10-Minute Chili Oil Garlic Noodles

Name: 10-Minute Chili Oil Garlic Noodles
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 2 servings
Cuisine: Mexican-Asian Fusion
Ingredients: 2 portions dried noodles (ramen, lo mein, udon, or even spaghetti); 3 to 4 tablespoons Chili Flores chili oil, plus more to finish; 2 tablespoons soy sauce; 1 tablespoon black vinegar (or rice vinegar); 1 teaspoon sugar; 2 cloves garlic, finely grated; 2 green onions, thinly sliced; Optional: a fried egg, sliced cucumber, fresh cilantro, a wedge of lime

July 16, 2026

A bowl of chili oil garlic noodles topped with a runny fried egg, crispy fried garlic and shallots, and sliced green onions, with an open jar of Chili Flores chili oil and dried chilies alongside.

There's a bowl of noodles that lives right at the intersection of my two homes: the smoky chilies of my father's kitchen in Jalisco, and the bright, garlicky heat my wife grew up with in Singapore. It comes together in about ten minutes, on the kind of night when you're hungry, a little tired, and want something that tastes like it took real effort. It didn't. It just tastes that way, because the chili oil does the work.

This is the recipe we make more than any other. Here's how.

10-Minute Chili Oil Garlic Noodles

Serves 2 · About 10 minutes

What you'll need

2 portions dried noodles (ramen, lo mein, udon, or even spaghetti in a pinch)
3 to 4 tablespoons Chili Flores Chili Oil, plus more to finish
2 tablespoons soy sauce
1 tablespoon black vinegar (or rice vinegar)
1 teaspoon sugar
2 cloves garlic, finely grated
2 green onions, thinly sliced
Optional, but worth it: a fried egg, sliced cucumber, fresh cilantro, a wedge of lime

How to make it

Boil the noodles. Cook to package directions, then drain, but save a splash of the noodle water.
Build the sauce. While the noodles cook, whisk the soy sauce, vinegar, sugar, grated garlic, and 3 to 4 tablespoons of Chili Flores chili oil right in the bottom of your serving bowl. Make sure you scoop up plenty of the crispy shallot and garlic from the jar. That's where the magic is.
Toss while hot. Add the hot, drained noodles straight into the bowl and toss until every strand is glossy and coated. If it looks tight, loosen it with a spoonful of the reserved noodle water.
Finish. Pile on the green onions and anything else you love. A fried egg with a runny yolk turns this into dinner. One more spoonful of chili oil on top never hurt anyone.

Make it yours

The chili oil you reach for changes the whole mood of the bowl:

Original (Morita) brings deep, smoky warmth. It's our pick for cold nights and anything with egg or mushrooms.
Makrut adds a bright, citrusy lift, beautiful with cucumber, herbs, and a squeeze of lime.

Want to make it a fuller meal? Fold in leftover roast chicken, seared shrimp, crumbled tofu, or a handful of wilted greens. And once you have a jar open, don't stop at noodles. The same spoonful is just as good over eggs, rice, tacos, dumplings, and yes, even pizza.