Hot Chili Oil Noodles come together in about 10 minutes, rely on a simple hot oil method, and use pantry staples to turn scallions, garlic, and chili flakes into a glossy, savory noodle dish. In this easy noodle recipe, fusilli lunghi is tossed with bloomed aromatics, sesame oil, soy sauce, sriracha, and honey, so everything coats evenly.
If you enjoy spicy Asian-inspired dishes like this, our Cold Soba Noodle Salad or our Spicy Cucumber Salad are both great options to keep in rotation.
Hot Chili Oil Noodles at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 10 minutes
- 👥 Servings: 3-4
- 🔥 Cook Method: Stovetop
- 🍽️ Cuisine: Asian-Inspired
- 👩🍳 Pair With: Dumplings, sautéed greens, grilled protein
- ⭐ Difficulty Level: Easy
This spicy noodle recipe uses a fun hot oil technique and it's easy to pull together, making it perfect for weeknights. ~Jami
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Why We Love This Recipe
- Fast and Flexible: Ready in a jiffy with no complicated steps.
- Minimal Cleanup: One pot, one bowl, and one small saucepan.
- Customizable Heat: Easy to adjust spice for kids or heat lovers.
- Works as a Meal or Side: Add protein or serve alongside simple vegetables.
Key Ingredients
Here's what you'll need to make these chili garlic noodles, with a few helpful notes along the way.
- Fusilli Lunghi Noodles: We love how this shape holds onto oil, but any long noodle works in a pinch.
- Scallions (Green Onions): Whites add depth when bloomed in oil, while greens add freshness at the end.
- Garlic: Chopped so it softens quickly without burning.
- Chili Flakes: Provides heat when bloomed with hot oil; adjust to taste.
- Sesame Seeds: Adds nutty crunch and texture throughout.
- Neutral Oil: Acts as the base for the hot oil pour.
- Sesame Oil: Adds aroma and depth after heating.
- Soy Sauce: Brings salt and umami without overpowering the noodles.
- Sriracha: Adds controlled heat and tang.
- Honey: Balances spice and sesame with gentle sweetness.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Noodles: Use standard spaghetti or linguine instead of specialty noodles.
- Flavor: Swap honey for brown sugar or maple syrup.
- Spice: Use gochugaru instead of chili flakes for a milder, smoky heat.
- Presentation: Serve topped with a fried egg or soft-boiled egg.
How To Make 10-Minute Hot Chili Oil Noodles
STEP ONE: Prepare the Noodles
Boil fusilli lunghi in well-salted water according to package instructions until al dente.
Reserve pasta water before draining.
STEP TWO: Prepare the Aromatics
Add scallion whites, garlic, chili flakes, and sesame seeds to a heatproof bowl.
STEP THREE: Prepare the Hot Oil
Heat neutral oil until shimmering, then pour it over the aromatics to bloom.
Stir in soy sauce, sesame oil, sriracha, and honey.
STEP FOUR: Toss and Finish
Toss with noodles, and add pasta water (to loosen, if needed).
Finish with extra scallion greens and sesame seeds.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Salt your pasta water generously.
✔️ DO Pour oil while hot so aromatics bloom properly.
❌ DO NOT Overheat the oil until smoking.
❌ DO NOT add scallion greens too early or they'll lose freshness.
Storage
Store leftover spicy noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water. Freezing is not recommended due to oil separation.
Hot Chili Oil Noodles FAQs
Chili oil noodles are noodles tossed with hot oil infused with chili flakes, garlic, and aromatics. This hot oil method creates spicy noodles that are popular for quick, flavorful meals.
Chili oil noodles work best with long noodles that release starch, which helps the chili oil and aromatics cling evenly. Ramen, wheat noodles, rice noodles, and fusilli lunghi all coat well when tossed hot.
Chili oil noodles taste savory, nutty from sesame oil, slightly sweet, and gently spicy with a rich, glossy finish. The flavor comes from bloomed chili flakes and garlic rather than a heavy sauce, which keeps the dish balanced instead of overpowering.
Korean chili oil noodles are made using gochugaru, sesame oil, soy sauce, and garlic with the same hot oil technique. The difference is the use of Korean chili flakes, which add a milder heat and subtle smokiness compared to traditional chili oil noodles.
Did You Try This Recipe?
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📖 Recipe
10-Minute Hot Chili Oil Noodles
Equipment
- Large pot (for boiling noodles)
- Small saucepan (for heating oil)
- Large heatproof glass bowl
- Tongs or Large Spoon
Ingredients
- 12 ounces fusilli lunghi noodles
- 6 to 7 scallions thinly sliced, (whites only in the bowl, and greens reserved for finishing)
- 4 to 5 garlic cloves finely chopped
- 1½ teaspoons chili flakes to taste
- 2 tablespoons tri-color sesame seeds plus more for topping
- ¼ cup neutral oil avocado, grapeseed, or vegetable
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon sriracha
- 2 tablespoons honey
- salt for pasta water
- extra scallion greens, extra sesame seeds, lime wedges (optional, for serving)
Instructions
- Boil fusilli lunghi in well-salted water until al dente. Reserve ¼ cup pasta water, then drain.
- In a large heatproof bowl, add scallion whites, garlic, chili flakes, and sesame seeds.
- Heat the neutral oil in a small saucepan until shimmering and just starting to ripple.
- Carefully pour the hot oil over the aromatics. It should sizzle immediately. Let sit 30-45 seconds, until garlic softens and scallions wilt.
- Stir in soy sauce, sriracha, sesame oil, and honey. Taste and adjust seasoning if needed.
- Add hot noodles directly to the bowl. Toss well, adding pasta water if needed until evenly coated and silky.
- Top with scallion greens and extra sesame seeds. Serve with lime wedges on the side.
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Video
Notes
- Heat the oil properly: Look for gentle ripples in the oil before pouring so the aromatics sizzle without burning.
- Toss immediately: Adding hot noodles straight from the pot helps the sauce cling and prevents separation.
- Add scallion greens at the end: This keeps them fresh and bright instead of wilted.
- Add pasta water if needed: A little at a time keeps the noodles silky rather than watery.
Jami Powell says
We love that these noodles turn up the heat!