10-Minute Hot Chili Oil Noodles
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.
Servings: 4
Calories: 568kcal
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.
Video
Notes
Cooking Notes
For best results, heat the oil just until it shimmers so it blooms the scallions and garlic without scorching them. Toss the noodles while they’re still hot so the oil and aromatics coat evenly and stay glossy.
Tips for Best Results
- 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.
Nutrition
Calories: 568kcal | Carbohydrates: 76g | Protein: 13g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Sodium: 359mg | Potassium: 304mg | Fiber: 4g | Sugar: 12g | Vitamin A: 408IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 2mg
