These noodles are coated in a glossy garlic-chili sauce made with hot oil, gochugaru and soy sauce, with savory ground pork mixed through. They’re spicy, deeply garlicky and chewy, with plenty of green onion throughout.
I use gochugaru for the chili oil because it’s something I always have in my fridge. It gives these noodles their Korean-inspired twist and means I can make the sauce from ingredients I already keep at home.
The pork makes it filling enough for a main meal, but you can also leave it out and serve the noodles on their own.
What are garlic chili oil noodles?
Garlic chili oil noodles are noodles tossed with garlic, chili and hot oil, along with seasonings such as soy sauce. Pouring the hot oil over the aromatics releases their flavor before everything is mixed with the noodles.
My version isn’t meant to be a traditional Chinese preparation. I use Korean gochugaru for the chili oil and add ground pork to make the noodles filling enough for a main meal.
WHY YOU’LL LOVE THIS RECIPE
Ingredients
- knife-sliced noodles – I like their thick, slightly chewy texture with this sauce, but you can use another noodle if that’s what you have.
- salt
- ground pork – I like having some protein in my main meals, so I add ground pork to these noodles. Ground chicken or beef would also work, or you can use tofu for a meat-free version.
sauce
- green onions – use both the white and green parts. I cook the whites with the pork and add the greens to the chili oil.
- garlic – six cloves may sound like a lot, but garlic is one of the main flavors in the sauce. Crush or mince it finely. I also sometimes use pre-crushed Korean garlic.
- gochugaru (Korean red pepper flakes) – this gives the chili oil its heat and Korean flavor. Adjust the amount depending on how spicy you want the noodles.
- sugar – balances some of the heat from the gochugaru.
- soy sauce – regular soy sauce works here.
- dark soy sauce – mainly adds a deeper color and a little extra seasoning to the sauce.
- mirin – adds a little sweetness to the sauce.
- neutral oil – use a neutral oil such as vegetable oil, canola oil, or grapeseed oil.
How To Make garlic chili oil noodles?
- In a pan, heat some cooking oil over medium-high heat. Add the white part of the green onions and garlic, then add the ground pork. Cook for 2-3 minutes or until the pork is fully cooked.
- In a separate pot, cook the noodles with a pinch of salt according to the package instructions. Once cooked, drain the noodles.
- In a bowl, combine the green part of the green onions, gochugaru (Korean red pepper flakes), sugar, soy sauce, dark soy sauce, and mirin.
- In a small pot, heat some oil until it becomes hot and sizzling. Carefully pour the hot oil over the bowl containing the green onions and other aromatics. Mix everything well.
- Return to the pan with the cooked pork. Add the drained noodles and the chili oil sauce from the bowl. Toss the noodles to evenly coat them with the sauce.
Additions and substitutions
additions
- Vegetables – add bok choy, bell pepper, carrots or snap peas.
- Egg – top the noodles with a fried or poached egg.
- Sesame seeds – add toasted sesame seeds just before serving.
- Fresh herbs – cilantro, extra green onions or Thai basil can all work as garnishes.
substitutions
- Noodles – you can substitute knife-cut noodles with other types of noodles.
- Meat – swap the ground pork for ground chicken, beef or turkey, or use tofu for a meat-free version.
- Heat level – add a little more or less gochugaru depending on how spicy you like your noodles.
SERVING
I usually eat these noodles as a main meal since they already have pork in them. If you want something on the side, try stir-fried greens, homemade gyoza, cucumber salad or pickled vegetables.
How To Store?
To store garlic chili oil noodles, you can transfer leftovers to an airtight container and refrigerate for up to 3-4 days. When reheating, add a little water or sauce to restore moisture.
Emma’s Tips
- Cook the noodles just until done – keep some bite in them so they don’t turn soft once you toss them with the hot sauce.
- Drain them well – excess water will thin out the chili oil sauce.
- Use properly hot oil – it should sizzle as soon as you pour it over the gochugaru, green onions and seasonings.
- Serve straight away – the noodles have the best texture just after they’re tossed with the sauce.
RECIPE FAQ
More quick and easy Asian recipes
- Carbonara Tteokbokki (20 minutes)
- Spicy Salmon Sushi Bake (20 minutes)
- Creamy Carbonara Korean Buldak Ramen (10 minutes)
- Spicy Peanut Noodles with Chicken (20 minutes)
- Bibim Guksu (Korean Spicy Cold Noodles)
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15-Minute Garlic Chili Oil Noodles (with Pork)
Ingredients
- 180 g knife-sliced noodles
- a pinch of salt
- 200 g ground pork
- cooking oil
sauce
- 3 green onions , chopped
- 6 cloves garlic , minced
- 1.5 tbsp gochugaru | Korean red pepper flakes
- 1 tbsp sugar
- 2 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tbsp mirin
- 80 ml neutral oil | vegetable oil, canola oil, or grapeseed oil
Instructions
- In a pan, heat some cooking oil over medium-high heat. Add the white part of the green onions and garlic, then add the ground pork. Cook for 2-3 minutes or until the pork is fully cooked.
- In a separate pot, cook the noodles with a pinch of salt according to the package instructions. Once cooked, drain the noodles.
- In a bowl, combine the green part of the green onions, gochugaru (Korean red pepper flakes), sugar, soy sauce, dark soy sauce, and mirin.
- In a small pot, heat some oil until it becomes hot and sizzling. Carefully pour the hot oil over the bowl containing the green onions and other aromatics. Mix everything well.
- Return to the pan with the cooked pork. Add the drained noodles and the chili oil sauce from the bowl. Toss the noodles to evenly coat them with the sauce.
Video
Nutrition
The nutritional details provided on That Cute Dish are for informational purposes only and are automatically calculated. Please consider them as estimates rather than precise values, as ingredients and measurements can vary.
