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Chili Garlic Noodles are flavored with lots of garlic, scallions, cilantro, and Momofuku’s chili oil. This dish comes together in less than 30 minutes with only 10 minutes of total cooking time. These spicy noodles are scrumptious, vegan, and made with gluten-free ramen noodles. Enjoy with a side of your favorite protein.

A bowl of chili garlic noodles garnished with scallions with a jar of chili crunch and a small plant in the back.
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Spicy Chili Garlic Noodles are the ultimate comfort food on a cold day. These noodles aren’t just chili garlic noodles, but rather loaded with burnt garlic that elevates the flavor of these noodles.

Burnt Garlic Chili Noodles are super easy to make and perfect for busy weeknights. This dish is made with simple ingredients and so easy to make. The entire cooking process including prep is 25 minutes. Pair them with your favorite protein of choice and you’ll have a filling meal.

More Noodle Recipes

If you love these Indo-Chinese noodles, check out the very popular Vegetable Hakka Noodles and Manchurian Noodles. You’ll also love these Mushroom Noodles and Spinach Mushroom Ramen Noodles which are incredibly delicious.



Which Noodles should I use?

Gluten-Free – For this recipe, I used Lotus Foods Brown Rice & Millet Noodles. These gluten-free noodles are made with just 2 ingredients and they taste amazing.

Not Gluten-Free – Another recommendation is Ocean’s Halo Organic Ramen Noodles which are only 3 ingredients, but they do contain gluten.

Both brands are so delicious! Feel free to use your favorite ramen noodles for this recipe.


Which Chili Oil Should I Use?

You will need chili oil to make Spicy Garlic Noodles. My recommendation is Momofuku’s Chili Crunch which is amazing and tastes authentic. This chili oil is quite spicy, but it’s super flavorful. You can easily find Momofuku products at Target, Walmart, Whole Foods, and Amazon.

The next best is Trader Joe’s Chili Onion Crunch which costs roughly $4 and is an affordable option. Although Trader Joe’s chili oil tastes excellent, it doesn’t exactly taste like Momofuku’s version, it’s not as spicy and lacks authenticity.


Why You’ll Love This Recipe

  • Quick & Easy – This dish comes together in less than 30 minutes and includes prep and cooking time.
  • Versatile – Add your favorite protein of choice to this dish – tofu, tempeh, soy nuggets, eggs, shrimp, chicken, or beef.
  • Simple Ingredients – Made with simple ingredients you can easily find at your grocery store.

Ingredients

Ingredients Chili Garlic Noodles.

Here are all the cooking essentials you’ll need for this recipe – you can Shop My LTK Page for this recipe.

  • Ramen Noodles – As mentioned above, use Lotus Foods Millet Brown Rice Ramen Noodles which are gluten-free. I love them.
  • Chili Oil – I love Momofuku’s Chili Oil Crunch, however Trader Joe’s version works well too.
  • Veggies – You’ll need a lot of sliced garlic, chopped scallions (green onions), and cilantro.
  • Sauces – Tamari (gluten-free), Hoisin Sauce (gluten-free), and Chili Vinegar (or rice vinegar). Instead of Tamari, you may use gluten-free soy sauce as well.
  • Oil – I used avocado oil, but any high-heat oil will work.

*See the recipe card below for full information on ingredients and quantities.*


How to make Chili Garlic Noodles?

1. Boil Noodles – Heat a large pot of water to boil the noodles. (Image 1)

2. Follow the package instructions and boil the noodles. I used Lotus Foodsl Brown Rice Ramen Noodles which I boiled for about 5 minutes. (Image 2)

3. Taste to make sure it’s done cooking. (Image 3)

4. Drain noodles and run them under cold water to rinse the starch. (Image 4)

Boil water, add noodles, cook, and drain.

5. Cook Noodles – Heat a wok on medium heat. Once hot, add oil. (Image 5)

6. Next add sliced garlic and saute for a minute. You should be able to smell the garlic. Let the garlic slightly brown. (Image 6)

7. Add 1/2 cup of scallions (including green & white parts). Cook for 30 seconds or so. (Image 7)

8. Add Sauces – Lower the heat. Now add the tamari, hoisin sauce, and chili vinegar. (Image 8)

Saute garlic in oil along with scallions and sauces.

9. Next add chili crunch – start with 2 tablespoons. Make sure you add a good amount of crunch (not just chili oil). Stir for 45 seconds. (Image 9)

10. Add Noodles – Next, add drained & cooked noodles and toss well. (Image 10)

11. Add chopped cilantro and toss again. (Image 11)

12. Add the remaining green part of the scallions. (Image 12)

Add chili crunch, noodles, cilantro, and scallions, then toss.

13. Taste to adjust the spice level. Add another tablespoon of chili oil if needed. Also, add a pinch of salt – you don’t need too much since the sauces have enough sodium. Toss. (Image 13)

14. Enjoy hot. Feel free to add a side of your favorite protein. (Image 14)

Toss noodles and enjoy!

Expert Tips

✓ Noodles – Boil and drain the noodles before you begin cooking. Run the noodles under cold water to prevent them from sticking.

✓ Prep – Since you have to work quickly, do the prep work before you begin cooking. Chop the scallions and cilantro, and slice the garlic. Measure out your sauces as well.

