Key highlights:
- Master restaurant-style chili oil noodles in just 15 minutes
- Simple 8-ingredient sauce that packs maximum flavor
- Customizable spice levels for every palate
- Perfect for quick weeknight dinners serving 4 people
Got leftover noodles but tired of the same old sauce? Let’s transform them into an addictively spicy, umami-rich dish that rivals your favorite takeout. This chili oil noodles recipe brings together chewy noodles and a perfectly balanced sauce for a quick, satisfying meal.
Quick Facts
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 4 people
- Difficulty: Easy
Equipment Needed
- Large pot for noodles
- Small saucepan for chili oil
- Colander
- Mixing bowl
- Measuring spoons
- Tongs
Ingredients
For the Noodles:
- 1 pound wheat noodles or thick rice noodles
- 4 cups water
- 1 teaspoon salt
For the Chili Oil Sauce:
- 4 tablespoons vegetable oil
- 2 tablespoons Sichuan chili flakes
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- Salt to taste
Optional Toppings:
- Chopped green onions
- Toasted sesame seeds
- Crispy garlic
- Fresh cilantro
Step-by-Step Instructions
Preparation Phase (5 minutes)
- Fill your large pot with 4 cups of water – the water should be enough to fully cover the noodles
- Place pot on stove and turn heat to high to bring water to boil
- While waiting for water to boil, gather all your sauce ingredients:
- Set out small bowls for each ingredient
- Measure spices and liquids precisely using measuring spoons
- Place ingredients in order of use
- Prepare garlic:
- Peel 3 cloves of garlic
- Mince finely using sharp knife (pieces should be very small)
- Set aside in small bowl
- If using optional toppings:
- Wash and chop green onions into small rings
- Measure out sesame seeds
- Clean and roughly chop cilantro leaves
Noodle Cooking (7-8 minutes)
- Once water is at full boil (you’ll see large bubbles):
- Add 1 teaspoon salt to water
- Stir once to dissolve
- Add noodles:
- Hold noodle bundle over pot
- Gently lower into water
- Use tongs to spread noodles out
- Set timer for 1 minute less than package instructions
- While cooking:
- Stir noodles gently every 2 minutes
- Keep water at medium boil
- Test noodle doneness:
- Remove one noodle with tongs
- Let cool slightly
- Bite test – should be slightly firm but not hard
- Drain carefully:
- Place colander in sink
- Slowly pour noodles and water into colander
- Rinse immediately with cold running water
- Toss gently while rinsing until noodles are cool
- Let drain for 1 minute
Making Chili Oil (3-4 minutes)
- Prepare your saucepan:
- Use small or medium saucepan
- Place on stove
- Set heat to medium
- Add vegetable oil:
- Pour 4 tablespoons oil into cold pan
- Watch for shimmering – oil will look wavy
- This takes about 2-3 minutes
- Add minced garlic:
- Carefully sprinkle into oil
- Stir gently with wooden spoon
- Watch for light golden color (30 seconds)
- Don’t let garlic brown – it will taste bitter
- Remove from heat:
- Turn off stove
- Move pan to cool burner
- Add chili flakes:
- Measure 2 tablespoons
- Sprinkle evenly over oil
- Stir well to combine
- Cool mixture:
- Let stand for 2 minutes
- Stir once halfway through
- Oil should be warm but not hot
Final Assembly (2-3 minutes)
- Prepare mixing bowl:
- Use large bowl for plenty of mixing space
- Make sure bowl is completely dry
- Add sauce ingredients in this order:
- Cooled chili oil mixture
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- Add noodles:
- Place drained noodles in bowl
- Use tongs to lift and toss
- Continue until noodles are evenly coated
- Taste test:
- Try a small portion
- Add salt if needed
- Add more soy sauce for saltiness
- Add more chili oil for heat
- Final touches:
- Transfer to serving bowls
- Top with prepared garnishes
- Serve immediately while hot
Troubleshooting
Noodles too sticky?
- Rinse with cold water after cooking
- Toss with a small amount of oil
Sauce too spicy?
- Add more noodles
- Increase soy sauce and sesame oil
- Serve with cucumber slices
Sauce too mild?
- Add more chili flakes
- Include a pinch of ground Sichuan peppercorns
Variations & Substitutions
- Noodles: Use udon, soba, or rice noodles
- Oil: Substitute peanut oil for vegetable oil
- Vegetarian: Add stir-fried vegetables
- Protein: Top with chicken, shrimp, or tofu
Storage & Reheating
- Store sauce and noodles separately
- Refrigerate for up to 3 days
- Reheat noodles in microwave with splash of water
- Bring sauce to room temperature before using
Safety Notes
- Never heat oil past smoking point
- Keep face away when adding ingredients to hot oil
- Use heat-safe containers for hot oil
- Allow chili oil to cool completely before storing
Nutrition per serving: 450 calories, 18g fat, 62g carbs, 12g protein
