The Easiest Spicy Chili Garlic Noodles (2 Ways)
The Easiest Spicy Chili Garlic Noodles (2 Ways) is a easy Chinese recipe that serves 4. 560 calories per serving. Recipe by Joshua Weissman Recipes on YouTube.
Prep: 15 min | Cook: 10 min | Total: 30 min
Cost: $54.68 total, $13.67 per serving
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
Prepare Aromatics for Chili Garlic Noodles
Thinly slice 2 green onions (white and green parts) then finely chop; mince 3 garlic cloves.
Time: PT5M
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
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
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
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
Garnish Chili Garlic Noodles
Scatter the remaining thinly sliced green onions over the noodles. Serve immediately.
Time: PT2M
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
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
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
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
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
Dietary info: Vegetarian, Vegan (if using egg‑free noodles), Dairy‑free
Allergens: Peanuts, Soy, Gluten, Sesame
Ingredient Substitutions
- Instead of Peanut Oil: Vegetable oil, Canola oil
- Instead of Green Onions: Leeks, Shallots
- Instead of Garlic: Garlic paste
- Instead of Sichuan Chili Flakes: Red pepper flakes, Dried chili powder
- Instead of Dark Soy Sauce: Regular soy sauce
- Instead of Regular Soy Sauce: Tamari
- Instead of MSG: Nutritional yeast
- Instead of Granulated Sugar: Honey, Maple syrup (use less)
- Instead of Black Chinese Vinegar: Rice vinegar
- Instead of Dried Chinese Wheat Noodles: Ramen noodles, Udon
- Instead of Tahini: Sesame paste
- Instead of Creamy Peanut Butter: Almond butter
- Instead of White Distilled Vinegar: Apple cider vinegar (use less)
- Instead of Light Brown Sugar: Regular brown sugar
- Instead of Mirin: Sake with a pinch of sugar
- Instead of Fresh Ginger: Ground ginger (use less)
- Instead of Shichimi Togarashi: Chinese five‑spice powder
- Instead of Chili Crisp (Laoganma): Sambal oelek
- Instead of Fresh Egg Noodles: Dried noodles (adjust cooking time)
Equipment Needed
- Small Pan
- Large Mixing Bowl
- Cutting Board
- Chef Knife
- Whisk
- Pot
- Frying Spider (Slotted Spoon)
- Measuring Cups
- Measuring Spoons
- Tongs (optional)
Critical Steps — Do Not Skip
- Heating oil to ~350°F and safely pouring it over aromatics
- Whisking noodle cooking water into the creamy sauce to achieve proper emulsification
- Ensuring noodles are al dente before tossing
Chef Tips from the Video
- Use a high‑quality toasted tahini for the deepest flavor in the creamy sauce.
- For extra crunch, toast peanuts lightly before crushing.
- If you like more heat, increase Sichuan chili flakes or add extra Laoganma.
Troubleshooting
Sauce is too thick
Add a little more reserved noodle water, a teaspoon at a time, until the desired consistency is reached.
Noodles become mushy
Cook noodles al dente and drain immediately; rinse with cold water if not tossing right away.
Oil splatters when pouring
Remove the pan from heat briefly to lower temperature, and pour from a safe distance using a ladle.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water.
Freezer: Not recommended for noodles; texture degrades.
Room temperature: Sauces can sit at room temperature for up to 2 hours; discard if left longer.
Make-Ahead Tips
- Prepare the chili oil mixture and store in a sealed jar for up to a week.
- The creamy tahini‑peanut sauce can be made 2 days ahead; keep refrigerated and whisk in extra noodle water before using.
Frequently Asked Questions
What is the cultural significance and history of Chili Garlic Noodles in Chinese cuisine?
Chili garlic noodles are a modern street‑food staple in many Chinese regions, especially Sichuan and Shanghai, where spicy, garlicky sauces are paired with wheat noodles for a quick, satisfying meal. They reflect the Chinese love of bold, layered flavors and the tradition of using simple pantry staples to create fast comfort food.
What are the traditional regional variations of Chili Garlic Noodles in Chinese cuisine?
In Sichuan, the noodles often feature doubanjiang (fermented bean paste) and extra Sichuan peppercorns for numbing heat. In Shanghai, a sweeter soy‑based glaze is common, while northern versions may use a lighter oil and fewer chilies. The recipe here blends the classic Sichuan heat with a simple homemade chili oil.
How is Chili Garlic Noodles traditionally served in Chinese street food culture?
They are usually served hot in a shallow bowl, topped with chopped scallions, toasted sesame seeds, and sometimes a fried egg. The dish is eaten with chopsticks, and the noodles are often tossed right before eating to keep the sauce glossy and the noodles from sticking together.
What occasions or celebrations is Chili Garlic Noodles traditionally associated with in Chinese culture?
While not tied to a specific holiday, chili garlic noodles are a popular late‑night snack after work or during festivals when quick, hearty food is needed. They also appear at family gatherings as a comforting side dish alongside larger meat‑based meals.
What other Chinese dishes pair well with Chili Garlic Noodles?
They pair nicely with stir‑fried greens like bok choy, a simple soy‑marinated tofu, or a protein such as kung pao chicken. A light cucumber salad dressed with rice vinegar balances the heat of the noodles.
What makes the Creamy Sesame Peanut Noodles special in Chinese‑inspired cuisine?
The creamy version blends nutty tahini and smooth peanut butter with soy‑based umami, creating a sauce reminiscent of Korean cold noodle dishes but with a Chinese spice profile. It offers a richer, velvety texture while still delivering the familiar garlicky, spicy notes.
What are the most common mistakes to avoid when making Chili Garlic Noodles at home?
Common errors include over‑cooking the noodles, which makes them mushy, and pouring the hot oil too quickly, causing splatter and uneven coating. Also, neglecting to reserve noodle water can result in a sauce that doesn’t cling properly.
Why does this recipe use homemade chili oil instead of store‑bought jarred chili oil?
Homemade chili oil allows you to control the heat level, freshness, and flavor balance of soy, sugar, and vinegar, which jarred versions often lack. Freshly blooming the spices in hot oil extracts maximum aroma and ensures the sauce isn’t overly salty or greasy.
Can I make the Creamy Sesame Peanut Noodles ahead of time and how should I store them?
Yes, you can prepare the tahini‑peanut sauce up to two days ahead and keep it in an airtight container in the refrigerator. When ready to serve, whisk in a little fresh noodle water to loosen the sauce before tossing with freshly cooked noodles.
What texture and appearance should I look for when making the Creamy Sesame Peanut Noodles?
The sauce should be smooth, glossy, and coat the noodles like a light Alfredo—neither too runny nor clumpy. The noodles should appear evenly coated with a slight sheen and be slightly glossy from the starch‑rich water.
What does the YouTube channel Joshua Weissman Recipes specialize in?
The YouTube channel Joshua Weissman Recipes specializes in detailed, home‑cook‑friendly tutorials that blend classic techniques with modern twists, often focusing on recreating restaurant‑style dishes using accessible ingredients.
How does the YouTube channel Joshua Weissman Recipes' approach to Chinese cooking differ from other Chinese cooking channels?
Joshua Weissman emphasizes making everything from scratch—like his homemade chili oil—while other channels may rely on pre‑made sauces. He also integrates clear, step‑by‑step explanations and a focus on flavor balance, catering to home cooks who want restaurant‑quality results without specialized equipment.
Last updated: August 30, 2026
