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Asian Aglio e Olio

This Asian-inspired Aglio e Olio is just as satisfying and savory as the original Italian version, if not even better! Instead of using spaghetti, this dish uses rice noodles, garlic, cilantro, and flavored oil to bring Asian flavors to this classic dish
5 from 2 votes
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Course: Appetizer, Main Course, Side Dish
Cuisine: American, Asian, Gluten-free, Italian, Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 321kcal
Author: Emily


  • Large pan
  • Knife
  • Cutting Board


  • ¼ cup Extra Virgin Olive Oil
  • 6 cloves Garlic
  • 8 ounces Rice noodles
  • 1 teaspoon Chili garlic crunch oil
  • ½ tablespoon Toasted sesame oil
  • tablespoon Cilantro Chopped, fresh
  • ½ Lime juiced
  • ½ teaspoon Salt
  • 2-3 tablespoon Water to cool the oil


  • Cook your rice noodles by boiling them until soft or by soaking them in hot water for 30-45 minutes. Refer to the instructions on the package. Boiling will be the fastest method. 
  • Once the noodles are cooked through, drain them and rinse with cool water. 
  • If you want to cook rice noodles in your instant pot, add 4 ounces of rice noodles with 1 ½ cups cold water. Close the lid and set to sealing. Pressure cook on HIGH for 1 minute, then immediately quick release. Stir the cooked noodles, drain, and rinse with cool water. If the noodles are not 100% cooked after removing the lid, set the Instant Pot to 'sauté' and let it simmer for a few more minutes.
  • Place cooked noodles in a bowl to the side and pat dry.
  • Begin by slicing garlic cloves very thinly, longways. 
  • Add olive oil to a pan and bring it to medium heat, then add the sliced garlic. 
  • Stir the garlic in the oil on low-medium heat until very tiny bubbles begin to form. If the oil starts to pop or boil, it is too hot. 
  • Once the garlic is beginning to cook, add the chili garlic oil and mix that in. 
  • Then, stir in the toasted sesame oil. 
  • Keep cooking and stirring slowly.
  • Once the garlic cloves turn a light gold, immediately turn off the heat to prevent burning
  • Add a small amount of cool water (2-3 tablespoons) to the pan off the heat to cool down the oil and stop the cooking of the garlic. 
  • To the pan of garlic and oil, add the cooked rice noodles and stir until the noodles are fully coated in oil. Make sure the noodles are mostly dry before adding.
  • Finely chop fresh cilantro and toss the noodles with the cilantro.
  • Finally, add the juice of ½ of a lime and a ½ teaspoon of salt. 
  • Toss to combine, serve hot, and garnish with more cilantro and chili garlic oil. 


Recipe copyright Legally Healthy Blonde. For educational or personal use only.
    • I prefer my rice noodles to be on the softer and less al dente side. To get softer noodles, use the boil or Instant Pot methods. For more al dente rice noodles, with a bit more of a bite to them, I suggest soaking them in very warm water at the beginning of the cooking process.
    • If you like extra spice, double the amount of chili garlic oil and use even more to top the dish. If you don't like spicy, the amount used in this recipe shouldn't be too much, but feel free to decrease if necessary.
    • Be very careful when frying the garlic. If the oil gets too hot, the garlic will quickly burn, but you still want it to be hot enough to get it crispy. You want it to be hot enough to form very small bubbles around the garlic (as shown in the photos above), but not large rolling bubbles. Keep an eye on the heat level and adjust as necessary throughout.
    • Nutrition Information is for 1 serving, which is ¼th of this recipe. 
      • Calories: 354 cal
      • Total Fat: 17.1 grams
      • Total Carb: 45.3 grams
      • Protein: 4 grams


    Calories: 321kcal
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