Dinner in 15 minutes, no fuss. These Garlic Chili Oil Noodles shine with fragrant gochugaru-infused oil, plenty of garlic, and crispy sesame seeds, all balanced with just the right kick. Vegan and made from pantry staples, they’re quick, flavorful, and exactly what weeknight dinner should be.
Why you should try this recipe
- Quick to make – Just 7 ingredients and in 15 minutes. Perfect for when you want something comforting and fast. (Craving more speedy noodles? Try my Spicy Peanut Butter Noodles.)
- All in one pan – No store-bought chili crisp. No extra sauces to stir in later. Just a handful of pantry staples that come together in one pan. Simple, satisfying, and blissfully mess-free!
- Vegan and full of flavor – Naturally plant-based, yet rich, smoky, spicy, and crunchy all at once. These noodles don’t hold back! For more bright, spicy vegan dish, try my Cucumber Banchan (Spicy Korean Cucumber Salad).
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Noodles – Use whatever noodles you have on hand or love most. I opted for Taiwanese knife-cut noodles as they’re chewy with delightfully wavy edges that soak up sauce beautifully. But thick, bouncy udon, nutty soba, or make this gluten-free with silky rice noodles would all work great here. Follow your noodle bliss!
- Oil – Go for a neutral oil, something that steps back and lets the gochugaru take the spotlight. Grapeseed is my go-to, but sunflower, or any mild-tasting oil will do the trick.
- Mirin – This sweet Japanese rice wine adds a mellow, honeyed depth, softening the edges of the spice and rounding everything out. Its slight syrupiness helps the sauce cling just right. No mirin? Try ½ tablespoon of sake with about ½ teaspoon of sugar stirred in. (And if you’re looking to put that bottle to good use, try it in my Crispy Spicy Tofu with Gochujang.)
Love noodles?🍜 Check out my Fried Egg Ramen!
How to make Garlic Chili Oil Noodles?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Cook the aromatics – In a skillet over medium-low heat, heat the oil and white part of the scallion, letting it sizzle gently for about 1 minute. Add the garlic, gochugaru, and sesame seeds, and cook until fragrant and lightly sizzling, about 2 minutes.
Step 2. Add the sauce ingredients – Stir in the soy sauce and mirin, cooking for 30 seconds. Remove the skillet from the heat.
Step 3. Cook the noodles – Prepare the noodles according to the package instructions.
Step 4. Toss noodles in sauce – Using kitchen tongs, transfer the cooked noodles into the skillet with the sauce. Return the pan to low heat and toss everything together to coat the noodles evenly.
Step 5. Garnish and serve – Plate the noodles and sprinkle with chopped green part of the scallion and cilantro. Enjoy!
Nim Keys – Useful Garlic Chili Oil Noodles Tips
- Prep ahead — This recipe moves fast, so have everything chopped and measured before you start. A little mise en place makes all the difference.
- Watch the heat — Garlic and gochugaru can burn quickly. Keep the heat at medium and stir often for a gentle sizzle without scorching.
- Pull the pan off the heat — After adding the soy sauce and mirin, move the pan off the burner while the noodles cook. This keeps the sauce from reducing too much or turning overly salty.
- Adjust the spice — This recipe leans medium on the heat scale. If you’re spice-sensitive, start with half the gochugaru (you can always add more later). Love things fiery? Go ahead and sprinkle in extra.
Wine Pairing🍷
RIESLING
A slightly off-dry Riesling is a lovely match for these bold, garlicky chili noodles. Its bright acidity and citrusy notes complement the punchy flavors, while a touch of sweetness helps tame the heat of the gochugaru.
Wine Appellation Suggestion:
Off-dry Riesling from Clare Valley (Australia)
Recipe FAQs
Leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce. Just note that the noodles may be a bit softer than when freshly made.
You can, but go easy. Regular chili flakes tend to be much hotter than gochugaru. Start with just ¼ teaspoon and adjust to taste, especially if you’re spice-sensitive.
Yes! Simply swap in your favorite gluten-free noodles (rice noodles work especially well here).
More Vegetarian Asian-Inspired Recipes
If you tried this Garlic Chili Oil Noodles or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Garlic Chili Oil Noodles
PRINT SAVEINGREDIENTS
- 3 tablespoons (45 ml) neutral vegetable oil (I used grapeseed oil)
- 2 tablespoon (15 g) white part of scallion (thinly chopped)
- 3 medium cloves of garlic (thinly minced)
- ⅔ tablespoon gochugaru (Korean chili powder)
- 1 tablespoon sesame seeds
- 1 ½ tablespoon soy sauce
- ½ tablespoon mirin (or sake + ½ teaspoon sugar)
- 8 ounces (220 g) noodles (I used Taiwanese knife cut noodles)
- ¼ cup (15 g) green part of scallion (thinly chopped, to garnish)
- cilantro (to garnish)
INSTRUCTIONS
- Infuse the oil and aromatics – In a skillet over medium-low heat, warm the oil and white part of the scallion until it sizzles gently, about 1 minute. Add the garlic, gochugaru, and sesame seeds, and cook until fragrant and just sizzling, about 2 minutes.
- Add sauce ingredients and set aside – Stir in the soy sauce and mirin, cooking for 30 seconds. Then remove the skillet from the heat and set aside.
- Cook and combine the noodles – Cook the noodles according to package instructions until tender.
- Combine and coat – Using kitchen tongs, transfer the cooked noodles to the skillet with the sauce. Return to low heat and toss to coat evenly.
- Garnish and serve – Top with chopped green part of the scallion and cilantro. Serve immediately and enjoy!
NOTES
- Prep ahead — This recipe moves fast, so have everything chopped and measured before you start. A little mise en place makes all the difference.
- Watch the heat — Garlic and gochugaru can burn quickly. Keep the heat at medium and stir often for a gentle sizzle without scorching.
- Pull the pan off the heat — After adding the soy sauce and mirin, move the pan off the burner while the noodles cook. This keeps the sauce from reducing too much or turning overly salty.
- Adjust the spice — This recipe leans medium on the heat scale. If you’re spice-sensitive, start with half the gochugaru (you can always add more later). Love things fiery? Go ahead and sprinkle in extra.
I made these noodles on a weeknight when I was craving something cozy but didn’t want to spend forever in the kitchen. They came together so fast and sp good. I used rice noodles and halved the gochugaru since I’m not big on heat, and it was perfect. Definitely going into my regular rotation!
I’m so glad to hear that you enjoyed the recipe, Sydney! Thank you so much for taking the time to leave such a lovely review 🙂
Very tasteful. A Riesling, as you suggested, is a perfect match.
Thank you, Pierre. I’m glad you enjoyed the recipe and wine pairing!
Super simple and quick to make. It’s a nice change from regular pasta recipes.
Glad to hear, Amy! Thanks for the feedback 🙂