✓ Garlic – Cook the garlic for 60 seconds or until lightly brown or golden. You should be able to smell the garlic.


Recipe FAQs

Is this recipe vegan and gluten-free?

Yes! Just be sure to use gluten-free noodles, tamari, and hoisin sauce. All my recommendations are above.

What other veggies can I add to these noodles?

Feel free to add bok choy.

Besides ramen noodles, what other types of noodles can I use?

You may use udon noodles or rice noodles.

How do I make this dish even spicier?

Feel free to add crushed red pepper flakes which you can add right after the garlic.

A bowl of chili garlic noodles garnished with scallions with a jar of chili crunch and a small plant in the back.

More Noodle Recipes



5 from 9 votes

Chili Garlic Noodles (Spicy, Quick, Vegan)

By: Nisha
Chili Garlic Noodles are flavored with lots of burnt garlic, scallions, cilantro, and Momofuku's chili oil. This dish comes together in less than 30 minutes with only 10 minutes of total cooking time. These noodles are also gluten-free and vegan!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 3 servings

Ingredients 

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Instructions 

  • Boil Noodles – Heat a pot of water to boil the noodles. Follow the instructions on the package. I used Lotus Foodsl Brown Rice Ramen Noodles which I boiled for about 5 minutes. Taste to make sure it's done cooking. Drain noodles and run them under cold water to rinse the starch. Set aside.
  • Cook Noodles – Heat a wok on medium heat. Once hot, add oil. Next, add sliced garlic and saute for a minute. You should be able to smell the garlic. Let the garlic slightly brown. Add 1/2 cup of scallions (including green & white parts). Cook for 30 seconds or so.
  • Add Sauces – Lower the heat. Now add the tamari, hoisin sauce, and chili vinegar. Next, add chili crunch – start with 2 tablespoons. Make sure you add a good amount of crunch (not just chili oil). Stir for 45 seconds.
  • Add Noodles – Next, add drained noodles and toss well.
  • Add chopped cilantro and toss again. Add the remaining 1/4 cup of green scallions.
  • Taste. Add a pinch of salt – you don’t need too much since the sauces have enough sodium. Also, add another tablespoon of chili crunch if you’d like. Toss. Enjoy hot. Feel free to add a side of your favorite protein.

Video

Notes

This recipe was first published on March 5, 2021, and has been modified and updated since.
 
  • for gluten-free noodles – this recipe is gluten-free, use Lotus Foods Millet & Brown Rice Ramen Noodles. This is what I used.
  • for chili oil – use Momofuku’s Chili Oil Crunch. An alternative would be Trader Joe’s Chili Onion Crunch which is delicious too.

Nutrition

Calories: 518kcal | Carbohydrates: 72g | Protein: 13g | Fat: 21g | Saturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 844mg | Potassium: 691mg | Fiber: 7g | Sugar: 2g | Vitamin A: 431IU | Vitamin C: 9mg | Calcium: 134mg | Iron: 4mg

Additional Info

Course: Main Course, Sides
Cuisine: Asian, Indo-Chinese
Diet: Gluten Free, Vegan, Vegetarian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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Recipe Rating




11 Comments

  1. 5 stars
    I have made this more than once and it is always a hit. I change it up by adding more stir fried veggies and sometimes I add chicken. It tastes better than the restaurant!

  2. 5 stars
    I rate this recipe 5 stars! This is a great recipe for so many reasons. It’s easy to make, you don’t need a ton of ingredients, and it’s delicious!! I am not someone that loves to cook but because of those reasons, I have already made this recipe 4 times and we recently stocked up on ramen noodles because we are planning to add this recipe to our rotation of dinner recipes. I personally cannot handle very spicy foods well so I reduced the amount of chili crunch oil to 1.5 teaspoons and it was delicious! We also mixed in some chopped bell pepper to add more veggies and it only made the meal more delicious. I highly recommend making this recipe!

  3. This seems like such a delicious recipe. Will
    Definitely try. I noticed in your recipe you mention Hoison sauce but the ingredients and instruction doesn’t mention it. If we choose to put it in how much would it be and what brand do your prefer?

    1. HI Maham, The recipe and instructions have now been updated. Hoisin sauce is mentioned – and I recommend using Sanj brand which is gluten-free. If you don’t care for gluten-free, then go ahead and use Lee Kum Kee which is one of the best. Sorry about that!

  4. 5 stars
    This is such an underrated recipe! It has simple ingredients, easy to make and tastes SO good. Thank you for letting me find a great way to use my TJ’s chili garlic crunch oil!! I used dried wheat ‘lo-mein’ style noodles that you can find at the Asian mart (boiled for 4-5 minutes and then used tongs to put directly into the pan with the sauce.) I followed the recipe as written. It tastes just like the dan dan noodles and/or the chili garlic noodles that you can find at authentic Chinese restaurants. THANK YOU!

    1. HI Becky. Thank you so much for your comment. Means a lot. I’m so glad you liked these noodles. I agree, they’re super delicious. I need to make them again. 🙂

  5. 5 stars
    Simple recipe and it’s packed with flavor. Hits the spot. Perfect for me when I need to make quick dinner after a long day.