Quick Garlic Chili Oil Noodles
These garlic chili oil noodles are the kind of dinner you make when you’re tired, hungry, and don’t want to overthink it, but also don’t want to order takeout again. They’re fast, deeply flavorful, and come together in about 15 minutes using simple ingredients and straightforward steps. Nothing fancy, nothing complicated, just a satisfying bowl of noodles that gets dinner on the table without turning it into a project.
I originally created this recipe during a season where getting dinner on the table felt harder than it should. Chili garlic oil had become a staple in my kitchen, and I wanted an easy way to turn it into a full meal. Noodles were the obvious answer. After a little experimenting, I landed on a simple combination of chili garlic oil and sesame oil that delivers big flavor without much effort.
Lately, I’ve been even more intentional about taking shortcuts; like using frozen broccoli and frozen sliced bell peppers, because that’s what actually makes a recipe doable when you’re burned out. I usually have a jar of chili garlic oil on hand (homemade or store-bought), which makes this dish easy to throw together at a moment’s notice. The result is a comforting bowl of noodles that feels satisfying and intentional, even on nights when cooking is the last thing you want to do.
If you’re in a season where quick, low-effort dinners are the priority, you might also enjoy my Instant Pot Asian Chicken and Noodles, it’s another burnout-friendly recipe where everything cooks together in the Instant Pot for a fast, hands-off meal. And for nights when you want something just as simple but a little different, the Sweet Chili Chicken and Rice Bowls are a great option with minimal steps and big flavor.
Ingredients, substitutions and tips
- Chili garlic oil – I almost always have this on hand, either store-bought or homemade. When I have more energy, I’ll make a big batch of homemade chili garlic oil and keep it in the fridge, but for busy or burned-out nights, a store-bought version keeps this recipe quick and low effort.
- Flat gluten-free noodles – pad thai rice noodles are my go-to here, but gluten free ramen or even tagliatelle pasta work well in a pinch. Anything with a flat shape that can soak up the sauce is a good choice.
- Sesame oil – This adds depth and that unmistakable sesame flavor to the dish. A little goes a long way, so you only need a small amount to really elevate the noodles.
- Coconut aminos – Coconut aminos are a gluten-free, soy-free alternative to soy sauce with a slightly sweeter flavor. If you’re using tamari or regular soy sauce instead, add about a teaspoon of coconut sugar, maple syrup, or honey to balance things out.
- Rice wine vinegar – This helps balance the richness of the chili oil and sesame oil. If you don’t have rice wine vinegar, white vinegar or apple cider vinegar both work as substitutes.
How to make garlic chili oil noodles
Slice the bell peppers, chopped broccoli and green onions. Add rice noodles to boiling water and cook according to the package directions. Add sliced bell peppers and chopped broccoli to boiling water during the last 2 minutes of cooking. Drain the rice noodles, bell pepper and broccoli and return back to the pot the noodles were cooked in. Add green onions, garlic chili oil and the rest of the ingredients to the pot with the noodles and veggies. Stir well and enjoy!
Short on time?
- Use store-bought chili garlic oil or make it on a day when you have more energy.
- You can chop the vegetables up to two days in advance, or use frozen chopped broccoli and frozen sliced bell peppers to save time. They cook in the same amount of time in the boiling water.
Weeknight Garlic Chili Oil Noodles
Ingredients
- 1 cup broccoli florets, chopped - fresh or frozen
- 2 medium bell peppers - fresh or frozen
- 8 oz rice noodles
- 1/4 cup chili garlic oil - heaping 1/4 cup
- 1/2 tablespoon sesame oil
- 3 tablespoons coconut aminos
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sea salt
- 1/4 cup green onions, chopped
Instructions
- Start by thinly slice the bell peppers, chop the broccoli florets and chop the green onions.1/4 cup green onions, chopped, 1 cup broccoli florets, chopped, 2 medium bell peppers
- Add water to a large pot and heat over high heat.
- Add avocado oil and garlic to a small saucepan. Heat the pot over medium heat until the oil starts to bubble. Turn off the heat as soon as it starts to bubble. Add the red pepper flakes.
- When the water is boiling, add the rice noodles to the boiling water. Cook according to the package instructions. With 2 minutes left on the timer, add the broccoli and bell peppers to boiling water.8 oz rice noodles, 1 cup broccoli florets, chopped, 2 medium bell peppers
- Drain the pasta and veggies. Add them back to the pot and add the garlic chili oil, sesame oil, coconut aminos, rice wine vinegar, salt and green onions to the pot. Stir well.1/4 cup chili garlic oil, 1/2 tablespoon sesame oil, 3 tablespoons coconut aminos, 1 teaspoon rice wine vinegar, 1/2 teaspoon sea salt, 1/4 cup green onions, chopped
Recipe Notes
- Toss the noodles with the chili garlic oil immediately after draining. The heat helps the noodles absorb flavor and prevents gluten-free noodles from sticking together.
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. Leftovers can be reheated or eaten cold.
- Stove: Reheat leftovers in a small pot with a tight-fitting lid with a few tablespoons of water added. Cook over medium low heat until reheated.
- Microwave: Microwave on high 1:30 -2 minutes until heated through.
Nutrition Information
Other additions
- Veggies: Shredded carrots, frozen peas, cooked mushrooms, bok choy, bean sprouts, water chestnuts
- Spices: Add cayenne pepper or sriracha to make this even spicier.
- Protein: Add cooked tofu, chicken, shrimp, salmon
How to serve chili garlic oil noodles
You can serve these noodles hot or cold. They reheat well too, so leftovers are great the next day. Add your favorite toppings to give the dish even more flavor. Some of my favorite toppings are:
- Green onion
- Sesame seeds
- Cilantro
- Chopped peanuts or cashews
Common questions
What if the noodles are too spicy?
If the noodles are too spicy, you and add 1-2 tablespoons tahini (sesame paste) to help balance out some of the heat. You could also add 1-2 tablespoons maple syrup or coconut sugar to offset the heat.
Can I add protein to make it more filling?
Yes! Add your favorite cooked protein to this spicy noodle recipe to make it even more filling. I would advise adding a few more tablespoons of garlic chili oil, coconut aminos and a touch more sesame oil and salt to ensure the dish has enough flavor.
Some quick cooking proteins you could add are: Air Fryer Chicken Cubes, Air Fryer Salmon Cubes, or Air Fryer Frozen Shrimp.
Can I make this with store bought chili garlic oil?
Yes! If you have a chili garlic oil that you love, you can simply use that instead. You will need a heaping ¼ cup.
