These chili garlic noodles are incredibly quick and easy to make, but still packed with lots of flavor! You only need a few basic pantry staples to make these takeout-style noodles.

Chili Garlic Noodles
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If you’re craving a takeout but want something quick and easy, this stir-fry noodle recipe is a must-try. Made with savory sauces, fresh aromatics, and stir-fry noodles, it’s an easy dish that you can customize with whatever you have on hand. I used pre-cooked Ka-Me Udon Stir-Fry Noodles, but you can substitute with rice noodles, spaghetti, or any pasta you prefer.

Chili Garlic Noodles

Ingredients & Substitutions

  • Cooked Stir-Fry Noodles: I used Ka-Me Udon Stir-Fry Noodles, which you can find at Kroger, Walmart, and Amazon. If you don’t have pre-cooked noodles, use 6–7 oz of dry pasta like thick spaghetti or wide rice noodles. Cook just until al dente since the noodles will continue to cook in the sauce.
  • Avocado Oil: This neutral oil has a high smoke point, so I like using it for stir-fries. Vegetable or canola oil also works well.
  • Garlic and Ginger: Fresh garlic and ginger add warm, spicy depth to the sauce.
  • Scallions: Use both the white and green parts for layers of flavor.
  • Soy Sauce, Hoisin Sauce, Rice Wine Vinegar: These create a savory and tangy sauce base. Tamari or coconut aminos can be used for a gluten-free option.
  • Crushed Red Pepper Flakes: For a spicy kick. Adjust to taste, or skip if you prefer a milder flavor.

How to Make Chili Garlic Noodles

Sauté the minced garlic and grated ginger for 2 minutes until fragrant.
Stir in the white parts of the scallions and cook for one minute. Add soy sauce, hoisin sauce, rice wine vinegar, and crushed red pepper flakes and cook for 2 minutes.
Add the cooked noodles to the skillet. Stir-fry for 1–2 minutes until they are heated through and evenly coated in the sauce.
Add your favorite garnishes and enjoy!

Tips for the Best Stir-Fry Noodles

  • Choose the Right Noodles: Pre-cooked udon noodles are convenient, but any long, wide noodles work well. Just don’t overcook them!
  • Work Quickly: Have all your ingredients prepped and ready to go as stir-frying is a fast process.
  • Balance the Flavors: Adjust the soy sauce, hoisin, and vinegar to suit your tastes. Feel free to add a little more soy sauce if you want a saltier flavor or a little extra crushed red pepper flakes for more heat.

Serving Suggestions and Variations

These stir-fried noodles are delicious as a standalone meal, but they’re also a fantastic base for proteins or veggies. Here are some ideas to add protein, veggies, and extra flavor!

  • Protein: Crispy tofu or shelled edamame
  • Vegetables: Snap peas, carrots, broccoli, or bell peppers.
  • Toppings: A drizzle of sesame oil, chopped peanuts, or sesame seeds for extra crunch.

Frequently Asked Questions

  • Can I make this ahead of time? Yes! Cook the noodles and prepare the sauce separately, then toss them together just before serving.
  • How can I make it less spicy? Simply reduce or omit the crushed red pepper flakes.
  • Can I make this gluten-free? Absolutely! Use gluten-free rice noodles and swap regular soy sauce for tamari or coconut aminos.

Other Noodle Recipes

If you like this recipe, be sure to try my ramen noodle stir fry, sesame soba noodles, or easy peanut noodle recipe.

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Chili Garlic Noodles

Chili Garlic Noodles

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
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Description

These chili garlic noodles are incredibly quick and easy to make, but still packed with lots of flavor! You only need a few basic pantry staples to make these takeout-style noodles.

Ingredients

Units Scale
  • 3 cups (14 oz) cooked stir-fry noodles (see note)
  • 2 tablespoons avocado oil
  • 2 tablespoons minced garlic
  • 1/2-inch knob of ginger, peeled and grated
  • 1/4 cup chopped scallions (white and green parts separated)
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons rice wine vinegar
  • 2 tablespoons crushed red pepper flakes (adjust to taste)

Instructions

  1. Heat the avocado oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, cooking until fragrant, about 2 minutes.
  2. Stir in the white parts of the scallions and sauté for one minute.
  3. Pour in the soy sauce, hoisin sauce, rice wine vinegar, and crushed red pepper flakes. Stir well and cook for 2 minutes, allowing the sauce to thicken slightly.
  4. Add the cooked noodles to the skillet. Stir-fry for 1–2 minutes, tossing until the noodles are evenly coated and heated through.
  5. Garnish with the reserved green parts of the scallions. Serve hot and enjoy.

Notes

I used Ka-Me Udon Stir-Fry Noodles, which you can find at Kroger, Walmart, and Amazon. If you don’t have pre-cooked noodles, use 6–7 oz of dry pasta like thick spaghetti or wide rice noodles. Cook just until al dente since the noodles will continue to cook in the sauce.