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The Easiest Chili Garlic Noodles Ever (3 Ways)

My favorite chili garlic noodles, with an ~optional~ homemade noodle recipe. Have a great day pal.

My favorite chili garlic noodles, with an ~optional~ homemade noodle recipe. Have a great day pal.

Air Fryer I Use:


Homemade Thick Noodles:

  • 2 medium yukon gold potatoes, peeled and quartered

  • 1.5 cups (250g) potato starch

  • ½ cup (75g)corn starch

  • 3/4 cup (175mL) room temp water,

  • 2.5 qt (2.2L) water, plus more for boiling noodles

Other Noodle Options:

  • Lo Mein Noodles

  • Flat Rice Noodles

  • Chow Mein Noodles

Chili Garlic Sauce 1:

  • 4 cloves garlic

  • 2 green onion, finely chopped

  • 1.5 tablespoons (12g) gochugaru

  • 1.5 teaspoons crushed (7g) red pepper

  • ½ teaspoon (3g) sugar

  • 1.5 tablespoon (22g) dark soy sauce

  • 1 tablespoon (17g) regular soy sauce

  • 1 tablespoon(17g) chinese black vinegar

  • ½ teaspoon (3g) MSG

  • 2 teaspoon (10g) sesame seeds, lightly ground

  • 1/3 cup (75g) vegetable oil

Chili Garlic Sauce Option 2:

  • 1 tablespoons (18g) gochujang

  • 3 tablespoons (37g) sriracha

  • 3 tablespoons (50g) soy sauce

  • 1 tablespoons (17g) dark brown sugar

  • 4 tablespoons (75g) tahini

  • 3 cloves garlic, finely chopped

  • 1 teaspoon toasted (7g) sesame oil

  • 1 teaspoon (3g) finely ground sichuan peppercorns

  • 2.5 tablespoons water

Chili Garlic Sauce Option 3:

  • 1 cup (26g) korean chilies

  • 4 green onions

  • 15 cloves garlic

  • 3 inch knob ginger, peeled

  • 1 cup (240ml) water

  • 1 cup (240ml) vinegar

  • 1 cup (240ml) fish sauce

  • 1/2 cup (105g) vegetable oil

  • ½ cup (100g) white sugar

Garnish Options:

  • Toasted sesame seeds

  • Green onion, thinly sliced

  • Gochugaru


Homemade Thick Noodles:

  1. Add water to a large sauce pot and bring it to a boil.

  2. Put the potatoes into the pot, and cook the potatoes until tender.

  3. Mash the potatoes as finely as possible with a potato ricer.

  4. Mix corn starch, potato starch, and room temperature water together until combined and work the dough until it is smooth, approx. 2 minutes.

  5. With a knife, divide into 16 pieces, roll each piece into 6 inch long pieces.

  6. In a large pot, bring water to a boil, and add the noodles in. Be sure to be gentle as the noodles are delicate before they are cooked.

  7. When the noodles begin to float, notice the change in color and texture. They will swell, so be sure to stir the water to keep them from sticking.

  8. Test a noodle, by tasting it, once it is clear/opaque. When the noodles have finished cooking, strain and toss in sauce.

Chili Garlic Sauce 1:

  1. In a small sauce pot or sauté pan, heat vegetable oil until it is very hot.

  2. Combine all ingredients except oil in a large heat proof bowl.

  3. Once the oil is hot, around 300-350 Fahrenheit. Pour your hot oil into that bowl and mix.

  4. Allow to sit for 5 minutes before tossing noodles.

Chili Garlic Sauce Option 2:

  1. In a large bowl, add all the the ingredients and mix until well combined

  2. Reserve sauce until you are ready to toss in your noodles.

Chili Garlic Sauce Option 3:

  1. In a medium sized sauce pot, combine all of ingredients, except oil, and bring it to a boil

  2. Reduce to a simmer, and place a cartouche, or lid over the pot. Cook for 10 minutes or until everything is soft.

  3. Strain the mixture, reserving the liquid, into a blender

  4. Starting on the low setting, begin to blend the mixture. Use the reserved liquid to loosen the mixture, until it begins to move freely. Then blend on high to a purée.

  5. In the blender, pour a small stream of oil into the mixture to emulsify.

  6. Pour the finished sauce in a bowl that will be used to toss the noodles.

17 comentários

Adam Szulcsan
Adam Szulcsan
a day ago

I have jsut made 1st sauce with udon. It was just like in Asia, fantastic! But do you have any ideas how can I reduce calories? 1/3 cup oil has a massive cal., do you have any tips to replace at least a part of the oil but still keep the taste?


Dave Neely
Dave Neely
27 de out. de 2023

I made this today (1st sauce) using some knife sliced noodles that I already had. Kept everything as written but I did add about 250g of ground pork to make it more substantial. Tasted very good, the spice level is very tolerable and it had great flavor. Already thinking about tweaks I can make on the next batch, thanks for a great recipe!


Marcin Kamola
Marcin Kamola
09 de set. de 2023

Going to make 3rd sauce option tomorrow - I need help with it please.

Two first options were awesome - 2nd sauce is my favourite so far, however, 3rd option contains so much vinegar. Can someone help me with this vinegar selection please?

If I would use 240g of 10% spirit vinegar the dish would be not eatable - this type of vinegar is rather strong. So question is what vinegar was used, please help. Thanks.


Diane Oscar
Diane Oscar
15 de ago. de 2023

This is my third time making this and my dough falls apart whenever I’m trying to roll it out. Do I need more water? More potato?

Ben Str
Ben Str
28 de ago. de 2023
Respondendo a

I had the same problem. Normally you would need more starch as a binder. I added one egg yolk and it worked.


05 de jul. de 2023

I made the noodles and sauce #1 last night. OMG, both my husband and I LOVED this recipe. I only used half the dough so I'm refrigerated the other half for tonight. I think I'll make more sauce as well. This dish was perfectly spiced. Thank you PAPA!!!


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