The Easiest Spicy Chili Garlic Noodles (2 Ways)

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor, while canola oil is more affordable.

red chili flakes

🥗Healthier: fresh chili

💰Cheaper: sriracha

Fresh chili can be healthier, while sriracha is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: peanut oil

Olive oil is healthier, while peanut oil is more budget-friendly.

Heat 1/3 cup peanut oil in a small pan over medium heat until hot.

Thinly slice 2 large green onions and finely chop them.

In a large bowl, combine the sliced green onions and minced garlic (3 cloves).

In a separate bowl, mix 3 tablespoons Sichuan chili flakes, 1 tablespoon dark soy sauce, 1 tablespoon regular soy sauce, 1 teaspoon MSG, 2 teaspoons granulated sugar, and 2 teaspoons black Chinese vinegar.

Pour the hot oil into the bowl with the chili mixture and whisk to combine.

Boil 6 to 8 oz of dried hand cut noodles according to package directions until al dente, then drain them, reserving some starchy water.

Add the drained noodles to the bowl with the chili oil mixture and toss to coat the noodles evenly.

Taste and adjust salt or soy sauce as needed.

Divide the noodles into bowls and top with thinly sliced green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens