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Vegan Garlic Chili Oil Noodles

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5 from 1 review

  • Author: Gönül
  • Total Time: 25 minutes
  • Yield: 2 Servings 1x
  • Diet: Vegan


This vegan noodles with garlic and chili oil recipe is the perfect weeknight takeout-at-home dish! Ready in less than 20 minutes, all you need for these flavorful sizzling hot chili oil noodles are a few simple ingredients.


  • 2 servings (150 grams or 5 ounces) store-bought or homemade noodles (see notes)
  • 2 tablespoons light soy sauce
  • 2 teaspoons Chinese dark vinegar
  • 1 scallion, sliced, white and green parts divided
  • 1/4-in piece of ginger, minced
  • 3 cloves of garlic, minced
  • 2 teaspoons Sichuan or regular chili flakes
  • 1/2 teaspoon Sichuan peppercorn powder (see notes)
  • 1/4 teaspoon five-spice (see notes)
  • 5 tablespoons neutral oil
  • salt to taste
  • optional: 1 head of bok choy or small cabbage, blanched


  1. Cook noodles according to package instructions, or make your own easy hand-pulled biang biang noodles.
  2. In a large heat-safe bowl, place the cooked noodles, the white part of the chopped scallion, minced ginger, and garlic. Pour in the soy sauce & Chinese dark vinegar. 
  3. If using whole Sichuan peppercorns, grind them and place the grounds into a small mesh strainer. Over a small bowl or directly onto noodles, push down on the strainer with the pestle to extract Sichuan peppercorn powder.
  4. Layer on the chili flakes, Sichuan peppercorn powder, and five-spice—ideally in the shape of a volcano right in the middle.
  5. Heat the oil in a small pan until it just starts to smoke, usually a few minutes on high heat. Pour the hot oil into the bowl carefully, aiming for the spice volcano.
  6. Mix it all up, give it a taste, and add salt if needed. Garnish with the remaining scallion slices and the optional blanched bok choy to serve. You may store any leftover garlic chili oil noodles in an airtight container in the refrigerator for up to 3-4 days. Simply reheat the noodles in a microwave-safe dish to enjoy.


Noodles — You may use wheat, rice, buckwheat, or even kelp noodles. We find that wider Chinese noodles made of common wheat work better than Italian durum wheat pasta. If you have the extra time, try our easy homemade hand-pulled noodles recipe. Double the garlic chili oil sauce for 4 servings, or halve the noodle ingredients for 2 servings.

Chinese dark vinegar (zhènjiāng xiāngcù, 镇江香醋) — This vinegar is made from fermented black sticky rice, and has a distinct malty-sweet & acidic flavor. If you need a substitute, go for white rice vinegar. Balsamic is also acceptable in a pinch.

Sichuan peppercorns — Unlike any other spice, Sichuan peppercorns give you a tingly mouth feel without tasting "spicy". They are sold either whole or ground. You may skip this ingredient entirely, or use white pepper to substitute.

Five-spice — If you don't have five-spice, try using whichever of these spices you've got: we want a mixture of cinnamon, fennel seed, star anise, cloves, and some more of white or Sichuan peppercorns.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Mains, Pasta, Chinese
  • Cuisine: Chinese