About this recipe

The viral chili oil noodles that broke the internet — and for good reason. Silky noodles tossed in a fiery, garlicky chili oil sauce with soy, sesame, and a touch of vinegar for balance. Ready in under 20 minutes and wildly satisfying, this is the weeknight bowl you'll make on repeat.

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the wheat noodles lo mein according to package directions until just al dente. Reserve ¼ cup of pasta water before draining. Drain and rinse briefly under cold water to stop cooking and prevent sticking.

2. 2

   While the noodles cook, whisk together the chili oil, soy sauce, sesame oil, rice vinegar, sugar, garlic minced, and ginger grated (if using) in a large mixing bowl until the sugar dissolves and everything is well combined.

3. 3

   Add the hot drained wheat noodles lo mein directly into the bowl with the sauce. Toss vigorously with tongs until every strand is coated. If the sauce feels too thick or the noodles clump, add a splash of the reserved pasta water (1–2 tbsp at a time) and toss again until silky.

4. 4

   Divide the wheat noodles lo mein between two bowls. Top with sliced green onions, toasted sesame seeds, and crispy fried shallots if using. Drizzle with an extra spoonful of chili oil for heat and color. Serve immediately.