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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.

Crispy Sesame Garlic Chili Oil Noodles | halfbakedharvest.com

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. 

Crispy Sesame Garlic Chili Oil Noodles | halfbakedharvest.com

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. 

Crispy Sesame Garlic Chili Oil Noodles | halfbakedharvest.com

First, begin with the chili oil

  1. 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. 
  2. 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.
  3. 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! 
Crispy Sesame Garlic Chili Oil Noodles | halfbakedharvest.com

Now for the noodles..

  1. 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. 
  2. 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.
Crispy Sesame Garlic Chili Oil Noodles | halfbakedharvest.com

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.
Crispy Sesame Garlic Chili Oil Noodles | halfbakedharvest.com
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

Garlic Butter Shrimp Pad Thai

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!

@halfbakedharvest

takeout at home #chilioil #noodles #ricenoodles #garlic #sesame #foodie #easyrecipe #bellpepper #chiliflakes

♬ Forever – Labrinth

Crispy Sesame Garlic Chili Oil Noodles

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.

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Ingredients

US Customary – Metric

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.
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Crispy Sesame Garlic Chili Oil Noodles | halfbakedharvest.com

This post was originally published on February 16, 2022
4.36 from 522 votes (438 ratings without comment)

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Comments

  1. 5 stars
    MMMMMM!!! Another keeper! Didn’t have Rice Noodles so I used Ramen. This is better than takeout! Being able to control the spice and salt content is fabulous. Will definitely make again and will add chicken, shrimp, or pork like other commenters recommended.

    Reply

  3. 5 stars
    This was another delicious recipe of yours. I’ve made so many of your wonderful recipes and this as well did not disappoint. I added some charred broccoli and seasoned ground chicken I did cut back on the heat a bit. It was really very good. Thank you all your recipes are easy to follow with basically pantry staples for the most part.

    Reply

  4. 5 stars
    Delicious! A bit too spicy for us (and my family likes it hot!). I will make it again though and be a bit less aggressive with the spice. Thank you! Your recipes are fantastic!

    Reply

  5. 5 stars
    We thought these very (very) spicy noodles were excellent! I pretty much followed the directions except for sauteeing, rather than boiling, the red pepper strips (which just didn’t sound good to me) and not adding any additional water (not necessary IMO). I also used pure sesame oil, instead of peanut oil, which bizarrely foamed when cooking the garlic and shallots, although I managed to avoid a disaster. We love your noodle recipes (so please keep them coming!), and I’ll definitely be making this one again.

    Reply

  6. 5 stars
    My husband and I absolutely loved this recipe. SO GOOD! I will say that it seemed to take a bit longer due to all the chopping, but nothing horrible. Also, I added a bit of rotisserie chicken for some protein and it was a good combo. I can’t wait to make this again!

    Question though – if you just make the chili sauce to save for later, is room temp OK or should it be refrigerated?

    Reply

    1. Hey Jenna,
      Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! You can keep the chili oil in the pantry for up to 2 weeks. xTieghan

      Reply

  7. 5 stars
    I made this because I had all of the ingredients on hand and needed a quick meal. I will make it again for the flavor, amazing! I added a leftover crumpled up turkey burger (Anne Burrell’s Asian inspired version-so a good pairing) and it was delish but would have been fine without. Fast and tasty, next time I might add more shallots.

    Reply

  11. 5 stars
    Made this with 1/3 the heat. Rave reviews. Tossed some air-fried chopped chicken and broccoli marinated in soy sauce, sesame oil and a little honey for some protein before serving. The whole meal was done in under 20 min!

    Reply

    2. 3 stars
      Love all the flavors and especially the chili oil. I used the minimum spice level (1 tbsp chili flakes, no Korean chili and 1/4 tsp cayenne) and it was still way too spicy for us. Also felt like it was heavy on the soy/tamari. I saved the sauce and will add in more noodles tomorrow. Added romanesco and loved the bell pepper addition you suggested.

      Reply

  12. 5 stars
    Made this yesterday and it was just terrific! Went to the lighter end on the spices as my wife doesn’t like a lotta heat, so it was spicy without being hot-hot, and she loved it. Followed the recipe, with two little twists thanx to earlier comments: Tossed a fistful of shrimp into the boiling water with the peppers, and added some nice chopped Virginia peanuts for serving. Thanx so much, this one goes into the “keeper” file.

    Reply

  13. 5 stars
    These noodles were amazing and definitely going into a regular rotation at our house! I added chicken for a quick and easy weeknight meal! So good!!

    Reply

  15. 3 stars
    Good flavor but very salty (and I didn’t add salt to the oil mix). Next time, I will cut back on the amount of soy sauce or use low sodium. I used a pound of noodles as we had a lot of oil. I also thinned the sauce with about a 1/2 cup of pasta water. We added ground chicken. The teens loved it.

    Reply