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!
Ingredients
- 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
Video
☑ Ingredients
- 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
Instructions
- 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.
Nutrition
*Nutritional information is an estimate, calculated using online tools.
Sara
This is a great dish with a lot of flavor to savor. I was looking for some dinner inspo and decidd to make this since I love garlic and chili flavors together! So delicious!
Paige
So pretty but also really tasty. I made it and had plenty of leftovers for a great lunch the next day!
Analida Braeger
These were incredibly easy to prepare and make. My family really enjoy them! Thanks so much!
Natalie
Oh wow, the flavors are amazing! I never made Szechuan noodles before but this is pretty easy recipe, easier than I thought. I just saved this and can't wait to make it again.
Femi. O
Thanks for sharing this... I just moved to an area without as much ethnic food diversity and so I really miss my previous hole in the wall restaurant stops, so I look for any opportunity to reproduce some of my favorite meals at home. This definitely hit the spot and satisfied my cravings! Adding this to my list.
Uma Srinivas
These noodles were amazing! The szechuan sauce was spot on! Love this recipe, will be making this again!
Britney
Hi Jamie!
Can you please reply with either a picture of the noodle packaging or the name of the noodles? Also, are they dry noodles or fresh noodles? This looks super yummy and I can’t wait to try it, but would like to try it with those awesome ribbon noodles!
Thank you!
Jamie
Hi Britney! I couldn't find a way to upload a picture in my reply so I uploaded a photo of the package above in the post. These noodles are called dao xiao mian, or knife cut/shaven noodles. They're usually sold dry in most Asian grocery stores. I found one seller on Amazon that sells these but they're overpriced https://www.amazon.com/gp/product/B07BKYXL4M/
You should be able to buy these noodles for under $10, probably cheaper but I don't remember exactly how much I paid. Hope you can find these noodles and enjoy this recipe! 🙂
Charity
Love spicy recipes, so this was a must try for me. I added some leftover chicken and vegetables to make this a meal and it was really good!
Jill
Good stuff!! I didn’t have time to do exactly as written. I had some Japanese Crunchy garlic topping I added in place of the garlic and oil. I did have the rest of the ingredients and found those beautiful ribbon noodles that totally make it. It came out awesome!
Jamie
So glad you enjoyed this recipe Jill! Those ribbon noodles are amazing aren't they?! 🙂
Ben
This was really good. I'm a firm believer in the olds saying "the spice makes it nice". Never disappoints.
sheenam @ thetwincookingproject
Oh my!!!! I love these noodles. Thanks for such a wonderful recipe.
Jamie
So happy you like them! 😀
Dannii
Anything spicy gets a big thumbs up from me. This looks like an easy and tasty dish.
SHANIKA
OMG! I'm loving the flavors in this noodle recipe! I love anything spicy! YUM!
Jamie
Thanks Shanika! So glad you love it! 🙂
Cindy @ A Uniquely Edible Magic
I love 麻辣 flavours! A must-try for me 🙂
Jamie
Yes me too! 😀
Natalie
WOW his looks so delicious and perfect for a comforting dinner! Can't wait to try this recipe soon!
Jamie
Thanks Natalie! Hope you enjoy it!
Sophia
This looks so tasty and your pictures are beautiful! Can't wait to try!
Jamie
Thank you Sophia! I hope you enjoy it! 😀
Sara Welch
What an easy yet, flavorful meal! This will be perfect for dinner tonight! Delish!
Jamie
Thanks Sara! Hope you love it for dinner! 😀
Evelyne
I have that sauce so good. I am falling in love with your noodles too. I so want this right now! Great recipe.
Jamie
Thank you Evelyne! Hope you enjoy. 🙂
Elaine
Quite a rare recipe of this kind of noodles. Can't wait to try it out. I love experimenting with spices, garlic and noodles so this is perfect!
Jamie
Thank you Elaine! It's so good with this type of flat ribbon noodles. It's definitely worth the trip to your Asian market! 😀
Genevieve
Your photography is stunning and this recipe looks delicious!
Jamie
Thanks Genevieve! Hope you enjoy it.