The Easiest Chili Garlic Noodles Ever (3 Ways)
The Easiest Chili Garlic Noodles Ever (3 Ways) is a medium Chinese recipe that serves 2. 620 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 35 min | Cook: 18 min | Total: 58 min
Cost: $28.57 total, $14.29 per serving
Ingredients
- 2 medium Yukon Gold Potatoes (peeled and cut into 1.5‑inch chunks)
- 1.5 cups Potato Starch (250 g, for dough binding)
- 0.75 cup Water (room temperature, add gradually)
- 1 tablespoon Salt (for boiling potatoes and noodles)
- 2 stalks Green Onions (finely chopped for Sauce 1)
- 2 teaspoons Toasted Sesame Seeds (lightly ground)
- 4 cloves Garlic (grated for Sauce 1)
- 1.5 tablespoons Gochugaru (Korean chili flakes, 12 g)
- 2 teaspoons Crushed Red Pepper Flakes (11 g)
- 0.5 teaspoon MSG (3 g, optional for umami)
- 0.5 teaspoon White Sugar (3 g)
- 1.5 tablespoons Dark Soy Sauce (22 g, adds depth)
- 1 tablespoon Regular Soy Sauce (17 g)
- 1 tablespoon Chinese Black Vinegar (17 g, adds acidity)
- 0.33 cup Vegetable Oil (75 g, for hot‑oil emulsification)
- 1 tablespoon Gochujang (18 g, Korean fermented chili paste)
- 3 tablespoons Sriracha (37 g)
- 3 tablespoons Tahini (46 g, adds creaminess)
- 1 teaspoon Ground Sichuan Peppercorns (3 g, gives numbing heat)
- 1 tablespoon Dark Brown Sugar (17 g)
- 1 teaspoon Sesame Oil (7 g, aromatic)
- 3 tablespoons Soy Sauce (50 g)
- 2.5 tablespoons Water (24 g, for Sauce 2)
- 0.5 cup White Sugar (100 g, Sauce 3)
- 1 cup Water (240 ml, Sauce 3)
- 1 cup White Distilled Vinegar (240 ml, Sauce 3)
- 1 cup Fish Sauce (240 ml, adds salty umami)
- 15 cloves Garlic (for Sauce 3, minced)
- 1 cup Korean Chilies (26 g, fresh or dried)
- 4 stalks Green Onions (roughly chopped for Sauce 3)
- 1 knob Ginger (3‑inch piece, thinly sliced)
- 0.5 cup Vegetable Oil (105 g, for Sauce 3 emulsification)
- to taste Salt (adjust final sauce seasoning)
Instructions
Boil Potatoes
Place peeled, quarter‑inch potato chunks in a large pot of lightly salted water. Bring to a boil and cook until just tender, about 5–7 minutes.
Time: PT7M
Rice Potatoes
Drain the hot potatoes and immediately push them through a potato ricer (or use a hand masher for a coarser texture).
Time: PT3M
Make Dough
Transfer the riced potatoes to a mixing bowl. Add 1.5 cups potato starch and begin mixing with a spatula. Gradually add up to 0.75 cup room‑temperature water, kneading until a smooth, non‑crumbly dough forms.
Time: PT10M
Shape Noodles
Divide the dough into 16 equal pieces. Roll each piece into a rod 6–8 inches long, keeping the thickness relatively thick. Cut the rods into bite‑size pieces.
Time: PT5M
Cook Noodles
Bring a large pot of salted water to a rolling boil. Drop the noodle pieces in; when they float, let them cook an additional 1–2 minutes.
Time: PT5M
Temperature: 212°F
Prepare Sauce #1 (Classic Chili Garlic)
In a heat‑proof bowl combine chopped green onions, ground toasted sesame seeds, grated garlic, gochugaru, crushed red pepper flakes, MSG, white sugar, dark soy sauce, regular soy sauce, and black vinegar. In a small saucepan heat 1/3 cup vegetable oil over medium until hot (≈350°F). Carefully pour the hot oil over the bowl and stir lightly to emulsify.
Time: PT7M
Temperature: 350°F
Toss Noodles with Sauce #1
Using a spider strainer, transfer the cooked noodles (with a splash of cooking water) into the bowl with Sauce 1. Toss until evenly coated.
