Spicy Garlic Chilli Noodles

Spicy Garlic Chilli Noodles are bold, fiery, and packed with flavor. They’re the kind of quick, satisfying dish I turn to when I’m craving something comforting with a kick. These noodles are tossed in a savory, spicy garlic sauce that clings to every strand—perfect for slurping and savoring.

Why I Love This Recipe

I love how fast and flexible this noodle recipe is. It’s done in under 20 minutes, uses simple pantry ingredients, and can be customized with whatever vegetables or proteins I have on hand. The garlic-chilli combo brings intense flavor, and the noodles soak it all up beautifully. Whether I’m making a quick lunch or a late-night snack, this always hits the spot.

Ingredients

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

• Noodles (lo mein, ramen, rice noodles, or any type I prefer)

• Garlic, finely minced

• Red chili flakes or chopped fresh red chilies

• Soy sauce

• Dark soy sauce (for deeper color and flavor, optional)

• Sesame oil

• Neutral oil (like vegetable or canola)

• Rice vinegar or lime juice

• Sugar (optional, to balance the heat)

• Green onions, chopped

• Optional toppings: sesame seeds, chopped peanuts, fresh cilantro, fried garlic

Directions

1. I cook the noodles according to the package instructions, then drain and set aside. I toss them with a bit of sesame oil to prevent sticking.

2. In a small bowl, I mix soy sauce, dark soy sauce, vinegar, sugar (if using), and a splash of water to make the sauce.

3. In a large skillet or wok, I heat neutral oil over medium heat. I add the garlic and chili flakes and stir-fry for about 30 seconds, until fragrant—being careful not to burn the garlic.

4. I pour in the sauce and let it bubble for 1–2 minutes to let the flavors meld.

5. I add the cooked noodles and toss everything together until the noodles are evenly coated and heated through.

6. I finish with chopped green onions and any extra toppings I like before serving.

Servings and Timing

This recipe serves 2–3.
Prep time: 5 minutes
Cook time: 10–12 minutes
Total time: 15–20 minutes

Variations

• Add protein: I stir in tofu, scrambled egg, or shredded chicken for a more filling version.

• Extra veggies: I toss in bok choy, bell peppers, mushrooms, or shredded carrots for color and crunch.

• Nutty twist: I drizzle with a spoonful of peanut butter or tahini for a creamy, spicy version.

• Gluten-free option: I use rice noodles and gluten-free soy sauce or tamari.

• Milder version: I reduce the chili or use sweet chili sauce for less heat.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the noodles in a skillet with a splash of water or soy sauce to loosen them. The microwave works too, but I prefer the stove to keep the texture just right.

FAQs

What kind of noodles work best?

I usually use lo mein, ramen, or wide rice noodles. Anything that holds sauce well will work great.

Can I make this less spicy?

Yes, I simply reduce the amount of chili flakes or use a milder pepper. I’ve also mixed in a little honey or sugar to tone down the heat.

Can I make this ahead of time?

These noodles are best fresh, but I’ve made them a few hours in advance and reheated them with good results.

What oil should I use?

I use a neutral oil for frying the garlic and chili (like canola or sunflower) and add sesame oil for flavor at the end.

How do I prevent garlic from burning?

I keep the heat medium-low and stir constantly. Once the garlic is golden and fragrant, I move on to adding the sauce right away.

Conclusion

Spicy Garlic Chilli Noodles are one of those quick recipes I always come back to. They’re fast, bold, and full of flavor with just the right amount of heat. Whether I’m throwing together a solo dinner or spicing up my meal prep, these noodles deliver every time.

Spicy Garlic Chilli Noodles

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Spicy Garlic Chilli Noodles are quick, bold, and fiery noodles tossed in a savory garlic-chili sauce. With just the right balance of heat, tang, and umami, this easy dish is perfect for a flavorful lunch, dinner, or late-night craving.

• Author: Lizaa
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: Serves 2–3
• Category: Main Course
• Method: Stir-Fried
• Cuisine: Asian-Inspired
• Diet: Vegan

Ingredients

• 6 oz noodles (lo mein, ramen, rice noodles, or preferred type)
• 4 cloves garlic, finely minced
• 1–2 tsp red chili flakes or 1 fresh red chili, chopped
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce (optional)
• 1 tsp sesame oil
• 2 tbsp neutral oil (vegetable or canola)
• 1 tbsp rice vinegar or lime juice
• 1/2 tsp sugar (optional)
• 2 green onions, chopped
• Optional toppings: sesame seeds, chopped peanuts, fresh cilantro, fried garlic

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Instructions

1. Cook noodles according to package instructions. Drain and toss with sesame oil to prevent sticking.
2. In a small bowl, whisk together soy sauce, dark soy sauce (if using), rice vinegar or lime juice, sugar, and a splash of water.
3. In a large skillet or wok, heat neutral oil over medium heat. Add garlic and chili flakes, stirring for about 30 seconds until fragrant.
4. Pour in the sauce mixture and let simmer for 1–2 minutes.
5. Add cooked noodles and toss until well coated and heated through.
6. Garnish with green onions and desired toppings. Serve hot.

Notes

• Add tofu, scrambled egg, or chicken for protein.
• Mix in vegetables like bok choy, bell peppers, or mushrooms for added nutrition.
• Drizzle with peanut butter or tahini for a nutty variation.
• Use rice noodles and tamari for a gluten-free version.
• Reduce chili or use sweet chili sauce for a milder version.

Nutrition

• Serving Size: 1.5 cups
• Calories: 380
• Sugar: 3g
• Sodium: 850mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 0mg