Spicy Chili Garlic Noodles

Why You’ll Love Spicy Chili Garlic Noodles Recipe

• It’s fast: from start to finish in roughly 20 minutes

• Big on flavor: garlic, ginger, chili sauce and sriracha combine to deliver a savory, spicy kick

• Flexible: you can dial down the heat or crank it up depending on your taste

• Easy to adapt: add vegetables, tofu, chicken, or other protein to make it a fuller meal

• Vegan & gluten-free friendly when using the right ingredients (rice noodles + tamari)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rice noodles (wide white rice noodles recommended)

• Shallots, sliced

• Garlic, minced

• Scallions/green onions (white part for sautéing; green part for garnish)

• Fresh grated ginger

• Oil (olive or vegetable)

• Low-sodium soy sauce or tamari (for gluten-free)

• Chili garlic sauce (adjust according to your spice tolerance)

• Sriracha (optional / adjustable)

• Brown sugar (or coconut sugar)

• Rice vinegar

• Toasted sesame oil

• Red pepper flakes (optional, for extra heat)

• (Optional) Roasted red peppers or any sautéed vegetables

• (Optional) Protein of your choice (tofu, chicken, shrimp, etc.)

Directions

1. Bring a large pot of water to boil and cook the rice noodles according to the package instructions.

2. Meanwhile, heat the oil in a skillet or pot. Add the shallots and garlic, sauté until lightly browned (about 5 minutes).

3. Add the white part of the scallions and the grated ginger; sauté for another 2–3 minutes.

4. Pour in all the remaining sauce ingredients (soy/tamari, chili garlic sauce, sriracha, brown sugar, rice vinegar, sesame oil, red pepper flakes if using). Whisk to combine.

5. When the noodles are done, drain them (and rinse if you like to reduce stickiness) and add them into the skillet with the sauce. Toss until everything is well coated. Let everything simmer together for a few minutes so the noodles absorb the flavors.

6. Taste and adjust the flavors: if you like more saltiness add more soy/tamari; more heat add more chili sauce, sriracha or red pepper flakes.

7. Serve immediately with the green part of the scallions chopped on top, optionally extra red pepper flakes, and any added vegetables or protein of choice.

Servings and timing

• Prep time: about 5 minutes

• Cook time: about 15 minutes

• Total time: approximately 20 minutes

• Servings: approximately 4 servings (based on 8 ounces of rice noodles)

Variations

• Make it milder: omit or reduce the sriracha and chili garlic sauce; skip red pepper flakes

• Make it hotter: increase sriracha, use a spicier chili garlic sauce, add more red pepper flakes

• Swap noodles: if wide rice noodles aren’t available, use brown rice noodles, ramen noodles, or even spaghetti

• Add veggies: bok choy, shredded carrot, cabbage, bell pepper, broccoli florets all work nicely

• Add protein: tofu (pan-fried or air-fried), chicken breast, shrimp, or a scrambled egg can turn this into a full meal

• Use raw red bell pepper instead of roasted red pepper for a fresher flavor

Storage/Reheating

• Storage: Once cooled, store leftovers in an airtight container in the refrigerator for up to 2–3 days

• Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if it has thickened. Alternatively, microwave covered for about 1–2 minutes stirring halfway

• Note: Noodles may absorb more sauce and firm up in the fridge. Add a bit of liquid and adjust seasoning when reheating

• For meal prep: This dish can be served cold or at room temperature, making it a good candidate for prepping ahead

FAQs

1. Can I use different noodles such as wheat pasta instead of rice noodles?

Yes, you can substitute wheat-based pasta like spaghetti or linguine. Just cook according to the package directions. Use rice noodles or gluten-free pasta to keep it gluten-free.

2. How can I reduce the amount of oil or make it lighter?

You can use less oil by sautéing in a non-stick pan and only using enough to cook the aromatics. Skip extra oil when tossing if the sauce is sufficient.

3. What if I don’t have chili garlic sauce?

You can use sambal oelek or another chili paste along with extra minced garlic to create a similar flavor.

4. Is there a way to make this dish ahead of time?

Yes, you can prepare the sauce and sautéed aromatics ahead of time and store them in the fridge. Cook the noodles fresh and toss everything together before serving.

5. How do I keep the noodles from sticking together when reheating?

Add a splash of warm water or broth and stir gently when reheating. Using a non-stick pan helps, and rinsing the noodles after cooking also reduces stickiness.

6. Can I make this dish gluten-free?

Yes, use tamari instead of soy sauce and be sure your noodles are certified gluten-free. The recipe is naturally gluten-free with those substitutions.

7. How spicy is “spicy” in this recipe and how do I adjust?

It’s medium to hot. You can control the spice by starting with a smaller amount of chili garlic sauce and sriracha, then adjusting to your preference.

8. What toppings or garnishes work best?

Chopped green onions, red pepper flakes, toasted sesame seeds, or a drizzle of sesame oil are all great garnishes.

9. Can I add vegetables directly into the noodles?

Absolutely. Sauté vegetables like bok choy, carrots, cabbage, or bell peppers and stir them in with the noodles and sauce.

10. What protein options are best with this?

Great choices include tofu, chicken breast, shrimp, or even a fried or scrambled egg. Cook separately and toss into the noodles at the end.

Conclusion

Spicy Chili Garlic Noodles are a quick and flavorful way to satisfy your noodle cravings. In just 20 minutes, you can whip up a meal that’s bold, comforting, and full of customizable options. Whether you’re keeping it vegan or adding your favorite protein, this recipe delivers big on taste with minimal effort. Perfect for weeknight dinners, meal prep, or whenever you need a spicy noodle fix.