Craving spicy dandan noodles, but don’t have the time or ingredients at home? Make this super-quick, easy, spicy chili-garlic noodle dish instead! This Asian-inspired noodle recipe uses chili-garlic oil to make a satisfying meal full of spicy carbs, tender meat, and fresh veggies. Spicy chili garlic noodles are super quick to make at home, and you can customize the ingredients, i.e., use up leftover ingredients in your fridge!
Spicy chili garlic sauce ingredients
These spicy chili garlic noodles start with a blend of savory condiments as a seasoning:
- Chili oil gives these noodles their flavor, but don’t be fooled by the name: the type of chili oil you add can vary the spice level. For traditionalists who want more spice, use Lao Gan Ma chili oil, and for those who love garlicky flavor without the heat, use S&B Crunchy Garlic oil. Note that some brands also offer mild and extra-spicy versions of the same chili oil.
- Soy sauce provides a savory, salty base.
- Hoisin sauce adds a salty, fermented flavor to the noodles, deepening the seasoning.
- Rice vinegar adds a light acidity to the seasoning and cuts the richness of the oil. If you like more tang, you can also use Chinese black vinegar.
- Honey adds balance to the seasoning, providing a little sweetness. You can also use brown sugar or agave.
- Fish sauce is a layer of pungent, umami flavor.
- Roasted sesame oil gives a nutty richness to the noodles.
Noodle types
When making spicy chili garlic noodles, we prefer using Taiwanese sun-dried wheat noodles from Shun Chih Foods because they have a chewy texture, and the flat shape and rippled edges hold just enough of the seasoning on the noodles.
If you like an al dente texture, we recommend using dried noodles instead of fresh ones because they keep their shape better during stir-frying and reheating leftovers. You can also use frozen udon, which also keeps its shape well when stir-frying, and the thickness balances out the savory sauce.
Variations on spicy chili noodles
One of the best things about this recipe is that you can also use different ingredients for add-ins, like protein, veggies, and aromatics. This is a great time to use up your fridge leftovers in these spicy noodles, especially if you have leftover ingredients from hot pot or Korean BBQ.
Protein
- Beef
- Pork
- Chicken
- Turkey
- Tofu
Vegetables
- Mushrooms
- Cabbage
- Carrots
- Edamame
- Bokchoy
Aromatics
- Garlic
- Onions, shallots, or scallions
- Lemongrass
- Ginger
Serving & storage
We recommend serving these spicy chili garlic noodles fresh to enjoy the best chewy, al dente texture. However, you can certainly store leftovers in the fridge for up to 3 days, then reheat the spicy chili noodles in the microwave.
Spicy Chili Garlic Noodles
Ingredients
Seasoning
- 2 tbsp chili oil
- 1 tbsp regular soy sauce
- 1 tbsp hoisin sauce
- ½ tbsp rice vinegar
- ½ tbsp honey
- 1 tsp fish sauce
- ½ tsp roasted sesame oil
Noodles
- 4 oz noodles
- 4 c water
- ½ tsp roasted sesame oil
Aromatics and add-ins
- 2 tbsp neutral oil
- 2 tbsp thinly sliced scallions 3 scallions
- 1 tbsp minced garlic
- 2 tsp diced lemongrass
- 1 c sliced mushrooms
- ½ lb ground beef
- 1 c sliced thinly red cabbage
Toppings
- ¼ c chopped cilantro
- chopped roasted peanut
Equipment Used
- measuring cups and spoons
- knife and cutting board
- mixing bowls
- pot for boiling water
- saute pan or pot
- Spatulas
- tongs
Instructions
- In a bowl, mix together all the seasonings: 2 tbsp chili oil, 1 tbsp regular soy sauce, 1 tbsp hoisin sauce, ½ tbsp rice vinegar, ½ tbsp honey, 1 tsp fish sauce, and ½ tsp roasted sesame oil. Set aside.
- Boil the 4 c water in a pot, then cook the 4 oz noodles as directed on the package, or until al dente. For these noodles, we cooked them for 4-5 minutes.
- Transfer the noodles to a large bowl, drizzle with ½ tsp roasted sesame oil, and mix to prevent sticking and drying out.
- In a large pan over medium heat, add the 2 tbsp neutral oil.
- Add the aromatics at the same time: 2 tbsp thinly sliced scallions, 1 tbsp minced garlic, and 2 tsp diced lemongrass. Stir until lightly softened and aromatic, about one minute.
- Add the 1 c sliced mushrooms and cook until softened, about 2-3 minutes.
- Raise the heat to medium-high and add the ½ lb ground beef. Cook the meat until it’s completely browned, about 5-7 minutes.
- Gently pour the seasoning and stir to combine all the ingredients.
- Add the 1 c sliced thinly red cabbage and noodles to the pot and gently stir to combine.
- Remove the pan from the heat, add the ¼ c chopped cilantro and chopped roasted peanut.
- Gently mix and serve.
Like this recipe? Subscribe to my newsletter!
