: I have used whatever I have on hand!
How can l store leftover Spicy Garlic Noodles?
Leftover noodles are very good the next day.
Store the spicy noodles in the fridge in an airtight container and they are ready to microwave for lunch.
Enjoy them for 3-4 days.
What To Serve With This Spicy Chili Garlic Noodles Recipe
This is an easy weeknight dinner and Manservant would tell you that a fried egg works very well on top.
But he thinks that fried eggs go with almost everything.
If you don’t like fried eggs then a soft-boiled egg will work.
There are endless veggie options to include here.
Roasted bok choy, Chinese stir-fry, zucchini, cabbage mushrooms, snow peas, snap peas, broccoli, carrots, bell peppers, or carrots are all great healthy additions.
Do as the Asians do and have fresh oranges for dessert.
This spicy chili garlic noodles recipe is delicious and addictive.
The combination of the noodles and spicy garlic sauce makes for a scrumptious dish that you’ll love.
This spicy Sichuan noodles recipe isn’t Dan Dan noodles, but if you want to see my take on Dan Dan sloppy joes, read this post.
(It deserves an update because I make this recipe a lot, but not always with the steamed buns!)
Though these aren’t Dan Dan noodles, these Spicy Garlic Chili Oil Noodles are pretty awesome.
Next time you’re looking for easy new recipes for busy weeknights, be sure to try this spicy chili garlic noodles recipe!
More Recipes You May Enjoy
A Modern Take on Asian Noodles with Garlic!
If you like Sichuan food, you will love this Tofu dip that tastes like Mapo Tofu!
Yes, the Chinese make amazing Sichuan potatoes!
I’d love to hear if you make this recipe! Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe Card
PrintSpicy Chili Garlic Noodles Recipe
- Prep Time: 20 Minutes
- Total Time: 20 minutes
- Yield: 4 to 6 Servings 1x
- Category: Main Course
- Cuisine: Asian/Chinese
Description
This easy spicy chili garlic noodles recipe-Sichuan style- are ready for dinner in 20 minutes. Isn’t your mouth watering?
Ingredients
1/2 c of your favorite chili oil
Salt and Pepper or white pepper
2 T canola oil (divided)
6 T chopped, roasted and salted peanuts
Rind of 1/2 orange, peeled into 2 to 3” strips
4 minced garlic cloves
1 pound of ground chicken or pork
1/2 c chopped Chinese barbecue pork
A few dashes of Maggi seasoning (optional)
10 to 12 ounces ramen, udon or wonton noodles, preferably fresh and cooked according to package directions (Cook until al dente-not soft) Toss with 1 t of sesame oil to keep noodles from sticking together.
4 chopped scallions on the bias
1/2 c chopped cilantro
Instructions
Using a large skillet or wok, heat 1 T of oil over medium heat. Cook the peanuts, orange rind and garlic until golden. Pour into the chile oil but remove the orange rind before serving. Personally, I like the orange rind chopped up and added to the noodles but that is up to you.
In the same skillet add the other tablespoon of oil and heat over medium-high. Add the chicken or pork and press down into a thin layer. Season with salt and the pepper of your choice. Cook without stirring, ocassionally pressing the meat down, untill the bottom is browned, about 5 minutes. Break the meat up into small pieces and cook until cooked through, about another minute.
Add half of the chile oil to coat the meat and stir scraping up any brown bits from the bottom of the skillet or wok. If you are using the Maggi seasoning, add a few dashes now. Add the noodles and pork and the rest of the oil, tossing well to coat the noodle/meat mixture.
Top with scallions before serving.
Notes
See post for other suggestions.
Chef Mimi
Saturday 28th of January 2023
Oh goodness, I love all of these ingredients. Can’t wait to make it!