Name: Spicy Chili Garlic Noodles Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 8 ounces rice noodles (wide rice noodles recommended); 2 shallots, sliced; 5 cloves garlic, minced; ⅓ cup chopped scallions/green onions (white part only, reserve green for garnish); 1 tablespoon fresh grated ginger; 1 tablespoon oil (olive or vegetable oil); 4-5 tablespoons low sodium soy sauce or tamari; 1-3 tablespoons chili garlic sauce (adjust by brand and spice preference); 1 tablespoon brown sugar (can substitute coconut sugar); 1 tablespoon sriracha (adjust to taste); 2 teaspoons rice vinegar; 1 tablespoon toasted sesame oil; ½ teaspoon red pepper flakes (optional, for extra spice); 2 diced roasted red peppers (can substitute with sautéed raw red bell pepper)

Jump to Recipe· 4.6 from 72 reviews

If you’re craving something bold and full of flavor that comes together quickly, you’re in for a treat! This Spicy Chili Garlic Noodles Recipe has become one of my go-to dinners when I want comfort food with a kick. It’s vibrant, saucy, and effortlessly satisfying—plus it’s versatile enough for you to tweak the heat and ingredients just how you like. Stick around, and I’ll walk you through every step so you nail it perfectly at home.

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Why This Recipe Works

Perfect Balance of Heat and Flavor: The combo of chili garlic sauce, sriracha, and ginger gives just the right spicy punch without overpowering the noodles.
Simple, Fresh Ingredients: Fresh garlic, shallots, and scallions uplift the dish with bright, aromatic layers.
Quick and Easy Prep: Ready in about 20 minutes—ideal for busy weeknights or last-minute meals.
Customizable Heat Level: You control the spice exactly to your liking by adjusting the chili sauces and red pepper flakes.

Spicy Chili Garlic Noodles, spicy Asian noodles, quick chili garlic pasta, spicy noodle stir-fry, flavorful chili garlic dish - A white bowl filled with wide flat noodles coated in a shiny reddish-brown sauce is shown from above. The noodles are mixed and curled inside the bowl with visible pieces of fresh green onions and chopped cilantro scattered on top. There are small white sesame seeds and dark chili flakes sprinkled over the noodles. A pair of dark wooden chopsticks rests on the edge of the bowl leaning inward. In the blurred background, two small white bowls hold red chili flakes and more chopped green onions. The surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Spicy Chili Garlic Noodles Recipe plays a key role to build up layers of savory, spicy, and slightly sweet taste. Choosing quality staples like fresh garlic and good chili garlic sauce really makes a difference here.

Spicy Chili Garlic Noodles, spicy Asian noodles, quick chili garlic pasta, spicy noodle stir-fry, flavorful chili garlic dish - Flat lay of wide rice noodles loosely coiled, a few whole shallots with purplish skins, several uncracked brown garlic cloves, a small bunch of white parts of scallions neatly chopped, a piece of fresh ginger root with skin and a small pile of freshly grated ginger, small white ceramic bowls containing olive oil, low sodium soy sauce, chili garlic sauce, sriracha, rice vinegar, toasted sesame oil, a small heap of brown sugar, a tiny pile of red pepper flakes, and a fresh whole red bell pepper halved to show interior seeds, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Rice noodles: I love using wide rice noodles for great texture—they hold the sauce beautifully without getting mushy.
Shallots: Milder than regular onions, shallots bring a subtle sweetness when sautéed.
Garlic: Fresh minced garlic is non-negotiable here—it adds that punchy aromatic foundation.
Scallions (white part): These add mild onion flavor when cooked and you keep the green parts for fresh garnish.
Fresh ginger: Grated ginger gives a zingy freshness that cuts through the richness of the sauce.
Oil (olive or vegetable): You need something neutral to sauté the aromatics without overpowering.
Soy sauce or tamari (low sodium): This is the salty backbone of the sauce—low sodium lets you control saltiness better.
Chili garlic sauce: This is where most of your heat and garlic flavor come from; I recommend starting small and adding more to taste.
Brown sugar (or coconut sugar): Adds subtle sweetness to balance the spice and salt perfectly.
Sriracha: I use this for an extra layer of smoky spice and a little color.
Rice vinegar: A splash brightens the sauce with gentle acidity.
Toasted sesame oil: This finishes the dish with a deep nutty aroma and richness.
Red pepper flakes (optional): For when you want to kick the spice up another notch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Spicy Chili Garlic Noodles Recipe is how easy it is to adapt. I often toss in whatever veggies I have on hand or swap the type of chili sauce depending on my mood. Feel free to make it truly your own!

Veggie Boost: I usually add sautéed bok choy, shredded carrot, or napa cabbage to add crunch and freshness—makes the noodles feel like a full meal.
Protein Additions: Chicken, tofu, or shrimp are my favorites here; they soak up that spicy garlicky sauce beautifully.
Mild Version: If you prefer less heat, simply reduce or omit the sriracha and chili garlic sauce—you’ll still get tasty, rich flavor.
Gluten-Free Swaps: Use tamari instead of soy sauce and double-check noodles to keep this dish gluten-free.

Step-by-Step: How I Make Spicy Chili Garlic Noodles Recipe

Step 1: Cook Your Noodles Just Right

Start by boiling a large pot of water and cooking the rice noodles according to the package. I like to test them a minute or two before the suggested time because overcooked rice noodles can get mushy fast. Once al dente, drain and rinse under cold water to stop cooking and keep them from sticking.

