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    Home » Recipes » 30-Minute Meals

    Published: Feb 9, 2022 · Modified: Feb 10, 2023 by Petranka · This post may contain affiliate links.

    Garlic Chili Oil Noodles with Cilantro

    Jump to Recipe Print Recipe
    A collage of photos of chili oil noodles with text overlay "Garlic Chili Oil Noodles". A photo of chili oil noodles with text overlay "Garlic Chili Oil Noodles".

    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!

    Garlic chili oil noodles in a black cast-iron skillet topped with cilantro.

    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!

    Jump to:
    • Ingredients and notes
    • How to make garlic chili oil noodles
    • Optional add-ins
    • Expert Tips
    • FAQ
    • More 15-minute Recipes to Try
    • 📖 Recipe

    Ingredients and notes

    Gathered ingredients for making garlic chili oil noodles with cilantro.
    • 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

    Step 1

    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.

    Step 2

    To a medium bowl, add all of the ingredients for the chili oil, except the oil. Mix until a paste has formed.

    Step 3

    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.

    Step 4

    To the same skillet, add the vegetables and cook for 5-6 minutes, or until golden, but still crunchy.

    Step 5

    Add noodles, chili oil, cilantro, and lime juice and toss to coat. Serve right away!

    Optional add-ins

    • 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.

    Expert Tips

    • 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!
    A cast-iron skillet filled with chili oil noodles, topped with fresh cilantro, and with lime slices on the side.

    FAQ

    Can I make the chili oil in advance?

    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!

    How spicy are these noodles?

    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.

    What do you serve garlic chili oil noodles with?

    This recipe is the perfect side to serve with tofu teriyaki stir fry, eggplant tofu, gochujang tofu, or these crispy cauliflower wings! It's delicious with something fresh on the side like this Thai mango salad.

    A white plate with chili oil noodles, wooden chopsticks on the right side.

    More 15-minute Recipes to Try

    Creamy Gochujang Pasta

    Vegan Mac and Cheese

    15-Minute Pesto Pasta

    Air Fryer Beyond Burger

    📖 Recipe

    Garlic chili oil noodles in a black cast-iron skillet topped with cilantro.

    Garlic Chili Oil Noodles with Cilantro

    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!
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Asian-Inspired, Chinese-Inspired, Gluten-free, Vegan
    Keyword: chili oil, cilantro, easy, noodles, quick, Summer
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 2 (with vegetables)
    Author: Petranka
    Prevent your screen from going dark

    Equipment

    • Stovetop

    Ingredients

    • 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

    Instructions

    Cook noodles

    • 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.

    Chili oil

    • 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.

    Vegetables

    • Using the same skillet, add more oil if needed and cook the vegetables for 5-6 minutes, until lightly golden, but still crunchy.

    Assembling

    • 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!
    Step-by-step imagesScroll back to find detailed recipe photos!

    Notes

    Storage
    Fridge: Let leftovers cool to room temperature. Transfer to a container and cover with a lid. Save in the fridge for up to 5 days.
    Freezer: This recipe is not freezer-friendly.
    To reheat
    Stovetop: Heat a skillet over medium heat. Add noodles and cook for 3-4 minutes, adding a little bit of oil or water if needed. Once warmed through, remove from the heat.
    Microwave: Add noodles to a microwave-safe plate and cook for 1 minute or until warmed through.
    *Nutrition information is a rough estimate calculated without optional ingredients.

    Nutrition

    Calories: 421kcal

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

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    Sunglow Kitchen is a food blog about delicious vegan and vegetarian recipes. We share easy-to-make and budget-friendly meal ideas that anyone can make at home! Cooking is a BIG passion of mine and I am excited to show you how simple it can be! More about me...

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