Chili Garlic Noodles

Chili Garlic Noodles with lots of garlic and a kick from the chili make the perfect weeknight dinner.

Serve them as such or pair with a stir-fry for a comforting meal! Vegan.

bowl of noodles with lots of veggies and another plate full of noodles in the background with a small glass jar filled with tomato ketchup

I can pretty much eat noodles everyday of my life and not get bored.

What about you guys? Do you guys share my love for noodles?

I like them in all flavors and forms, my love for noodles is far from being biased.

These Chili Garlic Noodles are one of my favorite ways to enjoy them. There are a lot of veggies, lots of garlic and lots of flavors, what’t not to like?

The good thing about these noodles is that they are also easy to put together.

You would need some time to do all the chopping but once that’s done, these come together in like 15 minutes!

These Chili Garlic Noodles

✔are easy to make for a weeknight meal.

✔can be served as such or paired with a stir-fry or manchurian.

✔vegan and can be made gluten-free by using gluten-free soy sauce.

✔have a lot of flavor from all the sauces and tons of garlic.

Since the name of these noodles is chili garlic, they obviously have a lot of garlic and also have some heat.

Keep in mind that they are still not super spicy since I can’t eat very spicy food.

So, I used only 1 tablespoon of hot sauce and 1 jalapeño in the recipe. If you want these to be spicier, you can double the hot sauce.

For extra garlic flavor, I have used 2 tablespoons of grated garlic. Do not skimp on this, do use the quantity mentioned since you want a prominent garlic flavor in these noodles.

The veggies used are onions, carrots, peppers. You can use snap peas or even broccoli would be good here. Addition of some crisp tofu will be good too.

These are just some of the variables that you can try here.

The sauce for these noodles is pretty basic. It has soy sauce, sambal oelek (you can use sriracha also), rice vinegar, salt and pepper.

I also add some sugar to balance out the flavors but it is optional and you may skip it.

overhead shot of a bowl of veggies noodles with another plate of noodles placed on one side of the bowl and a glass jar filled with hot sauce on the other side

How to Make The Perfect Noodles?

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

Don’t overcook the noodles– boil them until they are like 70% cooked. You want them to have a nice bite. They will cook more once you add them to the wok along with the sauce and the veggies. So do not cook them completely while boiling.

That will result in mushy noodles and nobody likes them.

Toss the boiled noodles in some oil– this will prevent the noodles from sticking. Usually I add around 1/2 to 1 tablespoon of oil and toss the noodles around once they are boiled.

Slice the veggies thin– that will give them more flavor! Slice them really thin for this recipe.

Have everything chopped and ready to go– since we are cooking on high heat, it makes it much easier when you have everything chopped and ready to be added to the wok.

Finish off with some toasted sesame oil– or you can even use some chili oil. This gives the noodles extra flavor.

Hope you guys would give these chili garlic noodles a try and enjoy them!

These pair well with any Indo chinese recipes.

Method

Chop everything before you start. Since we are going to cook on high heat, it’s important to have everything ready to go.

 

1- Boil noodles according to instructions on the package. I was supposed to boil mine for 3 to 4 minutes only.

Once boiled, drain the noodles using a colander and then toss the noodles with 1/2 tablespoon oil so that they don’t stick. Set aside.

2- Heat 2 tablespoons oil in a wok on medium-high heat. Once the oil is hot, add the grated garlic and saute for 30 seconds or so on high heat until it starts changing color.

3- Then add the sliced onion and jalapeño (or use green chilies) and toss to combine. Cook for around 1-2 minutes stirring often.

4- Then add the sliced red pepper and carrots. Mix to combine and cook for 2 more minutes on high heat.

step by step picture collage of making chili garlic noodles

5- Lower the heat and push veggies to the side. Then add the soy sauce, hot sauce (like sambal oelek), rice vinegar, sugar (optional), black pepper and salt. Mix well.

6- Stir in the boiled noodles.

