Spicy Garlic Noodles
Spicy Garlic Noodles
The most epic, delicious, easy spicy garlic noodles recipe! The BEST spicy noodles! These are my go-to on busy weekdays for lunch, or quick simple dinners. You’ll make a really flavor packed spicy garlic oil to pour all over your ramen noodles, toss with your protein of choice and enjoy! The taste and spice is just.. amazing!
What I absolutely love about this dish is that it is filled with flavor and comes together in no-time. The homemade spicy garlic oil is SO good over the ramen and I seriously dream of this meal!
Another reason why I absolutely LOVE this recipe is that it’s extremely forgiving, and so versatile. You can swap in your favorite sauces, toppings, vegetables and proteins. Mix and match with different flavors and textures. I think a thinly sliced cucumber on top of this dish would also be fantastic for some fresh topping and crunch!
This is another rendition off of my original ramen noodle stir fry which is just as epic – I probably make some variation of instant ramen noodles one a week, if not more. It’s quick during a busy weekday or when I’m craving something cozy, too! More details below.
Key ingredients you need for your spicy garlic noodles recipe
- Ramen noodles/choice of noodles/instant ramen
- choice of protein
- Garlic cloves
- Green onions
- Gochugaru (Korean red pepper flakes): Although any chili will work here.
- Chili flakes: You can also sub here for more Gochugaru or so so, the recipe is very forgiving!
- Sesame seeds
- Salt and sugar to taste
- Neutral oil (canola, vegetable, avocado): Any neutral oil will work here, we are using canola!
- Sesame oil: We’re using a regular sesame oil, but toasted works as well!
- Soy sauce: we are using low-sodium soy sauce here
- Rice vinegar: but another great vinegar here would be Chinese vinegar.
Instructions To Make These Spicy Chili Garlic Noodles
Heat up your oil
In a small pot, heat up your oil. Once it’s heated through at a simmer, allow 2-3 minutes to allow to cool before adding over your mixture.
Make your spicy garlic mix
In the meantime, begin to make your spicy garlic mix. In a bowl, mix minced garlic, shallot, green onions, gochugaru, chili flakes, sesame seeds, salt and sugar together. Set aside.
Pour on your oil
When the oil is hot but not boiling, add it over your spicy garlic mix. (By not adding it over with boiling oil, this helps so it doesn’t burn). It should sizzle!
Finish the sauce
Toss in sesame oil, low sodium soy sauce and rice vinegar. Mix well and set aside. Now you have your hot oil, ready!
Cook your protein and noodles of choice
In a skillet, heat up and cook your desired protein – we are using plant-based chicken here! And in a large pot of water, begin to boil water and add in your ramen on medium-high heat.
When your ramen noodles are done, (drain) your chicken is crispy and finished through, toss both your ramen and chicken over the sauce. You can alternatively slice or cube your chicken before you toss it in as well! Mix well until all combined, top with sesame seeds, green onions and serve.
Tips, Tricks and Substitutions
What can I add to this for protein, or vegetables I can add?
Honestly, anything you have on hand! Ingredients and veggies like cabbage, mushrooms, carrots, broccoli will all work wonderfully!
Other fantastic proteins to add in are crispy tofu, shrimp, pork, chicken and even shredded beef would be awesome.
Do you have any other favorite additions to add in the sauce?
This is currently vegetarian/vegan but you can add more flavor to the sauce if you prefer by adding ingredients like fish sauce or oyster sauce!
What type of noodles can I use for this, if I can’t access ramen?
Noodles like udon noodles, jumbo udon, soba, or any kind of rice noodles, wheat noodles, or any kind of ramen would work fantastic! You can purchase at your local Asian market and at most retailers, in addition to Amazon. There are tons to choose from!
Additionally, you can also make your own Taiwanese style hand-cut noodles!
What can I serve this dish with?
I like to serve these with a quick cucumber salad, or roasted veggies on the side! If you add in a protein and vegetables (i.e cabbage, mushroom, etc.), it can really serve as a whole dish.
Can I make this dish less spicy?
Yes, absolutely! You can remove some of the spice, or the spice all together and just make a garlic scallion oil to toss with your ramen! Although this would change the flavor profile of the dish, it will definitely be just as delicious. I would also recommend you try our ginger scallion noodles if you’re not into spice. With either options, I know you will love it!
More ramen & noodle dishes to check out:
- Gochujang Miso Ramen Noodles
- Chicken Tantanmen Ramen
- Ginger Scallion Chicken Ramen Noodles
- Sichuan Lamb Noodles
If you do make these Spicy Garlic Noodles (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our newsletter here as well!
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Watch How To Make This Recipe
Spicy Garlic Noodles
- 3.5 oz 1 package ramen noodles/or noodles of your choice
- 6-7 garlic cloves, finely minced
- 1 shallot, finely minced
- 1/4th cup green onions, thinly sliced
- 2 teaspoon Gochugaru (Korean chili flakes)
- 1 teaspoon chili flakes
- 1 teaspoon sesame seeds
- pinch of salt and sugar
- 1/4th cup neutral oil (canola, vegetable, avocado)
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- dash of rice wine vinegar to toss in (up to your preference)
- top with sliced green onions and sesame seeds
- toss with protein of your choice
- In a small pot, heat up your oil. Once it’s heated through at a simmer, allow 2-3 minutes to allow to cool before adding over your mixture.
- In the meantime, begin to make your spicy garlic mix. In a bowl, mix minced garlic, shallot, green onions, gochugaru, chili flakes, sesame seeds, salt and sugar together. Set aside.
- When the oil is hot but not boiling, add it over your spicy garlic mix. (By not adding it over with boiling oil, this helps so it doesn’t burn).
- Toss in sesame oil, soy sauce and rice wine vinegar. Mix well and set aside.
- In a skillet, heat up and cook your desired protein – we are using plant-based chicken here! And in a pot, begin boiling water and add in your ramen.
- When your ramen noodles are done, and your chicken is crispy and finished through, toss both your ramen and chicken over the sauce. You can alternatively slice or cube your chicken before you toss it in as well! Mix well until all combined, top with sesame seeds, green onions and serve.
Hey Lindsey! Did I do something wrong? Mine was extremely oily? All the measurements I did were followed by your directions, but it seems like the 1/4 cup canola oil is what made it oily. Just curious because these look amazing! Thanks!
What kind of noodles did you use/and what quantity? If you feel it was too oily, you can pull back some oil and do 2 tablespoons! Also, did you use a protein for this? That helps sop up some oil regarding measurements.