These Creamy Garlic Chili Noodles are perfectly spicy, savory, and made with 8 easy ingredients! The whole recipe can be made in just 20 minutes for an easy weeknight dinner.
There is nothing better than an easy weeknight dinner you can whip up in just 20 minutes that tastes like a restaurant-worthy dish. With a cross between Italian and Asian flavors, these creamy garlic noodles make the best girl dinner!
Ingredients:
Ingredient & substitution notes:
- Chili Crisp: For this recipe, I used Lan Gao Ma Spicy Chili Crisp Hot Sauce. Any chili crisp works, but this is my personal favorite!
- P.S- Chili Crisp is NOT the same thing as chili oil. It is a crunchy condiment made with fried garlic, shallots, and chili flakes, where chili oil is a smoother oil with chili flakes.
- Tomato Paste: For the BEST flavor, always choose the tomato paste sold in a tub vs. a canned jar. It usually is more concentrated and has a better overall flavor!
- Coconut Milk: Make sure to use full-fat coconut milk so these noodles are super creamy.
- My favorite brand to use is Thai Kitchen.
How to make creamy garlic chili noodles
Start by mincing your garlic (ideally using a garlic press) and pre-measuring the ingredients. Since this dish is made quickly, setting the ingredients up in small bowls ahead of time makes it super easy!
Then, cook your noodles. You can really use any noodle shape for this recipe as long as they are wheat noodles. I've made this dish with ramen, pasta, and udon noodles (pictured).
Just make sure to reserve â…“ cup of starchy pasta water before straining them!
Once the pasta is cooked, make the sauce. Sauté the garlic in vegan butter for about 2-3 minutes. Then, add in the tomato paste, soy sauce, chili crisp (this is the chili crisp I love!), and dried parsley. Stir together for another 1-2 minutes.
After that in the coconut milk and starchy pasta water and mix into a sauce. Pour in the cooked noodles and mix until coated.
Serve with extra chili oil on top for an even spicier dish and enjoy!
FAQ & Tips:
Can I make this dish gluten-free?
Definitely! Just use rice noodles or even a gluten-free pasta noodle in place of the wheat noodles. You can still use the pasta water from these noodles, too.
How do I store garlic chili noodles?
While I rarely have leftovers from this dish, they can be stored in a closed container in the fridge for 2-3 days. Just reheat until warmed throughout to enjoy!
I can't wait for you to try these perfectly spicy Creamy Garlic Chili Noodles! With just 8 ingredients and 20 minutes to make, they couldn't be easier to make. Enjoy!
-TSG
More delicious vegetarian pasta recipes you will love:
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Creamy Garlic Chili Noodles
Ingredients
- 5 ounces wheat noodles udon or ramen are best
- â…“ cup pasta water
- 2 Tablespoons vegan butter
- 4 cloves garlic minced
- 1 Tablespoon tomato paste
- 1 Tablespoon soy sauce
- ½ Tablespoon chili crisp *can add up to 1 Tablespoon for a spicier sauce and can use extra to drizzle on top of pasta
- ½ teaspoon dried parsley
- ¼ cup full-fat coconut milk
Instructions
Prep Ingredients & Cook Pasta
- Start by prepping the ingredients including mincing the garlic and setting all the sauce ingredients in small bowls. Since the sauce is made very quickly, this makes it easier!
- Next, bring your water to a boil and cook your pasta. Make sure to reserve â…“ cup of starchy pasta water to use in the sauce.
Make the chili garlic sauce
- Once the pasta is cooked, melt the vegan butter in a pan. Once it is starting to bubble, add in the minced garlic and saute for 2-3 minutes.
- Next, add in the tomato paste, soy sauce, chili crisp, and dried parsley. Stir and saute with the garlic for another minute.
- Next, add in the coconut milk and pasta water and mix togerher until you have a smooth sauce.
- Finally, add in the cooked noodles and turn off the heat. Stir with the sauce until the noodles are evenly coated.
- To serve, top with extra chili crisp/chili oil and enjoy!
Notes
- Please see the blog post for recipe tips and substitutions.
- Recipe can easily be doubled to feed more people!
- Leftovers can be stored in a closed container in the fridge for 2-3 days.
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