Description
Quick and easy Garlic Chilli Noodles, bursting with flavor! This simple dish combines perfectly cooked noodles with a savory, spicy, and slightly sweet garlic chilli sauce. Ready in under 30 minutes!
Ingredients
Scale
- 250g Dried Noodles (Spaghetti, Linguine, or Udon work well)
- Water for boiling
- 1 tbsp Salt
- 6–8 cloves Garlic, minced
- 2–3 Red Chillies, finely chopped (adjust to your spice preference)
- 2 tbsp Vegetable Oil (or any neutral oil)
- 1 tbsp Soy Sauce
- 1 tbsp Dark Soy Sauce (for color and depth of flavor)
- 1 tbsp Rice Vinegar (or white vinegar)
- 1 tbsp Brown Sugar (or honey)
- 1 tsp Sesame Oil
- 1/2 tsp Red Pepper Flakes (optional, for extra heat)
- 1/4 cup Water (or vegetable broth)
- 1 tbsp Cornstarch (mixed with 2 tbsp cold water to create a slurry)
- 2 Green Onions, thinly sliced
- Sesame Seeds
- Crispy Fried Garlic
- Chopped Peanuts
- Fresh Coriander (Cilantro), chopped
Instructions
- Fill a large pot with plenty of water. Add 1 tablespoon of salt. Bring the water to a rolling boil over high heat. The salt not only seasons the noodles but also helps to prevent them from sticking together.
- Once the water is boiling, add the dried noodles. Stir them immediately to prevent them from clumping. Cook according to the package directions, usually around 8-10 minutes, or until the noodles are al dente (slightly firm to the bite).
- Once the noodles are cooked, immediately drain them in a colander. Rinse them under cold running water to stop the cooking process and remove excess starch. This step is crucial to prevent the noodles from becoming sticky.
- After rinsing, you can toss the noodles with a teaspoon of sesame oil or vegetable oil. This will further prevent them from sticking together while you prepare the sauce. Set the noodles aside.
- Mince the garlic cloves finely. Finely chop the red chillies. Remember to adjust the amount of chillies based on your spice preference. If you’re sensitive to heat, you can remove the seeds from the chillies before chopping.
- Heat the vegetable oil in a wok or large skillet over medium heat. Add the minced garlic and chopped chillies. Sauté for about 1-2 minutes, or until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter. Keep stirring constantly to ensure even cooking.
- Add the soy sauce, dark soy sauce, rice vinegar, brown sugar, and sesame oil to the wok. Stir well to combine. The brown sugar will help to balance the acidity of the vinegar and add a touch of sweetness to the sauce.
- Add the water (or vegetable broth) and red pepper flakes (if using). Bring the sauce to a simmer. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Gradually add the cornstarch slurry to the simmering sauce, stirring constantly. The sauce will thicken quickly. Continue to simmer for another minute or two, until the sauce reaches your desired consistency. If the sauce becomes too thick, you can add a little more water to thin it out.
- Taste the sauce and adjust the seasoning as needed. You may want to add more soy sauce for saltiness, more brown sugar for sweetness, or more rice vinegar for tanginess. Don’t be afraid to experiment and make it your own!
- Add the cooked and drained noodles to the wok with the garlic chilli sauce. Toss the noodles thoroughly to coat them evenly with the sauce.
- Continue to cook the noodles and sauce for another 1-2 minutes, stirring constantly, to allow the noodles to absorb the flavors of the sauce. This also helps to heat the noodles through.
- Serve the garlic chilli noodles immediately while they are hot and flavorful.
- Garnish with your favorite toppings. Some popular options include sliced green onions, sesame seeds, crispy fried garlic, chopped peanuts, and fresh coriander (cilantro).
Notes
- You can add protein to your garlic chilli noodles to make it a more complete meal. Some great options include tofu, chicken, shrimp, or beef.
- Add some vegetables to your noodles for extra nutrients and flavor. Some good choices include broccoli, bell peppers, carrots, mushrooms, spinach, or bok choy.
- Adjust the amount of chillies and red pepper flakes to control the spice level of the dish.
- Feel free to experiment with different types of noodles. Spaghetti, linguine, udon, ramen, or even egg noodles will all work well in this recipe.
- To make this recipe vegan, ensure that the soy sauce and dark soy sauce you use are vegan-friendly. You can also substitute the brown sugar with maple syrup or agave nectar.
- To make this recipe gluten-free, use gluten-free noodles and gluten-free soy sauce (tamari).
- You can prepare the garlic chilli sauce ahead of time and store it in the refrigerator for up to 3 days.
- Leftover garlic chilli noodles can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the microwave or in a skillet over medium heat. You may need to add a little water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes