Easy Spicy Chili Garlic Noodles Recipe

I still remember the first time I tossed hot noodles with that glossy, spicy sauce – the aroma of garlic and chili filled my kitchen instantly. These Spicy Chili Garlic Noodles have become my go-to when I need something satisfying fast, and honestly, they taste like they came from my favorite takeout spot.

There’s something magical about how simple pantry ingredients transform into this incredibly flavorful dish. The combination of nutty sesame oil, fiery chili garlic sauce, and that touch of maple syrup creates the perfect balance of heat and sweetness. What I love most is that this entire meal comes together in just 20 minutes, making it perfect for those hectic weeknight dinners when you still want something special. You’re going to love this one!

Ingredients for Spicy Chili Garlic Noodles

I always keep these ingredients stocked in my pantry because this recipe has saved dinner more times than I can count. My go-to brand for chili garlic sauce is Lee Kum Kee – it has the perfect balance of heat and garlic flavor that makes these noodles irresistible.

• 8 oz rice noodles
• 2 tablespoons neutral oil (like avocado or canola) – I recommend avocado oil for its high smoke point
• 4 cloves garlic (minced)
• 1 tablespoon freshly grated ginger – In my experience, fresh ginger makes all the difference over dried
• 2 tablespoons soy sauce
• 1 tablespoon chili garlic sauce – My preference is to start with less and add more to taste
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup or honey
• 1 teaspoon rice vinegar
• 1/4 teaspoon red pepper flakes (optional) – I usually add these for extra heat
• 2 green onions (chopped)
• 1 tablespoon toasted sesame seeds – Pro tip: toast them yourself for better flavor
• Fresh cilantro or Thai basil (for garnish)
• Lime wedges (for serving)

Step-by-Step Instructions

I recommend having all your ingredients prepped before you start cooking – this recipe moves quickly once you begin.

Step 1: Cook the rice noodles according to package directions until just tender. Drain immediately and rinse with cold water to stop the cooking process and prevent them from becoming mushy when you toss them with the sauce.

Step 2: Heat the neutral oil in a large skillet or wok over medium heat. Add the minced garlic and freshly grated ginger, stirring constantly for about 1 minute until fragrant and lightly golden but not browned. Watch carefully – burnt garlic will make the entire dish bitter.

Step 3: Quickly stir in the soy sauce, chili garlic sauce, sesame oil, maple syrup, rice vinegar, and red pepper flakes. Let this mixture simmer for 1-2 minutes to meld the flavors together. You’ll smell that amazing sweet-spicy aroma developing.

Step 4: Add the cooked noodles to the skillet and toss vigorously to coat every strand with sauce. Stir-fry for 2-3 minutes until the noodles are heated through and have a glossy, lacquered appearance. The key is to keep everything moving so nothing sticks.

Step 5: Remove from heat and immediately top with chopped green onions, toasted sesame seeds, and fresh herbs. Serve with lime wedges on the side for that bright, citrusy finish.

What to Serve with Spicy Chili Garlic Noodles

These noodles pair beautifully with fresh, crisp sides that balance the rich, spicy flavors and add protein for a complete meal.

Ginger Soy Glazed Cod: The mild, flaky fish with complementary Asian flavors creates a perfect protein pairing that won’t compete with the bold noodle sauce.

Steamed Broccoli: Simple steamed vegetables add nutrition and a mild flavor that won’t compete with the bold noodle sauce while providing color and texture contrast.

Thai Basil Beef Rolls: Fresh spring rolls with herbs and beef create a complete Asian-inspired meal with varied textures and additional protein.

Grilled Chicken Sweet Potato Bowl: While this can be served alongside, the sweet potato provides a nice earthy balance to the spicy, savory noodles.

Asian Slaw: A light cabbage slaw with sesame dressing provides additional crunch and helps balance the meal’s richness while echoing the sesame flavors.

Storage & Serving Tips

Store leftover noodles in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and intensify overnight, making the leftovers incredibly delicious.

I recommend reheating in a hot skillet with a splash of water or soy sauce (about 1-2 tablespoons per serving) to restore the sauce’s glossy texture. You can also enjoy these cold the next day as a noodle salad – they’re surprisingly good at room temperature.

Pro tip: These noodles are incredibly versatile. Add whatever vegetables you have on hand like bell peppers, mushrooms, or spinach during the stir-fry step for extra nutrition and color. For more protein, try adding cubes of firm tofu or edamame.

Conclusion

Spicy Chili Garlic Noodles

Bold and flavorful noodles with the perfect balance of spicy chili, fragrant garlic, and sweet sesame in just 20 minutes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 2 portions

Course: Dinner, Main Course

Cuisine: Asian, Vegan

Calories: 325

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz rice noodles
• 2 tablespoons neutral oil like avocado or canola
• 4 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 tablespoons soy sauce
• 1 tablespoon chili garlic sauce
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup or honey
• 1 teaspoon rice vinegar
• 1/4 teaspoon red pepper flakes optional for extra spice
• 2 green onions chopped
• 1 tablespoon toasted sesame seeds
• fresh cilantro or Thai basil for garnish
• lime wedges for serving

Equipment

• Large skillet or wok
• Pot for cooking noodles
• Strainer
• Measuring spoons
• Knife and cutting board

Method

 

1. Cook rice noodles according to package directions until just tender. Drain immediately and rinse with cold water to stop cooking process and prevent them from becoming mushy.
2. Heat neutral oil in a large skillet or wok over medium heat. Add minced garlic and freshly grated ginger, stirring constantly for 1 minute until fragrant and lightly golden but not browned.
3. Stir in soy sauce, chili garlic sauce, sesame oil, maple syrup, rice vinegar, and red pepper flakes. Simmer for 1-2 minutes to meld flavors.
4. Add cooked noodles to skillet and toss vigorously to coat every strand with sauce. Stir-fry for 2-3 minutes until heated through and have a glossy, lacquered appearance.
5. Remove from heat and top with chopped green onions, toasted sesame seeds, and fresh herbs. Serve with lime wedges.

Notes

For gluten-free version, use tamari instead of soy sauce. Adjust spice level by varying chili garlic sauce amount. Can be enjoyed cold as noodle salad the next day. Reheat with 1-2 tablespoons water or soy sauce per serving.