Szechuan Chilli Garlic Noodles

Quick, spicy, garlicky, and full of bold flavour.

Welcome to my guide on how to make Szechuan Chilli Garlic Noodles — a dish that’s so simple, it’ll surprise you with how delicious it is. This is one of those Chinese noodle recipes that’s packed with flavour but takes minutes to make.



It’s vegetarian, spicy, garlicky, with a little tang and sweetness — light enough for lunch, but just as satisfying as a quick dinner or part of a bigger meal. And the best part? You can cook it all in one wok or pan in under 10 minutes.

Ingredients

Serves: 2–3

• 300 g fresh flat wheat noodles
• 3 cloves garlic (finely chopped)
• 1 tsp fresh ginger (grated or finely chopped)
• 1 tbsp chilli flakes
• 1 fresh hot chilli pepper (optional, sliced)
• 1 spring onion (sliced, for garnish)
• 1 tbsp dark soy sauce
• 1 tbsp Chinese black vinegar
• A pinch of salt and pepper
• 2 tbsp cooking oil
  

Method

Step 1: Prepare the noodles

I start by boiling the noodles according to the packet instructions — usually just a few minutes for fresh ones. Once they’re soft, I drain and rinse them under cold water to stop the cooking process, then toss them lightly with a few drops of oil to stop them sticking.

Step 2: Build the base flavour

In a wok or large frying pan, I heat the oil over medium heat. When it’s hot, I add the garlic, ginger, chilli flakes, and (if using) the fresh chilli.



The aroma you get at this point is incredible — spicy, nutty, and deeply savoury. Be careful not to burn the garlic; you want it golden, not brown.

Step 3: Add the noodles and sauce

Next, I turn up the heat, add the noodles, and toss them through the aromatics. Then I pour in the dark soy sauce, black vinegar, and a pinch of salt and pepper.



Keep everything moving quickly so the noodles absorb all that flavour. It only takes a couple of minutes.

Step 4: Serve and garnish

Once the noodles are evenly coated and slightly glossy, I serve them straight from the wok, topped with sliced spring onions for freshness.



They’re spicy, savoury, and perfectly balanced — the kind of dish that proves you don’t need loads of ingredients to make something truly delicious.

Chef’s Tip

Black vinegar is what gives this dish its signature depth and tang. If you can’t find it, you can substitute with rice vinegar and a splash of soy sauce — but if you can get the real thing, it’s worth it.

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