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Sharing an easy, takeout-at-home-style dinner. Weeknight chili oil noodles with crispy garlic, shallots, and sesame seeds and fresh herbs. These noodles are saucy, just a little spicy, naturally gluten-free and vegan-friendly. This recipes comes together quickly on busy weeknights.
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Why you’ll love this recipe
- Crispy garlic and shallots in a flavorful chili oil along with silky rice noodles. Yum!
- Easily comes together in about 25 minutes, pantry-friendly, naturally GF/ vegan as written
Ingredient Notes
- Oil: sesame or peanut oil. You can reserve some oil for serving if you prefer a lighter amount.
- Veggies: garlic and shallots; cook to golden and crisp
- Spice: Crushed red pepper and optional gochugaru; scale to taste.
- Noodles: thin rice noodles hold up well; cook per package and save about a 1/4 a cup of water to loosen sauce (included in recipe)
- Tamari/ soy sauce: choose a gluten-free tamari if GF
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.
First, begin with the chili oil
- Start with the chili oil: 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!
Now for the 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! Cook to just tender and toss the hot noodles in with the chili oil + tamari and add a splash of the reserved cooking water.
3. 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! If it’s too fiery, add a squeeze of lime or a small drizzle of honey. 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!
Make-Ahead, Storage, and Reheat
- Make-ahead oil: cook the chili oil and refrigerate airtight, warm up the chili oil before tossing it in the hot noodles
- Storage: leftover noodles keep best when lightly loosened with a splash of water before reheating.
- Reheat: warm on the stove over low with a bit of reserved water (or plain water) until glossy again.
Use fewer chili flakes and boost aroma with sesame seeds/ ginger. If it’s still too fiery, add a squeeze of lime or a tiny drizzle of honey to balance.
Yes, udon, lo mein, or spaghetti work. For gluten-free, stick with rice noodles and tamari.
Yes. Cook, cool, and refrigerate in a sealed jar; gently rewarm so it’s pourable, then toss with hot noodles.
Toss noodles while hot with the oil and tamari, then add splashes of reserved cooking water until they’re silky and separate.
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I LOVED the sauce but hated the noodles. I’m guessing I bought the wrong ones! I bought rice noodles at an Asian grocery store but they were super thin and looked nothing like this. Can you elaborate on the specific noodles you used? Thank you so much!
Hi there! I usually use wider rice noodles for this recipe so the noodles don’t get super absorbed by the sauce! Let me know if you have any other questions! xT
Love this! I’d definitely go lighter on the cayenne, but otherwise amazing! Didn’t take too long and tastes great 🙂
Thank you so much, Jennifer! So glad to hear this recipe was a winner, I appreciate you making it! xx
The 1/3 cup soy sauce ruined this recipe, turned it into a salt bomb. It looked amazing, but tasted terrible. We took one bite and had to unfortunately throw it out. 🙁
Hi Dani,
So very sorry to hear this!! You could try low sodium soy sauce or tamari next time. Thanks so much for trying the recipe! xx
Hi Tieghan,
Could I use avocado oil instead of sesame for this? Have you tried that before? Thank you!
Hey Morgan,
So sorry, I would not recommend that for this recipe, the sesame oil really adds so much flavor to this recipe that you won’t want to skip it! Please let me know if you have any other questions! xT
My son made this one tonight and it was delicious!! Definitely adding it to the rotation. 🤤🤤
Thanks for trying out this recipe Laura! xT
I totally loved this dish! I used sweet potato glass noodles because I forgot I had them already. I used shrimp for my protein the first time I made it and the second time I used no protein and I straight killed it! Even though it didn’t need it, I added a lemon wedge to the bowl. I told my mom to come and get some and….then I told her I’ll hook her up next time. Maybe I should take her portion to her first LOL. I’m making them tonight or tomorrow.
Hey Sarita,
Thanks for making this recipe and your comment, so glad it was enjoyed! I hope you had a wonderful Thanksgiving! xx
Nornally these recipes are amazing but this was too oily! Not a fan! Will adjust next time.
Oh no I’m so sorry about that! Thanks for letting me know! xT
This was absolutely delicious!! I didn’t have any sesame seeds but it was wonderful without. I’ve never cooked with so much sesame oil before and this was such a pleasant surprise!! I added pork belly and it went really well with it. Thank you so much for sharing your recipe, I’ll be cooking this again!!
Hey Taylor,
Fantastic!!🐣 Thanks so much for making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
I had made homemade chili oil previously and that’s what I used for some of the ingredients . So I didn’t actually follow your recipe exactly. i did red onion cause that’s what i had and did the garlic. i added the ginger and sesame seeds, soy sauce. i garnished with the scallions and cilantro. i didn’t have thai basil so left it out. I used kelp noodles and then I added lotus root. It was fabulous. the textures were so much fun!! and great flavors!!
Hey Bonnie,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
Very flavorful! I only did 1 tablespoon of the chili flakes per the recommendation of others, and I thought it was the perfect amount of spice. I also added in broccoli which was a great addition. We will definitely be making this one again!
Hey Lauren,
Happy Sunday!!🏈 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
I made this delicious meal. It was spicy but with full flavour. I used the lower amount of cayenne and chilli flakes. My rice noodles did not come out crispy. I boiled the noodles as per the instructions but when combining the dish appeared oily not crispy. Any tips on getting those noodles crispy?
Hey Max,
Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! So the noodles shouldn’t be crispy, it’s the garlic and shallots that are crispy:) xT
Loved this recipe! Added broccoli and carrots to it! Great meatless dinner option!
Hey Emily,
Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
A head of garlic seems like an awful lot – is it definitely a head that should be used?
Hey Louise,
Yes, a head of garlic is correct, but of course adjust to your liking:) Please let me know if you have any other questions, I hope you love this recipe! xT
Made this tonight and it was sooooo good! I will for sure be making this again. My husband said it tasted like it was from a restaurant. We added chicken for some protein. One question…I didn’t use all the chili oil, how long will it save for? And do I keep it on the counter or put it in the refrigerator?? Thanks!!!
Hey Vanessa,
Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! The chili oil is good for 2 weeks in the fridge. xT
This was absolutely delicious and our favorite recipe! My husband and I love noodles and are picky about where to buy them from. This was perfect! It’s just us two, so we looked forward every day to eating the left overs for dinner. I will be making it for my family as they also love spicy noodles and find that restaurant *spicy* is never actually spicy. Thank you for this one!
Hey Kenia,
Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! xx
Tieghan!!! My husband made this for Valentine’s Day, and I have to say, it was SPICY! He even scaled back on the cayenne, red pepper flakes, and went all in on Korean spice. He added a lb. of shrimp and otherwise, followed exactly. The flavor was good, but I couldn’t finish a bowl.
Thanks for sharing your feedback, Mandy!! This is definitely a spicy dish:) Sorry about that! xT