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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
This was so good! I love the spiciness! Next time I’ll add ground pork or chicken. Thank you!
Hey Chrysta,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
Absolutely loved these.
Hey there,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
Delicious! We served these alongside Galbi and Chicken katsu. Such a delish side dish and will definitely be making them again for sure!
Hey Kathryn,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
Howdy! I’m looking to make this tonight and was wondering what your suggestion of meat I can add to this is? Do you think ground turkey would be good?
Thanks in advance!
Hey Aly,
Sure, ground turkey or chicken would be great options. Please let me know if you give the recipe a try, I hope you love it! xT
I made this and it was fantastic! We use specialty red pepper flakes that are very hot so we only used 2 tsp and I am glad we dis. It had the perfect amount of heat for us. I also added a 1lb of ground chicken that I browned in the skillet after I made the garlic oil. We tossed the noodles and chickn with all the oil and I highly suggest this even though I cringe at 3/4 cup. As I find with all Tiegan’s recipes, her serving sizes are off at least for my family. No one ever only eats 1.5 ounces of pasta so this was more like 3 to 4 servings for us.
Made this for dinner tonight. It came together quickly and was so delicious! Had just the right amount of spiciness.
Hi Laura,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
Hey Nina,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
I love the noodle recipes but know that they tend to lean on the “spicy”side. I only used 1/2 teaspoon chile flakes, no Korean or Cayenne as didn’t have them. Used ramen noodles and a mix of peanut and sesame oil.
When I poured out the oil from the pan, I left a tiny bit in the pan to sauté my peppers instead of boiling them.
Really delicious thank you!
Hey Deb,
Happy Sunday!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Do this recipe use toasted sesame oil or pure? I am assuming pure?
Hey Eileen,
For this recipe, I used toasted sesame oil. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Mine was just so so hot! I did the tbs. And I love spice but couldn’t eat it.
I love all your recipes. I want to try this again!
How can I make better? Is the Korean pepper less spicy?
Hey Ursula,
So sorry to hear this, it is meant to be a spicy recipe, I would reduce your chili peppers next time. Please let me know if you have any other questions! xTieghan
Question: can I make this a day or two ahead? Does flavor improve over time, or is it best to serve immediately or that day?? Jean
Hey Jean,
These are totally great as leftover, but I would say they are best the day of! I hope you love this recipe, please let me know if you give it a try! xTieghan
I will be honest, I’m a baby when it comes to spice so I only put in 1/4 of the recipe’s chili flakes and cayenne, but I did add 6 shrimp that I boiled along w the noodles. Awesome dish, will definitely make again!
Hey there,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
When you say head of garlic do you mean a whole head or a clove? Just checking…
Hey Rita,
For this recipe you will want to use a whole head of garlic. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Amazing recipe with such great flavor! Would definitely err on the side of caution with the number of tbsp of red pepper flakes. I used 3 (didn’t have any Korean, so didn’t add those) and it was HOT….but so good we couldn’t stop eating it! Next time I will back off on the pepper flakes a little and let some of the other flavors shine even more. Thanks as always!
Hey Sarah,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
This was absolutely a hit with my husband, 6 year old and myself! The flavors and spice were just right. I will have this very often. Thank you!
Hey Anna Maria,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
I appreciate Tieghan’s website and love her recipes! As soon as I read this recipe I knew I wanted to make it for dinner the same day. I will say that it was a little too much oil for my taste so I cut back . I used toasted sesame oil. I used 2 tablespoons of red pepper flakes and because I didn’t have the Korean, I used 1 T Aleppo pepper instead. Since a sesame seeds amount was not listed I guessed and used two tablespoons. I love spicy food but we were definitely sweating through this! I had some roasted broccoli as well that I threw in at the end. It was delicious! I think next time I would roast the peppers with broccoli and put it on together. I also topped with diced peanuts which was quite tasty. I would like to try this recipe using peanut oil to see if it tastes different. My only reservation is that cooking the oil and garlic really made a mess, even at med/low heat and using a spatter screen.
Hey Laura,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Thanks for sharing your feedback. xTieghan
Looks delicious and can’t wait to make it!
Quick question:
I appreciate the Thrive links to the possibly harder to find ingredients. Are they indicative of the products that you ‘actually’ use for your recipes or are you providing them as a brand example?
Like it the case of this particular recipe, the rice noodles and toasted sesame oil. That particular oil would give a certain flavor profile versus other brands and the noodle shape and size a particular texture and appearance, instead of say, peanut oil and ramen.
I’m happy to try with variations, but would like to get it as close to your vision on the first shot. Thank you!
Hey Sue,
It really just depends, I do use a lot of the ingredients that are linked through Thrive Market, sometimes I do have another brand. I hope this helps! xTieghan
Yum! This looks so good!!! I can’t wait to make it and already sent the IG post to both my son and my daughter!
Thank you. ?
I hope you love the recipe Edith!!