Next Post
Sheet Pan Chicken Gyros with Feta Tzatziki.
This post may contain affiliate links, please see our privacy policy for details.
Sharing an easy, takeout-at-home-style dinner. Weeknight chili oil noodles with crispy garlic, shallots, and sesame seeds and fresh herbs. These noodles are saucy, just a little spicy, naturally gluten-free and vegan-friendly. This recipes comes together quickly on busy weeknights.
Why you’ll love this recipe
- Crispy garlic and shallots in a flavorful chili oil along with silky rice noodles. Yum!
- Easily comes together in about 25 minutes, pantry-friendly, naturally GF/ vegan as written
Ingredient Notes
- Oil: sesame or peanut oil. You can reserve some oil for serving if you prefer a lighter amount.
- Veggies: garlic and shallots; cook to golden and crisp
- Spice: Crushed red pepper and optional gochugaru; scale to taste.
- Noodles: thin rice noodles hold up well; cook per package and save about a 1/4 a cup of water to loosen sauce (included in recipe)
- Tamari/ soy sauce: choose a gluten-free tamari if GF
Would you believe me if I told you I’ve been working on these noodles for over a month? It’s the simplest recipe, that in theory I would have thought to be really easy to create. However, these took me some time! Fortunately, in the end, they were worth it. These noodles are easy and soo delicious, and oddly, they’re also gluten-free…oh, and vegan too! So this is a dish fit for just about everyone.
I’ve really wanted to make a saucy chili noodle dish for the longest time. I just never had the right size rice noodle and I let that hold me back. I was hoping to use a wider noodle. But living where we live in the mountains, I just couldn’t find what I wanted. Finally, I gave in and decided to just move forward with the noodles I have access too.
So these noodles are smaller than what’s traditionally used, but honestly? They ended up working perfectly! The thing that took me the longest to perfect was the chili oil. Well that and the photos.
I really wanted the oil to be flavorful and not just spicy. At first, I made the noodles way too hot (just ask my family!). Then, I wasn’t sure what was missing flavor-wise, but once I added a few spices and herbs, I finally found the right mix.
The photos took some time too, but finally, finally, I am excited to share!
We love these noodles and they’re really great for busy nights. Creighton kind of inspired them, but I left the meat out, because we think they’re better meatless…more fresh and flavorful.
First, begin with the chili oil
- Start with the chili oil: I always start first with the chili oil, which if needed, you could easily make in advance, then just add the noodles before dinner.
- Simmer everything together in sesame oil until the oil is super fragrant and the garlic and shallots start to get golden and crispy. The crispiness is key, but watch closely you don’t want the garlic to go from golden and crispy to just burnt.
- Add the sesame seeds and ginger at the end. Then plenty of chili flakes and some spices. Well, at least that’s what I do. Add them to your liking, being sure to make the heat level one that’s good for you and your family!
Now for the noodles..
- For the noodles, you can really use any noodle you have, but I do like the thinner rice noodles. They hold up really well to the chili oil.
- I boil the noodles with a couple of bell peppers, because I love sneaking in some veggies. Broccoli would be really great here too! Cook to just tender and toss the hot noodles in with the chili oil + tamari and add a splash of the reserved cooking water.
3. Toss the noodles with the oil, you can use it all (I usually do) or to your taste. Again, adjust to your family’s needs! If it’s too fiery, add a squeeze of lime or a small drizzle of honey. Finish with herbs and we’re done! Loving these quick weeknight dinners during this busy time before the new cookbook launches!
The final verdict? The family loved these. Creighton added ground beef…but that’s to be expected. And I finally got the spiciness right.
Woohooo!
Make-Ahead, Storage, and Reheat
- Make-ahead oil: cook the chili oil and refrigerate airtight, warm up the chili oil before tossing it in the hot noodles
- Storage: leftover noodles keep best when lightly loosened with a splash of water before reheating.
- Reheat: warm on the stove over low with a bit of reserved water (or plain water) until glossy again.
How do I adjust the heat level without losing flavor?
Use fewer chili flakes and boost aroma with sesame seeds/ ginger. If it’s still too fiery, add a squeeze of lime or a tiny drizzle of honey to balance.
Can I use a different type of noodle?
Yes, udon, lo mein, or spaghetti work. For gluten-free, stick with rice noodles and tamari.
Can I make the chili oil ahead?
Yes. Cook, cool, and refrigerate in a sealed jar; gently rewarm so it’s pourable, then toss with hot noodles.
My noodles are sort of clumpy..how do I fix that?
Toss noodles while hot with the oil and tamari, then add splashes of reserved cooking water until they’re silky and separate.
Looking for other quick recipes? Here are my favorites:
20 Minute Stir Fried Ginger Sesame Noodles
Honey Garlic Salmon Soba Noodle Bowls
Black Pepper Turmeric Cauliflower and Garlic Noodles
Szechuan Noodles with Sesame Chili Oil
Lastly, if you make these, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Sesame Garlic Chili Oil Noodles
Servings: 6
Calories Per Serving: 428 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3/4 cup sesame or peanut oil
- 1 small head garlic, finely chopped
- 2 smaller shallots, thinly sliced
- 1 bay leaf
- 3 tablespoons sesame seeds
- 3 teaspoons ginger, grated
- 1-3 tablespoons crushed red pepper flakes, to taste
- 1 tablespoon Korean chili flakes (Gochugaru) (optional)
- 1/2 teaspoon paprika
- 1/4-1/2 teaspoon cayenne pepper, to taste
- 8 ounces rice noodles
- 2 bell peppers, thinly sliced
- 1/3 cup tamari or soy sauce
- 1/3 cup chopped fresh cilantro
- 1/4 cup chopped fresh Thai or regular basil
- 1/4 cup chopped fresh green onions
Instructions
- 1. In a medium skillet, combine the sesame oil, garlic, shallots, and bay leaf. Cook over medium heat until the garlic turns golden and is crisping, about 5-8 minutes. Stir in the sesame seeds and ginger, cook 1 minute. 2. Pour the oil into a large bowl. Add the chili flakes, paprika, cayenne, and season with salt. I use all of the oil for the noodles, but if desired, reserve half of the oil for serving. 3. Cook the noodles according to package directions. During the last 3 minutes, add the bell peppers to the water. Save 1/4 cup water, then drain. Toss the hot noodles, tamari/soy sauce, and all of the herbs with the chili oil, add water to thin to reach desired consistency. 4. Serve the noodles with additional chili oil and green onions.
This post was originally published on February 16, 2022
This was really good. I love the spice and even used chili oil when sautéing garlic and shallot! I also used ground chx but I think next time I would rather do bite sized chunks of chx thighs.
Teigan- I felt like it could have been even better with a sweetness element, maybe in the sauce? Any advice on how I could work that in?
Hey Morgan! So glad you enjoyed this, and love the idea of using chili oil to sauté the garlic and shallot! Ground chicken sounds great, but I bet those bite-sized chicken thigh pieces will add even more flavor next time. For a touch of sweetness, you could try adding a teaspoon or two of honey, brown sugar, or even a splash of hoisin sauce to the chili oil sauce, it’ll balance the heat nicely. Let me know if you try it! xT