Step 2: Sauté Aromatics Until Fragrant

Heat your chosen oil over medium heat, then add the sliced shallots and minced garlic. Cook them gently for about five minutes until they’re golden and sweet-smelling—don’t rush this part! It builds the base flavor we want. Then stir in the white parts of your scallions and freshly grated ginger, cooking for another 2-3 minutes to meld those vibrant notes.

Step 3: Whisk Together the Sauce

In goes the soy sauce, chili garlic sauce, brown sugar, sriracha, rice vinegar, and toasted sesame oil. Whisk everything while it warms through. I highly recommend starting with the lower end of chili sauces and sriracha amounts because you can always add more later—but if you go too spicy right away, it’s tricky to tone down.

Step 4: Toss and Let Flavors Marry

Return your noodles to the pot or a large skillet and pour the sauce over them. Toss well to coat every strand, then let it simmer for a few minutes so the noodles soak up those amazing flavors. I often add diced roasted red peppers here, but sautéed veggies like carrots or bok choy also make a delicious addition.

Step 5: Taste and Adjust

Give it a test bite before you decide to add extra sriracha or chili flakes—the heat builds as you eat, so don’t overdo it at first! When you’re happy with the balance, plate it up, sprinkle with the green parts of scallions and a pinch of red pepper flakes if you want more zing, and dig in.

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Tips from My Kitchen

Don’t Overcook the Noodles: Rice noodles can get mushy quickly, so I always check a minute early and rinse in cold water immediately.
Build Heat Gradually: Starting with less chili sauce means you won’t end up with a dish that’s scorching—you can always spice it up at the table too.
Use Toasted Sesame Oil Last: Adding it at the end preserves that toasty aroma that makes this noodle dish extra special.
Make It Fresh Every Time: I avoid pre-minced garlic here because fresh really delivers the best punch and flavor.

How to Serve Spicy Chili Garlic Noodles Recipe

Spicy Chili Garlic Noodles, spicy Asian noodles, quick chili garlic pasta, spicy noodle stir-fry, flavorful chili garlic dish - The image shows a white pot filled with four layers of wide, flat noodles cooked in a dark brown sauce, giving the noodles a shiny and rich look. Scattered over the noodles are small pieces of green herbs and tiny bits of red chili pepper, adding a touch of color and texture. The noodles are swirled and mixed together with some areas appearing thicker and some thinner, showing a soft and smooth texture. The pot sits on a white marbled surface with a pair of dark brown chopsticks resting beside it. Nearby, there is a small white bowl filled with red chili flakes. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top my spicy chili garlic noodles with the green parts of scallions for a fresh crunch and pop of color. A sprinkle of toasted sesame seeds adds a nice nutty bite too. If you want extra heat, add a dash of red pepper flakes or a drizzle of chili oil. Fresh cilantro can also brighten things up if you like a herby touch.

Side Dishes

This dish stands on its own but pairs beautifully with simple sides like steamed bok choy or crunchy Asian slaw for texture contrast. Sometimes, I serve it alongside crispy egg rolls or dumplings for a fun party spread.

Creative Ways to Present

For a casual dinner party, I’ve served this Spicy Chili Garlic Noodles Recipe in individual bowls topped with a fried egg and extra scallions. It instantly feels special and adds richness. Another favorite is plating the noodles on a wooden board with colorful veggie sides arranged around for a shared, family-style meal.

Make Ahead and Storage

Storing Leftovers

I store leftover spicy chili garlic noodles in an airtight container in the fridge. They keep well for about 3-4 days. The flavors actually deepen after resting overnight, so it can be even better the next day!

Freezing

While you can freeze these noodles, I’ve found the texture of the rice noodles changes a bit once thawed. If you do freeze, portion them out first, thaw in the fridge overnight, then reheat gently with a splash of water or oil to help restore moisture.

Reheating

To reheat, I prefer tossing them in a hot skillet with a teaspoon of oil and a splash of water to prevent sticking. Microwave works too if you cover them and heat in short bursts, stirring frequently to keep the noodles from drying out.

FAQs

Can I make this Spicy Chili Garlic Noodles Recipe vegan?

Absolutely! This recipe is naturally vegan as long as you use a plant-based oil and choose tamari or soy sauce without fish ingredients. Just skip any optional meat or use tofu, tempeh, or extra veggies instead.
What’s the best chili garlic sauce to use?

I like using brands that balance heat with a bit of sweetness and garlic punch, like Lee Kum Kee or similar Asian grocery store favorites. If you’re new to spicy cooking, start with a milder brand and add more as you go.
How can I reduce the sodium in this recipe?

Using low sodium soy sauce or tamari is key. You can also dilute the sauce with a little water or add extra veggies to balance the saltiness. Taste as you go and adjust carefully.
Can I prepare this recipe ahead of time for meal prep?

Yes! I often make it the night before and store it in the fridge. Flavors meld beautifully overnight, making it a quick grab-and-go lunch or dinner that reheats easily.

Final Thoughts

This Spicy Chili Garlic Noodles Recipe holds a special place on my recipe rotation because it’s the perfect balance of spicy, savory, and comforting—all in a bowl that’s ready in just 20 minutes. I love how customizable it is and how the heat builds gradually, inviting you to savor every bite. Give it a try—you’ll find it’s a reliable winner whether you need a fast weeknight meal or crave something with a little fiery flair. I’m sure you’ll enjoy making it as much as I do!