These mouthwatering spicy Chinese noodles are the most savory and irresistible noodles you’ll ever have. Guess how many ingredients this recipe requires? Only six! Make the hot chili oil ahead and whip up the noodle sauce in no time.

It’s no secret that I have a thing about noodles. Pho, ramen, udon, vermicelli, flat rice noodles, glass noodles… you name it. I love them all.

In other words, I can not live without carbs. It’s pretty obvious.

These mouthwatering spicy Chinese noodles are the most savory and irresistible noodles you’ll ever have. Guess how many ingredients this recipe requires? Only six! Make the hot chili oil ahead and whip up the noodle sauce in no time.

When I was in China visiting my mom last month, she made these spicy noodles that totally got me obsessed! I was dying to know the recipe. It turns out to be another simple recipe made with the hot chili oil I have been raving about.

There are three simple steps to make this amazing noodle recipe – pick the noodles, make the sauce, and chop up some herbs for garnishing. That’s it. Let’s dive into each step a little bit more.

These mouthwatering spicy Chinese noodles are the most savory and irresistible noodles you’ll ever have. Guess how many ingredients this recipe requires? Only six! Make the hot chili oil ahead and whip up the noodle sauce in no time.

The Noodles

The important question is which type of noodles you should use for this recipe.

My pick is the knife-sliced noodles. Sometimes they are called “ribbon” noodles. Depending on the brand, they can have slightly frilly edges. They can be easily found in an Asian market. In this recipe, I used Shanghai Broad Noodles. If you can’t find this type of noodles, other wheat noodles like udon, pulled noodles, etc will work as well.

The Sauce

The sauce is what makes this spicy Chinese noodles so irresistible. Soy sauce, balsamic vinegar, and hot chili oil with pepper solids are all you need to whip up the sauce. You can even adjust the spiciness by adding more or fewer peppers to the sauce. The chili oil, however, is the crucial ingredient. Be generous.

The Garnish

Chop up some fresh cilantro and green onions and throw on top of the noodles. You are done! Now, go slurp!

Spicy Chinese Noodles
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Spicy Chinese Noodles

Spicy Chinese Noodles


  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Main, Vegetarian, Vegan
  • Method: Stove
  • Cuisine: Chinese

Description

The easiest and most irresistible spicy Chinese noodles you’ll ever make.


Ingredients

  • 10 ounces (4 servings) knife-cut ribbon noodles (I used Shanghai Broad Noodles)
  • 3 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 1/2 tablespoons hot chili oil with pepper solids
  • 1 stem green onion, chopped
  • 1/4 cup fresh cilantro, roughly chopped

Instructions

  1. Cook noodles in boiling water according to the package instructions. Drain, rinse with cold water, drain again and set aside.
  2. While the noodles are cooking, in a small bowl, whisk together soy sauce, vinegar and hot chili oil. Make sure to scoop up some pepper solids from the bottom of the chili oil. Mix well.
  3. Chop up green onion and cilantro.
  4. Once the noodles are cooked, rinsed and drained, place them in a large bowl, pour the sauce over the noodles and throw the chopped green onion and cilantro on top. Mix until the noodles are evenly coated by the sauce. Divide the dish into four portions and slurp away!

Nutrition

  • Serving Size: 1
  • Calories: 329
  • Sugar: 2.1g
  • Sodium: 676mg
  • Fat: 8.5g
  • Carbohydrates: 52.1g
  • Protein: 11.1g
  • Cholesterol: 59.5mg

12 thoughts on “Spicy Chinese Noodles”

  1. I made the chili oil from your website and followed everything. I loved the taste! I really love Chinese food 🙂

    1. Hey Aaron, thanks for trying this recipe. If you’d like to give it another try, I’d suggest you cut down the vinegar amount to suit your taste. Cheers!

  2. If the cooked noodles have to drained then rinsed in cold water surely the whole meal will be served cold — or is that how it’s supposed to be.

    1. Hi Gordon! You are right. This is not a dish you serve piping hot. Even though the noodles are rinsed in cold water, it’ll still be a little warm when you serve them. But they are really good when chilled as well. Hope you enjoy!

  3. I am so in love with your website and recipes. I keep trying them and have already made the Thai veggie soup 3 times. I crave it! Thank you

    1. Hi Faythe! You are so very welcome. I am really glad to hear that. I hope you find more recipes to try on my website. Cheers!

  4. These look so good, and I haven’t even had my second cup of coffee yet! Saving for later, might have to cut back on some of the spice though. 🙂

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