Need dinner in a hurry but still want a big flavor? These spicy chili garlic noodles deliver chewy noodles coated in a glossy, umami‑packed sauce with a slow‑building chili kick. Baby bok choy brings freshness, ground pork adds protein, and toasted sesame seeds finish everything with a nutty crunch. The best part?! The whole dish is ready in about half an hour.
Why you’ll love this chili garlic noodles recipe
- Fast & Friendly: One pot for boiling noodles, one wok for everything else.
- Customizable Heat: Use less gochugaru or skip the chili crisp to dial back the spice, or go all‑in if you love the heat.
- Balanced Flavor: Savory pork, sweet brown sugar, smoky chili, and bright veggies keep every bite interesting.
- Great Leftovers: The sauce soaks into the noodles as they sit, so tomorrow’s lunch tastes even better.
Key ingredients (and what they do)
| Ingredient | Why it matters | Easy swaps |
|---|---|---|
| Knife‑cut noodles (or udon/spaghetti) | Thick, chewy texture stands up to a bold sauce. | Rice noodles, ramen or linguine. |
| Gochugaru (Korean chili flakes) | Provides deep red color and a smoky, rounded heat. | Crushed red‑pepper flakes (use half the amount). |
| Oyster sauce | Adds instant umami, slight sweetness, and gloss. | Vegetarian oyster or mushroom sauce. |
| Ground pork | Savory base that browns quickly and stays juicy. | Ground chicken, turkey, beef or firm tofu crumbles. |
| Baby bok choy | Crunch and freshness to balance the spice. | Spinach, napa cabbage, or broccoli florets. |
Ingredient substitutions & variations
- Make it meat‑free: Swap pork for pan‑fried tofu cubes or sautéed mushrooms.
- Gluten‑free option: Use tamari in place of soy sauce and choose rice noodles.
- Extra veg: Add thin carrot ribbons, bell‑pepper strips, or snow peas with the bok choy.
- Noodle swap: Ramen bricks or even instant‑ramen noodles (discard the packet) work in a pinch.
How to make spicy chili garlic noodles (step‑by‑step)
- Prep aromatics & sauce
Slice green onions, smash garlic, grate a little ginger, and whisk the sauce ingredients in a small bowl. Having everything ready keeps the stir‑fry quick. - Blanch bok choy & cook noodles
Drop bok choy halves into a pot of boiling water for 1 minute; lift out and set aside. Cook the noodles in the same water a minute shy of package time. - Stir‑fry aromatics
Heat oil in a hot wok. Add white parts of the green onions, garlic, and ginger; cook until lightly golden and fragrant (about 2 minutes). - Brown the pork
Crumble ground pork into the wok, season with black pepper, and cook until no pink remains. - Sauce it up
Pour the premixed chili garlic sauce over the pork. Let it bubble for 1-2 minutes so flavors meld. - Toss noodles & finish
Add drained noodles straight to the wok and toss until every strand is coated. Fold in bok choy, sprinkle sesame seeds, and hit it with extra chili crisp if you dare. Serve hot.
Ready to cook?
Click Jump to Recipe below for exact measurements, detailed instructions, and nutrition facts. Enjoy your new favorite spicy chili garlic noodles!
Jump to RecipeTips for perfect noodles
- Use plenty of oil when sautéing garlic-this helps draw out the chili flavor.
- Reserve noodle water on your tongs; the splash of starch helps the sauce cling.
- Toss quickly after adding noodles so they don’t stick.
- Taste, then tweak: Want more heat? Add chili crisp. Need salt? A dash of soy does the trick.
Adjusting the spice level
| Heat level | What to do |
|---|---|
| Mild | Use 1 Tbsp gochugaru and skip chili crisp & sriracha. |
| Medium | Use 2 Tbsp gochugaru and a small spoon of chili crisp. |
| Hot | Full 3 Tbsp gochugaru, chili crisp, plus ½ tsp red‑pepper flakes or a squeeze of sriracha. |
Serving suggestions
- Quick side: Sesame‑roasted broccoli or steamed edamame.
- Protein boost: Pair with seared salmon, teriyaki chicken, or fried eggs.
- Crunch factor: Top each bowl with crushed peanuts or crispy shallots.
Storage & reheating
Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 60‑second bursts, stirring between each.
Why you’ll love this chili garlic noodles recipe
Great Leftovers: The sauce soaks into the noodles as they sit, so tomorrow’s lunch tastes even better.
