Spicy Chilli Garlic Oil Noodles topped with fresh herbs and chili flakes.

10-minute Spicy Chilli Garlic Oil Noodles

ByCasey Monroe

why make this recipe

This 10-minute Spicy Chili Garlic Oil Noodles recipe is perfect for those busy days when you want a tasty meal without spending too much time in the kitchen. It’s quick, easy, and packed with flavor. The combination of garlic, chili, and fresh ingredients creates a spicy kick that will awaken your taste buds. Plus, it’s a one-bowl dish that’s easy to serve and even easier to love.

how to make 10-minute Spicy Chili Garlic Oil Noodles

Ingredients

  • 400g (14 oz) dried pappardelle pasta
  • 1 cucumber, sliced into long fine strips
  • Spicy sauce:
    • ¼ cup vegetable oil
    • 5 garlic cloves
    • 2 tsp chili powder
    • 1 tbsp sesame seeds
    • Fresh coriander (cilantro)
    • 4 tbsp Marion’s Kitchen Crispy Chili Oil
    • 3 tbsp soy sauce
    • 2 tbsp Chinese black vinegar*
    • 2 tsp sweet dark soy sauce

Directions

  1. Cook the pappardelle in boiling salted water according to packet instructions. (Boil the kettle to give you a head start on the water!)
  2. For the spicy sauce, heat the vegetable oil in a small saucepan over medium-high heat for 2-3 minutes or until just hot.
  3. Meanwhile, peel and finely chop the garlic. Add the garlic to a large heatproof bowl, followed by the chili powder and sesame seeds.
  4. Finely chop some of the coriander stems and add those too, reserving the leaves for later.
  5. Add the chili oil, soy sauce, vinegar, and sweet dark soy sauce to the bowl. Mix everything until well combined.
  6. Once the oil is hot, pour it over the spicy sauce mixture and stir to combine.
  7. Use tongs to transfer the hot pasta into the spicy sauce mixture. Toss until well combined.
  8. Divide the noodles among serving bowls and top with cucumber and roughly chopped coriander leaves.

Notes: You can find Chinese chinkiang black vinegar in an Asian grocer. If you can’t find it, a mix of balsamic and white vinegar works too.

how to serve 10-minute Spicy Chili Garlic Oil Noodles

These spicy noodles are best served warm. You can enjoy them right after tossing with the sauce. They make a great side dish or a main course. Add extra cucumber and coriander on top for garnish and a refreshing crunch.

how to store 10-minute Spicy Chili Garlic Oil Noodles

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in a pan over low heat, adding a splash of water if they seem dry.

tips to make 10-minute Spicy Chili Garlic Oil Noodles

  • Make sure to chop the garlic finely for a stronger flavor.
  • Use fresh ingredients for the best taste, especially the cucumber and coriander.
  • Adjust the spiciness by adding more or less chili powder according to your preference.

variation

You can add cooked chicken, shrimp, or tofu for extra protein. Feel free to toss in other veggies like bell peppers or broccoli for more color and nutrients.

FAQs

1. Can I use a different type of pasta?
Yes, you can use any dried pasta you like, but pappardelle gives a nice texture and holds the sauce well.

2. Is this dish suitable for vegans?
Yes, this recipe is vegan as long as you ensure the sauces do not contain any animal products.

3. How can I make it less spicy?
You can reduce the amount of chili powder and omit the crispy chili oil to lessen the heat.