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Chili Garlic Noodles with blue napkin and chopsticks

Spicy Chili Garlic Noodles Recipe

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  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Total Time: 20 minutes
  • Yield: 4 to 6 Servings 1x
  • Category: Main Course
  • Cuisine: Asian/Chinese


This easy chili garlic noodles recipe-Sichuan style- are ready for dinner in 20 minutes. Isn’t your mouth watering?


Units Scale

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


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.