Spicy Noodles
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My spicy noodles recipe is packed with garlic and chili and cooks in under 10 minutes. Made with simple ingredients, they make a fabulous takeout-style Asian dinner.
If you’re anything like me, spicy food is far superior to most other foods. Whenever I need a quick dinner or crave something spicy and fast, I love making my go-to dish: spicy Asian noodles.
When developing this recipe, I tested how different noodles absorbed the sauce to ensure every bite packed in maximum flavor. Thicker noodles, like rice or udon, soaked up the sauce far better than ramen or thinner chow mein noodles, and the difference is noticeable.
It features tender noodles tossed through a pleasantly spicy sauce and loaded with fresh vegetables. They are one of my family’s favorite weeknight dinners, coming together in minutes but tasting like something from an authentic Chinese restaurant.
Table of Contents
Why I love this recipe
- Easy to make. I’ve made this on busy weeknights with barely 10 minutes to spare- it never lets me down.
- Budget-friendly. Most of the ingredients live permanently in my pantry.
- Versatile. I’ve served these hot straight from the pan, packed them cold for lunch the next day, and everything in between. They hold up surprisingly well at any temperature.
- Easy to customize. Over the years, I’ve made these with everything from leftover rotisserie chicken to whatever vegetables need using up.
★★★★★ REVIEW
“I make these spicy noodles for my family at least once a week. It’s ridiculously easy to make “ – Suzanne
Ingredients needed
- Noodles. Any thick noodles are best, as they absorb sauces and flavors much better. I typically use rice noodles, but udon noodles are also a great option.
- Dark soy sauce. A richer and more robust flavored soy. A little goes a very long way, so use it sparingly.
- Low-sodium soy sauce. Because we are using dark soy sauce, I like to balance it with a less-salty soy sauce.
- Sesame oil. Added more for flavor than for the cooking process. Like the dark soy sauce, this needs to be used sparingly.
- Vegetable oil. To stir-fry the noodles. Any neutral-flavor oil is fine.
- Garlic. Freshly sliced garlic is best here, as jarred minced garlic just doesn’t have the same punch.
- Green onion. Sliced to separate the whites from the greens.
- Red chilies. Determine the spice level you prefer, then add it accordingly. My general rule of thumb is: 1 chili is mild, 2 to 3 chilies are medium, and up to 5 chilies are hot.
- Bean sprouts. These should be shiny and white with yellow tips.
- Sesame seeds, green onions, and red chilies. To garnish.
How to make spicy noodles
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Prepare the spicy noodle sauce. Add sesame oil, dark soy sauce, soy sauce, water, and sugar to a bowl and mix well.
Step 2- Cook noodles. Boil the noodles as per their instructions. Once cooked, drain them and set them aside.
Step 3- Saute aromatics. Add some vegetable oil to a skillet. Once hot, add the white portion of the green onion, garlic, and red chili, and stir-fry for 2-3 minutes.
Step 4- Combine. Add noodles and sauce to the skillet, stirring until coated. Add bean sprouts and green onions and cook until wilted.
How to make these more or less spicy
When made as written, these noodles are spicy enough for a medium spice level without being overpowering. If you’d like them to be spicier, consider adding chili sauce (I love sriracha), extra chopped chilies, or a sprinkle of red chili flakes. I’m also a big fan of chili oil or chili crisp- it adds a rich, layered heat that takes the noodles up a notch.
Too spicy? Dial back the spice by cutting the chilies in half. You can also serve your noodles with a splash of cream or milk to help combat the heat.
Recipe variations
What makes this dish a winner is its ease of customization. It’s a clean-out-the-fridge kind of meal, and you can (mostly) add whatever you like to it. Here are some ideas:
- Add protein: Chopped chicken breast, beef strips, shrimp, and even tofu are all fantastic options. If they aren’t cooked, toss them in when sauteing the aromatics and fully cook before adding the noodles back in.
