Jump to Recipe

HOT CHILI OIL NOODLES

Name: Hot Chili Oil Noodles
Prep time: 10 min
Cook time: 5 min
Ingredients: 200 g noodles (any type); 3 tbsp oil; 2 green onion (chopped); 2 clove garlic (minced); 1-2 tbsp chili powder or chili flakes; 1 tbsp sesame seeds; Your choice of veggies (a few, optional); 2 tbsp soy sauce; 2 tbsp vinegar; 1 tbsp oyster sauce; 1/2 tsp sugar; 1 pinch salt (to taste); 1 tbsp chili oil or chili crisp (optional)

If you’re craving something bold, spicy, and packed with flavor—but also quick and easy—these Hot Chili Oil Noodles are here for you. They come together in just 15 minutes with pantry staples and fresh aromatics, and they’re endlessly customizable. Toss in your favorite veggies or protein, or keep it simple and let the chili oil shine. It’s the perfect comfort meal with just the right kick.

This is one of my go-to weeknight dinners when I want something super satisfying with minimal effort. The sizzle of hot oil over garlic, scallions, and chili powder makes the whole kitchen smell amazing, and the final toss with a tangy, umami sauce ties everything together beautifully.

INGREDIENTS FOR HOT CHILI OIL NOODLES

Main Noodles:

•200g noodles, any type (wheat noodles, ramen, rice noodles all work!)

•3 tbsp neutral oil (like canola or vegetable oil)

•2 green onions, chopped

•2 garlic cloves, minced

•1–2 tbsp chili powder or chili flakes (adjust to your spice level)

•1 tbsp sesame seeds

•Optional veggies (bok choy, carrots, broccoli, etc.)

Sauce:

•2 tbsp soy sauce

•2 tbsp vinegar (white, black, or rice vinegar)

•1 tbsp oyster sauce

•1/2 tsp sugar

•Pinch of salt, to taste

•1 tbsp chili oil or chili crisp (optional, for extra heat and flavor)

HOW TO MAKE HOT CHILI OIL NOODLES

1. Cook the Noodles:

Bring a medium pot of water to a boil and cook your noodles according to the package directions. If adding vegetables like bok choy, toss them into the pot during the last minute of cooking.

2.Prepare the Bowl:

While the noodles are cooking, add chopped green onion, minced garlic, chili flakes, and sesame seeds to your serving bowl.

3.Heat the Oil:

In a small saucepan, heat 3 tablespoons of oil until shimmering. Carefully pour the hot oil over the ingredients in the bowl. You should hear a sizzle as everything toasts and becomes fragrant.

4.Combine:

Drain the noodles and vegetables, then add them to the bowl. Add all the sauce ingredients and toss everything together until well coated.

5.Serve & Enjoy:

Garnish with extra chili crisp or green onions if you’d like, and enjoy while hot!

MAKE IT YOURS!

This recipe is super flexible! You can:

• Add a fried or jammy egg for extra richness

• Toss in shredded chicken or tofu for protein

• Use gluten-free noodles and tamari for a gluten-free version

• Adjust the spice level with more or less chili oil and flakes

SUBSTITUTIONS

• Noodles: Any kind of noodle works—ramen, udon, soba, rice noodles, or even spaghetti in a pinch.

• Oyster Sauce: Swap for hoisin or soy sauce if needed (or use mushroom oyster sauce for a vegetarian version).

• Chili Flakes: Any chili crisp / chili oil should work! I use Laoganma chili crisp.

• Vinegar: Chinese black vinegar adds depth, but white or rice vinegar work just fine.

• Protein Add-ins: Try it with shredded rotisserie chicken, pan-fried tofu, or a soft-boiled egg for a heartier bowl.

TIPS FOR THE BEST CHILI OIL NOODLES

• Use hot oil, not smoking: You want the oil to be shimmering and hot enough to sizzle the garlic, but not so hot that it burns.

• Add oil slowly: Pour in a circular motion to evenly sizzle the garlic, scallions, and chili flakes.

• Toss while hot: Noodles absorb flavor best when warm, so mix everything as soon as they hit the bowl.