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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.
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.
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.
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!
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!
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.
Woohooo!
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
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
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.
Ingredients
- 3/4 cup sesame or peanut oil
- 1 small head garlic, finely chopped
- 2 smaller shallots, thinly sliced
- 1 bay leaf
- 3 tablespoons sesame seeds
- 3 teaspoons ginger, grated
- 1-3 tablespoons crushed red pepper flakes, to taste
- 1 tablespoon Korean chili flakes (Gochugaru) (optional)
- 1/2 teaspoon paprika
- 1/4-1/2 teaspoon cayenne pepper, to taste
- 8 ounces rice noodles
- 2 bell peppers, thinly sliced
- 1/3 cup tamari or soy sauce
- 1/3 cup chopped fresh cilantro
- 1/4 cup chopped fresh Thai or regular basil
- 1/4 cup chopped fresh green onions
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.
Hi.
Question. I see gochujang (the paste) mentioned in a few comments but don’t see it in the recipe.
I do see gochugaru (the flakes) in the recipe.
Am I missing something?
Hi Terri,
Nope, that’s correct, the recipe calls for gochugaru. Please let me know if you have any other questions! xT
Just made this tonight for dinner and missed the 1 TO 3 tablespoons for red chili flakes. :/ So sadly it turned out way too spicy for me. I’m planning on trying again with 1 tablespoon. Any suggestions on how to add a little bit of sweet?
Hi Terri,
Thanks so much for giving this recipe a try and sharing your feedback! So sorry to hear that it was too spicy for you! Of course, use as much or as little chili flakes as you like. Instead of the gochujang, you could use a sweet chili sauce! I hope that helps! xx
I made this tonight. I used gluten free soy sauce-does anyone know if that creates a stronger flavor than regular soy sauce? The sauce was heavily dominated by the soy sauce flavor. I’m not sure how to balance it out without losing overall flavor (I think if I added more pasta water it would just water it down). I think if I were able to tweak that little bit it would be a total hit.
Hi Carrie,
Thanks for giving the recipe a try! So sorry about the soy sauce. I’ve never used gluten free soy sauce. Next time you could try using Tamari for a less potent flavor. I hope this helps! xx
This was delicious! I made it with avocado oil instead of the sesame oil which probably took a little bit away from the taste but we are on a crusade to eliminate seed oils from our diet. This was so tasty. I would point out that I made it for two and anticipated leftovers but with the noodle package (8oz) serving 4 this really wouldn’t have served 6. We thought it perfectly served 2! Can’t wait to make it again!
Hey Jennifer,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go!? xT
Sooooo good! Will be a regular dinner from now on.
I did add some extra veggies and a little chicken, cut the sesame oil to half a cup, and doubled the noodles (but used pasta zero) just to make it within my preferred diet and make extra meals.
Very quickly becoming my favorite site for recipes
Hi Kris,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
My favorite dish make it often and change it up/ alter the recipe depending what i have on hand. Idk about the spice comments i think its perfect although i add extra because i love spice
Hi Lauren,
Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! xT
This was absolutely disgusting. There is no flavor profile at all. It is literally just spice and oil. Made it at home and we couldn’t eat it.
Hi Colleen,
So sorry to hear this, thanks for giving the recipe a try! Let me know if I can help in any way! xx
This wins everything. My entire family ate this without one single complaint (sweet baby Jesus, it’s a Christmas miracle). I used 1/2 sesame oil and 1/2 avocado oil and did not add any of the spice. I also added shredded chicken. Adding to our dinner rotation!
Hey Erin,
Amazing!! I am so glad this recipe was a hit, thanks a lot for trying it out! Have the best weekend! ☀️xx
I really wanted to like this dish. But the sesame oil and spiciness were overpowering. I followed the recipe exactly, but the taste just seemed kinda “off”. The flavors didn’t seem balanced. After reading the reviews, it looks like most reviewers either love it or hate it. I’m somewhere in between. However, there are sooo many other great recipes on this site, so I think I’ll just set this one aside & move on to the next one. So far, everything else I’ve tried on the HBH site has been excellent.
Hey Angela,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed!! Have a great Thursday! xTieghan
This tastes delicious but DEAR GOD please do NOT add the entire serving of oil/soy sauce mix. I made the entire first steps (minus the veggie add-ins) beforehand and have a small jar of garlic/chili oil. For a 4oz meal (2 servings) I added 3tbsp TOTAL of the oil+soy sauce mix. Then when cooking the noodles i stir-fried some peppers, edamame, and shredded carrots. Broccoli would probably be the best choice, taste profile wise.
Also… This calls for a lot of sesame oil to begin with – I swapped several tablespoons out for olive oil instead because sesame oil feels too thick/hearty (and expensive.)
I like spicy food a lot and added 1tbsp of gochugaru and 1 tbsp of red pepper flakes (again, for 4oz of noodles) – this was a good spice level.
Hi Anna,
Thanks so much for your comment and sharing your feedback! I am glad that this recipe was enjoyed, thanks for trying it out! xTieghan
Too oily and too spicy. I added 1.5 tablespoons of chili flakes and have a high spice tolerance. I guess I should have realized before making this how oily it was going to be but thought it would be ok because it had good reviews and the picture was appetizing. I honestly have not disliked something I have cooked more than this dish.
Hey Chrissy,
Thanks so much for giving this recipe a try and sharing your feedback. So sorry to hear it was not enjoyed!! xTieghan
This is an epic dish!
I skipped the bell pepper and instead added diced mango, and cucumber + carrot “noodles” (putting the cucumber and carrot into the zuchinni “zoodle” thing).
I liked the basil a lot, I think I will add more next time and slightly less cilantro.
I also add a bit of honey and peanut butter (maybe 2 teaspoons and a a tablespoon respectively) into the oil mixture. It adds a little more sweetness to the dish that plays off the spiciness pretty well.
I would also say that tread carefully with the chili flakes as it seems so many brands have such different spice levels. Mine is from Costco and is pretty mild overall, so 1TBP is not that spicy, but I have friends where a slight dash of their flakes over pizza is overwhelming. So your mileage may vary.
Can’t wait to make for my family and friends!
Hi Alli,
I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan
So good, made it 3 times so far…Thx…
Hey Kris,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx
I am vegan and live in NYC. There is a famous/popular noodle shop here this recipe is reminiscent of. Wow is all I can say about this recipe, it was delicious. I used knife-cut wheat noodles from another recipe I made and Also added the optional Gochugaru. I have to tell you, I am a home cook and am so happy I found your website. I can’t wait to try more of your recipes and adapt them to my vegan diet, if needed!
Hey Erika,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
When you say “head” of garlic, do you mean the whole head? Or should it say clove? I’m a garlicaholic but seems like a lot!
Love your recipes! Thank you!
Never mind! I just realized it’s for the chili oil!
Still love your recipes but I should read them more closely. ?
No worries, I hope you love it!
When do you add the ginger?
Hi Linda,
The ginger is added in step 1:)
Hey Jennifer,
Lol it’s the whole head:) I hope you love the recipe, let me know if you give it a try! xTieghan
This was yummy!!! I read the comments and just did one tablespoon of red pepper flakes and one tablespoon of gochujang, I omitted the other pepper flakes and cayenne. I also added chicken thigh pieces so I only did 1/2 cup of sesame oil because they are quite fatty. It was really good!
Hey Delanie,
I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Have the best day:) xT