Chili oil noodles are a weeknight pantry meal: cook noodles, toss with chili oil, soy sauce, sesame oil and a little vinegar, then finish with scallions. That's it. The whole thing comes together in ten minutes. Use any noodle you have — ramen, soba, lo mein, udon or spaghetti all work — and Spice Witch Chili Oil provides a smooth, even heat throughout.
Recipe: 10-Minute Chili Oil Noodles
A fast weeknight bowl that uses pantry staples — chili oil noodles with garlic, soy, sesame and scallions.
Prep: 5 min | Cook: 5 min | Total: 10 min | Serves: 2
Ingredients
- 6 oz dried noodles (ramen, soba, lo mein, udon, or spaghetti)
- 2 tbsp Spice Witch Chili Oil
- 1½ tbsp soy sauce (or tamari for GF)
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 2 cloves garlic, minced (or ½ tsp garlic powder)
- 1 tsp sugar or honey
- 2 scallions, thinly sliced
- Optional: 1 tsp sesame seeds, soft-boiled egg, chili crisp for topping, cucumber ribbons
Instructions
- Bring a large pot of salted water to a boil. Cook noodles according to package directions. Reserve ¼ cup of pasta water, then drain.
- While noodles cook, whisk together chili oil, soy sauce, sesame oil, vinegar, garlic and sugar in a large bowl.
- Add the hot drained noodles directly to the bowl and toss to coat, adding splashes of reserved pasta water to loosen as needed.
- Divide between bowls. Top with scallions, sesame seeds, and any optional toppings.
- Serve immediately, or at room temperature — these are good both ways.
Want texture on top? Finish with a spoonful of Original Chili Crisp for crunch alongside the smooth oil.
Which noodles work best?
- Fresh or dried ramen — chewy, slurp-friendly, the classic choice.
- Soba — earthy buckwheat flavor that plays well with sesame.
- Lo mein / egg noodles — springy and thick, great for grabbing sauce.
- Udon — thick and chewy, good for a heartier bowl.
- Spaghetti or linguine — the pantry-raid option; works surprisingly well.
How to make chili oil noodles spicier
- Add more chili oil — start with an extra teaspoon at a time.
- Add a teaspoon of chili flakes or a spoonful of chili crisp on top.
- Stir in a teaspoon of chili garlic sauce or gochujang to the sauce.
Additions and variations
- Protein — soft-boiled egg, shredded chicken, crispy tofu, sautéed shrimp
- Vegetables — blanched bok choy, sliced cucumber, edamame, shredded cabbage
- Richer sauce — add a tablespoon of peanut butter for a peanut-noodle riff
Storing leftovers
Chili oil noodles keep in the refrigerator for up to 2 days. Toss with a small splash of water or soy sauce before eating cold, or reheat briefly in a pan with a little extra oil. They are also good eaten at room temperature straight from the fridge.
FAQ
What are chili oil noodles?
Chili oil noodles are noodles tossed with chili oil, soy sauce, sesame oil and aromatics — a fast, pantry-based bowl with smooth heat and big flavor.
What noodles do you use for chili oil noodles?
Any noodle works: ramen, soba, lo mein, udon or even spaghetti. The sauce clings to all of them.
How do you make chili oil noodles spicier?
Add more chili oil, stir in chili flakes, or finish with a spoonful of chili crisp on top for crunch and extra heat.
Is Spice Witch chili oil made with seed oils?
No — it is made with avocado oil instead of seed oils. No canola and no soybean oil.
Can you make chili oil noodles ahead?
Yes — they keep up to 2 days refrigerated. Add a splash of water or soy sauce when tossing to loosen them back up before eating.
