Chilli Garlic Noodles

If you are craving for spicy noodles or Indochinese food, then this Chilli Garlic Noodles is a must-try! It is a simple, colorful, spicy and garlicky noodles stir-fry with loads of vegetables and can be stirred up under 30 minutes for the quick weeknight meal.

INGREDIENTS YOU WILL NEED TO MAKE:

Here are the list of ingredients you will need:

• Noodles – Here I have used the thick cut noodles, but you can use any noodles of your choice to make this recipe.
• Vegetables – This dish is loaded with vegetables. I have added onion, yellow and green bell pepper, carrot, and cabbage, but you can add more vegetables such as broccoli, zucchini, bok choy, sprouts, greens, etc. Green Onions are also used to garnish the dish.
• Garlic – I have hand-pounded and used the garlic.
• Dry Red Chilies – Add the nice flavor to this recipe.
• Sauces – Soy Sauce, Rice Vinegar, Red chili sauce, Green chili sauce, and hot sauce.
• Sesame oil – Add nice flavor. You can use any cooking oil for this recipe.
• Salt – Be mindful when adding salt to this dish as all the sauces contain salt in them

HOW TO MAKE CHILLI GARLIC NOODLES?

1. Cook the noodles as per the package instruction until they are 90% cooked.
2. Drain the water and add little oil, soy sauce and toss well. Keep the noodles aside.
3. Heat sesame oil in a pan. Add garlic, dry red chillies, spring onions, onions and sauce for a minute.
4. Add bell pepper, carrot, and cabbage and saute for another minute.
5. Add salt, vinegar, red chilli sauce, hot sauce and green chilli sauce and mix well.
6. Add the cooked noodles and stir gently.
7. Garnish with spring onion greens and serve hot.

TIPS TO MAKE PERFECT NOODLES:

Whenever you are making noodles like this, consider keeping few things in mind.

• I have used thick noodles here but you can use any thin wheat noodles, chings brand hakka noodles are good too.
• Do not forget to rinse the noodles with cold water to stop cooking of noodles.
• Toss the boiled noodles in some oil, this will prevent the noodles from sticking.
• Use tamari in place of soy sauce to make these gluten-free.
• You can add any vegetable of your choice like mushroom, zucchini, green capsicum etc.
• To avoid soggy vegetables in this dish, chop all vegetables very finely into juliennes.
• Vegetables that need a longer time to cook must be blanched separately before adding to the dish
• Ideal protein choices for this dish are firm tofu cubes, lean chicken cut into strips, shrimp or mushroom as all of them cook really quickly
• Add more of the hot sauce and chilli sauce for spicier noodles.
• You can increase or decrease the amount of sauces used.
• Be mindful when adding salt to this dish as all the sauces contain salt in them

WHAT IS THE BEST NOODLES TO MAKE THIS RECIPE?

You can use rice noodles, whole wheat thin noodles, hakka noodles, chow mein or egg noodles for making this recipe.

IS THIS NOODLES VEGAN?

Yes, all the ingredients used in this recipe are vegan.

HOW TO STORE THE LEFTOVER NOODLES?

Store the leftover chilli garlic noodles in a airtight container for 2 – 3 days in the refrigerator. Make sure noodles are at room temperature while storing. Reheat them in a microwave or a stir-fry pan in a teaspoon of oil.

HOW TO SERVE THIS NOODLES?

This noodles tastes good to have as itself, but you can serve with any indo-chinese sides Kung Pao Tofu, Tofu Veggie Skewers, Cashew Tofu, Chilli Chicken and Gobi Manchurian

MORE INDO-CHINESE RECIPES TO TRY!

Vegetable Hakka Noodles

Shrimp Fried Rice

Egg Fried Rice

Burnt Garlic Mushroom Fried Rice

Vegetable Fried Rice

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Chilli Garlic Noodles

If you are craving for spicy noodles or indo-chinese food, then this Chilli Garlic Noodles is a must-try! It is a simple, colorful, spicy and garlicky noodles stir-fry with loads of vegetables and can be stirred up under 30 minutes for the quick weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indo-Chinese

Servings 2 servings

Calories 250 kcal

Ingredients

  

• 200 g noodles
• 1 tsp salt
• 1 tbsp soy sauce
• 1 tsp cooking oil
• 2 tbsp sesame oil
• 5 garlic cloves minced
• 4-5 dry red chillies
• 2 spring onion chopped
• 1/2 cup onion sliced
• 1/2 cup bell pepper yellow and green, sliced
• 1/2 cup carrot julienned
• 1 cup cabbage shredded
• salt to taste
• 1 tsp rice vinegar
• 1 tbsp red chilli sauce
• 1 tsp green Chilli sauce
• 1 tsp hot sauce

Instructions

 

• Cook the noodles as per the package instruction until they are 90% cooked.
• Drain the water and add little oil, soy sauce and toss well. Keep the noodles aside.
• Heat sesame oil in a pan. Add garlic, dry red chillies, spring onions, onions and sauce for a minute.
• Add bell pepper, carrot, and cabbage and saute for another minute.
• Add salt, vinegar, red chilli sauce, hot sauce and green chilli sauce and mix well.
• Add the cooked noodles and stir gently.
• Garnish with spring onion greens and serve hot.

Notes

1. I have used thick noodles here but you can use any thin wheat noodles, chings brand hakka noodles are good too.
2. Do not forget to rinse the noodles with cold water to stop cooking of noodles.
3. Toss the boiled noodles in some oil, this will prevent the noodles from sticking.
4. Use tamari in place of soy sauce to make these gluten-free.
5. You can add any vegetable of your choice like mushroom, zucchini, green capsicum etc.
6. To avoid soggy vegetables in this dish, chop all vegetables very finely into juliennes.
7. Vegetables that need a longer time to cook must be blanched separately before adding to the dish
8. Ideal protein choices for this dish are firm tofu cubes, lean chicken cut into strips, shrimp or mushroom as all of them cook really quickly
9. Add more of the hot sauce and chilli sauce for spicier noodles.
10. You can increase or decrease the amount of sauces used.
11. Be mindful when adding salt to this dish as all the sauces contain salt in them

Keyword Chilli Garlic Noodles

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