Time: PT3M
Prepare Sauce #2 (Sesame‑Gochujang)
In a bowl whisk together gochujang, sriracha, tahini, ground Sichuan peppercorns, dark brown sugar, sesame oil, soy sauce, water, and grated garlic until smooth.
Time: PT5M
Toss Noodles with Sauce #2
Place a portion of the cooked noodles into a large bowl, add Sauce 2, and toss to coat.
Time: PT2M
Prepare Sauce #3 (Sweet‑Sour‑Umami)
In a medium saucepan combine white sugar, water, white distilled vinegar, fish sauce, 15 minced garlic cloves, Korean chilies, rough‑chopped green onions, and sliced ginger. Cover with parchment‑paper lid and bring to a boil over medium‑high. Simmer 7 minutes until chilies soften. Remove from heat, let sit 5 minutes, then blend until smooth. While blending, slowly stream in 0.5 cup vegetable oil until emulsified. Season with salt to taste.
Time: PT12M
Toss Noodles with Sauce #3
Add cooked noodles to a large bowl, pour Sauce 3 over them, and toss thoroughly.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 12 g
- Carbohydrates
- 85 g
- Fat
- 22 g
- Fiber
- 6 g
Dietary info: Non‑vegetarian, Contains gluten, Contains soy, Contains sesame
Allergens: Soy, Sesame, Fish, Gluten (if regular soy sauce is used)
Ingredient Substitutions
- Instead of Yukon Gold Potatoes: Russet potatoes, red potatoes
- Instead of Potato Starch: Tapioca starch, cornstarch (less ideal)
- Instead of Green Onions: chives
- Instead of Toasted Sesame Seeds: white sesame seeds
- Instead of Gochugaru: crushed red pepper flakes
- Instead of Crushed Red Pepper Flakes: Gochugaru
- Instead of MSG: soy sauce, mushroom powder
- Instead of White Sugar: honey (less ideal)
- Instead of Dark Soy Sauce: regular soy sauce
- Instead of Regular Soy Sauce: tamari (gluten‑free)
- Instead of Chinese Black Vinegar: rice vinegar
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Gochujang: miso + chili paste
- Instead of Sriracha: hot chili sauce
- Instead of Tahini: peanut butter (thin)
- Instead of Ground Sichuan Peppercorns: black pepper
- Instead of Dark Brown Sugar: regular brown sugar
- Instead of Sesame Oil: vegetable oil
- Instead of Soy Sauce: tamari
- Instead of White Sugar: brown sugar
- Instead of White Distilled Vinegar: rice vinegar
- Instead of Fish Sauce: soy sauce (less fishy)
- Instead of Korean Chilies: red Thai chilies
- Instead of Green Onions: chives
- Instead of Ginger: ground ginger (less fresh)
- Instead of Vegetable Oil: canola oil
Equipment Needed
- Large Pot
- Potato Ricer
- Mixing Bowl
- Spatula
- Kitchen Scale
- Measuring Spoons
- Measuring Cups
- Chef's Knife
- Cutting Board
- Heat‑Proof Bowl
- Small Saucepan
- Spider Strainer
- Blender
- Medium Saucepan
- Parchment Paper (optional)
- Scissors (optional)
Critical Steps — Do Not Skip
- Kneading the potato dough to a smooth, cohesive texture without it being crumbly.
- Heating the oil to ~350°F before pouring over Sauce 1 to create proper emulsification.
- Cooking noodles only until they float and then an extra 1‑2 minutes to keep them chewy.
- Blending Sauce 3 while hot and slowly incorporating oil for a stable emulsion.
Chef Tips from the Video
- Use a potato ricer for the smoothest noodle dough; a masher leaves a gritty texture.
- Reserve a cup of the noodle cooking water to help the sauce adhere.
- When serving, cut the thick noodles with kitchen scissors for bite‑size pieces.
- Adjust the heat level of Sauce 1 by varying the amount of gochugaru and red pepper flakes.
Troubleshooting
Dough is crumbly and falls apart.
Add a little more room‑temperature water, a tablespoon at a time, and continue kneading until the dough holds together.
Noodles break apart in the boiling water.
Keep the noodles slightly thick and avoid over‑stirring. Cook them just until they float, then remove promptly.
Sauce 1 is too thin after adding oil.
Make sure the oil is hot enough (≈350°F). If still thin, whisk in a pinch more toasted sesame seeds or a splash of dark soy sauce.
Sauce 3 separates after cooling.
