Name: Garlic Chilli Oil Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 375 g Pasta or Noodles of Choice; 37.5 ml Peanut Oil; 4 Garlic Cloves (Minced); 2 g Red Chilli Powder; 6 g Sesame Seeds; 1 bunch Coriander (Cilantro) (Chopped); 37.5 ml Light Soy Sauce; 22.5 ml Chinese Black Vinegar; 12.5 ml Dark Soy Sauce; 45 ml Chilli Oil (Store-Bought or Homemade); 3 Spring Onion (Scallion) (Sliced); Sesame Seeds; Fresh Chilli (Optional); Coriander (Cilantro)

Garlic Chilli Oil Noodles

PREP

10 mins

COOK

15 mins

SERVES

DIFFICULTY

Easy

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Chef Jack Ovens

Qualified Chef · 1.63M Subscribers

Updated August 2026

This is a proper pantry-staple dinner. Garlic and chilli powder get hit with hot oil straight in the bowl, so it sizzles and blooms without needing a wok or any real technique.

Soy sauce, black vinegar, and a splash of extra chilli oil round the sauce out, and it all gets tossed straight through the noodles while they’re still warm so everything soaks in properly.

Use whatever noodles or pasta you’ve got in the pantry, this one’s genuinely flexible and ready in under half an hour.

Garlic Chilli Oil Noodles

NOODLES · DINNER · EASY

Why You'll Love These Garlic Chilli Oil Noodles

Big Flavour, Barely Any Effort

Pouring hot oil straight over the garlic and chilli builds a deep, toasty flavour in seconds, no long simmering or separate sauce-making required.

The mix of soy, black vinegar, and sesame gives it that proper takeaway-style balance of salty, tangy, and nutty, without needing a long ingredient list.

It's the kind of dinner you can pull together on a night you really don't feel like cooking, and it still tastes like you made an effort.

Garlic Chilli Oil Noodles

Print Recipe

5 from 2 votes

Prep Time: 10

Cook Time: 15

Total Time: 25

Calories: 541kcal

Servings: People

Metric - Imperial

Ingredients

Noodles & Oil

375 g Pasta or Noodles of Choice
37.5 ml Peanut Oil

Sauce

4 Garlic Cloves Minced
2 g Red Chilli Powder
6 g Sesame Seeds
1 bunch Coriander (Cilantro) Chopped
37.5 ml Light Soy Sauce
22.5 ml Chinese Black Vinegar
12.5 ml Dark Soy Sauce
45 ml Chilli Oil Store-Bought or Homemade

Garnish

3 Spring Onion (Scallion) Sliced
Sesame Seeds
Fresh Chilli Optional
Coriander (Cilantro)

Method

Bring a saucepan of water to a boil. Season and cook the pasta as per the packet instructions. Drain.
Heat the peanut oil in a small saucepan for 3-4 minutes, until hot and shimmering (roughly 180°C/350°F).
Place the garlic, red chilli powder, sesame seeds, and coriander stems into a heatproof bowl. Carefully pour the hot oil over the top and mix well — it will sizzle as it hits the aromatics. Once slightly cooled, whisk in the soy sauce, dark soy sauce, black vinegar, and chilli oil until combined.
Add the pasta to the sauce mixture and mix well to combine.
Serve in bowls and garnish with spring onion, coriander, sesame seeds, and fresh chilli. Dig in.

Chef's Tips

Pour the hot oil over the dry aromatics first, not directly onto the soy sauce and vinegar — adding hot oil straight to a liquid can cause it to spit and splatter.

Toss the noodles through the sauce while they're still warm — they absorb the garlicky oil and seasoning far better than if they've cooled and gone tacky.

Finely chop the coriander stems rather than the leaves for the sauce — the stems hold up to the hot oil and add flavour without wilting. Save the leaves for garnish.

Storage & Reheating

This is best eaten fresh, as the noodles keep soaking up the sauce and can turn a little gluggy the longer they sit. If needed, it'll keep in the fridge for up to 2 days in an airtight container. Reheat gently in the microwave or a pan with a splash of water to loosen the noodles back up. Not recommended for freezing, as the noodle texture won't hold up once thawed.

Serving 200gCalories 541kcalCarbohydrates 74.5gProtein 13.6gFat 21.2gSaturated Fat 3.2gPolyunsaturated Fat 3.71gMonounsaturated Fat 12.85gSodium 194.7mgPotassium 333.2mgFiber 4.4gSugar 3.3gVitamin A 33.2IUVitamin C 13.32mgCalcium 62.7mgIron 4mg

Common Questions

What noodles work best for this?⌄

Fresh or dried egg noodles are the classic choice, but spaghetti or any long pasta works well too. Anything that can hold a good coating of sauce is fair game.

Can I use regular vinegar instead of Chinese black vinegar?⌄

You can use balsamic vinegar as the closest substitute, it has a similar dark colour and mild sweetness. Rice vinegar will work in a pinch too, though the flavour will be a bit sharper.

Why pour hot oil over the garlic instead of just sautéing it in a pan?⌄

Pouring the oil over means the garlic cooks gently from the residual heat rather than sitting directly on a hot pan, so there's far less risk of it catching and turning bitter.

Can I make this less spicy?⌄

Yes, just reduce or leave out the red chilli powder, and use a mild or no chilli oil in place of the spicy version.

Garlic Chilli Oil Noodles

Garlic Chilli Oil Noodles

Big Flavour, Barely Any Effort