Garlic chili oil noodles are the ultimate 10 minute dinner. They can be made in the time it takes to boil pasta with ingredients you probably already have in your pantry. Serve them hot or cold for a spicy, garlicky dish everyone will love.
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If you've tried my vermicelli stir fry or my vegan chow mein, you'll know that I'm a big fan of noodle recipes. You just can't go wrong with a big slurpable bowl of noodles. Everyone loves them.
This chili oil noodles recipe is my new favorite noodle recipe. It's so easy to make, and it's better than the sum of it's ingredients (most of which you'll probably already have on hand).
If you're looking for an easy vegan dinner recipe, you'll love this dish!
💚Reasons You'll Love This Recipe
💚Garlic chili noodles are addictively delicious!
💚They only take 10 minutes to make.
💚They're vegan and dairy free, so suitable for allergy sufferers.
💚You can serve them hot or cold.
💚They can be made ahead.
👨🍳How To Make Garlic Chili Oil Noodles
Hint: It couldn't be simpler!
- Step 1 - Boil Your Pasta: Put your pasta on to boil. I used spaghetti, but any noodle will do. You can even use ramen noodles. Chili noodles are all about the sauce!
- Step 2 - Make Your Garlic Chili Oil: While your noodles are cooking, start to prepare your garlic chili oil sauce.
Make The Garlic Chili Oil Sauce
- Heat a neutral vegetable oil in a small saute pan.
- Add your chili flakes and saute for about 30 seconds.
- Add your garlic and saute for a further 30 seconds, being careful not to let the garlic burn.
- Take the pan off the heat and stir in the soy sauce and vinegar.
- Drain the noodles. If you'll be serving cold noodles, rinse them in a bit of cold water.
- Step 3 - Coat The Noodles In Chili Garlic Oil: Return the noodles to the saucepan and pour the sauce over them. Toss to combine.
- Distribute the chili noodles between bowls and garnish with chopped scallions.
Top Tip
If you prefer a saucier noodle dish, reserve a small amount of the pasta cooking water before draining. Adding a splash of starchy water to the sauce will give this dish a saucy, silky texture.
💡Make These Garlic Chili Oil Noodles Your Own
- Add 1 teaspoon sesame oil and 1 teaspoon freshly grated ginger during the sauté step.
- Add 2 tablespoons of creamy peanut butter into the sauce for a rich, nutty flavor.
- Squeeze half a lime or add a teaspoon of orange zest to the sauce for a bright citrus flavor.
- Substitute the soy sauce with hoisin sauce for a sweeter. slightly tangy flavor.
🍽️Serving Suggestions
- Stir in some homemade chili hot sauce to spice up your chili garlic noodles.
- Add a does of protein by adding air fried tempeh.
- Serve with a side of Za'atar Bread - Za'atar Manaquish.
- A simple fresh salad like Jerusalem Salad would work well here.
❄️Storage Instructions
Refrigerator
Store any leftover garlic chili noodles in an airtight container and refrigerate them promptly. Consume your garlic chili noodles within 2-3 days for the best quality. Reheat in a pan or microwave, adding a touch of water to prevent the noodles from drying out.
Freezer
Store the cooled noodles in an airtight container for up to 3 months.
Vermicelli Stir Fry
You might like this easy vegan noodle recipe!
🙋Frequently Asked Questions
Yes, you can substitute Chinese black vinegar with other types of vinegar, but keep in mind that it will alter the flavor profile of the dish. Rice vinegar is be a milder alternative, while apple cider vinegar will add a slightly fruity and tangy note. Taste and adjust, as different vinegars vary in acidity.
Certainly! If you prefer a milder version, you can substitute chili pepper flakes with paprika or red pepper powder for a more subtle heat. For a spicier kick, consider using finely chopped fresh red chilies or chili paste, adjusting the quantity to your desired level of spiciness. This allows you to customize the heat level of the garlic chili noodles to suit your taste.
Yes, you can use a different type of pasta for this recipe. While the original recipe calls for spaghetti, you have the flexibility to choose alternative pasta varieties such as linguine, fettuccine, or even rice noodles for a gluten-free option. Adjust the cooking time according to the specific instructions for the chosen pasta type.
Craving More Easy Vegan Dinner Recipes?
📖 Recipe
Garlic Chili Oil Noodles
Ingredients
- 6 ounces spaghetti
- 4 tablespoons neutral oil
- 1 tablespoon chili pepper flakes
- 4 cloves garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon Chinese black vinegar *or balsamic vinegar
- 2 tablespoons scallions finely chopped
Instructions
- Cook the pasta according to the instructions on the packet. *See note 1
- Heat the oil in a small saute pan. Add the chili flakes and saute for 30 seconds.
- Add the garlic and saute for an additional 30 seconds. Take the pan off the heat and stir in the vinegar and soy sauce.
- Distribute the noodles between serving bowls, and garnish with scallions.
Notes
- To make this recipe gluten free, substitute gluten-free noodles for the spaghetti and tamari for the soy sauce.
❄️Storage Instructions
Refrigerator
Store any leftover garlic chili noodles in an airtight container and refrigerate them promptly. Consume your garlic chili noodles within 2-3 days for the best quality. Reheat in a pan or microwave, adding a touch of water to prevent the noodles from drying out.Freezer
Store the cooled noodles in an airtight container for up to 3 months.
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