Spicy Chili Oil Noodles with Garlic and Scallions
A fiery noodle dish featuring homemade chili oil that delivers a bold, hot flavor balanced by fragrant garlic and fresh scallions. This chinese-inspired pasta (vegetarian) ready in about 25 minutes pairs dried wheat noodles, vegetable oil, dried red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz dried wheat noodles
- 1/4 cup vegetable oil
- 2 tbsp dried red chili flakes
- 4 minced garlic cloves
- 3 thinly sliced scallions
- 2 tbsp soy sauce
- 1 tbsp sesame seeds
- 1 tsp sugar
- 1/2 tsp salt
- 4 cups water
Instructions
- Step 1: Bring 4 cups of water to a rolling boil in a large pot. Add 8 oz dried wheat noodles and cook for 7-8 minutes until al dente, then drain and set aside.
- Step 2: In a small saucepan, heat 1/4 cup vegetable oil over medium heat until shimmering but not smoking (about 350°F). Remove from heat and carefully stir in 2 tbsp dried red chili flakes and 4 minced garlic cloves; the oil will sizzle and release a fragrant aroma. Let this chili oil infuse for 5 minutes.
- Step 3: In a large mixing bowl, combine the cooked noodles with 2 tbsp soy sauce, 1 tsp sugar, 1/2 tsp salt, and the warm chili oil mixture including the garlic and chili flakes. Toss thoroughly to coat each strand.
- Step 4: Garnish the noodles with 3 thinly sliced scallions and sprinkle 1 tbsp sesame seeds on top. Serve immediately while hot and flavorful.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Chili Oil Noodles with Garlic and Scallions take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Chili Oil Noodles with Garlic and Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried wheat noodles from drying out.
Can I substitute ingredients in Spicy Chili Oil Noodles with Garlic and Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Chili Oil Noodles with Garlic and Scallions for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spicy Chili Oil Noodles with Garlic and Scallions vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
