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These Spicy Chili Oil Noodles are hot, spicy and will make your taste buds sing! This entire recipe comes together in just 15-minutes and is so easy to make it will become a go-to in your kitchen. Make it with any noodles you have on hand for a spicy and delicious meal!
Table of Contents
If you like your noodles spicy, then these are the noodles for you. They’re just spicy enough and can be adjusted as needed to suit your spice tolerance.
My noodle recipes are always some of the most popular recipes on my blog. From my Peanut Butter Noodles to my Asian Garlic Noodles, I’ve been creating and testing noodle recipes for over a decade to get just the right ratios and flavours. And these chili oil noodles hit the perfect balance of salty, savoury and spicy.
This is one of those lazy recipes that takes minimal effort, but gives you maximum return! This has quickly become a recipe that I add to my weekly meal rotation (along with this easy tofu stir-fry and Yaki Udon Noodles) because it’s just so damn tasty and easy to make.
Recipe Highlights
- Ready in 15 minutes: These noodles are so quick and easy to make and perfect if you’re short on time. For another quick and easy noodle dish also try these Sesame Paste Noodles.
- Vegetarian & vegan friendly: These spicy noodles are vegan and vegetarian, and can easily be made gluten-free by using gluten-free noodles.
- Customizable: Add in your favourite protein like some Sticky Tofu, shrimp or chicken or add any vegetables you love.
Key Ingredients & Substitutions
- Noodles: I use ramen noodles for this recipe like I use for my Miso Ramen, but you can use any noodles such as udon noodles, spaghetti noodles or rice noodles like I use for these Vegetarian Ho Fun Noodles.
- Korean chili flakes: also called gochugaru, Korean chili powder or Korean red pepper powder. It’s moderately spicy and has a bright red colour. These have a more unique flavour that is sweet, spicy and slightly smokey. If you can’t find Korean chili flakes, you can use traditional chili flakes.
- Coconut sugar: you can substitute this with brown sugar or white sugar.
- Rice vinegar: you can substitute this with white vinegar or lemon juice.
*This is just a recipe overview. The full recipe can be found below in the recipe card.
How To Make Spicy Chili Oil Noodles
Step 1: Heat the oil in a large pan on medium heat, then add the Korean Chili Flakes.
Step 2: Add in the green onion and garlic and saté for one minute, just to lightly cook the onion and garlic.
Step 3: Reduce the heat to low on the pan, then add in the tamari, coconut sugar, and rice vinegar and mix together.
Step 4: Add cooked noodles to the pot.
Step 5: Toss together to evenly coat the noodles.
Step 6: Serve right away topped with sliced scallions and sesame seeds
Spicy Noodle Recipe Variations
There are many ways you can adapt this recipe! Try stir-frying and adding in some of your favourite protein or vegetables to make this more of a hearty meal. Here are some of my favourite ingredients to add
- Broccoli, bok choy, Chinese broccoli
- Spinach or kale
- Shredded carrots
- Red pepper
- Mushrooms
- Cabbage
- Crispy Air Fryer Tofu
- Temeph
- Scrambled egg
How to Store Chili Noodles
Store leftover noodles in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave with a splash of water to loosen the sauce, since the noodles will thicken as they sit.
Jess’s Tips
- Adjust the spice: Start with 1/2 tablespoon of chili flakes if you’re sensitive to spice. You can always add more at the end or finish with a drizzle of sriracha if you want extra heat.
- Toast the chili flakes gently: Cook the chili flakes in oil over medium or even low heat so they bloom without burning. Burnt chili flakes will taste bitter.
- Don’t overcook the noodles: Cook the noodles just until al dente since they’ll continue cooking slightly once tossed with the hot sauce. This keeps them from turning mushy.
- Toss everything quickly: Once the noodles hit the pan, toss just until coated. Overcooking at this stage can dry them out.
Frequently Asked Questions
Almost any noodles will work, including spaghetti or your favourite pasta. For the best texture, ramen noodles or wide rice noodles like I use for these Vegetarian Thai Drunken Noodles are ideal since they hold onto the chili oil sauce well!
Yes. Use rice noodles or any gluten free noodle of choice, and make sure your soy sauce or tamari is certified gluten free.
They’re best fresh, but leftovers can be stored in the fridge and reheated with a splash of water to loosen the sauce.
Try These Noodles Next
Pasta & Noodles
Stir Fry Teriyaki Noodles
Pasta & Noodles
15-Minute Sesame Noodles
Pasta & Noodles
Tofu Pad Thai
Pasta & Noodles
15-Minute Miso Noodles
If you tried these Spicy Chili Oil Noodles or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Spicy Chili Oil Noodles
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main
- Method: Stir-fry
- Cuisine: Korean
- Diet: Vegetarian
Description
These Spicy Chili Oil Noodles ready in just 15 minutes and packed with spicy goodness!
Ingredients
- 200 grams noodles (I used ramen noodles)
- 2 tbsp vegetable oil
- 1 tbsp Korean chili flakes (can sub regular chili flakes)
- 2 green onions, chopped
- 2 garlic cloves, chopped
- 2 tbsp tamari (or soy sauce)
- 1/2 tbsp coconut sugar (can sub brown sugar or white sugar)
- 1 tsp rice vinegar
Instructions
- Cook the noodles according to package directions then set aside.
- Heat the vegetable oil in a large pan on medium heat, then add the chili flakes, letting cook for 30 seconds to toast the chili. (Make sure the pan isn’t too hot, otherwise, you can burn the chili..)
- Add the green onions and garlic and cook for 1 minute.
- Reduce the heat to low and add the tamari, coconut sugar and rice vinegar and mix together.
- Add in the noodles and mix to combine.
- Serve immediately.
Notes
Start with less chili flakes and adjust the heat to taste.
Toast chili flakes gently so they do not burn.
Cook noodles just until al dente to prevent mushiness.
Reserve some noodle water to loosen the sauce if needed.
Toss the noodles quickly so they stay saucy and not dry.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 520
- Sugar: 3.5g
- Fat: 14g
- Carbohydrates: 70g
- Fiber: 2.5g
- Protein: 5g
Oh my goodness! This dish was so easy to make. It turned out to be my newest favourite. I loved the flavour. Easy to add veggies for variations.
I substituted the sugar for honey and it worked. I will certainly check out more of your recipes.
Thank you for this keeper.
Happy you enjoyed the recipe! 🙂
Made this recipe last night and it was delicious! Stir fried some fresh asparagus and shiitake mushrooms and added those to the recipe. Mine didn’t come out very spicy even though I added the full tablespoon of chili flakes. Are the Korean Chili Flakes not that spicy? I will definitely make this again. Thanks for sharing.
So happy you enjoyed the recipe Vickie!
So easy to make and so flavourful! Will be adding these to my weekly dinner recipes!
Thanks Jay!