This post may contain affiliate links, please see our privacy policy for details.

30 minute better than takeout Szechuan Noodles with Sesame Chili Oil. For those nights when you’re craving extra saucy Chinese inspired noodles, but don’t want to wait for take out. Szechuan style noodles with soy sauce, tangy rice vinegar, plenty of vegetables, and thick egg noodles…with the most addicting toasted sesame chili oil spooned over top. These quick and healthy vegetable-filled Chinese noodles can be made and ready in just about 30 minutes. Not only are they healthier, these Szechuan noodles taste so much better than your average take out!

overhead photo of Better Than Takeout Szechuan Noodles with Sesame Chili Oil

When my oldest brother, Creighton is in town, my recipes tend to shift slightly. If it was just me eating, I’d probably be sharing roasted vegetable recipes, pizza, and pasta every other day. Because in my day-to-day life, those are my favorite foods. But the reason I love cooking so much is that I love cooking for others. I’ve said it many times, but I find the greatest joy in making others happy through food.

This means when friends and family are in town, I adjust. I make recipes that I know for a fact, they will find absolutely delicious.

Case in point, these noodles. My oldest brother is in town from Cleveland for a couple of weeks and staying with my parents. I’ve been getting multiple text messages throughout the day asking what I’m making…if he should stop by the studio and grab leftovers…what’s happening for dinner…did I make food…etc.

I mean, the messages are almost constant.

Clearly Creighton loves food. Actually, I think it might just be all he thinks about.

Better Than Takeout Szechuan Noodles in skillet

Anyway, I’ve been on a huge Chinese food kick lately, and Creigh LOVES any kind of saucy Chinese style noodle. So I had the idea to make some homemade spicy Szechuan noodles with a bit of ground chicken, vegetables, and sesame chili oil.

Turns out that my last-minute idea ended up being delicious. Plus, I love the fact that I actually got Creighton to willingly eat vegetables. Sure there are noodles and chicken involved, but if you know Creighton, then you know this is a step in the right direction!

Current goal in life? Get Creighton to eat and enjoy a completely vegetable filled meal with ZERO meat. Big goal.

side angled photo of Better Than Takeout Szechuan Noodles with Sesame Chili Oil with chopsticks in bowl

I have been seeing multiple photos of thick-cut Chinese noodles all over Instagram recently from various restaurants. They look so good, but I have the hardest time finding anything like them here where I live in Colorado. Takeout options are very, very limited, so I often resort to making my own “fakeout” takeout.

It usually turns out pretty good. But you guys? These noodles? They are beyond good, and so simple too!

To start, you’ll have to make the chili oil. And while I know they sell chili oil in the store, this homemade chili oil is better. It’s full of peanut oil, garlic, ginger, chili flakes (use Sichuan or Korean chili flakes if you can find), and sesame seeds. It’s without a doubt my favorite sauce…at least of the moment.

Once you have the oil, the noodles come together in minutes. Brown up some ground chicken, which you can definitely omit if you prefer a vegetarian dish. Then add a little of the soy sauce mixture, red onion, baby bok choy, and thick-cut egg noodles. Toss it all up with some of that chili oil, and done! Simple, but SO flavorful and delicious.

If you wanted to omit the chicken and up the vegetable count, I would add chopped mushrooms and carrots along with the red onion. That will be so good.

And that’s kind of it.

These noodles will take you 30 minutes tops to make, and they’re truly a dinner everyone will love. The best part is that you can really adjust the recipe to your dietary needs. If you like eating vegetarian, opt out of the chicken. If you’re gluten-free, use rice noodles in place of the egg noodles.

Make the recipe work for you!

overhead close up photo of Better Than Takeout Szechuan Noodles with Sesame Chili Oil

Love this Better than Takeout recipe and want to give another one a try? Try these 30 Minute Better Than Takeout Thai Drunken Noodles.

