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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
Gosh, I love this. I made it as suggested and its so flavorful and simply delicious.
Hey Maria,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
Hello~
I just need to say I Truly Appreciate
Your Beautiful, Creative Half Baked Harvest Website.
I too enjoy cooking, baking, creating
good for family/friends/neighbors to enjoy. Your Recipes are very creative.
However, I must tell you after my short following of your weekly postings of your Nine Favorite Things,
recipes, everything pretty much seems to look/taste just like your last/most recent posting.
I humbly suggest you expand your flavor/photo profile.
Wishing you the best~
Mary Jo’y?
What an odd comment. Perhaps you should seek out one of the millions of other recipe sites on the internet to find the flavor profile you are looking for. Tieghan has developed her signature style and knows what she likes – as do her readers and followers. Your ‘humble suggestion’ is actually pretty rude, despite your ‘best wishes’. There is so much variation in the HBH recipes that we can’t possibly be looking at the same website and instagram account if you think that each of them looks and tastes the same as the last.
Dear Mary Jo,
I humbly request you not be party pooper and keep your negative comments to yourself.
I’m genuinely so confused by this comment. I’ve been following Tieghan for quite some time now~literally all my cooking and meals comes from the blog/cookbooks! And it’s all because of the variation and flavor profiles. My partner and I loveeee her cooking and have been satisfied by every recipe. Maybe before you comment, try her recipes and you can see for yourself the variety she offers 🙂
I agree with Skye-don’t be a party pooper.
I agree with Mary Jo”y If you have been following for a long time it is true. I truly appreciate Tiegan as well but you DO NOT have to post a recipe every day! It’s unheard of. My favorite bloggers put out a new recipe once a month maybe twice and they are tried and true no repeats/redos and always great! I am always ambivalent to say something negative but then I think Tieghan should know how people feel. The recipe today is a repeat of 5 or 6 that you already have on your web site. Make it easier on yourself and only post new recipes once in a while. Your blog and recipes speak for themselves on the good quality and effort you put forward! I hope yu will listen to this!
I can never understand what motivates some people to post irrelevant opinions.
I love how prolific she is and look forward to a new recipe every day. I agree it must be exhausting but I greatly appreciate the effort. If you don’t like the recipe, you don’t have to make it! Simple as that. I love the variety so please keep up the hard work Tieghan!
Hi Mary Jo,
Thanks for sharing your feedback. Have the best weekend:) xT
Loved this!!! So yummy!!
Hi Leanne,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
The flavor for this was amazing. BUT I used 1 tablespoon of red pepper flakes (since the range was 1-3 T) and none of the Korean chili flakes (because I didn’t have any) and it was WAAAYYYY spicy. We were all sweating and wheezing our way through it. Is it really supposed to be tablespoons and not teaspoons?? Maybe we’re wimps, but… next time I’ll use maybe a half tsp. And it’s great with broccoli.
Hey Shannon,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! Yes, the measurements are correct, this dish has a kick:) xxT
I realized after the fact that I sautéed the pepper flakes in the oil at the same time I added the other ingredients instead of adding them when I transferred the oil to a bowl. I didn’t realize that cooking them releases a lot more of their oils and really intensifies the heat. Whew-boy! That’s why 1 T was so so hot. Look forward to trying to again.
Ahhh gotcha, that makes sense!!
So the entire head of garlic? Approx how many cloves do you think?
Hey Jennifer,
Yes, the whole head of garlic, it really depends how big the cloves are but I would say about 15-20. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I am wondering if I can use avocado oil or olive oil?
Hi Elissa,
Sorry, I would stick with the sesame or peanut oil for this recipe. Please let me know if you have any other questions! xTieghan
Hello!
Quick question on the sesame oil – I have both the less fragrant type and the more potent kind that I would use say for korean bbq. Since this is to be interchangeable with peanut oil do you recommend I use the less fragrant one?
Thank you! Love all your recipes 🙂
Hey Kristen,
I think either one would be great to use. Since you know the flavor profile of each one, I would go with the one that sounds best to you! I hope you love the recipe:) xTieghan
Sesame seeds are not listed in “Ingredients” — What quantity should be used ?
Looks delicious !
Hi Cari,
You will want to use 3 tablespoons of sesame seeds. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I almost never comment on recipes until I try them and I never give a star rating before trying.
The amount of sesame oil here, 3/4 of a cup, seems excessive. I just looked at my small bottle of Kadoya sesame oil and it’s just 5.5 ounces – less than the 6 oz that’s in 3/4 of a cup. Also, the recipe states peanut oil or sesame oil. Those are both so different. Peanut oil is fairly neutral and sesame oil is assertive. The end product will taste very different depending on what oil is used.
I’m going to make this but I will definitely modify. The recipe does provide a good framework.
Not toasted sesame oil….regular sesame oil…not near as aggressive…if much at all…
Enjoyed this dish immensely. The heat was perfect; we like it hot. I used 2 Tbsp of red chili flakes, 1/4 tsp cayenne pepper and I Tbsp of Korean paste.I followed the recipe as stated.
Separately, I made crispy chicken bites drizzled with honey. I arranged the chicken bites on top of the noodles. The sweetness from the chicken was a nice compliment to the spicy noodles.
Hey Ann,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
Hi Ken,
Thanks for sharing your feedback. If this recipe does not sound appealing to you, then maybe choose something else to try:) I hope you have a great day! xTieghan
I also get confused when the recipe calls for sesame oil as most people have toasted sesame oil which is typically used sparingly and not as a cooking oil because of its low smoke point. I believe she means light sesame oil with that amount but is unclear. As such, I used 1/4 cup light sesame oil and the rest peanut oil. Hope that helps!
Ready to make it but waiting on 2 of the questions answered – amount of sesame seeds and can we substitute chili crisp?
Hi Sher,
The recipe calls for 3 tablespoons of sesame seeds and no I would not use chili crisp:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
This sounds great but wondering if I could use the regular Raman noodles that you find in grocery stores? Also if we don’t have sesame oil can I use veggie or canola oil?
Hi Gloria,
Sure, ramen noodles will work here, but you definitely want to use the sesame oil for flavor. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I don’t notice the bell peppers in the picture – are they necessary and if so which color did you use? Also need quantity of sesame seeds please. thank you.
Hi Sherry,
For this recipe, I used red bell peppers, you can view them in the photos above:) If you prefer not to use bell peppers then you can certainly skip them! I hope you love the recipe! xTieghan
Could you use fettuccini or a
Wheat pasta instead of rice noodles?
Hey Andrea,
Sure, any noodle you like will work for you! I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan
Do you think I could substitute chili crisp?
Hi Toni,
Sorry, I probably wouldn’t recommend that for this recipe, it would probably be too concentrated. Please let me know if you have any other questions! xTieghan
How much sesame seeeds? It’s not in the instructions. Thanks
Hey Geraldine,
So sorry, you will want to use 3 tablespoons of sesame seeds. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Seems delicious!!
Miki x
https://www.littletasteofbeauty.com/
Thanks so much!!