Quick and Easy Spicy Chili Garlic Noodles Recipe

What Makes This Recipe Great

I love quick and easy meals that sacrifice nothing in flavor, and these Chili Garlic Noodles are exactly that! Ready in under 30 minutes, this delicious, gluten-free noodle dish features Thai rice noodles smothered in a sweet, spicy, and garlicky sauce. 

I topped mine with soft boiled eggs and roasted bok choy, but the protein and veggie options are endless! Recipes like this one are perfect for days when you need to use up a bunch of produce or clean out your fridge. Use what you have on hand and watch this delicious dish come together in no time!

The perfect dish for busy weeknights, you will love these spicy garlic noodles!

Garlic Chili Oil Noodles

• rice noodles: I used Thai medium rice noodles. If you’re not gluten-free you can choose your favorite wheat noodles (like udon noodles), but rice noodles work really well. If you prefer a wider noodle, you can definitely use wide rice noodles instead of medium. 
• avocado oil: Or use any neutral oil of your choice.
• shallot
• garlic cloves: Using lots of garlic is essential in this recipe. It adds so much flavor and aroma to the dish. 
• red pepper flakes: Use more or less red chili flakes to taste. 
• tamari sauce or regular soy sauce
• brown sugar: You can substitute coconut sugar if desired. 
• gochujang: Use more or less red chili paste depending on your spice preference. 
• sliced green onions and sesame seeds: Optional for garnish.

Optional: Roasted Bok Choy

• baby bok choy
• avocado oil
• salt and pepper

Optional: Soft Boiled Eggs

• eggs
• vinegar
• sea salt

1. If making bok choy: Preheat oven to 400 degrees, and place bok choy on a baking sheet. Toss with avocado oil, salt, and pepper. Roast for 15 minutes, flipping halfway through. Set aside.
2. If making soft-boiled eggs: Bring water to a boil in a small saucepan over medium-high heat  and stir in vinegar and sea salt. Carefully add the eggs to the water, then simmer for 6 minutes for soft-boiled eggs. Prepare an ice bath. Immediately transfer to an ice bath and cool for 5 minutes. Peel the eggs carefully so the eggs aren’t damaged while peeling. Set aside.
3. Bring a large pot of water to a boil and cook your noodles according to package instructions. Drain and run under cold water to stop it from cooking.
4. Heat 1 tbsp of avocado oil in a large skillet over medium heat and add shallots. Sauté until softened, about 3-4 minutes.
5. Add garlic and red pepper flakes, and stir for 1 minute until fragrant.
6. Then, add the remaining 1 tbsp of avocado oil, tamari sauce, brown sugar, and gochujang, and stir until combined.
7. Add the noodles to the skillet over the sauce. Toss until the noodles are coated in the sauce and heated through.
8. Serve warm, garnished with green onions and sesame seeds. Top with bok choy and/or halved soft-boiled eggs, if using. Enjoy!

Expert Tips

• Spice Level: Adjust spice level by adding or reducing the amount of red pepper flakes and gochujang. If you like really spicy food, feel free to increase the amount used in the recipe. 
• Vegan: This noodle dish is naturally vegan, however, the optional soft-boiled eggs are not. To keep this completely vegan, omit the eggs and choose an alternative protein source, like a pan-fried crispy tofu. 
• Gluten-Free: Make sure to use gluten-free noodles, gluten-free gochujang, and Tamari (instead of soy sauce) if you’re gluten sensitive. 
• Noodles: I made them gluten free using Thai rice noodles, but you can any type of noodle of your choice. I do find that rice noodles soak up the sauce flavors really well though. 
• Ingredients: Most ingredients can be sourced from your local Asian grocery store or regular supermarket. Asian grocery stores are a great option, as they will have a larger variety of Asian noodles, spices, etc. 

Serving Tips

• These chili garlic noodles are delicious on their own, but I added some bok choy and soft boiled eggs to bulk it up a bit. 
• You can also add any other vegetables and protein of choice. Protein options include chicken, beef, pork, tofu, or shrimp. Veggies that would work really well or your standard stir-fry, crunchy veggies like broccoli, green beans, carrots, bell peppers, snap peas, snow peas, onions, mushrooms, scallions, etc. 

Storage Tips

• Leftovers will keep in the fridge in an airtight container for 3-4 days. I don’t recommend freezing.

More Noodle Recipes

Gochujang Noodles (Korean Spicy Noodles)

Paleo Chicken Lo Mein 

Gluten-Free Pork Belly Ramen Noodles

Beef and Broccoli Ramen Stir Fry

Asian Daikon Noodles