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Spicy Chili Garlic Noodles

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You’ve never had a comfort dish that’s quite as flavorful as Spicy Chili Garlic Noodles! Tender rice noodles are tossed in a mouthwatering sauce that features bold ingredients like red pepper flakes, garlic, tamari, hoisin sauce, and so much more.

A serving spoon is placed in a large portion of spicy chili garlic noodles.

Step aside, mac ‘n cheese and casseroles – there’s a new comfort food in town that’s boldly flavored and anything but bland. Spicy chili garlic noodles are filling and hearty, all while being freshly flavored – yet savory! This easy dinner really does have it all.

While it is a rice noodle based dish, there are also quite a few nutrients to be had from the addition of Chinese broccoli and mung bean sprouts. These spicy noodles are a perfect comfort food during the summertime, when you’re craving a pasta-like dinner that’s still fairly light.

While I do consider this dish to be on the spicier side thanks to the crushed red pepper flakes, it’s definitely not going to make you break a sweat! The red pepper flakes mainly enhance the boldness of the other ingredients, making this whole meal beyond flavor-packed!

Chopsticks are placed on the edge of a white bowl filled with rice noodles and sauce.

What You’ll Need:

  • Avocado Oil – Olive oil can be used, but avocado oil is best.
  • Garlic – It must be FRESH, not pre-minced!
  • Red Pepper Flakes – Add more or less of this ingredient to control the overall level of spice.
  • Salt – Just a pinch.
  • White Pepper – You can find this in the spice aisle.
  • Onion – White onions are best for this recipe, but in a pinch, a yellow onion will work as well.
  • Rice Noodles – Be sure to follow the package instructions.
  • Tamari – This is a low-sodium soy sauce alternate that’s gluten free.
  • Hoisin Sauce – You can use a gluten free version of it if you prefer.
  • 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 replace it with broccoli rabe.
  • Mung Bean Sprouts – These are loaded with vitamins K and C, as well as folate and iron!
Saucy noodles are tossed with broccoli.

How to Make Spicy Chili Garlic Noodles

For more detailed instructions, scroll to 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!

Frequently Asked Questions

Can I add a protein to spicy chili garlic noodles? YES! Tofu, chicken, and beef are all delicious options to toss with these spicy noodles.

Are spicy chili garlic noodles gluten free? The rice noodles are gluten free. To make sure the whole dish is gluten free as well, use tamari (not soy sauce) and gluten free hoisin sauce.

Chopsticks are placed on a white bowl filled with flavorful tossed spicy noodles.

Dig into more of my favorite noodle dinners!

Cold Spicy Peanut Sesame Noodles

Asian Beef and Broccoli Noodles

Zucchini Noodle Cashew Stir Fry

Drunken Noodles with Chicken

Spicy Chili Garlic Noodles

Spicy chili garlic noodles are made with bold ingredients, easy to make, and are bound to make your mouth water.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Author: Julie Chiou
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  • ¼ cup 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 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 chopped Chinese broccoli stems and leaves, you can also use broccoli rabe
  • ½ cup mung bean sprouts

Optional garnish:

  • Lemon wedge
  • Chopped green onion
  • Chopped Thai chili

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • 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.


Serving: 1 serving | Calories: 596 kcal | Carbohydrates: 106 g | Protein: 9 g | Fat: 15 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 10 g | Cholesterol: 1 mg | Sodium: 528 mg | Potassium: 203 mg | Fiber: 5 g | Sugar: 11 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Main Course
Cuisine: Asian
Keyword: asian food, noodle recipe, rice noodles
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