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You won’t find more flavor-packed comfort food than spicy garlic noodles. This recipe sees tender rice noodles tossed in a chili garlic stir-fry sauce that will have your tastebuds tingling. It’s quick to make and always satisfying!
These spicy garlic noodles are a perfect summertime comfort food, when you’re craving a satisfying dinner that’s still on the lighter side. Bold, garlicky, with a zingy freshness from chilies, these noodles are a recipe that you’ll come back to again and again.
While I do consider this dish to be on the spicier side thanks to the crushed red pepper flakes, you don’t have to break a sweat if you don’t want to. All the ingredients are adaptable to taste. They come together in one pan for an easy meal that’s beyond flavor-packed!
Why You’ll Love These Spicy Garlic Noodles
- Bold flavor. These noodles are filling and hearty, tossed in a garlicky stir-fry sauce made from umami-rich tamari and hoisin sauce. Crushed red pepper flakes give it a bold, spicy kick, and you can choose how much you add.
- Quick and easy. This spicy Asian noodle dish is ready in one pan in 20 minutes. It’s perfect for last-minute meals and dinners any day of the week.
- Customizable. While this is a rice noodle based recipe, I bulk up these spicy garlic noodles with Chinese broccoli and mung bean sprouts. Feel free to customize your add-ins.
What You’ll Need
Here is a quick run-down of the ingredients you’ll need to make these spicy garlic noodles. Scroll down to the recipe card for a printable list of ingredients.
- Avocado Oil – Or another mild-flavored oil. Olive oil works in a pinch.
- Garlic – It must be FRESH garlic, and not pre-minced!
- Red Pepper Flakes – Add more or less depending on the level of spiciness you’re after.
- Salt and White Pepper – You’ll find white pepper in the spice aisle at most major grocery stores. If you can’t find it, use black pepper instead.
- Onion – White onions are best for this recipe, but if needed, a yellow onion will work as well.
- Rice Noodles – Most grocers carry rice noodles in the international food aisle, or you can visit your local Asian supermarket. You’ll need to soak your rice noodles following the instructions on the package before you fry them.
- Tamari – This is a low-sodium, gluten-free alternative to soy sauce. You can replace tamari with soy sauce if you prefer.
- Hoisin Sauce – Hoisin sauce is a dark, thick, fragrant sauce popular in Asian cooking. It’s made from fermented soy beans with a bold, sweet-salty flavor. You’ll often find it alongside the soy sauce in stores.
- Rice Wine Vinegar – Try not to replace this with any other type of vinegar.
- Chinese Broccoli – Use both the stems and leaves. You could also substitute broccoli rabe or regular broccoli.
- Mung Bean Sprouts – Feel free to skip these if you don’t have them, or you can substitute chopped scallions.
How to Make Spicy Garlic Noodles
These garlic spicy noodles are quick to whip up in just a few easy steps. For printable instructions, scroll to the recipe card at the bottom of this post.
- Heat the aromatics. Once the oil is nice and hot in a wok, add in the garlic and red pepper flakes. Cook until fragrant.
- Make it flavorful. Sprinkle in the salt and white pepper. Add the onion. Cook while stirring for a few minutes, then add in the soaked rice noodles. Stir in the tamari, hoisin, and rice vinegar.
- Add the veggies. Toss in the broccoli and stir fry it for a few minutes before adding the bean sprouts.
- Enjoy! Season with a sprinkle of salt to taste, and enjoy!
Tips for Success
These are my final tips for the best spicy noodles:
- Go easy on the chili. You can always add more, but you can’t take away! Add the red pepper flakes a little at a time so that your dish turns out to your liking.
- Use different noodles. You can make this recipe with just about any type of noodle. See my helpful resource on the different kinds of noodles used in Chinese cooking.
- Add protein. Tofu, chicken, and beef are all delicious options to toss with these spicy noodles.
- Serve cold. These noodles are delicious when they’re warm and just as tasty to serve cold. You might also like my recipe for cold sesame noodles.
What to Serve With Spicy Garlic Noodles
I love my spicy noodles finished with a squeeze of lemon and a sprinkle of chopped Thai chilies. These flavor-filled noodles are great to serve alongside more stir-fry recipes, like this easy vegetarian Chinese cabbage stir fry or a spicy tofu stir fry. Lead into a meal with a starter of scallion pancakes or crispy golden spring rolls dipped in sweet chili sauce, or make a batch of fresh chicken summer rolls.
Storing and Reheating Leftover Noodles
- Refrigerate. Store any leftover spicy garlic noodles airtight in the fridge for up to 3 days.
- Reheat. Warm the noodles in the microwave or in a pan on the stove. You can sprinkle the noodles with a bit of water to help loosen then up again.
More Easy Noodle Recipes
- Cold Spicy Peanut Sesame Noodles
- Asian Beef and Broccoli Noodles
- Zucchini Noodle Cashew Stir Fry
- Drunken Noodles with Chicken
Spicy Chili Garlic Noodles
- ¼ cup (59 ml) avocado oil
- 5 cloves garlic, thinly sliced
- 1 tablespoon red pepper flakes
- ¼ teaspoon kosher salt
- ¼ teaspoon white pepper
- ½ small white onion, sliced into ¼” strips
- 14 ounces (397 g) rice noodles, thin or wide both work, soaked according to package
- 3 tablespoons tamari
- 2 tablespoons hoisin sauce, gluten-free if desired
- 1 teaspoon rice wine vinegar
- 2 cups (182 g) chopped Chinese broccoli stems and leaves, you can also use broccoli rabe
- ½ cup (52 g) mung bean sprouts
- Lemon wedge
- Chopped green onion
- Chopped Thai chili
- Heat the oil in a large skillet or wok over medium heat. Once hot, add in the garlic and red pepper flakes. Cook just until fragrant, about 45 seconds.
- Add in the salt and white pepper then add in the onion. Cook while stirring frequently for 1-2 minutes then add in your soaked rice noodles. Stir to combine then add in the tamari, hoisin, and rice vinegar.
- Cook for 3-4 minutes allowing some of the noodles to get caramelized around the edges.
- Add in the Chinese broccoli and stir fry for one to two minutes until wilted. Stir in the bean sprouts and season with salt to taste. Top with optional garnishes and serve.
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