Chili Garlic Noodles (10-Minute) | CookOS

Chili Garlic Noodles

Name: Chili Garlic Noodles (10-Minute)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Asian
Ingredients: 1 serving wheat noodles (approx. 3 oz); 2 cloves garlic, minced; 1 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tsp black vinegar; 1 tbsp chili oil; 1 tsp Korean chili flakes (gochugaru); 1 tsp toasted sesame seeds; 1 tbsp neutral oil; 1 green onion, chopped

Chili garlic noodles are a 10-minute Asian noodle dish where a simple sauce of soy, black vinegar, and gochugaru is brought to life by sizzling hot oil poured over garlic, then tossed with noodles and green onions for a savory, aromatic meal.

🌍Asian 🏷️Chili garlic noodles 🏷️Noodles 🏷️Spicy 🏷️10-minute meal

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

About·Privacy·Terms

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Total

10 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Ingredients

1 serving wheat noodles (approx. 3 oz)
2 cloves garlic, minced
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp black vinegar
1 tbsp chili oil
1 tsp Korean chili flakes (gochugaru)
1 tsp toasted sesame seeds
1 tbsp neutral oil
1 green onion, choppedoptional

10 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a heatproof bowl, combine the minced garlic, light soy sauce, dark soy sauce, black vinegar, chili oil, Korean chili flakes, and toasted sesame seeds.
2
Bring a pot of water to a boil and cook the noodles according to package directions.
3
Drain the noodles well. If you prefer cold noodles, rinse them under cold water.
4
In a small saucepan, heat the neutral oil over medium-high heat until it is shimmering.
5
Carefully pour the hot oil over the sauce ingredients in the bowl. It will sizzle and become fragrant.
6
Add the cooked noodles to the bowl and toss everything together until the noodles are fully coated in the sauce.
7
Garnish with chopped green onions and serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Heat the neutral oil until it just begins to shimmer and smoke slightly before pouring over the minced garlic and chili flakes—this 'blooming' step is essential for deep flavor and prevents the garlic from burning.
Toast sesame seeds in a dry pan for 30 seconds before serving to enhance their nutty flavor and prevent them from sinking into the sauce.
Use freshly minced garlic rather than pre-minced; it releases more aromatic oils when hit with hot oil and creates better texture in the dish.
Toss noodles gently but thoroughly with the sauce to ensure every strand is coated; underdressing is the most common mistake.

Substitutions

Light soy sauce → dark soy sauce (use 1.5 tbsp total soy, reduces brightness slightly)
Gochugaru → Aleppo pepper or crushed red pepper flakes (adjusts heat and smokiness)
Chili oil → sriracha or sambal oelek (use 1.5 tsp, adds vinegar notes)
Green onion → chives or scallions (same function, milder onion flavor)

Storage & make-ahead

Noodles are best served immediately. Leftover cooked noodles can be stored in an airtight container for up to 2 days; reheat with a splash of water or broth to loosen the sauce.

Common Questions

Can I use fresh chili instead of chili oil and gochugaru?

Yes, but the flavor profile changes. Fresh chili adds heat without the depth of roasted chili flakes or the richness of chili oil. Use 1–2 minced fresh chilis and increase the neutral oil to 2 tbsp for body.

What noodles work best for this recipe?

Thin wheat noodles, ramen, or lo mein noodles are ideal. Fresh or dried both work; adjust cooking time if using fresh.

Can I double this recipe?

Yes. Scale all ingredients proportionally. Timing stays the same; just ensure you heat the oil hot enough to activate the spices before tossing the larger batch.

What is black vinegar and can I substitute it?

Black vinegar is a dark, aged Chinese vinegar with subtle sweetness. Substitute with rice vinegar (use 1.5 tsp for more acidity) or aged balsamic (use 0.5 tsp to avoid overpowering).