Spicy Szechuan Noodles with Garlic Chili Oil

Spicy Szechuan Noodles with Garlic Chili Oil

Spicy Szechuan noodles with garlic chili oil ready in 15 minutes! Spicy, garlicky Szechuan chili oil noodles made with Lao Gan Ma chili crisp & fresh herbs.

These Szechuan noodles with garlic chili oil deliver a huge kick of flavor and it’s ready in just 15 minutes! A spicy sauce made with fresh garlic, ginger, dark soy, a touch of Chinese black vinegar, and of course a spicy chili oil condiment called Lao Gan Ma.


  • 2 servings Flat or Wide Chinese wheat noodles can substitute with other wheat noodles
  • 1 stalk scallion chopped
  • handful cilantro chopped
  • sesame seeds for garnish

Szechuan Chili Oil Sauce

  • 3 cloves garlic minced
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons Lao Gan Ma Spicy Chili Crisp or more depending on your spice level
  • 1 Tablespoons dark soy sauce
  • 1 teaspoon hot chili oil
  • 1/2 teaspoon Chinese black vinegar
  • 1/2 teaspoon ginger grated


  1. Bring a large pot of water to a boil and cook your noodles according to the directions.
  2. Meanwhile, prepare the spicy Szechuan chili oil sauce. Saute the garlic with vegetable oil in a small pot until it becomes fragrant. Remove from the heat and add the rest of the sauce ingredients into the pot. Makes a little over 1/3 cup of sauce. Extra sauce can be stored in the fridge for up to 3 days in an airtight container.
  3. Once the noodles are cooked and drained, add as much of the Szechuan chili oil sauce according to your liking and spice level.
  4. Top with fresh cilantro, scallions, and a sprinkle of sesame seeds. Serve immediately.

You can serve these hot or cold. They taste amazing either way. Store leftovers in the fridge in an airtight container for up to 3 days.

Obsessed with spicy szechuan noodles! And such an easy, quick recipe… perfect for a weeknight dinner. Cannot wait to make this recipe again!

- Miami Food Network -



  • dipping sauce for dumplings
  • pour over steamed fish
  • use as a spicy dressing
  • serve with Asian style cooked meats
  • spoon over sauteed veggies


Leave a comment

Please note, comments must be approved before they are published