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Sharing an easy, weeknight, takeout-at-home-style dinner, Crispy Sesame Garlic Chili Oil Noodles. Homemade spicy chili oil with crispy garlic, shallots, and sesame seeds all tossed with quick-cooking rice noodles and fresh herbs. These noodles are saucy, just a little spicy, and the recipe comes together in no time at all (about 25-minutes). Perfect for busy weeknights when you’re looking for something with a little more flavor, but still quick, and delicious. 

Crispy Sesame Garlic Chili Oil Noodles |

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 |

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 |

The process is simple

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! 

Crispy Sesame Garlic Chili Oil 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! 

Crispy Sesame Garlic Chili Oil Noodles |

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! 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. 


Crispy Sesame Garlic Chili Oil Noodles |

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!

Crispy Sesame Garlic Chili Oil Noodles

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.



  • 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 |

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  1. 5 stars
    WOOOOO that’s spicy! This recipe was fantastic. We did have some nice fat noodles and doubled the amount used so we would have leftovers. Tweaking the spice to our taste, we used 1T habanero flakes and 2T gochugaru, kept the paprika and skipped the cayenne. I appreciated that the sesame flavor sang through at the end. We had some oil leftover at the bottom of our bowls so we will definitely be having this again this week, even easier now because we will just boil some noodles and mix in the oil.

    1. Hey Morgan,
      I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Have the best day:) xT

  2. 4 stars
    I love all things HBH but this one sadly wasn’t our fav. It was so spicy we actually couldn’t eat it and had to toss it out (I used 2T of red pepper flakes and love spicy). I think the flavor would have been good if it wasn’t so over powered by burning my tongue off, so I’d say start small on the red pepper flakes and add more to the dish if you want it later! I’d also do slightly less cilantro and basil at the end solely bc the texture of it all wasn’t my fav. I’ll be trying this again in the future with these edits 🙂

    1. Hi Laurel,
      Thanks so much for giving this recipe a try, so sorry it was not enjoyed. Please let me know if I can help in any way! xTieghan

  3. 5 stars
    This was delicious!! My family loved it. I should have added less red pepper flakes. And after reading some comments I made it a couple hours before dinner and out in fridge while it soaked up the flavors. I made it with you chicken with peanut sauce which was fabulous as well. You are great at what you do!! I’m excited I found you!

    1. Hey Meghan,
      Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx

  4. 4 stars
    This recipe is DELICIOUS!! We really love spice, but the up to 4 tablespoons of pepper flakes seems like way too much. I used 2 Tbsp and it was painful! Maybe it’s a typo?? Definitely making this again, but using teaspoons instead 😉

    1. Hey Julia,
      Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! No typo, it’s definitely a spicy dish. xx

  5. 5 stars
    Thank you for this delish dish! I followed the recipe almost exactly but did add 2 teaspoons of the crushed red and added broccoli. We really enjoyed it with brown rice vermicelli noodles. I must admit though, I like your 20 Minute Red Curry Basil Garlic Oil Noodles better!!!! Can’t wait to try another recipe on your beautiful site!

    1. Hey Karen,
      Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan

  6. 5 stars
    We loved this recipe it wasn’t too much oil whatsoever and it made a lovely sauce that stuck to the noodles. We’ve made it about four times now!!

    1. Hey Miranda,
      Awesome!! I am thrilled to hear you enjoyed this recipe, thanks so much for giving it a go! Have a great weekend:) xTieghan

  7. 1 star
    I followed the recipe exactly and it is just so much oil. Every authentic Asian noodle recipe I’ve ever seen calls for regular frying oil (canola usually) with small amounts of the more pungent oils like peanut or sesame. This is waaaaaaay too much sesame oil and it ruins the whole dish

  8. 1 star
    Shoot! I am sure it was a user error, but I always prep everything first mis en place. Unfortunately, this turned out to be a vat of oil with a few noodles in it, proportionally. We fished the 11 oz of rice noodles we started with out of the oil and tried to eat it but it was too much of a greasy feel. Next, we re-started some water and cooked another package of rice noodles but they just kind of sat in the oil and the oily stuff wouldn’t really adhere any flavor to the noodles. Maybe we had the wrong noodles… I love the idea of adding broccoli and protein. This was definitely an anomaly in my HBH world. I am approaching nearly 100 HBH recipes, and nearly all have been incredible!

    1. Hey Kate,
      Thanks so much for giving the recipe a try, so sorry to hear it was not enjoyed!! Please let me know if I can help in anyway!! xTieghan

  9. I made these and they were absolutely delicious! If you can’t handle the heat stay out of the kitchen people 😉 just kidding! They had an amazing amount of flavor and definitely weren’t had the right amount of spice. Keep up the great work! Everything you make is perfection and becomes a staple in my household.

    1. Hey Ashley,
      Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan

  10. 5 stars
    We made this tonight and it was so delicious!! We did try to go middle of the road with the spicy since I’m a wimp but my husband loves heat. I will definitely be sharing this recipe with my family. Can’t wait to make it again!

    1. Hey Brooke,
      Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT

  11. So good! The Korean chili flakes were a great addition— def recommend adding it!!

    Pay attention to the size of noodles in package. Ours was 14 oz so we doubled the spice/oil recipe and we have generous leftovers!

    1. Hi Monica,
      Happy Sunday!! Love to hear that you have enjoyed this recipe, thanks so much for making it!! xx

  12. These are way too hot! I love spicy things but I couldn’t eat these, and I did the minimum on seasoning not sure what I did wrong. If you do try these do half the seasoning and you can always add more later.

    1. 4 stars
      I’ve made these 3 times now and each time I haven’t liked them much until the next day, Then they’re great! I like to put broccoli and mushrooms in with the noodles.

  13. Made these tonight and they turned out great! Added some extra veggies (cabbage and carrots) and just used some linguine I had. Definitely making again!

    1. Hi Brynne,
      Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it! xx

  14. I too made them too hot ?? but the flavor is too good to stop eating. I will definitely start with less spice and add as needed.

    1. Hey Genessa,
      Thanks so much for giving the recipe a try, so sorry to hear these were hot for you!! xTieghan