Our quick and easy 15-minute Chili Oil Noodles are a quick and easy dish that is packed with flavor. The noodles are coated in a spicy, savory sauce made with chili oil, soy sauce, vinegar, and other seasonings. The dish is typically garnished with green onions, cilantro, and sesame seeds. We love this on busy weeknights when you want dinner on the table fast.
Why this recipe works: Chili oil noodles have a bold and flavorful taste that is both spicy and savory. The noodles are chewy and slightly slurpable (they take just minutes to boil!), and the sauce is thick and coats them evenly. The chili oil adds a touch of heat, while the soy sauce and vinegar add umami and acidity. The garnishes add freshness and complexity to the dish. For a quick, weeknight dinner recipe, it doesn’t get much better.
If you like this recipe, be sure to try our Spicy Ramen Noodles or 25-Minute Seared Tuna Noodle Bowls next! Or check out all of our 30-minute (or less) meals!
What You’ll Need
- Udon rice noodles: We like Lotus Foods rice noodles. If you can’t find udon noodles, this is just as delicious with fresh ramen noodles.
- Neutral oil: This will get heated on a stovetop in a saucepan and then poured over the sauce ingredients. Use grapeseed oil, avocado oil, canola, or vegetable oil. Something with a high smoke point.
- Scallions, fresh ginger root or ginger paste, a couple cloves garlic, crushed red pepper flakes, and sesame seeds are all used to enhance the flavor of the chili oil noodles.
- The sauce is made from toasted sesame oil, soy sauce (reduced-sodium to control the level of salt), Sichuan chili oil, rice wine vinegar, light brown sugar, and fish sauce.
Garnish with fresh cilantro, sesame seeds, and lime wedges.
How To Make Chili Ginger Noodles
- Cook the noodles according to package instructions, then drain.
- Prep the sauce by combining sliced green onions, ginger, garlic, red pepper flakes, and sesame seeds in a large bowl.
- Heat neutral oil on a stovetop, then when piping hot, pour it over the aromatics. Stir well.
- Add remaining wet ingredients: soy sauce, Sichuan chili oil, rice wine vinegar, fish sauce, and a little sugar.
- Toss the noodles with the sauce until evenly coated, then divide between bowls. Garnish with extra chili oil, fresh cilantro, sesame seeds, and lime wedges.
Truly such an easy noodle dish to whip up on busy weeknights! You’re gonna love it!
FAQs
You can use any type of chili oil you like, but I recommend using Sichuan chili oil for the best flavor. It’s made with a blend of chili peppers, Sichuan peppercorns (which have a unique floral, spicy taste), and other spices.
Yes! Store in an airtight container in a refrigerator for up to 3 days. When you’re ready to eat them, reheat in a microwave or on a stovetop.
You can, but we don’t recommend it. The texture of the udon noodles changes as it freezes and thaws, particularly because it continues to absorb the chili oil sauce. This one is best fresh.
Expert Tips
- Do not use regular soy sauce — use low-sodium or reduced-sodium to control how salty the sauce is!
- For a spicier dish, add more chili flakes or chili oil to taste.
- If you don’t have Sichuan chili oil, you can use any type of chili oil you like. However, the dish will have a different flavor.
- Don’t leave out the fish sauce! It adds depth of flavor and an umami-rich taste.
- If you don’t have rice vinegar, use mirin.
- For added crunch, garnish with chopped peanuts.
Make-Ahead, Leftovers, & Storage
Chili oil noodles can be made ahead of time and stored in the refrigerator for up to 2 days. To reheat, simply microwave the noodles until heated through.
While you can freeze cooked noodles, we don’t recommend it. The texture of the udon noodles changes as it freezes and thaws, particularly because it continues to absorb the chili oil sauce. This one is best fresh.
How To Serve
These can be enjoyed as a main course or side dish. To make the noodle bowls a bit heartier, consider adding a protein such as grilled chicken, thinly sliced beef, shrimp, tofu, or pan seared tuna.
You can also add vegetables directly to the noodles, such as broccoli, carrots, baby bok choy, mushrooms, or bell peppers. if you love those soy sauce marinated ramen eggs as much as we do, they are a fantastic addition to stir fried noodles! Even a fried egg will do the trick.
Substitutions and Variations
- Noodles: You can use any type of Asian noodles you like, such as ramen, rice noodles, wheat noodles, soba noodles, or glass noodles. We like the chewy texture of Udon.
- Chili oil: You can use any type of chili oil you like, such as Lao Gan Ma chili oil or Sriracha.
- Soy sauce: You can use tamari or coconut aminos instead of soy sauce for a gluten-free or soy-free version of this dish.
- You can use mirin or Chinese black vinegar in place of rice wine vinegar..
- You can use honey or maple syrup instead of sugar.
I could eat a bowl of this every single day. If you love noodle recipes as much as we do, be sure to give this a try soon!
If you make this Chili Ginger Noodles recipe, please let us know by leaving a review and rating below!
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15-Minute Chili Oil Noodles
Equipment
Ingredients
- 6 oz udon rice noodles (or fresh ramen noodles)
- ¼ cup neutral oil such as grapeseed, avocado or canola oil – do not use olive oil
- 4-5 large scallions thinly sliced, green parts only (about 1½ cups)
- 2-inch piece of ginger root peeled and grated (or 2 Tbsp ginger paste)
- 2 large garlic cloves grated, about 1-2 Tbsp
- 1 Tbsp crushed red pepper flakes
- 1 Tbsp sesame seeds white or black or a mix of both, plus more for serving
- 1 Tbsp sesame oil
- ¼ cup reduced-sodium soy sauce if you have dark soy sauce use half light and half dark
- 1 Tbsp Sichuan chili oil or Sriracha
- 1 Tbsp rice wine vinegar
- 1 tsp light brown sugar
- 1 tsp fish sauce
- For serving: fresh cilantro, sesame seeds, and lime wedges
Instructions
- Prepare the noodles. Cook noodles according to package directions, then drain.
- Prepare the sauce. Meanwhile, place the scallions, 2 Tbsp grated ginger, 2 cloves grated garlic, 1 Tbsp crushed red pepper flakes, and 1 Tbsp sesame seeds in a large heatproof bowl.
- Heat the oil. Place ¼ cup of light neutral oil in a small saucepan, then heat over high heat until it begins to smoke. When very hot, pour the oil over the sauce ingredients, then stir well.
- Add remaining ingredients. To the same bowl, add ¼ cup soy sauce, 1 Tbsp chili crunch oil, 1 Tbsp rice wine vinegar, 1 tsp brown sugar, and 1 tsp fish sauce. Stir until thoroughly mixed.
- Add noodles. Add the cooked noodles, toss well, then taste and adjust seasoning, as needed. Divide between two bowls, then garnish with fresh cilantro and sesame seeds. Serve with fresh lime wedges and an extra drizzle of chili oil, if desired.
Notes
- Our favorite noodles: We have easy access to these Lotus Foods rice noodles. For this recipe, we like udon rice noodles, but it will work with a variety, so choose whatever you enjoy most. We also love Sun Noodle (ramen kaedama) for fresh ramen noodles. Both are widely available at many major grocery stores, including Whole Foods, Wegmans, Shop Rite, and Kings Food Market.
- Make ahead and leftovers: Chili oil noodles can be made ahead of time and stored in the refrigerator for up to 2 days. To reheat, simply microwave the noodles until heated through.
Nutrition
Photography by: Alana of Your Home Made Healthy.
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