Chili Garlic Noodles come together fast and bring some serious garlic flavor with with an easy-to-adjust chili kick.
Author’s Notes
The Noodles My Boys Call ‘Bussin’
I can’t tell you how many times I’ve made these Chili Garlic Noodles lately. They’re my go-to when I want something fast and packed with flavor—without a lot of effort.
The sauce is simple but checks all the boxes: garlicky, spicy, a little sweet, and it coats the noodles perfectly.
One of the best parts? It comes together with pantry staples—no fancy ingredients needed.
As for the spice level… I’ve got two kids who are obsessed with heat and one who can’t handle it at all. This dish didn’t pass her test, but my boys are hooked. Every time I make it, they tell me it’s “bussin!”
Chili Garlic Noodles Ingredients
The full recipe is below, but here are a few quick notes:
- Green onions: We’ll use both parts—bottoms for sautéing, tops for garnish.
- Oyster sauce: Adds deep, savory flavor—it’s the “secret” ingredient here.
- Chili garlic sauce: Adjust to taste; spice level varies by brand.
- Toasted Sesame oil: Just a splash gives the sauce a warm, nutty flavor.
- Butter: Adds richness; melt gently—don’t let it brown when cooking the aromatics.
What To Serve With These Noodles
- Grilled or baked chicken: To add in some protein.
- Crispy tofu: Great vegetarian option that soaks up the sauce nicely.
- Asian Cucumber salad: Cool and crunchy to balance the heat.
- Fried or soft-boiled egg: Adds richness and makes it more filling.
How To Make Chili Garlic Noodles (Tips)
- Use unsalted water: The sauce is salty enough, so no need to salt the pasta water.
- Don’t overcook: Angel hair cooks fast—keep it al dente so it doesn’t get mushy.
- Prep first: This recipe moves quickly, so have everything ready before starting.
- Loosen noodles if needed: Add a splash of hot pasta water if they’re sticking.
- Spice to taste: Start with less chili garlic sauce—you can always add more later.
My Favorite Noodles To Use
- Angel hair pasta: My go-to for this recipe—it cooks fast and grabs the sauce perfectly.
- Spaghetti or thin spaghetti: A good backup if you don’t have angel hair.
- Ramen noodles: Great for a chewier texture; just discard the seasoning packet first.
- Rice noodles: A gluten-free option that works well with the sauce.
- Udon or lo mein noodles: For a thicker, more slurp-able version.
How To Adjust The Spice In Chili Garlic Noodles:
- Less spicy: Start with 1 tablespoon of chili garlic sauce or use a mild brand.
- More spicy: Add 2–3 tablespoons or sprinkle in red pepper flakes to taste.
More Noodle Recipes To Love:
Chili Garlic Noodles
Quick, tasty, and full of garlic—make these Chili Garlic Noodles as hot or mild as you like.
Ingredients
- 1 bunch green onions divided
- 2 tablespoons oyster sauce see note 1
- 2 tablespoons light brown sugar lightly packed
- 2 tablespoons soy sauce
- 1-3 tablespoons chili garlic sauce see note 2
- 1 teaspoon toasted sesame oil
- 8 ounces angel hair pasta
- 1-1/2 tablespoons minced garlic
- 2 teaspoons ginger paste
- 4 tablespoons unsalted butter
- 1/2 teaspoon red pepper flakes optional
Instructions
- Thinly slice the green onions and separate the white bottoms from the green tops.
- In a wide-mouth mason jar, whisk together oyster sauce, brown sugar, soy sauce, and sesame oil.
- Bring a large pot of water to a boil (don’t salt it). Cook the pasta (only 8 oz not the whole package!) until al dente, then drain and set aside.
- While the pasta cooks, melt butter in a large skillet over medium-low heat. Add the white parts of the green onions, garlic, and ginger. Sauté for 2–3 minutes, until soft and fragrant. Don’t let the butter brown.
- Remove the skillet from heat. Add the drained pasta and sauce to the pan. Toss well to coat. If the noodles are clumping, add a splash of hot water to loosen them up.
- Top with the green onion tops. Add red pepper flakes to individual servings if desired. Serve warm.
Video
Recipe Notes
Note 1: This is the “secret” to great flavor—don’t skip it! You’ll find it in most grocery stores in the Asian section.
Note 2: Start small and add more as needed—it’s spicy and each brand is different. Less sauce means less overall flavor, so adjust to your taste.
Storage: Best eaten right after making, but leftovers are surprisingly good cold too!
Nutrition
Serving: 1serving | Calories: 497kcal | Carbohydrates: 72g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 1102mg | Potassium: 185mg | Fiber: 3g | Sugar: 12g | Vitamin A: 733IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
