Garlic Chili Noodles
These quick and easy Garlic Chilli Noodles are scrumptious and highly addictive! Look no further! This noodle recipe is waiting for you!
Prep Time: 10minutes minutes
Cook Time: 10minutes minutes
Total Time: 20minutes minutes
Servings: 4 people
Calories: 426kcal
Ingredients
Notes
(Note1)- any type of flat, wide wheat noodles would be perfect for this dish. For this recipe I used dried ribbon noodles (knife-cut sliced noodles- they’re usually made in Taiwan. You can buy them from most Asian supermarket or from Amazon). I found that their unique texture soak up best to the sauce as it is thicker than other type of noodles. However, I tried ramen noodles with this recipe, they worked great too.
(Note2)- Any neutral oil with high smoking point will work, I used grapeseed oil.
(Note3)- Use fresh garlic, you can add more if you like stronger garlicky flavor.
(Note4)- Light + dark soy sauce– good quality soy sauce is the key. I recommend Lee Kim Kee. You can check this post for the brands I recommended.
(Note5)- I recommend to use KONG YEN Black Vinegar.
(Note6)- It tastes very mild spicy with 1 Tbsp chilli powder of Korean chilli powder. However, you can use chilli powder or flakes you already have in the pantry. Taste to adjust the spiciness to your liking. The reason why I use Korean Gochugaru( Korean Chili Powder For Kimchi). As they’re less spicy and gives the noodles a beautiful red hue. You can add more chili flakes to finish the dish.
Nutrition
Serving: 1people | Calories: 426kcal | Carbohydrates: 55g | Protein: 11g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 2453mg | Potassium: 300mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1118IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 5mg
These quick and easy Garlic Chilli Noodles are scrumptious and highly addictive! Look no further! This noodle recipe is waiting for you!
Prep Time: 10minutes minutes
Cook Time: 10minutes minutes
Total Time: 20minutes minutes
Servings: 4 people
Calories: 426kcal
Ingredients
- ▢11 oz Dried Ribbon Noodles(300g) (Note1)
- ▢1½ Tbsp Cooking Oil (Note2)
- ▢½ Cup Scallion( white part) thinly sliced
- ▢1½ Tbsp Minced Garlic or 4 cloves (Note3)
- ▢¼ Cup Vegetable Broth(low-sodium)
- ▢2 Tbsp Light Soy Sauce (Note4)
- ▢1 Tbsp Dark Soy Sauce
- ▢1 Tbsp Chinese Black Vinegar (Note5)
- ▢1 Tbsp Korean Chilli Powder/Flakes (Note6)
- ▢¼ Cup Scallion(green part) thinly sliced
- ▢1 Tbsp Toasted Sesame Seeds
- ▢more Chilli Flakes optional
- ▢
1. Heat a small frying pan( my frying pan is 6″/18cm diameter) over very low heat. Add cooking oil along with thinly sliced scallion( white part) and minced garlic. Sauté for 5 minutes on very low heat and constantly stir. (we don’t want to burn them, if you see they start burning, turn the heat lower) - ▢
2.Turn on the kettle with water for the noodles. After sautéing our aromatics for 5 minutes, we add vegetable broth, light and dark soy sauce, black vinegar, and Korean chilli powder/flakes( Gochugaru) into the sauce pan and stir. Turn the heat up to medium-low and let the sauce simmer away for 5 minutes without a lid on. (If you sauce is ready but the noodles are not ready yet, just turn off the heat and leave the sauce on the stove). - ▢
3. Meanwhile , we gonna cook dried noodles while the sauce is simmering. Cook the noodles in a pot according to package instruction. - ▢
4. Drain the noodles very well then pour the garlic chilli sauce over and mix well until the noodles are well coated with the sauce. Finish with more scallion(green part), toasted sesame seeds, and more chilli powder/flakes. Serve when hot and enjoy!
Notes
(Note1)- any type of flat, wide wheat noodles would be perfect for this dish. For this recipe I used dried ribbon noodles (knife-cut sliced noodles- they’re usually made in Taiwan. You can buy them from most Asian supermarket or from Amazon). I found that their unique texture soak up best to the sauce as it is thicker than other type of noodles. However, I tried ramen noodles with this recipe, they worked great too.
(Note2)- Any neutral oil with high smoking point will work, I used grapeseed oil.
(Note3)- Use fresh garlic, you can add more if you like stronger garlicky flavor.
(Note4)- Light + dark soy sauce– good quality soy sauce is the key. I recommend Lee Kim Kee. You can check this post for the brands I recommended.
(Note5)- I recommend to use KONG YEN Black Vinegar.
(Note6)- It tastes very mild spicy with 1 Tbsp chilli powder of Korean chilli powder. However, you can use chilli powder or flakes you already have in the pantry. Taste to adjust the spiciness to your liking. The reason why I use Korean Gochugaru( Korean Chili Powder For Kimchi). As they’re less spicy and gives the noodles a beautiful red hue. You can add more chili flakes to finish the dish.
Nutrition
Serving: 1people | Calories: 426kcal | Carbohydrates: 55g | Protein: 11g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 2453mg | Potassium: 300mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1118IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 5mg
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