10-minute Spicy Chilli Garlic Oil Noodles Recipe
Introduction
This 10-minute Spicy Chilli Garlic Oil Noodles recipe is a quick and flavorful dish perfect for busy weeknights. Combining silky pappardelle with a vibrant, aromatic sauce, it offers a delightful balance of heat, garlic, and fresh herbs. It’s easy to make but impressively tasty.
Ingredients
- 400g (14 oz) dried pappardelle pasta
- 1 cucumber, sliced into long fine strips
Spicy sauce:
- ¼ cup vegetable oil
- 5 garlic cloves, peeled and finely chopped
- 2 tsp chilli powder
- 1 tbsp sesame seeds
- Fresh coriander (cilantro), chopped (reserve some leaves for garnish)
- 4 tbsp Marion’s Kitchen Crispy Chilli Oil
- 3 tbsp soy sauce
- 2 tbsp Chinese black vinegar
- 2 tsp sweet dark soy sauce
Instructions
- Step 1: Cook the pappardelle in boiling salted water according to the packet instructions. To save time, boil the kettle first to speed up the water boiling.
- Step 2: While the pasta cooks, heat the vegetable oil in a small saucepan over medium-high heat for 2-3 minutes until just hot. Prepare the spicy sauce by placing chopped garlic, chilli powder, sesame seeds, and chopped coriander stems in a large heatproof bowl. Add the crispy chilli oil, soy sauce, Chinese black vinegar, and sweet dark soy sauce. Mix well to combine.
- Step 3: Carefully pour the hot oil over the sauce mixture in the bowl and stir thoroughly to meld the flavors.
- Step 4: Use tongs to transfer the hot, drained pasta directly into the spicy sauce. Toss well to coat the noodles evenly. Serve in bowls topped with cucumber strips and roughly chopped coriander leaves.
Tips & Variations
- Use fresh chilli or chilli flakes instead of chilli powder for a different kind of heat sensation.
- Add toasted peanuts or cashews for extra crunch and texture.
- Swap pappardelle for any wide flat noodles or even spaghetti if preferred.
- Adjust the amount of chilli oil based on your spice tolerance for a milder or hotter sauce.
Storage
Store any leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or microwave, adding a splash of water or soy sauce to loosen the sauce if needed. The cucumber topping is best added fresh when serving to keep its crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, although flat noodles like pappardelle work best to hold the sauce, you can substitute with other wide noodles, linguine, or even spaghetti in a pinch.
What can I substitute for Chinese black vinegar?
If you don’t have Chinese black vinegar, you can use balsamic vinegar or a mix of rice vinegar with a touch of dark soy sauce to mimic the flavor.
Print
10-minute Spicy Chilli Garlic Oil Noodles Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This 10-minute Spicy Chilli Garlic Oil Noodles recipe combines silky pappardelle pasta with a flavorful, aromatic sauce made from garlic, chili powder, crispy chilli oil, and soy sauces. Fresh cucumber and coriander add a refreshing crunch and herbal brightness, making it a quick, delicious, and vibrant meal perfect for any day when you crave bold, spicy noodles.
Ingredients
Pasta
- 400g (14 oz) dried pappardelle pasta
- 1 cucumber, sliced into long fine strips
Spicy Sauce
- ¼ cup vegetable oil
- 5 garlic cloves, peeled and finely chopped
- 2 tsp chilli powder
- 1 tbsp sesame seeds
- fresh coriander (cilantro), chopped (stems finely chopped for sauce, leaves reserved for garnish)
- 4 tbsp Marion’s Kitchen Crispy Chilli Oil
- 3 tbsp soy sauce
- 2 tbsp Chinese black vinegar
- 2 tsp sweet dark soy sauce
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions (usually about 7-9 minutes), until al dente. Drain and set aside.
- Prepare the spicy sauce base: While the pasta cooks, heat the vegetable oil in a small saucepan over medium-high heat for 2-3 minutes until it is just hot but not smoking. Peel and finely chop the garlic and place it in a large heatproof bowl. Add the chili powder, sesame seeds, and finely chopped coriander stems to the bowl.
- Combine sauce ingredients: Add Marion’s Kitchen Crispy Chilli Oil, soy sauce, Chinese black vinegar, and sweet dark soy sauce to the bowl with the garlic and spices. Stir everything together until well mixed.
- Infuse the sauce: Carefully pour the hot vegetable oil over the sauce mixture in the bowl to release the flavors and aromas. Stir immediately to combine all the ingredients well.
- Toss pasta with sauce: Using tongs, transfer the hot, drained pappardelle into the bowl with the spicy sauce. Toss thoroughly so each strand is evenly coated with the flavorful sauce.
- Serve: Divide the coated noodles among serving bowls. Top each bowl with the long strips of fresh cucumber and roughly chopped coriander leaves for a fresh, crunchy contrast. Serve immediately and enjoy!
Notes
- Use fresh garlic and quality crispy chilli oil for the best flavor impact.
- If Marion’s Kitchen Crispy Chilli Oil is unavailable, substitute with any chili crisp oil of similar flavor profile.
- This dish can be served warm or at room temperature, making it ideal for quick preparation or meal prep.
- Adjust the amount of chili powder and crispy chilli oil to your preferred spice level.
- Using pappardelle adds a lovely wide noodle texture, but other flat pasta types like fettuccine or linguine can be used as alternatives.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: spicy noodles, chilli garlic oil noodles, quick Asian noodles, pappardelle pasta, vegetarian spicy noodles, crisp chilli oil pasta