If you make these Better Than Takeout Szechuan Noodles with Sesame Chili Oil, 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 also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Better Than Takeout Szechuan Noodles with Sesame Chili oil.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 350 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now



  • 1. To make the chili oil. Heat a large skillet over medium heat. Add the peanut oil, garlic, ginger, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, cook 30 seconds to 1 minute more. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.  
    2. Meanwhile, cook the eggs noodles according to package directions. 
    3. Combine the soy sauce, vinegar, honey, chili paste, and 1/3 cup water in a bowl. 
    4. Place the skillet over medium high heat. Add the chicken. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the red and green onions, and cook another 2-3 minutes. Slowly pour in the soy sauce mixture and add the bok choy. Bring the mixture to a simmer and cook until the sauce coats the chicken, about 3-5 minutes. 
    5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy! 
View Recipe Comments

horizontal photo of Better Than Takeout Szechuan Noodles with Sesame Chili Oil

You May Also Like

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    I used ground pork, store-bought hot chile oil and green cabbage (which I cooked around 10 minutes instead of 3-5) and it was delicious. We think your noodle recipes are just great!

    1. Hey Helen,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan

  2. Hi Tieghan,

    I was going to make this tonight but don’t understand how much cabbage I need. Four cups? Can’t be four heads of cabbage ;-).

    1. Hey Helen,
      You will want to use 4 cups of cabbage. I hope you love this recipe, please let me know if you give it a try! xTieghan

  3. 5 stars
    This is literally the best recipe and has become such a staple in our household. We add some bell peppers of any color when we throw in the onions and then throw some roasted broccoli on top at the end and we eat it at least once a week! Thank you for this and all your delicious recipes!!!

    1. Hey Ashley,
      Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan

  4. Hi. Was wondering what brand of noodles you used… I can’t find any Asian noodle that thick anywhere. They resemble Pappardelle Pasta. I’m looking forward to making this recipe. Thanks!

    1. Hey Jacqueline,
      I typically find my noodles at Whole Foods or Thrive Market, but pappardelle would also work! I hope you love the recipe, please let me know if you give it a try! xTieghan

  5. 5 stars
    I loved this recipe. Surprisingly,it tastes better the next day. The vinegar mellows out. I used udon noodles, because I like chewy noodles. I also used 1 pound of ground pork instead of a half pound. Other than the changes,I followed the recipe precisely. Delicious!!

    1. Hey Maya,
      Thanks so much for making this recipe, I am thrilled that it was enjoyed! Have a great Sunday:) xTieghan

  6. 5 stars
    Awesome. Made the pork on the side for my husband (I’m a veggie) and bulked it up with some fresh red peppers and shiitake mushrooms, turned out amazing. What an incredible and versatile dish! Thank you!

    1. Hey Bree,
      Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan

  7. 5 stars
    I made this with sauteed shrimp marinated in a little oil, s&p instead of the ground meat last night and it was phenomenal. We made our own homemade noodles, a little messy but fun and of course tons left over to freeze. Highly recommended. I think I’d really enjoy it with broccoli too.

    1. Hey Valerie,
      Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan

    1. Hey Julie,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. You can keep in the fridge or pantry. Have a great week! xTieghan

    1. Hey Victoria,
      You will want to use 4 whole baby bok choy. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. Would Olive Oil or Sesame Oil work in place of peanut oil? I have the first 2 on hand and really don’t want to commit to a giant container of peanut oil for such a small amount.

    1. Sesame oil is strong and used to enhance Asian food. If you don’t want to buy peanut oil, I would suggest using canola oil and not olive oil. Peanut oil is used in Chinese cooking because it can be used on high temperatures compared to olive and sesame oils which will smoke.

      1. 5 stars
        Made this tonight for my family and it was a HUGE hit! We did leave the chili oil out because I thought it would be too hot for my 2 year old. In the end I ended up adding chili flakes and it was fantastic. When I make it next time we’ll definitely do the chili oil! This dish was so quick to make too, and my 2 year old loved stirring the sauce. I also topped it with some cilantro which was delicious. You’re recipes are always so great!

  9. 5 stars
    Been meaning to post for awhile, but this is one of my favorite recipes! I’ve made it numerous times and usually double the recipe to have leftovers. It stays good for a few days. I make it exactly as written. Thank you, Tieghan for this comfort food favorite!!

  10. 5 stars
    I made this for dinner tonight and my husband really enjoyed it. He is a big fan of everything spicey and Szechuan noodles. Btw, I didn’t have peanut oil so I had to sub with vegetable oil.🤷🏻‍♀️ Thank you for the yummy recipe. I will put it in my weekly rotation!😊