7- Toss to combine the noodles with the sauce and the veggies. Use a fork and a spoon or a pair of tongs to mix everything together. Cook for another minute or so.

8- Add toasted sesame oil and mix. Turn off heat and garnish with green onions.

step by step picture collage of making chili garlic noodles

Serve chili garlic noodles warm with chilli paneer or gobi manchurian!

a hand holding a fork digging into a bowl of veggies noodles

If you’ve tried this Chili Garlic Noodles Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Chili Garlic Noodles

bowl of noodles with lots of veggies and another plate full of noodles in the background with a small glass jar filled with tomato ketchup
Manali
Simple Chili Garlic Noodles are easy to put together for a quick weeknight meal. Lots of flavors, lot of veggies and lots of garlic, these are also vegan!
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Indo-Chinese
Servings 4
Calories 509 kcal

Ingredients
  

  • 400 grams noodles I use thin noodles
  • 2 tablespoons oil 30 ml, I used avocado oil
  • 2 tablespoons grated garlic
  • 1 large red onion sliced thin
  • 1 jalapeño chopped or use 2 green chilies
  • 1 medium red pepper sliced thin
  • 1 medium green pepper sliced thin
  • 2 medium carrots sliced thin
  • 4 tablespoons soy sauce 60 ml
  • 1 tablespoon hot sauce 15 ml, I used sambal oelek
  • 1.5 tablespoons rice vinegar 22 ml
  • 1 teaspoon sugar optional
  • 1/4 teaspoon black pepper or to taste
  • 1/4 teaspoon salt or to taste
  • 1 teaspoon toasted sesame oil 5 ml
  • green onions chopped, to garnish

Instructions
 

  • Chop everything before you start. Since we are going to cook on high heat, it's important to have everything ready to go.
    Boil noodles according to instructions on the package. I was supposed to boil mine for 3 to 4 minutes only. Once boiled, drain the noodles using a colander and then toss the noodles with 1/2 tablespoon oil so that they don't stick. Set aside.
    boiled noodles in a red color colander
  • Heat 2 tablespoons oil in a pan on medium-high heat. Once the oil is hot, add the grated garlic and saute for 30 seconds or so on high heat until it starts changing color.
    grated garlic in a wok
  • Then add the sliced onion and jalapeño (or use green chilies) and toss to combine. Cook for around 1-2 minutes stirring often.
    sliced onion, chopped jalapeno and grated garlic in a wok
  • Then add the sliced red pepper and carrots. Mix to combine and cook for 2 more minutes on high heat.
    sliced carrots, peppers with sliced onion in a wok
  • Lower the heat and push veggies to the side. Then add the soy sauce, hot sauce (like sambal oelek), rice vinegar, sugar (optional), black pepper and salt. Mix well.
    soy sauce, hot sauce being added to a wok with veggies
  • Stir in the boiled noodles and toss to combine the noodles with the sauce and the veggies. Use a fork and a spoon or a pair of tongs to mix everything together. Cook for another minute or so.
    noodles with veggies in a wok
  • Add toasted sesame oil and mix. Turn off heat and garnish with green onions. Serve warm with chilli paneer or gobi manchurian.
    a teaspoon of sesame oil being added to a wok of noodles

Notes

  1. The noodles that I have used here are thin noodles that I got from a local restaurant that used these noodles to make hakka noodles. Use any thin wheat noodles, Chings brand hakka noodles are good too. 
  2. Add more of the hot sauce for spicier noodles.
  3. Use tamari in place of soy sauce to make these gluten-free.

Nutrition

Calories: 509kcalCarbohydrates: 88gProtein: 17gFat: 10gSaturated Fat: 1gSodium: 1268mgPotassium: 544mgFiber: 6gSugar: 9gVitamin A: 6175IUVitamin C: 75mgCalcium: 58mgIron: 2mg
Keyword chili garlic noodles
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

2 thoughts on “Chili Garlic Noodles

  1. 5 stars
    I had this yesterday for lunch and dinner and today for lunch, I am obsessed hehe. Thank you for such nice recipe.

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