I love making these spicy chili garlic noodles, they are the best side dish! The fresh red bell pepper, garlic and shallots help bring this dish to life and are something I enjoy eating and making on a busy weeknight.
There’s something about these noodles that hits all the right spots for me. I think it’s the spicy kick of the garlic chili paste combined with the sweet hint from the honey that has its hold on me. It took many attempts to tweak the balance just right. At some point the depth of the soy sauce and that extra punch from the sriracha also come into play, making this noodle dish one of my favorites.
As far as I’m concerned, these noodles aren’t just a side dish—they’re the main event!
Why I Love These Chili Garlic Noodles
- I can make these noodles in 20 minutes, which is such a timesaver for me.
- Since I prefer noodles with an Asian infused flavor, I really enjoy the way these chili garlic noodles taste.
- This recipe is hands down better than any takeout version. Make it and you’ll see.
I love serving these noodles on the side with my kung pao chicken, chicken and snow peas and especially with my air fryer bang bang shrimp. They’re also as delicious as my Mongolian beef noodles.
Ingredients
- Rice noodles: I love using rice noodles in this recipe because they have a great texture and soak up the flavors well. However, you can use any type of Asian noodle, such as, Szechuan noodles, ramen, chow mein or low mein.
- Red bell peppers: I like slicing the red bell peppers thinly for a pop of color and sweetness. They add great texture too.
- Green onions and cilantro: The finely chopped green onions and cilantro add the freshness and flavor I love to these chili garlic noodles.
- Garlic, shallot and fresh ginger: The garlic, shallot and ginger add the aromatic depth I’m expecting with every bite.
- Avocado oil and toasted sesame oil: I do my initial sauté of the veggies in avocado oil and stir in the sesame oil later for flavor and mouthfeel purposes.
- Soy sauce, honey and sriracha: The soy sauce, honey, and sriracha create a savory, sweet, and spicy sauce that coats the noodles perfectly and add so much flavor. Feel free to replace the soy sauce with tamari and the honey with brown sugar.
- Rice vinegar: I use rice vinegar to balance the acidity.
- Paprika: Adds a subtle sweetness and good color to the noodles. I love paprika for these reasons.
- Red pepper flakes: I use this for an extra kick of heat and it’s adjustable to personal preference.
How to Make Chili Garlic Noodles
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: I prepare the rice noodles (boiling) according to package directions. I drain and rinse them with cold water and set them aside.
- Step Two: In a skillet over medium-low heat, I start by sautéing the bell pepper, green onion (white ends only), garlic, shallot, and ginger in avocado oil. This process takes about 3 minutes, allowing the flavors to meld together.
- Step Three: When I turn off the heat, I quickly add soy sauce, cilantro, honey, chili garlic sauce, sriracha, rice vinegar, sesame oil, sesame seeds, paprika, and red pepper flakes. Then, I stir everything together until it’s thoroughly combined, making sure every noodle is coated in the sauce.
- Step Four: Next, I add the rice noodles to the skillet. I toss them gently until they’re fully coated with the sauce, making sure the sauce thickens and the noodles are heated through. Importantly, there’s no need to turn the heat back on during this step.
- Step Five: I serve these chili garlic noodles warm or at temperature.
Recipe Tips
- I aim for the noodles to be al dente. I don’t want them to become mushy when tossing them with the sauce.
- Sometimes I add carrots, snap beans, shitake mushrooms or broccoli to the noodles, especially if I’m trying to clean out the fridge.
- I’ve also added chicken or shrimp to make these noodles more of a main meal. Tofu would also work.
Storage and Leftovers
I have successfully kept the leftovers in the refrigerator for up to three days. However, they do get dryer with each passing day.
These chili garlic noodles are truly at their best when served immediately and I try to plan accordingly.
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Chili Garlic Noodles
Ingredients
- 7-8 oz. rice noodles
- 1 tbsps. avocado oil or other oil
- 1/2 cup thinly sliced red bell peppers
- 4 green onions, sliced - keep white and green parts separated
- 5 cloves garlic, minced or pressed
- 1 shallot, thinly sliced
- 2 tbsps. freshly grated ginger
- 5 tbsps. low-sodium soy sauce
- 1/4 cup finely chopped cilantro
- 2-1/2 tbsps. honey
- 2 tbsps. chili garlic sauce
- 1 tbsp. sriracha
- 2 tsps. rice vinegar
- 1 tbsp. toasted sesame oil
- 1 tbsp. sesame seeds
- 1/2 tsp. paprika
- 1/2 tsp. red pepper flakes
Instructions
- Prepare rice noodles according to package directions. Drain and rinse them with cold water. Set aside.7-8 oz. rice noodles
- In a skillet over medium-low heat, use avocado oil to sauté bell pepper, green onion (white ends only), garlic, shallot and ginger; about 3 minutes.1 tbsps. avocado oil, 1/2 cup thinly sliced red bell peppers, 4 green onions, sliced - keep white and green parts separated, 5 cloves garlic, minced or pressed, 1 shallot, thinly sliced, 2 tbsps. freshly grated ginger
- Turn off heat and immediately add soy sauce, cilantro, honey, chili garlic sauce, sriracha, rice vinegar, sesame oil, sesame seeds, paprika and red pepper flakes. Stir until combined.5 tbsps. low-sodium soy sauce, 1/4 cup finely chopped cilantro, 2-1/2 tbsps. honey, 2 tbsps. chili garlic sauce, 1 tbsp. sriracha, 2 tsps. rice vinegar, 1 tbsp. toasted sesame oil, 1 tbsp. sesame seeds, 1/2 tsp. paprika
- Add rice noodles. Toss until noodles are fully coated, the sauce is thick and noodles are heated through. (You should not have to turn the heat back on.)
- Top noodles with remaining green onions, extra sesame seeds and red pepper flakes.1/2 tsp. red pepper flakes
- Serve warm or room temperature.
Notes
Nutrition
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Lane says
These were so good! Perfectly spiced and not too oily at all.
Cathy Pollak says
Glad you enjoyed these noodles!
wilhelmina says
This is my favorite when I need a delicious dish in a hurry. So flavorful and always hits the spot!!
Cathy Pollak says
Yay!
Macie says
These noodles have just the right kick of spice without being over powering. I love how they seem to soak in all the flavor, delicious!!
Cathy Pollak says
Glad you liked them.