Spicy Chili Garlic Noodles

Spicy, garlicky, and subtly sweet Chili Garlic Noodles that are full of delicious Asian flavors and packed with umami. This is a super easy meal when you need something quick and easy to customize with additional protein or veggies, depending on what you’re in the mood for!

Ingredient Notes

• rice noodles: I used Thai medium rice noodles. If you’re not gluten-free you can choose your favorite wheat noodles (like udon noodles), but rice noodles work really well. If you prefer a wider noodle, you can definitely use wide rice noodles instead of medium.
• avocado oil: Or use any neutral oil of your choice.
• shallot:
• garlic cloves: Using lots of garlic is essential in this recipe. It adds so much flavor and aroma to the dish.
• red pepper flakes: Use more or less red chili flakes to taste.
• tamari sauce or regular soy sauce:
• brown sugar: You can substitute coconut sugar if desired.
• gochujang: Use more or less red chili paste depending on your spice preference.
• sliced green onions and sesame seeds: Optional for garnish.

Optional: Roasted Bok Choy

• baby bok choy:
• avocado oil:
• salt and pepper:

Optional: Soft Boiled Eggs

• eggs:
• vinegar:
• sea salt:

Instructions

If making bok choy:

Preheat oven to 400 degrees, and place bok choy on a baking sheet. Toss with avocado oil, salt, and pepper. Roast for 15 minutes, flipping halfway through. Set aside.

If making soft-boiled eggs:

Bring water to a boil in a small saucepan over medium-high heat and stir in vinegar and sea salt. Carefully add the eggs to the water, then simmer for 6 minutes for soft-boiled eggs. Prepare an ice bath. Immediately transfer to an ice bath and cool for 5 minutes. Peel the eggs carefully so the eggs aren’t damaged while peeling. Set aside.

Boil noodles:

Bring a large pot of water to a boil and cook your noodles according to package instructions. Drain and run under cold water to stop it from cooking.

Sauté shallots:

Heat 1 tbsp of avocado oil in a large skillet over medium heat and add shallots. Sauté until softened, about 3-4 minutes.

Add garlic and red pepper flakes:

Add garlic and red pepper flakes, and stir for 1 minute until fragrant.

Add sauce ingredients:

Then, add the remaining 1 tbsp of avocado oil, tamari sauce, brown sugar, and gochujang, and stir until combined.

Combine noodles and sauce:

Add the noodles to the skillet over the sauce. Toss until the noodles are coated in the sauce and heated through.

Serve:

Serve warm, garnished with green onions and sesame seeds. Top with bok choy and/or halved soft-boiled eggs, if using. Enjoy!

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Expert Tips

Spice Level: Adjust spice level by adding or reducing the amount of red pepper flakes and gochujang. If you like really spicy food, feel free to increase the amount used in the recipe.

Vegan: This noodle dish is naturally vegan, however, the optional soft-boiled eggs are not. To keep this completely vegan, omit the eggs and choose an alternative protein source, like a pan-fried crispy tofu.

Gluten-Free: Make sure to use gluten-free noodles, gluten-free gochujang, and Tamari (instead of soy sauce) if you’re gluten sensitive.

Noodles: I made them gluten free using Thai rice noodles, but you can any type of noodle of your choice. I do find that rice noodles soak up the sauce flavors really well though.

Ingredients: Most ingredients can be sourced from your local Asian grocery store or regular supermarket. Asian grocery stores are a great option, as they will have a larger variety of Asian noodles, spices, etc.

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Serving Tips

These chili garlic noodles are delicious on their own, but I added some bok choy and soft boiled eggs to bulk it up a bit. You can also add any other vegetables and protein of choice. Protein options include chicken, beef, pork, tofu, or shrimp. Veggies that would work really well or your standard stir-fry, crunchy veggies like broccoli, green beans, carrots, bell peppers, snap peas, snow peas, onions, mushrooms, scallions, etc.

Storage Tips

Leftovers will keep in the fridge in an airtight container for 3-4 days. I don’t recommend freezing.

Recipe FAQs

What are chili garlic noodles made of? Chili garlic noodles are a spicy noodle dish made with noodles, homemade chili garlic sauce (red chili peppers, garlic, rice vinegar, and sugar), garlic, oil, and optional protein and vegetables. It’s a dish known for its bold, spicy, and umami flavor, with variations in protein, vegetables, and type of noodles. It’s often garnished with green onions, sesame seeds, and a drizzle of toasted sesame oil.

Recipe FAQs

→ Can I make these noodles less spicy?

Yes! Adjust the heat by reducing the amount of red pepper flakes and gochujang. Start small and add to taste.

→ What type of noodles work best?

Medium Thai rice noodles are ideal, but any noodle you prefer—like udon or ramen—can be used. Just cook according to package instructions.

→ Are these noodles gluten-free?

They can be! Use gluten-free rice noodles, gluten-free gochujang, and Tamari instead of soy sauce to keep it gluten-free.

→ What protein can I add?

Try soft-boiled eggs, tofu, shrimp, chicken, or beef. The sauce pairs well with most proteins, so feel free to get creative.

→ How long do leftovers keep?

Leftovers can be stored in an airtight container in the fridge for 3–4 days. Reheat gently before serving. Freezing is not recommended.

→ Can I use pre-made chili garlic sauce?

Yes, but making the sauce fresh gives you control over spice and sweetness levels for better flavor balance.