Name: Garlic Chilli Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 200 g wide noodles or handmade pulled noodles (Use fresh or dried.); 4 cloves garlic, minced (Or 1½ tsp garlic paste.); 2 teaspoons chilli powder (Adjust to taste; smoked chilli for depth.); 3 tablespoons soy sauce (Light or regular.); 1 tablespoon vegetable oil (Use a neutral oil with a high smoke point.); 2 pieces green onions, chopped (Include some green tops.); to taste Salt (Adjust as needed.); as desired thinly sliced bell peppers (Add for color.); as desired julienned carrots (Add for crunch.); as desired snap peas (Add for sweetness.); as desired shredded cabbage (Add for texture.)

I still remember the first time I tossed wide noodles with a punchy garlic-chilli sauce — it felt like a restaurant plate in ten minutes. This Garlic Chilli Noodles recipe is bright, fast, and forgiving: big garlicky flavor, a savory soy backbone, and just enough chilli to wake up the noodles. It’s the kind of dish you make on a weeknight when you want something more exciting than takeout but don’t want to spend hours cooking. If you love bold garlic flavors, it pairs beautifully with a creamy side like creamy roasted garlic tomato soup for an easy, balanced meal.

Why you’ll love this dish

This recipe hits the sweet spot between speed and depth. Using pantry staples—garlic, chilli powder, soy sauce—you get lots of umami without complicated prep. Wide noodles or pulled noodles hold the sauce better than thin strands, so every bite is saucy and satisfying. It’s also extremely adaptable: add quick-cooking vegetables for color, toss in shredded rotisserie chicken or tofu for protein, or dial up the chilli for a fiery weeknight kick.

“A tiny handful of ingredients, massive flavor — the garlic packs a punch and the chilli keeps it exciting. Ready in under 15 minutes and always a crowd pleaser.”

How this recipe comes together

A quick overview so you know what to expect: cook the noodles until just tender, sauté garlic briefly to avoid bitterness, bloom the chilli powder in the hot oil, add soy to make a glossy sauce, then toss the noodles and finish with green onions and any optional vegetables. The whole process takes about 10–15 minutes once the water’s boiling.

What you’ll need

200 g wide noodles or handmade pulled noodles (fresh or dried)
4 cloves garlic, minced (or 1½ tsp garlic paste)
2 teaspoons chilli powder (adjust to taste; use smoked chilli for depth)
3 tablespoons soy sauce (light or regular)
1 tablespoon vegetable oil (neutral oil with a high smoke point)
2 green onions, chopped (including some green tops)
Salt, to taste
Optional vegetables: thinly sliced bell peppers, julienned carrots, snap peas, or shredded cabbage
Notes: If you don’t have wide noodles, use fresh egg noodles or udon as a substitute. For gluten-free, pick a rice noodle and reduce boiling time. For extra protein, a chopped topping from the crispy chilli beef rice recipe works well here.

Step-by-step overview

Boil salted water and cook noodles until al dente. Drain and toss with a little oil if you’ll wait.
Heat oil in a wide pan or wok over medium heat. Sauté minced garlic briefly.
Add chilli powder, then pour in soy sauce and stir to combine. Let it bubble for a few seconds.
Add noodles to the pan and toss to coat in the sauce.
Stir in green onions and optional vegetables. Stir-fry until vegetables are just tender-crisp.
Taste and finish with salt if needed. Serve immediately.

Step-by-step instructions

Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package directions until al dente. Drain well.
Heat 1 tablespoon vegetable oil in a wide pan or wok over medium heat. When the oil shimmers, add the minced garlic. Sauté 20–40 seconds until fragrant — don’t let it brown.
Sprinkle in 2 teaspoons chilli powder and pour 3 tablespoons soy sauce into the pan. Stir continuously for 30–60 seconds so the spices bloom and the soy forms a glossy sauce.
Add the cooked noodles to the pan. Use tongs or two spatulas to toss the noodles so every strand is coated.
Stir in the chopped green onions and any optional vegetables. Stir-fry for 2–3 minutes until the vegetables are tender-crisp and heated through.
Taste and add salt if necessary (soy sauce adds saltiness, so often none is needed). Serve hot.

Best ways to enjoy it

Serve Garlic Chilli Noodles straight from the pan, piled in shallow bowls and topped with extra green onions. For texture contrast, sprinkle toasted sesame seeds, crushed peanuts, or fried shallots on top. Pair with lightly dressed cucumber salad, quick-pickled carrots, or a simple steamed green vegetable. For a heartier meal, top with sliced grilled chicken, pan-fried tofu, or the spicy beef from my crispy chilli beef rice recipe.

Storage and reheating tips

Cool leftovers quickly and store in an airtight container in the fridge for up to 3 days. To reheat, splash a little water or oil into a hot skillet and toss the noodles until warmed through to revive the texture. For freezing, portion into freezer-safe containers and freeze for up to 1 month; thaw overnight in the fridge before reheating. Always reheat to steaming hot throughout. Discard any noodle dish left at room temperature for more than 2 hours.

Helpful cooking tips

Don’t overcook the garlic — it should be fragrant but not browned. Burnt garlic tastes bitter.
Cook noodles to al dente; they’ll finish in the pan and absorb sauce without turning mushy.
If the sauce seems dry, add 1–2 teaspoons of water or a splash more soy and toss.
Use a wide pan or wok so noodles have room to move and the sauce coats evenly.
For a deeper flavor, briefly toast the chilli powder in the oil before adding soy. This wakes up the spices without adding heat alone.
For a restaurant-style finish, drizzle a teaspoon of toasted sesame oil at the end.

Recipe variations

Protein boost: Add shredded rotisserie chicken, thinly sliced steak, or cubed tofu in step 5.
Veg-forward: Double the vegetables — bell peppers, snap peas, and cabbage add crunch and color.
Spicy upgrade: Use chilli flakes or a teaspoon of sambal oelek for more heat and texture.
Saucy noodles: Stir in 1–2 teaspoons of sugar and 1 tablespoon rice vinegar for a sweet-sour balance.
Sesame-garlic twist: Swap half the soy for tamari and finish with toasted sesame oil and seeds.

Your questions answered

Q: How long does this take to make?
A: From boiling water to plate, expect 10–15 minutes active cooking time; allow extra time to bring water to a boil.

Q: Can I make this gluten-free?
A: Yes. Use rice noodles or certified gluten-free wheat noodles and swap soy sauce for tamari.

Q: Will the noodles get soggy if I make ahead?
A: Noodles soak up sauce over time. If making ahead, slightly undercook them, toss with a little oil, and reheat briefly in a hot pan with a splash of water or sauce.

Q: Can I use fresh garlic paste instead of minced garlic?
A: Yes. Use about 1½ teaspoons garlic paste in place of 4 cloves, and add it at the same stage as minced garlic.

Q: What chilli powder should I use?
A: Use your preferred chilli powder for the heat level you enjoy. Smoked chilli powder adds depth; cayenne gives sharp heat.

Conclusion

This Garlic Chilli Noodles recipe is a fast, flexible weeknight winner that balances bold garlic, warming chilli, and savory soy. If you want a quick inspiration for a similar noodle preparation, check this concise version at 10-Minute Garlic Chili Oil Noodles | Cookerru. For another spicy noodle take with different aromatics and toppings, see Spicy Chili Garlic Noodles – Eat With Clarity.