Fast & Friendly: One pot for boiling noodles, one wok for everything else done.
Customizable Heat: Use less gochugaru or skip the chili crisp to dial back the spice, or go all‑in if you love the burn.
Balanced Flavor: Savory pork, sweet brown sugar, smoky chili, and bright veggies keep every bite interesting.
Frequently Asked Questions
Can I make the sauce ahead?
Yes! Mix the sauce up to 1 week in advance and refrigerate. Give it a stir before using.
Is oyster sauce necessary?
It’s the main umami booster, but if you can’t have shellfish, use a mushroom‑based “oyster” sauce or add ½ tsp miso paste for depth.
Spicy Chili Garlic Noodles
Savory and spicy chili garlic noodles made with ground pork, bok choy, and a bold gochugaru-based sauce – fast, flavorful comfort food done right.
Equipment
- Wok or Large Skillet – For stir-frying aromatics, meat, and noodles.
- medium pot – To boil noodles and blanch vegetables.
- Knife and Cutting Board: – For prepping garlic, onions, ginger, and bok choy.
- Mixing Bowl or Small Container – To prepare the sauce.
- Tongs or Chopsticks: – For tossing and serving the noodles.
Ingredients
- 2 green onions
- 10 – 15 garlic cloves
- ½ tsp ginger 2 grams
- 2 baby bok choy
- 7 oz Taiwanese knife-sliced noodles 200g, (or udon, spaghetti, rice noodles, etc.)
- 3 tbsps neutral-tasting oil
- 7 oz ground pork 200g, (or chicken, beef, tofu)
- black pepper to taste
- a generous pinch of toasted sesame seeds
Sauce
- 2 – 3 tbsps Korean chili pepper flakes gochugaru
- 1 tbsp sugar
- 2 tbsps soy sauce
- 2 tbsps oyster sauce
- 1 tbsp Shaoxing wine optional
Condiments (optional)
- spicy chili crisp
- Chinese black vinegar
Instructions
Prepare the Vegetables
- Thinly slice the green onions; separate the white part and the green part. Smash the garlic cloves and finely chop them.2 green onions, 10 – 15 garlic cloves
- Grate a small knob of ginger if you are using ground pork. Take the bok choy and trim off the end. Cut in half or quarters lengthwise.½ tsp ginger, 7 oz ground pork, 2 baby bok choy
Make the Sauce
- In a small container, mix together Korean chili pepper flakes, sugar, soy sauce, oyster sauce, and Shaoxing wine (if using).2 – 3 tbsps Korean chili pepper flakes, 1 tbsp sugar, 2 tbsps soy sauce, 2 tbsps oyster sauce, 1 tbsp Shaoxing wine
Make the Chili Garlic Noodles
- Prepare the bok choy and noodles. Bring a pot of water to a boil. Once boiling, blanch the bok choy for about a minute, until slightly softened. Remove from the pot and set aside. Cook the noodles in the same water according to the package instructions.2 baby bok choy, 3 tbsps neutral-tasting oil
- Meanwhile, to a wok or pan, add the oil (3 tbsps) and heat it over medium-high heat. Once it's heated, pour the white part of the green onions, garlic, and ginger. Cook for 1 to 2 minutes or until they get a little bit of color.2 green onions, 10 – 15 garlic cloves, ½ tsp ginger
- Add the ground pork and black pepper to taste. Break up the pork and sauté for 1 to 2 minutes or until no longer pink. Reduce the heat to medium (or low). Add the sauce and keep stirring it for 1 to 2 minutes.7 oz ground pork, 2 tbsps soy sauce
- Add the drained noodles. Toss until completely coated. Divide the noodles onto serving plates. Garnish with the bok choy, green onions, and sesame seeds. Enjoy!a generous pinch of toasted sesame seeds, 2 baby bok choy
Notes
1 tbsp = 15 ml
1 cup = 240 ml
1 cup = 240 ml
Cooking Tips:
- Smash garlic cloves to intensify flavor and reduce bitterness.
- Be sure to toss noodles immediately after adding sauce to coat them evenly.
Nutrition
Calories: 355kcalCarbohydrates: 18gProtein: 21gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 71mgSodium: 1631mgPotassium: 430mgFiber: 2gSugar: 8gVitamin A: 5156IUVitamin C: 59mgCalcium: 184mgIron: 3mg
Tried this recipe?Let us know how it was!
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
