Chili Garlic Noodles
Jun 18, 2020
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!
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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.
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.
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.
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.
Serve chili garlic noodles warm with chilli paneer or gobi manchurian!
If you’ve tried this Chili Garlic Noodles Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Chili Garlic Noodles
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.
- 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.
- Then add the sliced onion and jalapeño (or use green chilies) and toss to combine. Cook for around 1-2 minutes stirring often.
- Then add the sliced red pepper and carrots. Mix to combine and cook for 2 more minutes on high heat.
- 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.
- 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.
- Add toasted sesame oil and mix. Turn off heat and garnish with green onions. Serve warm with chilli paneer or gobi manchurian.
Notes
- 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.
- Add more of the hot sauce for spicier noodles.
- Use tamari in place of soy sauce to make these gluten-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love all your recipes and have tried many recipes.
Can you please suggest soy sauce brand available in US ? I have tried many in USA but all have this after taste that we didn’t have in Indian soy sauce.
if you have inn chin restaurant around, then try their soy sauce! else I use kikkoman
I had this yesterday for lunch and dinner and today for lunch, I am obsessed hehe. Thank you for such nice recipe.
welcome! 🙂