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+ servings
5 from 22 votes

Spicy Chili Garlic Noodles

by: claire cary

These spicy chili garlic noodles are ready in about 15 minutes and FULL of flavor. They're gluten free and vegan but delicious with some extra stir fried veggies and your choice of protein!
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Prep: 5 mins
Cook: 15 mins
Total: 20 mins


  • 8 ounces rice noodles I used wide rice noodles
  • 2 shallots sliced
  • 5 cloves garlic minced
  • cup chopped scallions/green onions just the white part, save the green for garnish!
  • 1 tbsp fresh grated ginger
  • 1 tbsp oil I used olive, vegetable oil works too!
  • 4-5 tbsp low sodium soy sauce or tamari depending on how salty/saucy you like it
  • 1-3 tbsp chili garlic sauce depending on brand and spice preference, click for the one I used
  • 1 tbsp brown sugar can sub coconut sugar
  • 1 tbsp sriracha more or less to taste
  • 2 tsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1/2 tsp red pepper flakes optional for extra spice


  • Bring a large pot of water to a boil and cook noodles according to package instructions.
  • Add the shallots and garlic to a pot and saute with the oil until browned, about 10 minutes.
  • Add the white part of the scallions and the grated ginger and saute for 2-3 more minutes.
  • Add in all remaining sauce ingredients and whisk together. Start on the low end of the recommended amounts of sriracha and chili sauce (1 tbsp or less for each). It's very easy to make it more spicy if you want, but if it ends up too spicy for you, it's hard to tone it down! Everyone has different tolerance levels, hence the big ranges.
  • When the noodles are done cooking, combine with the sauce and toss until well coated. Let simmer for a few minutes to allow the noodles to absorb the flavors. I also tossed in two diced roasted red peppers, but you can also add in any sauteed veggies you like! Taste and adjust flavors as desired. The first bite might not seem that spicy, but it gets spicier the more you eat, so have a few bites before you decide to add extra sriracha or red chili flakes! Serve as is or with any other vegetables or protein of choice. I love adding in bok choy, carrot or cabbage with chicken or tofu.
  • Top with red chili flakes for more spice and the remaining chopped scallions. Enjoy!


Instead of the roasted red pepper from a can, you can just use a raw red bell pepper and saute it before adding it into the noodles. I just prefer the flavor and ease of using store bought roasted pepper!
While this dish is designed to be spicy, you can make it very mild if you prefer. Just omit the sriracha and decrease the chili garlic paste. Start small and add more as needed!
If you only have regular strength soy sauce/tamari and not low sodium, start with about 2 tbsp instead of 4 and add more as needed so it doesn't get too salty. 
Serving: 1bowl / Calories: 299kcal / Carbohydrates: 53g / Protein: 4g / Fat: 7g / Saturated Fat: 1g / Fiber: 1g / Sugar: 4g

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