Description
This Chili Garlic Noodles recipe delivers a flavorful and spicy Asian-inspired dish featuring a perfect balance of garlic, chili, and savory soy sauce tossed with sautéed vegetables and tender noodles. Ideal for a quick and satisfying meal that can be customized with your favorite veggies.
Ingredients
Scale
Noodles and Vegetables
- 8 ounces dry noodles, prepared according to package instructions
- 3 cups vegetables, sliced (such as cabbage, broccoli, bell pepper, carrot, green beans, zucchini, mushrooms)
- sliced green onions, for garnish
Oils and Aromatics
- 4 Tablespoons avocado oil or vegetable oil, divided
- 1 Tablespoon toasted sesame oil
- 1 shallot, chopped finely
- 7-8 cloves garlic, minced finely
- 2 teaspoons grated fresh ginger
Spices and Sauces
- 1 teaspoon chili paste
- 1 Tablespoon Korean chili flakes
- 1 teaspoon sesame seeds
- 2 Tablespoons brown sugar
- 1/3 cup soy sauce
- 1 1/2 tablespoons rice vinegar
Instructions
- Sauté Vegetables: In a large skillet, heat 1 Tablespoon of the avocado oil over medium heat. Add the sliced vegetables and sauté for about 5 minutes until softened to your liking. Remove the vegetables from the skillet and set aside.
- Sauté Shallots: Add the remaining avocado oil and the toasted sesame oil to the skillet. Add the chopped shallot and sauté for 3-4 minutes until fragrant and translucent.
- Add Garlic and Ginger: Reduce the heat to medium-low. Add the minced garlic and grated ginger to the skillet and sauté for 2 minutes, stirring frequently so they do not burn.
- Add Chili and Spices: Stir in the chili paste, Korean chili flakes, sesame seeds, and brown sugar until all ingredients are well combined and aromatic.
- Make Sauce: Pour in the soy sauce and rice vinegar. Bring the sauce to a boil, then cook for about 1 minute to blend the flavors. Turn the heat off.
- Combine Noodles and Vegetables: Add the cooked noodles and the sautéed vegetables back into the skillet. Toss everything thoroughly until well combined and heated through.
- Garnish and Serve: Transfer the chili garlic noodles to plates or bowls and garnish with sliced green onions before serving.
Notes
- You can use any Asian noodles you like such as rice noodles, chow mein, lo mein, or ramen.
- Choose any vegetables you enjoy or have on hand, such as cabbage, broccoli, bell peppers, carrots, green beans, zucchini, or mushrooms.
- If you're sensitive to spice, you may omit the Korean chili flakes for a milder flavor.
- Salt the pasta water when cooking noodles (except ramen) to prevent sticking; avoid adding oil to the water to help the sauce cling to the noodles.
- Do not overcook the vegetables to maintain a nice texture and avoid mushiness.
- Prepare all vegetables and sauce ingredients beforehand to streamline cooking and prevent burning.
- If short on time, a store-bought chili garlic sauce can be substituted though homemade is preferred for better flavor control.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
