Why These Garlic Chili Noodles Are My Fastest Comfort Meal

Even as somebody who cooks for a living, there are some days where I just want to get food on the table as quickly as possible, and that is when these Garlic Chili Noodles come in to save the day. It’s fast, spicy, and super delicious without needing to bring out ten different ingredients. Even though there’s only a few ingredients, these flavors meld together perfectly. The garlic brings all the flavor while the heat balances out the garlic’s strong notes. The sugar at the end of the dish helps balance the acidity out, and that’s really all you need to make a great noodle dish! One of the other best parts is that there’s no heavy sauce or extra toppings needed, this dish is perfect on its own. I like to think of it as the soup-less version of ramen. It’s great with or without any extra toppings!

How To Give These Garlic Chili Noodles Maximum Flavor

The trick to making these Garlic Chili Noodles as tasty as possible is letting the oil build its flavors while also toasting the aromatics properly. When you put in the garlic and the chilies, they not only get toasted, but their aroma infuses in the oil, which is crucial to making an even stronger flavored sauce. When the soy sauce and sugar get added to the sauce, they round out those sharp flavors and create a super flavorful sauce. Additionally, tossing the noodles while they’re still hot helps the sauce cling naturally to every strand. You’ll know your noodles are ready and properly made when the noodles have that signature shiny finish to them!

---

What You’ll Need To Make Garlic Chili Noodles

Noodles

• 8 oz noodles of choice such as spaghetti, ramen, or wheat noodles

Garlic Chili Sauce

• 5 cloves garlic, finely minced
• 2 tsp chili flakes
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp reserved noodle water

Optional Garnish

• Chili flakes
• Sesame seeds
• Sliced scallions

---

How to Make Garlic Chili Noodles

Bring a pot of salted water to a boil and cook the noodles until about one minute before al dente.

Reserve a few tablespoons of noodle water before draining the noodles.

Add the minced garlic and chili flakes to a small amount of oil in a pan and cook until fragrant and lightly toasted.

Stir in the soy sauce, sugar, and reserved noodle water. Simmer until the sauce begins to thicken slightly.

Add the drained noodles to the pan. Toss continuously until the sauce coats the noodles evenly.

Transfer the noodles to a bowl and optionally garnish with chili flakes, sesame seeds, and scallions.

---

Tips and Variations

These garlic measurements are the perfect balance, but if you like a stronger garlic flavor, feel free to add as much garlic as you’d like!

If you like your sauce extra smooth, add another tablespoon of extra noodle water while tossing the noodles.

To get an even spicier and flavorful sauce, add a tablespoon of chili oil to the sauce!

If you like your noodles with extra texture, toast the sesame seeds before placing on top of your noodles!

---

Frequently Asked Questions

Can I use ramen noodles for this recipe?

Yes! I love to use ramen noodles because they hold the sauce super well and cook quickly.

Why is noodle water added to the sauce?

I know it’s a couple of extra dishes to reserve the water, but the starches in the noodle water help emulsify the sauce ingredients so the sauce covers the noodles evenly.

Why does my sauce look oily?

They will look oily if you do not toss the noodles long enough. The longer you toss, the more emulsified the sauce will be.

Can I make this ahead of time?

These noodles are best served fresh, but if you have leftovers, store in an airtight container for up to 3 days in the fridge. I like to add a tablespoon of water to my tupperware before reheating in the microwave for 2 minutes.

---

What to Make Next

Craving more noodles? Try my Spicy Peanut Noodles!

If you want an extra layer of flavor, you’ll love my Chili Garlic Butter Noodles!

Want some protein instead? Make my Mongolian Ground Beef!