There’s something so satisfying about the perfect balance of heat and garlic in a dish, which is exactly why this Chili Garlic Noodles Recipe quickly became one of my go-to meals. It’s vibrant, quick to whip up, and bursting with bold flavors that make every bite memorable.

A large white bowl filled with a pile of shiny, orange-red noodles mixed with thin julienned carrots and small bits of vegetables, topped with scattered white sesame seeds, thin slices of bright green scallions, and round red chili slices. Two wooden chopsticks rest on the right side of the noodles, partly buried in the pasta. The bowl sits on a white marbled surface with a small black bowl of herb garnish visible in the top right corner, along with a blue-striped cloth near the bottom right. The overall look is vibrant and fresh with a mix of warm and cool colors. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chili Garlic Noodles Recipe
Top Tip
How to Serve Chili Garlic Noodles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chili Garlic Noodles Recipe

Why You'll Love This Recipe

This Chili Garlic Noodles Recipe brings together simple pantry staples and fresh ingredients to create a mouthwatering dish that feels both comforting and a little adventurous. I can’t get enough of how it’s easy enough for a weeknight but tasty enough to serve friends without a second thought.

Quick & Easy: You’ll have dinner ready in under 20 minutes, perfect for busy nights.
Flavor-Packed: The chili paste and garlic combo creates that addictive spicy kick with perfect garlicky warmth.
Customizable: Whether you want to add extra veggies or adjust the heat, this recipe is super flexible.
Perfect Pantry Friendly: Most ingredients are kitchen staples, which means you can throw it together anytime without a special grocery run.

Ingredients & Why They Work

Each ingredient in this Chili Garlic Noodles Recipe plays a role in building that complex, bold flavor profile you’ll crave. From the rich umami of soy sauce to the bright kick of fresh ginger, here’s what you need and why it’s important to pick quality components when you can.

Flat lay of dry cooked lo mein noodles neatly arranged, a small mound of sliced mixed fresh vegetables including broccoli florets, carrot slices, bell pepper strips, and zucchini rounds, a small white bowl filled with golden avocado oil, a small white bowl with dark toasted sesame oil, a whole shallot finely chopped displayed beside it, a cluster of whole uncracked garlic bulbs next to minced garlic cloves, a small pile of fresh ginger root alongside finely grated ginger, a tiny white bowl with bright red chili paste, a small heap of vibrant red Korean chili flakes, a few scattered sesame seeds, a small white bowl containing light brown granulated brown sugar, a small white bowl filled with glossy dark soy sauce, another small white bowl with pale translucent rice vinegar, and a small bunch of fresh sliced green onions for garnish — all ingredients are fresh and natural, displayed in perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Noodles: I use dry noodles like chow mein or ramen as the base because they soak up all the flavors beautifully without getting soggy.
Avocado Oil or Vegetable Oil: These neutral oils help sauté veggies without overpowering the chili-garlic sauce.
Vegetables: A colorful mix like broccoli, carrots, bell peppers, or mushrooms adds freshness and a satisfying crunch.
Toasted Sesame Oil: Adds a deep, nutty aroma that elevates the whole dish.
Shallot: Milder than onions but adds that subtle sweetness and delicate texture.
Garlic & Ginger: These are the stars – fresh, pungent, and warming flavors that form the base of the sauce.
Chili Paste & Korean Chili Flakes (Gochugaru): For authentic spicy heat with a hint of smokiness; if you like it milder, just adjust the quantity.
Sesame Seeds: Tiny crunch and a touch of nuttiness that rounds things out.
Brown Sugar: Balances the spicy and savory elements with a touch of sweetness.
Soy Sauce: Brings salty umami that ties everything together.
Rice Vinegar: A little acid to brighten and cut through the richness.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Chili Garlic Noodles Recipe is how welcoming it is to tweaks and add-ins. I often throw in whatever veggies I have in the fridge or sneak in some tofu for protein. You can scale the spiciness up or down depending on your mood — it’s truly your canvas.

Variation: I once made this with julienned zucchini and snap peas, and it turned out so fresh and vibrant — perfect for springtime.
Protein Boost: Try adding grilled chicken, shrimp, or crispy tofu to make it a more filling meal.
Mild Version: Swap chili paste for a sweeter chili sauce to tame the heat for kids or sensitive palates.
Gluten-Free: Use rice noodles and tamari instead of soy sauce to keep it gluten-free.

Step-by-Step: How I Make Chili Garlic Noodles Recipe

A close-up image of a bowl filled with thin noodles tossed in a reddish-orange chili sauce, showing a glossy and slightly oily texture. The noodles are tangled and lifted by a pair of chopsticks held by a woman's hand, capturing the motion of the noodles being picked up. The bowl is white and partly filled with green garnishes and small red chili slices peeking through the noodles. The background is a white marbled surface with a blurred black backdrop. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Sauté the Veggies

Start by heating a tablespoon of avocado oil in a large skillet over medium heat. Toss in your sliced veggies and sauté for about five minutes until they reach that perfect tender-crisp state. You want them cooked but still with a little bite so they don’t get lost in the sauce. Once done, set them aside while you build the sauce — you don’t want these beauties overcooked!

Step 2: Build the Flavor Base

In the same skillet, add the remaining avocado oil and toasted sesame oil. Toss in the finely chopped shallot and let it sweat for 3 to 4 minutes until soft and fragrant. Lower the heat slightly to medium-low, then add the minced garlic and grated ginger. Stir constantly for about 2 minutes, making sure the garlic doesn’t brown too much — burnt garlic can turn bitter. This stage is where the magic starts!

Step 3: Spice Things Up and Add Sauces

Now, sprinkle in the chili paste, Korean chili flakes, sesame seeds, and brown sugar. Stir everything together so that the sugar starts to dissolve and the paste coats the aromatics. Pour in the soy sauce and rice vinegar, then crank up the heat to bring this sauce to a gentle boil — about one minute is perfect to help everything meld and thicken slightly.

Step 4: Combine and Serve

Turn off the heat and add the cooked noodles and sautéed vegetables back into the skillet. Toss everything until the noodles are evenly coated and glistening with sauce. Finish with a generous handful of sliced green onions on top—you’ll love the fresh crunch they add. Serve immediately, and savor every spicy, garlicky bite!

Top Tip

After making this Chili Garlic Noodles Recipe more times than I can count, I’ve discovered a few tweaks that make all the difference between a good meal and a wow-worthy one.

Salt Your Noodle Water: Adding salt to the boiling water (except for ramen) keeps your noodles flavorful and prevents them from sticking.
Don’t Overcook Veggies: Keep a close eye during sautéing—they should stay a little crunchy to contrast the soft noodles just right.
Prep Ingredients in Advance: Having everything chopped and ready avoids scrambling and burning, especially your garlic which is super quick to cook.
Adjust Heat Gradually: Start with less chili paste and flakes if you’re unsure, then add more to taste. It’s easier to add than to fix an overly spicy dish!

How to Serve Chili Garlic Noodles Recipe

Chili Garlic Noodles - Serving Suggestion

Garnishes

I usually top off these noodles with sliced green onions because their mild onion bite is just perfect. Sometimes I sprinkle a few extra toasted sesame seeds for crunch and eye appeal. A little lime wedge on the side brightens it up nicely if you want a zesty finish.

Side Dishes

Pairing these noodles with a simple cucumber salad or roasted edamame makes for a refreshing balance. If you want to go heartier, some pan-seared tofu or steamed dumplings are a great match.

Creative Ways to Present

For a dinner party, try serving the noodles in individual bowls garnished with fresh herbs like cilantro or mint. I once spooned the noodles into little lettuce cups for a fun appetizer version — it was a hit!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep beautifully for up to three days. The noodles might absorb more sauce over time, so give them a quick toss with a splash of soy sauce or a little water when reheating.

Freezing

I’ve frozen these noodles a couple of times with decent results. To freeze, let the noodles cool completely, then portion into freezer-safe containers. Reheat gently on the stovetop with a splash of water to refresh them. Textures soften a bit but flavor remains vibrant.

Reheating

Reheat leftovers in a skillet over medium heat rather than the microwave. Add a bit of oil or water and toss frequently to prevent sticking and ensure even warming. This helps keep the noodles from drying out or clumping.

Frequently Asked Questions:

Can I use different types of noodles in this recipe?

Absolutely! Rice noodles, chow mein, lo mein, or ramen all work wonderfully. Just make sure to cook them according to package instructions and toss immediately to avoid sticking.

What can I substitute for Korean chili flakes?

If you don't have Korean chili flakes (Gochugaru), you can substitute with crushed red pepper flakes or mild chili powder, but the flavor will be slightly different. Adjust the amount based on desired heat.

Can I make this recipe vegan or gluten free?

Yes! Use tamari or coconut aminos instead of soy sauce for gluten-free, and ensure your noodles are gluten-free as well. The recipe is naturally vegan-friendly if you use vegetable oil and skip any meat additions.

How spicy is this dish, and can I control the heat?

This dish has a moderate heat level thanks to the chili paste and Korean chili flakes. You can easily reduce or increase spiciness by adjusting these ingredients. For milder flavor, omit chili flakes and add a small amount of sweet chili sauce instead.

Final Thoughts

Honestly, this Chili Garlic Noodles Recipe feels like comfort food with personality — it’s spicy, garlicky, and endlessly adaptable. Every time I make it, it feels like a little celebration in my kitchen, and I hope you’ll find it just as enjoyable and reliable for your busy evenings. Grab your favorite noodles and dive in, you won’t regret it!