Chilli noodles are popular throughout China, with regional variations in spice level and ingredients. These noodles are typically served in a spicy chili oil sauce with minced pork, peanuts, and Sichuan peppercorns. Thin wheat noodles or rice noodles are commonly used for chilli noodles together with the spicy flavors characteristic of the region. Chilli noodles are often enjoyed as part of a spicy meal in Sichuan restaurants, accompanied by other Sichuan specialties like hotpot and mapo tofu.

Chili peppers, foreign to China before the Ming Dynasty, became a popular seasoning, leading to the creation of the chilli noodles. Green onion oil noodles originated in Shanghai during the early 20th century, while hand-pulled noodles trace back to the Qin Dynasty, showcasing the diverse and ancient roots of noodle cuisine worldwide.