Re‑blend while slowly drizzling in a little extra neutral oil; the heat helps re‑emulsify.
Storage
Refrigerator: Store noodles and sauces separately in airtight containers for up to 3 days.
Freezer: Noodles freeze well for up to 1 month; thaw before reheating. Sauces freeze for up to 2 months.
Room temperature: Do not store at room temperature beyond 2 hours.
Make-Ahead Tips
- All three sauces keep well refrigerated; make them up to 2 days ahead and bring to room temperature before tossing.
- Homemade noodles can be boiled, drained, tossed with a little oil, and stored in the fridge for 1 day.
- Sauce 3 can be blended and stored; re‑emulsify with a drizzle of oil if it separates after chilling.
Frequently Asked Questions
What is the cultural significance and history of Chili Garlic Noodles in Chinese cuisine?
Chili garlic noodles, often called "la mian" with spicy sauce, are a street‑food staple in many Chinese regions, especially in Sichuan and Shanghai. They showcase the classic Chinese balance of heat, garlic, and umami, and are traditionally enjoyed as a quick snack or a comforting meal.
What are the traditional regional variations of Chili Garlic Noodles in Chinese cuisine?
In Sichuan, the noodles are tossed with doubanjiang, Sichuan peppercorns, and plenty of chilies for a numbing heat. Shanghai versions favor a sweeter, soy‑based glaze, while Cantonese styles often add fermented black beans and a lighter garlic profile. The three sauces in this recipe echo those regional twists.
How is Chili Garlic Noodles traditionally served in China?
Traditionally, the noodles are served hot in a shallow bowl, garnished with sliced scallions, toasted sesame seeds, and sometimes a drizzle of chili oil. They are eaten with chopsticks, and diners often cut the thick strands with scissors for easier eating.
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 festivals, a quick weekday dinner, and a comfort food during rainy days. They also appear at street‑food fairs and night markets across China.
What other Chinese dishes pair well with Chili Garlic Noodles?
Pair them with a light cucumber salad, steamed dumplings, or a simple broth‑based soup like egg drop soup. The noodles' bold flavor complements milder dishes and balances a multi‑course Chinese meal.
What makes Chili Garlic Noodles special or unique in Chinese cuisine?
The dish combines the chewiness of hand‑made noodles with a multi‑layered sauce that delivers heat, garlic punch, sweet‑sour balance, and umami from soy and fish sauce. Its versatility—allowing any noodle type or sauce variation—makes it a uniquely adaptable staple.
What are the most common mistakes to avoid when making Chili Garlic Noodles at home?
Common errors include over‑kneading the potato dough (making it tough), using oil that isn’t hot enough for Sauce 1 (resulting in a watery sauce), and overcooking the noodles (they become mushy). Follow the critical steps for dough texture, oil temperature, and timing when the noodles float.
Why does this Chili Garlic Noodles recipe use hot oil poured over the sauce instead of cooking the sauce on the stove?
Pouring hot oil creates an instant emulsion that coats the noodles with a glossy, silky texture while preserving the fresh garlic and chili flavors. Cooking the sauce would mellow the aromatics and change the mouthfeel, so the hot‑oil technique yields a brighter, more authentic chili‑garlic finish.
Can I make the Chili Garlic Noodles sauces ahead of time and how should I store them?
Yes, all three sauces keep well in airtight containers in the refrigerator for up to two days. Before tossing with noodles, let the sauce come to room temperature and give it a quick stir; Sauce 3 may need a brief re‑blend with a drizzle of oil if it separates.
What texture and appearance should I look for when making the homemade potato noodles?
The dough should feel smooth and slightly tacky, not crumbly. After boiling, the noodles should be opaque, slightly glossy from the starch, and retain a firm bite. They should float to the surface and then cook an additional 1–2 minutes.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman focuses on detailed, technique‑driven home cooking tutorials, often recreating restaurant‑style dishes from scratch with a strong emphasis on flavor, ingredient quality, and clear, step‑by‑step explanations.
How does the YouTube channel Joshua Weissman's approach to Chinese cooking differ from other Chinese cooking channels?
Joshua Weissman blends rigorous technique (like precise dough handling) with a casual, humor‑filled presentation, often experimenting with multiple sauce variations in a single video. Unlike many traditional Chinese channels that stick to one classic recipe, he showcases creative twists while still honoring authentic flavor foundations.
Last updated: August 29, 2026
