Spicy Garlic Chilli Noodles

Spicy Garlic Chilli Noodles are bold, fiery, and packed with umami-rich flavor. These noodles are coated in a savory, spicy garlic sauce that clings to every strand, making them the ultimate quick and satisfying dish for spice lovers. I make them when I want something fast, flavorful, and seriously addictive.

Why I Love This Recipe

I love how easy and fast these noodles come together. The sauce uses simple pantry staples, but the flavor is anything but basic — garlicky, spicy, slightly sweet, and deeply savory. They’re perfect on their own or topped with a fried egg, tofu, or leftover veggies. It’s my go-to when I want a comforting meal with a little heat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Noodles (ramen, rice noodles, or lo mein)

• Garlic (thinly sliced or minced)

• Red chili flakes or chili paste (adjust to taste)

• Soy sauce

• Dark soy sauce (optional, for color and richness)

• Rice vinegar or lime juice

• Brown sugar or honey

• Sesame oil

• Neutral oil (for frying the garlic)

• Green onions or scallions (chopped, for garnish)

• Optional toppings: sesame seeds, fried egg, tofu, peanuts, or stir-fried vegetables

Directions

1. I cook the noodles according to package instructions, then drain and set them aside.

2. In a small bowl, I mix soy sauce, dark soy sauce, vinegar, sugar, and chili flakes or chili paste.

3. In a skillet or wok, I heat neutral oil and gently fry the garlic over medium-low heat until golden and crispy. I remove half for topping later.

4. I add the sauce mixture to the pan and let it bubble for 30 seconds to combine with the garlic oil.

5. I toss in the cooked noodles and stir until they’re well coated and glossy.

6. I drizzle sesame oil over the noodles and stir again.

7. I serve them hot, topped with crispy garlic, scallions, and any extras I like.

Servings and Timing

Serves 2
Prep time: 10 minutes
Cook time: 10 minutes
Total time: Around 20 minutes

Variations

• I add stir-fried vegetables like bell peppers, bok choy, or mushrooms.

• For protein, I top the noodles with grilled tofu, shrimp, or a soft-boiled egg.

• A splash of chili oil or sriracha makes them extra spicy.

• I swap soy sauce for tamari to keep it gluten-free.

Storage/Reheating

Leftovers can be stored in the fridge for up to 3 days. I reheat them in a skillet with a splash of water or soy sauce to loosen them up. They’re just as good — if not better — the next day.

FAQs

What noodles work best?

I usually use ramen or lo mein noodles, but rice noodles or spaghetti work too. I just avoid overcooking them so they stay springy.

Can I make this less spicy?

Yes! I reduce the chili flakes or use a mild chili paste. The garlic and soy still give tons of flavor.

Can I make this ahead of time?

Yes, but the noodles soak up the sauce as they sit. I save some extra sauce to refresh them when reheating.

What oil should I use for frying the garlic?

A neutral oil like canola or avocado oil works best. I avoid olive oil since it has a stronger flavor and lower smoke point.

Is this vegan?

Yes, as long as I use plant-based noodles and don’t add egg or animal-based toppings. It’s easy to keep vegan.

Conclusion

Spicy Garlic Chilli Noodles are bold, flavorful, and incredibly satisfying — the kind of dish I make when I need comfort food with a kick. They’re fast, customizable, and perfect for any night when I’m craving something simple but full of heat and flavor.

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