- Use different noodles: Swap out the rice or udon noodles for buckwheat noodles or brown rice noodles. Ramen noodles work too, but I found that they don’t absorb the sauce as much, and can go mushy if overcooked.
- Switch up the vegetables: Toss through some bok choy, mushrooms, cabbage, broccoli, carrots, and/or cauliflower. These all cook relatively quickly and absorb the sauce well.
- Change the sauces: For a sweeter kick, add some black bean or oyster sauce (not vegetarian). I also love swapping out the spice for some sweet chili sauce.
Storage instructions
To store: Place leftover noodles in an airtight container and refrigerate for up to 3 days. Any longer, and the noodles begin to soften.
To freeze: Place the cooked, cooled noodles in a shallow container and freeze for up to 6 months. If you can, freeze the sauce in a separate container. Just a quick note: the noodles will be softer once thawed.
Reheating: You can reheat them in the microwave for 30-40 seconds, but I prefer using a non-stick pan with a tablespoon of water.
Spicy Noodles
Video
Ingredients
- 1 pound rice noodles
- 3 tablespoons soy sauce
- 3 tablespoons dark soy sauce
- 1/4 cup water
- 2 tablespoons sugar
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 6 cloves garlic sliced
- 4 stalks green onion sliced
- 3 small red chilis chopped
- 1 cup bean sprouts
- 2 tablespoons sesame seeds to serve
Instructions
- In a small bowl, whisk together the soy sauce, dark soy sauce, sesame oil, water, and sugar until combined.
- Cook the noodles as per instructions until al dente, then set aside.
- Add the vegetable oil to a large skillet and place over medium-high heat. Once hot, add garlic, the white part of the onion, and chili. Stir-fry for 2-3 minutes.
- Add the noodles and pour the sauce over it and mix until the noodles are fully coated. Add the bean shoots and cook for 3 minutes.
- Add the rest of the green onion and cook for a further 2 minutes, or until they are wilted.
- Remove the noodles off the heat, sprinkle with sesame seeds and serve immediately.
Notes
Nutrition
More Asian dinner recipes
- Szechuan chicken
- Salt and pepper tofu
- General Tso’s chicken
- Hunan beef
- If you love all things noodles, try my curry noodles, spicy Korean noodles, spicy ramen, or Pad See Ew next.
If you tried this Spicy Noodles recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Originally published August 2022, updated and republished April 2025
very good love it
Thank you, Otto!
Your rice noodles look very thick. Rice noodles I find in stores are all very very thin. What name brand did you use for the noodles?
Hello April- We used the Asia at home brand, but several others look like this too. If you let me know where you are located, I can find a good option for you. Feel free to shoot me an email if that is easier 🙂
Do you maybe know the Chinese webshop for grocceries where I could order these?
Hi Mario- just circling back as I emailed you a list of where to find it.
These are the best spicy noodles ever!
Can I try with other pasta or it must be noodle?
Hi Mario- yes, I’ve added some options for you 🙂
Phenomenal!
I appreciate your lovely positive review. I’m so glad you enjoyed my spicy noodle recipe 🙂
Never buy noodlea in shop, really need to for this
Recipe!
Great!
What kind of red pepper is that? Could I use jalapeños or more red pepper flakes? This looks SO good!
Yes absolutely- it’s such a flexible recipe so any kind of chilli or spice works!
I don’t think I’ll try any other recipe. Loved it
I love spicy noodles!
Hello! Looks delicious. If using Tamari, just double up with a total of 6 TBS?
Yes 🙂
Thus recipe looks tasty but the directions say to whisk the soy sauces, sugar and sesame Oil with the water. There is no amount of water in the list of ingredients? Did you forget to add the water? If so, please can you tell me how much water to add? Thank you. Will definitely try this sauce.
Hi 1/4 cup of water, sorry!
Can you add meat to this too
Absolutely!
Simplicity and healthy eating at its best, We love it😛