Easy, simple, and delicious, these Garlic Chili Oil Noodles come together in just 15 minutes! They're finished with a generous amount of chopped cilantro for a fresh and tasty meal!
These Chili Oil Noodles are rich, nutty, and infused with garlic and sesame flavor. They're SO easy to make, and come together with just 10 ingredients!
This recipe is vegan and gluten-free and makes room for adding any vegetables that you like. The homemade chili oil may be your new favorite condiment, and I think you'll be as obsessed as I am!
Ingredients and notes
- Boullion cube: We use a vegetable bouillon cube for flavor and saltiness, but if you don't have it, you can use some salt instead.
- Soy sauce: Use tamari if you need it to be gluten-free.
- Chili powder: Make sure to use a chili powder that is made from ground chilies only, not a chili powder mix which usually contains other spices as well.
- Oil: You'll need to use a neutral-tasting oil for this recipe. We use light-tasting olive oil and it works great!
- Vegetables: They're optional, but we do recommend adding some veggies in! We like red onion, carrots, and red pepper, but you can add any kind you like!
How to make garlic chili oil noodles
Cook noodles according to packaging instructions. Drain and transfer to a plate or a bowl. Add the sesame oil and toss to coat. Set aside.
To a medium bowl, add all of the ingredients for the chili oil, except the oil. Mix until a paste has formed.
In a rimmed skillet, heat the oil over medium heat. Once it starts to smoke, remove it from the heat and pour it over the chili paste. Mix until well combined.
To the same skillet, add the vegetables and cook for 5-6 minutes, or until golden, but still crunchy.
Add noodles, chili oil, cilantro, and lime juice and toss to coat. Serve right away!
- Fried tofu.
- Sauteed broccoli.
- Greens- kale, spinach, bok choy, etc.
- Sauteed mushrooms.
- Fried chickpeas.
- Fresh herbs- thai basil, parsley, or mint.
- Fried egg on top.
- Fresh chopped chilies.
- Roasted cashews.
- Sesame seeds.
- Heat the oil until smoking hot. You really need it to be hot enough in order to make the best chili oil.
- Enjoy these noodles both warm or cold! You can serve them right away, or refrigerate for a few hours until they're cold and refreshing.
- Use an oil that is neutral in flavor. Otherwise, your chili oil may have a strong taste.
- Use any vegetables that you like. This recipe is flexible, so make sure to add your favorite veggies!
Yes! This chili oil will keep for 1 week in your fridge (and sometimes longer). AND the longer it sits, the better the flavor gets!
I have found that these noodles are on the milder side. You can always make them spicier by using a stronger chili powder. And if you don't like spicy food, you can use sweet paprika instead.
More 15-minute Recipes to Try
Garlic Chili Oil Noodles with Cilantro
- 4 oz (110gr) noodles of choice, we use wheat noodles (use gluten-free if needed)
- 1 teaspoon sesame oil
- 1 tablespoon chili powder
- ½ vegetable bouillon cube, crumbled (or sub with ¼ teaspoon salt)
- 1 ½ tablespoons soy sauce (use tamari if gluten-free)
- 3 cloves garlic, minced
- 1 teaspoon minced ginger (optional)
- 1 green onion, thinly chopped
- 2 ½ tablespoons neutral oil (we use light-tasting olive oil)
- Juice of ½ lime
- ⅓ cup chopped fresh cilantro
For the vegetables (optional)
- 1 tablespoon oil, for cooking
- ½ medium red onion, sliced
- 1 medium carrot, sliced
- 1 medium red bell pepper, sliced
- Fill a medium pot with water and bring to a boil. Add ½ teaspoon salt and noodles and stir. Cook them according to packaging instructions. Then, drain and transfer to a plate. Add sesame oil and toss to coat. Set aside.
- To a medium bowl, add soy sauce, chili powder, bouillon cube, garlic, ginger (optional), and spring onion. Mix until a paste has formed. If it appears too dry, add a little bit more soy sauce (but don't overdo it).
- Add a skillet over medium heat. Add the oil and heat until smoking hot. Once it starts to smoke, remove it from the heat and pour over the chili paste. Mix until well combined.
- Using the same skillet, add more oil if needed and cook the vegetables for 5-6 minutes, until lightly golden, but still crunchy.
- Add the noodles to the skillet, alongside the chili oil, and toss until well coated. Remove from the heat if you haven't already. Stir in the chopped cilantro and lime juice. Serve!