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    Home > Blog > Pasta & Noodles > Chile Oil Garlic Noodles

    Chile Oil Garlic Noodles

    by Jenny Park · Published: Apr 10, 2020 · Modified: Feb 15, 2021

    Jump to Recipe
    Our Chile Oil Garlic Noodles recipe has thick flat rice noodles tossed in a bold and flavorful garlic chile oil. It's a really simple recipe, but packed with flavor.
    Chili Oil Garlic Noodles
    Chili oil garlic noodles on a plate twirled on a fork.

    I could eat noodles (and pasta) every single day. These Chile Oil Garlic Noodles are very high on my list of favorite noodles to make. They’re simple to make, so tasty and there are so many ways to make them! This recipe is a Korean-style Chile Oil Garlic Noodle dish.

    Korean Style Garlic Chile Oil versus Traditional Szechuan Garlic Chili Oil

    This recipe is all about the garlic chile oil. This Korean style chile oil version is different in both ingredients and process compared to the more traditional Szechuan version, but the bright and bold flavors are still very much there.

    What is Chile Oil?

    Traditional Szechuan garlic chile oil begins with a variety of spices such as Szechuan peppercorns (which aren’t peppercorns at all, but dried berries from the deciduous prickly ash tree within the citrus family that carry both floral and citrus notes), Chinese cinnamon bark (similar in taste to a ‘red hot’ candy), star anise, bay leaves, cloves, cumin seeds, fennel seeds, garlic, ginger, and green onions. The ingredients are simmered and steeped together with a neutral oil such as vegetable or grape seed and then strained. The strained oil is then brought up to a boil and poured over an Asian style chile powder and that mixture is tossed together with noodles.

    This Korean style garlic chile oil is different from the Szechuan version and much more simple with way fewer ingredients, but I wanted to mention the above because it’s a version people are more familiar with.

    Vegetable oil or sesame oil or both!

    Both vegetable and sesame oil are used in this version to bring out a a deep, nutty flavor with some balance.  Korean style chili powder, soy sauce, garlic, ginger, and sesame seeds are other ingredients that are used. The oil is still heated and poured over the chile powder, garlic and ginger, but the remaining chile oil ingredients are simply stirred into the mixture. The noodles and a portion of the chile garlic oil are then tossed together and topped with more oil. The dish is then finished with crushed peanuts, for a nutty flavor and crunchy texture. So simple, but so good.

    Can you make Garlic Chile Oil ahead of time?

    The garlic chile oil can be made up to 1 week ahead of time and stored in the refrigerator. The oil (or really sauce) is very diverse and can be used to top steamed or pan fried dumplings as well as drizzled atop broth-based noodle soups.

    Leave a comment below if you guys make a version of garlic chile oil both different from the traditional Szechuan version or this Korean version. There are so many different ways to make this from so many different cultures! If you want to stay away from chiles, try our other recipe for savory Garlic Noodles.
    Enjoy! xx, Jenny

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    Our Chile Oil Garlic Noodles recipe in a bowl waiting to be eaten.

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    Chili oil garlic noodles on a plate with a fork.

    Chile Oil Garlic Noodles

    4.98 from 34 votes
    PRINT RECIPE Pin Recipe
    Our Chile Oil Garlic Noodles recipe has thick flat rice noodles tossed in a bold and flavorful garlic chile oil. It's a really simple recipe, but packed with flavor.
    RECIPE BY Teri & Jenny
    Prep Time: 12 mins
    Cook Time: 8 mins
    Total Time: 20 mins
    Servings: 4 people

      INGREDIENTS  

    Garlic Chile Oil

    • ¼ cup vegetable oil
    • 2½ tbsp Korean Chile Powder (gochugaru)
    • 2 garlic cloves, minced
    • 1 tsp ginger, minced
    • 3 tbsp soy sauce
    • 2 tbsp sesame oil
    • 2 tsp sesame seeds
    • 1 green onion, thinly sliced optional
    • 12 oz wide flat rice noodles
    • 3 tbsp crushed peanuts

      INSTRUCTIONS  

    • In a small saucepan simmer vegetable oil for 2 to 3 minutes. Pour hot oil over chilie powder, garlic and ginger and stir together. Once oil has cooled, stir in remaining chile oil ingredients. Set aside.
    • Bring a large pot of water to a boil, 4 to 5 minutes. Place dry noodles into a shallow dish. Pour boiling water over noodles and allow noodles to soften completely, about 10 minutes.
    • Drain and pour noodles into a large bowl. Top with 3/4 of garlic chili oil toss together until completely coated.
    • Transfer coated noodles to a platter and top with remaining oil. Top with crushed peanuts and serve.
    Calories: 501kcal Carbohydrates: 75g Protein: 5g Fat: 20g Saturated Fat: 12g Sodium: 866mg Potassium: 147mg Fiber: 3g Sugar: 1g Vitamin A: 1512IU Vitamin C: 1mg Calcium: 39mg Iron: 2mg
    CUISINE: asian
    KEYWORD: noodles
    COURSE: dinner

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    April 10, 2020 / 14 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    April 10, 2020 / 14 Comments

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    1. Carly

      June 10, 2022 at 9:30 am

      5 stars
      I literally make this weekly and have been sharing with neighbors who are also hooked. I add a bit of rice vinegar and/or lime to the sauce and then more lime after.

      Reply
    2. Alice

      April 20, 2021 at 5:20 pm

      5 stars
      This is so simple but tastes like you spent a lot of time making it. I stir fried some ground beef and tossed with the chili garlic wide rice noodles and then tossed in very fresh bean sprouts which wilted in the hot noodles. Family loves this dish!

      Reply
    3. Button Curry

      April 11, 2020 at 7:42 pm

      Yummy recipe. going to try this out for sure.

      Reply
    4. Calise

      April 11, 2020 at 2:00 am

      I feel slightly silly asking this…I can only find Korean Chili FLAKES…must I crush them with mortar and pestle or is it OK to use the larger FLAKES?

      Reply
      • Jenny Park

        April 11, 2020 at 1:25 pm

        Don’t feel silly! Totally fine to use larger flakes!

        Reply
    5. Dennis Edward

      January 12, 2020 at 11:44 pm

      5 stars
      Waoh……Yummy……..Going to try this. Keep posting. Is it so spicy?

      Reply
      • Yolanda

        November 13, 2020 at 9:36 pm

        That’s what I’m wondering

        Reply
        • Brown Barn

          April 05, 2021 at 3:34 pm

          4 stars
          Yes! It is quite spicy. Still flavorful but I think next time I’ll use something to cut the heat a little. I can’t handle the fire like I used to!

          Reply
    6. Jason Mckenly

      January 12, 2020 at 8:34 pm

      5 stars
      The food here has always been so appetizing! I’ve always been a foodie myself.

      Reply
    7. Sabrina

      January 11, 2020 at 6:22 am

      5 stars
      perfect for what I’ve missed, food-wise, since I can’t normally eat pasta, that is except for my cheat day which is today, yay, so thank ou for this recipe

      Reply
    8. Bianca Thomka

      January 10, 2020 at 4:19 pm

      Sounds great. So would the chile powder used be Gochugaru?

      Reply
      • Jenny Park

        January 11, 2020 at 4:31 am

        Yes!

        Reply
    9. Summer

      January 10, 2020 at 2:33 pm

      100% going to make this for all those dumplings in my freezer!

      Reply
    10. Kiran

      January 10, 2020 at 1:01 pm

      we make the chilli oil by mixing it with Red dried Indian chillies slightly split and by gently heating the whole thing for a few minutes. The whole thing is then stored in a moisture free clean jar for later use

      Reply

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