Easy Garlic Chili Oil Noodles Recipe

Introduction

These Easy Garlic Chili Oil Noodles combine a fragrant, spicy oil with tender ramen noodles for a quick and satisfying meal. Packed with bold flavors like garlic, chili flakes, and sesame, this dish is perfect for a weeknight dinner or a flavorful lunch.

Ingredients

• 1/2 cup Canola or vegetable oil
• 1/4 cup Garlic (minced fine)
• 1 Shallot (sliced thin)
• 1 tbsp Sesame oil
• 1 tbsp Korean chili flakes
• 1 tbsp Ginger (peeled and grated)
• 2 tsp White granulated sugar
• 1 tbsp Sesame seeds (toasted, plus more for garnish)
• 2 tsp Rice vinegar
• 3 tbsp Soy sauce (reduced sodium)
• 1/4 cup Green onions (sliced, plus more for garnish)
• 8-9 oz Dried ramen noodles

Instructions

1. Step 1: In a medium saucepan, combine the canola oil, minced garlic, and sliced shallots starting with a cold pan. Simmer over low heat, stirring occasionally, until the garlic turns light golden brown and the shallots begin to caramelize, about 5-6 minutes.
2. Step 2: Add grated ginger and stir until fragrant. Then add the Korean chili flakes, toasted sesame seeds, sugar, and sesame oil. Cook for 1 minute while stirring.
3. Step 3: Stir in the rice vinegar and soy sauce. Bring the mixture to a gentle simmer and then remove from heat. Add the sliced green onions and pour the chili oil into a large serving bowl.
4. Step 4: Bring a large pot of water to a boil and cook the ramen noodles according to the package directions. Once cooked, drain the noodles well.
5. Step 5: Add the hot noodles directly to the bowl with the chili oil. Toss thoroughly until the noodles are evenly coated. Taste and season with salt if needed. Garnish with additional sliced green onions and toasted sesame seeds before serving.

Tips & Variations

• Use fresh chili flakes or chili oil for a spicier kick, and adjust the amount to your heat preference.
• Try substituting ramen noodles with soba or udon noodles for different textures.
• For extra protein, toss in cooked shredded chicken or tofu before serving.
• Toast sesame seeds lightly in a dry pan until fragrant to enhance their flavor.

Storage

Store leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying out. The chili oil can be made ahead and kept refrigerated for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, you can substitute canola or vegetable oil with light olive oil or sunflower oil. Avoid strong-flavored oils to keep the chili oil balanced.

How spicy are these noodles?

The heat level depends on the amount of Korean chili flakes used. You can reduce or increase the quantity to suit your taste. For milder noodles, use less chili flakes or remove the seeds before using.

Easy Garlic Chili Oil Noodles Recipe

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★★★★★

4.7 from 65 reviews

Easy Garlic Chili Oil Noodles are a flavorful and spicy dish featuring tender ramen noodles tossed in a fragrant homemade garlic chili oil. Infused with ginger, sesame, and Korean chili flakes, this quick and simple recipe is perfect for a comforting meal packed with bold Asian-inspired flavors.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3–4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chili Oil

• 1/2 cup Canola or vegetable oil
• 1/4 cup Garlic, minced fine
• 1 Shallot, sliced thin
• 1 tbsp Sesame oil
• 1 tbsp Korean chili flakes
• 1 tbsp Ginger, peeled and grated
• 2 tsp White granulated sugar
• 1 tbsp Sesame seeds, toasted (plus more for garnish)
• 2 tsp Rice vinegar
• 3 tbsp Soy sauce, reduced sodium
• 1/4 cup Green onions, sliced (plus more for garnish)

Noodles

• 8–9 oz Dried ramen noodles

Instructions

1. Infuse the oil: In a medium saucepan, start with cold canola oil, minced garlic, and thinly sliced shallots. Simmer over low heat, stirring occasionally, until the garlic turns a light golden brown and the shallots start to caramelize, about 5-6 minutes. This slow infusion extracts rich flavor without burning.
2. Add aromatics and spices: Add the grated ginger to the oil mixture and stir until fragrant. Then mix in the Korean chili flakes, toasted sesame seeds, white sugar, and sesame oil. Let cook for about 1 minute to meld the flavors together.
3. Finish the chili oil: Stir in the rice vinegar and reduced sodium soy sauce. Bring the mixture to a gentle simmer, then remove from heat. Finally, fold in the sliced green onions. Transfer the completed chili oil into a large serving bowl ready for combining with noodles.
4. Cook the noodles: In a large pot, bring water to a rolling boil. Add the dried ramen noodles and cook according to package instructions until tender but not mushy. Drain the noodles well once done.
5. Toss and serve: Immediately add the hot noodles into the bowl with the prepared chili oil. Toss thoroughly until all noodles are evenly coated with the flavorful oil. Adjust with salt if needed. Garnish with additional sliced scallions and toasted sesame seeds before serving for extra crunch and freshness.

Notes

• Use a neutral oil like canola or vegetable to avoid overpowering the garlic flavor.
• Keep the heat low during oil infusion to prevent garlic from burning and turning bitter.
• Adjust the amount of Korean chili flakes depending on your spice preference.
• For a gluten-free version, substitute soy sauce with tamari.
• Use fresh ginger and garlic for the best flavor intensity.
• Serve immediately after tossing noodles for optimal texture and heat.

Keywords: garlic chili oil noodles, spicy noodles, ramen recipe, easy Asian noodles, Korean chili flakes, sesame noodles, quick dinner