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Chili Garlic Noodles in a Bowl with Chopsticks

Chili Garlic Noodles

Course Main Course
Author Sarah Mir


  • 400 g the widest slurpiest noodles - a wide rice noodle or a tagliatelle etc.
  • 3 tbsp olive oil
  • 2 tbsp garlic, minced (8 cloves of garlic)
  • 2 tbsp ginger, minced (2 inch piece of ginger)
  • 2-3 tbsp soy sauce
  • ¼ cup scallions (green parts, roughly 2)
  • ¼ cup cilantro, chopped
  • 1 tbsp chili flakes (or to taste)
  • additional soy sauce or salt for adjusting seasoning


  • Boil the pasta in salted water as per package instructions and make sure to reserve half a cup of pasta water
  • Warm the oil in a pan and when it starts to shimmer add your garlic, ginger, ginger, chili flakes, scallions, and cilantro.
  • Let it sizzle on medium heat for just a minute and then add 2 tbsp of soy sauce
  • Mix the pasta well, adding additional pasta water as needed to create a sauce and adjust seasoning with additional soy, salt, and pepper and dig in.


This recipe is a base - tweak it as you will by adding your favourite veggies, a splash of sesame oil, rice vinegar or even sesame seeds and chopped peanuts as a garnish!