The Easiest Spicy Chili Garlic Noodles (2 Ways)

Ingredients

• 1/3 cup Peanut Oil (for homemade chili oil; use a high‑smoke‑point oil)
• 3 stalks Green Onions (thinly sliced, then finely chopped; extra for garnish)
• 6 cloves Garlic (3 cloves for chili oil, 3 cloves for creamy sauce; minced or grated)
• 3 tablespoons Sichuan Chili Flakes (spicy, slightly numbing)
• 1 tablespoon Dark Soy Sauce (adds depth; can substitute with extra regular soy sauce)
• 2 tablespoons Regular Soy Sauce (use 1 tbsp for chili version, 2.5 tbsp for creamy version)
• 1 teaspoon MSG (optional but recommended for umami)
• 2 teaspoons Granulated Sugar (balances acidity)
• 2 teaspoons Black Chinese Vinegar (adds bright acidity; can use rice vinegar in a pinch)
• 7 ounces Dried Chinese Wheat Noodles (hand‑cut style preferred; any Chinese wheat noodle works)
• 1/4 cup Tahini (toasted, smooth; for creamy sauce)
• 3 tablespoons Creamy Peanut Butter (smooth, no gritty texture)
• 1 tablespoon White Distilled Vinegar (adds brightness to creamy sauce)
• 1 tablespoon Light Brown Sugar (sweetness for creamy sauce)
• 1 teaspoon Mirin (sweet rice wine, optional)
• 1.5 inches Fresh Ginger (grated; optional for creamy sauce)
• 1 tablespoon Shichimi Togarashi (Japanese seven‑spice blend; optional but recommended)
• 1 tablespoon Chili Crisp (Laoganma) (adds crunch and extra heat)
• 1 pound Fresh Egg Noodles (for creamy version; any fresh wheat noodle works)
• 1/3 cup Noodle Cooking Water (reserved to loosen creamy sauce)

Instructions

1. Prepare Aromatics for Chili Garlic Noodles

   Thinly slice 2 green onions (white and green parts) then finely chop; mince 3 garlic cloves.

   Time: PT5M

2. Make Chili Oil Base

   In a small pan, heat 1/3 cup peanut oil over medium until shimmering (about 350°F). In a large bowl combine 3 tbsp Sichuan chili flakes, 1 tbsp dark soy sauce, 1 tbsp regular soy sauce, 1 tsp MSG (optional), 2 tsp sugar, and 2 tsp black Chinese vinegar. Whisk together.

   Time: PT3M

   Temperature: 350°F

3. Bloom Aromatics in Hot Oil

   Carefully pour the hot oil over the aromatics in the bowl, whisking quickly to combine. Watch for sizzling; keep hands away from the steam.

   Time: PT2M

4. Cook Noodles (Chili Version)

   Bring a pot of water to a rolling boil. Add 7 oz dried Chinese wheat noodles and cook according to package directions until al dente (about 5‑6 minutes). Reserve a splash of starchy noodle water, then drain using a frying spider.

   Time: PT8M

   Temperature: Boiling

5. Toss Noodles in Chili Oil

   Transfer the hot noodles into the bowl with the chili oil mixture. Toss vigorously until every strand is coated. Taste and adjust salt or add a splash more soy sauce if needed.

   Time: PT2M

6. Garnish Chili Garlic Noodles

   Scatter the remaining thinly sliced green onions over the noodles. Serve immediately.

   Time: PT2M

7. Prepare Creamy Sesame‑Peanut Sauce

   In a separate bowl whisk together 1/4 cup tahini, 3 tbsp smooth peanut butter, 2.5 tbsp soy sauce, 1 tbsp white distilled vinegar, 1 tbsp light brown sugar, 1 tsp mirin, 3 grated garlic cloves, 1 tbsp grated ginger (optional), 1 tbsp shichimi togarashi (optional), and 1 tbsp Laoganma chili crisp until smooth.

   Time: PT5M

8. Cook Fresh Egg Noodles

   Bring a large pot of water to a boil. Add 1 lb fresh egg noodles and cook 6‑8 minutes until just tender. Reserve 1/3 cup noodle cooking water, then drain.

   Time: PT8M

   Temperature: Boiling

9. Emulsify Sauce with Noodle Water

   Slowly whisk half of the reserved noodle water into the creamy sauce until the consistency resembles a light Alfredo sauce. Add more water if needed to achieve a pourable but not watery texture.

   Time: PT2M

10. Combine Noodles and Creamy Sauce

    Place the drained noodles back into the pot or a large bowl, pour the creamy sauce over them, and toss until evenly coated.

    Time: PT2M

11. Finish and Garnish Creamy Noodles

    Top with thinly sliced green onions, a drizzle of extra chili crisp, and a handful of crushed peanuts. Serve warm.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

15 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g