These spicy Szechuan noodles with garlic chili oil are ready in only 10 minutes! Wide noodles are tossed in a spicy, garlicky Szechuan chili oil sauce made with garlic, Szechuan chili peppers, soy sauce, and fresh herbs.
These Szechuan noodles with garlic chili oil deliver a huge kick of flavor and it's ready in just 10 minutes! Wide Chinese noodles are tossed in a spicy chili oil sauce made with garlic, Szechuan chili peppers, ginger, soy sauce, and vinegar.
This dish was inspired by spicy garlic chili oil noodles at a local restaurant. It's versatile and can be customized to add chicken, beef, shrimp, and pork. Or add vegetables and tofu to keep it vegan.
For extra flavor, add a spicy chili oil condiment called Lao Gan Ma. It's a favorite in our household!
- Chili pepper flakes - I used Szechuan chili pepper flakes because they have the perfect amount of heat, flavor, and color to make a delicious chili oil.
- Oil - use a neutral vegetable oil like avocado, canola, or corn oil.
- Black vinegar - A dark vinegar with a malty, smokey flavor. Substitute with balsamic vinegar.
- Garlic - Use fresh garlic instead of powdered. Add more to your liking.
Types of Noodles to Use
You can use any type of flat, wide noodles but I prefer wheat noodles for this dish because they hold up best to the sauce as it has a denser texture than rice noodles. You can even use flat pasta if you're really in a bind.
I found these dried flat ribbon noodles at my local Asian store but I've also seen Asian noodles at my local grocery store in the Asian food aisle.
The name of these wide ribbon noodles is 刀削面 Dao Xiao Mian, which translates to knife shaven noodles, and originate from the Shanxi Province. They are traditionally made by shaving long noodles from a block of dough directly into a pot of boiling water by using a sharp knife or a special tool. They should be thin on the edges and thicker in the middle.
Additional Ingredients for Chili Oil Garlic Noodles
- Protein - Tofu, pork, chicken, shrimp, or beef.
- Vegetables - Peppers, onions, sliced mushrooms, shredded carrots, broccoli, zucchini.
How to Make Szechuan Noodles with Garlic Chili Oil
- Heat the oil over medium low heat. Once heated, sauté the garlic until it becomes fragrant, about 30 seconds.
- Turn off the heat and while the garlic oil is still hot, add in the Szechuan pepper flakes, soy sauce, vinegar, salt, and sugar. Stir to combine.
- Boil the noodles according to the directions and rinse under cold water. Drain well.
- Add scallions, cilantro, sesame seeds, and garlic chili oil sauce to your liking. Toss to combine and enjoy!
Other Serving Suggestions for Garlic Chili Oil:
- dipping sauce for dumplings
- pour over steamed fish
- use as a spicy dressing
- serve with Asian style cooked meats
- spoon over sautéed vegetables
You can serve these hot or cold. They taste amazing either way. For cold noodles, rinse them under cold water and drain very well.
For hot noodles, drain well with a colander and toss with the garlic chili oil immediately.
If preparing in advance, drizzle a bit of oil over the noodles to prevent them from sticking.
Store leftover in an airtight container and keep in the fridge for up to 3 days.
Store leftover oil in the fridge for up to 3 days. If you want it to last longer, sterilize the jar and keep in the fridge to prevent growth of bacteria. The oil will harden in the fridge but will melt at room temperature.
I hope you make these spicy Szechuan noodles with garlic chili oil! Please share, rate, and comment below. I’d love to hear from you!
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Spicy Szechuan Noodles with Garlic Chili Oil
- 7 oz Flat or Wide Chinese wheat noodles - 100g or 2 servings; substitutions see Note 1
- 1 stalk scallion - chopped
- handful cilantro - chopped
- sesame seeds - for garnish
Szechuan Garlic Chili Oil Sauce
- 3 cloves garlic - minced
- 1 to 2 Tablespoons Szechuan chili flakes - or to taste
- 3 Tablespoons vegetable oil
- 1 Tablespoon dark soy sauce - substitute with regular soy sauce
- 2 to 3 teaspoons Chinese black vinegar - substitute with balsamic or rice wine vinegar
- ½ teaspoon ginger - grated
- ¼ teaspoon salt - or to taste
- ¾ teaspoon sugar - (optional)
Optional for more spice
- 1 teaspoon Lao Gan Ma Spicy Chili Crisp
- 1 teaspoon hot chili oil
- finely chopped Thai chilis
- Garlic Chili Oil: Saute garlic with vegetable oil in a small pot until it becomes fragrant, about 30 seconds. Remove from the heat and add the rest of the sauce ingredients into the pot.
- Boil noodles: Bring a large pot of water to a boil and cook your noodles according to the directions. Rinse under cold water and drain very well.
- Add sauce: Add as much of the Szechuan chili oil sauce according to your liking and spice level.
- Serve: Top with fresh cilantro, scallions, and a sprinkle of sesame seeds. Serve immediately.
✎ Recipe Notes
- Noodles options - Substitute with other wheat noodles or flat rice noodles. Check your Asian grocery store for wide ribbon noodles. They can be found in the dried noodle section or fresh noodles can be found in the refrigerated or frozen section.
- Protein and vegetables - Add any cooked protein or vegetables and toss with noodles and chili oil.
- Szechuan Garlic Chili Oil Sauce - Makes a little over ⅓ cup of sauce. Extra sauce can be stored in the fridge for up to 3 days in an airtight container.
- Leftovers - can be stored in the fridge in an airtight container for up to 3 days.
*Nutritional information is an estimate, calculated using online tools.
These noodles tasted even better than they I could have imagined. I was thankful to find black vinegar at my local Asian market so I was able to follow the recipe as a written. I added some shrimp for protein and topped it off with some fresh scallions. It was sooooo could and the heat level was perfect!!
I'm so glad to hear that Jessica! Thanks for trying the recipe!