Spicy Garlic Chilli Noodles

These spicy garlic chilli noodles are glossy, slurpable, and packed with bold heat balanced by savoury garlic and soy. The texture is silky with just enough bite, and the flavour lands hot, salty, and deeply aromatic. This is an easy, weeknight-friendly dish that feels indulgent without fuss. Total time is about 25 minutes from pan to plate.

Ingredients

For the noodles

• 250 g dried egg noodles or wheat noodles
• Water, for boiling
• 1 tsp salt

For the garlic chilli sauce

• 4 tbsp vegetable oil
• 6 garlic cloves, finely minced
• 2 tbsp crushed chilli flakes or chilli crisp
• 1 tbsp fresh red chilli, finely chopped
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp sesame oil

For finishing

• 2 spring onions, finely sliced
• 1 tbsp toasted sesame seeds
• Fresh coriander, optional

Method

Prepare the noodles

Bring a large pot of salted water to the boil. Cook the noodles according to packet instructions until just tender. Drain well and set aside. Reserve 3 to 4 tablespoons of the cooking water.

Make the garlic chilli base

Heat the vegetable oil in a wide pan over medium heat. Add the garlic and cook gently for 30 to 40 seconds until fragrant but not coloured. Stir in the chilli flakes and fresh chilli, then remove from the heat briefly to prevent burning.

Build the sauce

Return the pan to low heat. Add light soy sauce, dark soy sauce, rice vinegar, sugar, and sesame oil. Stir until glossy and well combined.

Toss and finish

Add the cooked noodles to the pan along with a splash of reserved noodle water. Toss thoroughly so every strand is coated. Warm through for 1 to 2 minutes, adjusting with more noodle water if needed.

Serve

Remove from heat and scatter over spring onions, sesame seeds, and coriander if using. Serve immediately while hot and glossy.

Tips

How do I stop the garlic from burning?

Keep the heat moderate and remove the pan from the heat briefly after adding chilli. Burnt garlic turns bitter very fast.

Can I adjust the spice level?

Yes. Reduce chilli flakes for mild heat or add extra chilli crisp for a deeper, hotter finish.

Why add noodle water?

It helps the sauce cling to the noodles and creates a silky texture without extra oil.

Serving Suggestions

• Serve with a fried egg on top
• Add sautéed prawns or chicken slices
• Pair with steamed greens like pak choi or broccoli

Storage

Room temperature

Not recommended. These noodles are best eaten fresh.

Refrigerator

Store in an airtight container for up to 2 days. Reheat gently with a splash of water.

Freezing

Freezing is not advised as the noodles lose texture and become soft.

Nutrition

• Calories. 420 kcal
• Carbohydrates. 56 g
• Protein. 10 g
• Fat. 18 g
• Saturated Fat. 3 g
• Sodium. 980 mg

Values are estimates and vary based on ingredients used.

FAQs

Are these noodles very spicy?

They are moderately spicy. The heat is adjustable by reducing or increasing chilli.

Can I use instant noodles?

Yes. Discard the seasoning packet and cook the noodles plain.

What oil works best?

Neutral oils like vegetable or sunflower oil work best. Avoid olive oil.

Can I make this gluten free?

Use gluten free noodles and tamari instead of soy sauce.