There’s something irresistibly vibrant about this Chili Garlic Noodles Recipe—the way the spicy, garlicky sauce clings to the tender noodles and sautéed veggies makes it an absolute joy to eat. It’s simple but packs incredible flavor that sticks with you.
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Why You'll Love This Recipe
I honestly love this Chili Garlic Noodles Recipe because it strikes that perfect balance of spicy, sweet, and savory. It’s fuss-free but totally satisfying, and I’ve seen it bring smiles around my dinner table time and again.
- Quick and Easy: It comes together in about 20 minutes, making it a perfect weeknight meal you can count on.
- Customizable Veggies: You can swap in whatever fresh vegetables you have on hand - it always works beautifully.
- Flavor-Packed Sauce: The combination of chili paste, fresh garlic, and Korean chili flakes creates depth and heat without being overwhelming.
- Comfort Food Vibes: It’s like your favorite takeout dish but made at home with love and no mystery ingredients.
Ingredients & Why They Work
Each ingredient plays a specific role in making this Chili Garlic Noodles Recipe shine. From the noodles that act as the perfect canvas to the sauce ingredients that bring bold flavor, here’s why I love these choices.
- Dry noodles: I usually go for chow mein or lo mein noodles, but ramen or rice noodles work too—the key is cooking them just right so they don’t get mushy.
- Avocado or vegetable oil: Perfect for sautéing veggies without overpowering the sauce flavors.
- Mixed vegetables: I love using crunchy cabbage, bell peppers, and carrots—they add texture and freshness.
- Toasted sesame oil: Just a drizzle adds that unmistakable nutty aroma and depth.
- Shallot: Brings a gentle sweetness that balances the heat from the garlic and chili.
- Garlic: A must for that punch of savory spice—I always use plenty because you can’t have too much.
- Fresh ginger: Adds a warm, zesty undertone that lifts the whole dish.
- Chili paste and Korean chili flakes: These pack the spicy, smoky flavor that makes this recipe stand out. Gochugaru flakes are my favorite because of their subtle smokiness.
- Sesame seeds: Tiny bursts of toasted nuttiness that add texture and visual appeal.
- Brown sugar: Sweetens and balances the acidity and heat in the sauce.
- Soy sauce: The salty backbone that ties the sauce together perfectly.
- Rice vinegar: Brings brightness and a bit of tanginess that cuts through the richness.
- Green onions: I always sprinkle these on top for a fresh, mild onion flavor and a pop of color.
Make It Your Way
One of my favorite things about this Chili Garlic Noodles Recipe is how flexible it is. I encourage you to experiment with the veggies or spice levels to suit your tastes—we all have different heat thresholds!
- Vegetable Swap: I sometimes use snap peas or mushrooms when in season because they add beautiful texture without overpowering the sauce.
- Protein Addition: For a heartier meal, I toss in some cooked chicken, shrimp, or tofu—a quick stir-fry before adding the noodles does the trick.
- Spice Level: I adjust the chili flakes and paste depending on the company; for milder tastes, I reduce the chili flakes and maybe add a splash of honey instead of brown sugar.
Step-by-Step: How I Make Chili Garlic Noodles Recipe
Step 1: Sauté the Vegetables Until Tender-Crisp
I start by heating 1 tablespoon of avocado oil over medium heat in a large skillet. Toss in your sliced veggies and cook them for about 5 minutes until they’re softened but still have a little crunch. Don’t overcook here—mushy veggies can really weigh down the noodles. Once they’re just right, I remove them from the skillet and set them aside so they don’t keep cooking.
Step 2: Build the Flavor Base with Shallot, Garlic & Ginger
Next, I add the remaining avocado oil and the toasted sesame oil to the skillet. In goes the chopped shallot, which I sauté gently for about 3-4 minutes until it becomes translucent and fragrant. Then I lower the heat and throw in the minced garlic and grated ginger, cooking them for about 2 more minutes. Watch closely so the garlic doesn’t burn—it should smell heavenly but not bitter.
Step 3: Stir in the Spices and Sauce Ingredients
At this point, I mix in the chili paste, Korean chili flakes, sesame seeds, and brown sugar. Stir everything together until the sugar starts to dissolve. Then add the soy sauce and rice vinegar. I let the sauce cook up for about a minute on medium heat so it thickens a little and all the flavors meld together beautifully. Then I turn off the heat to prevent over-reducing.
Step 4: Bring It All Together with Noodles and Veggies
Finally, I add my cooked noodles and the sautéed vegetables back into the skillet with the sauce. Toss everything gently but thoroughly to coat the noodles in that spicy garlicky goodness. Before serving, I sprinkle on plenty of sliced green onions for freshness and a bit of crunch.
Top Tip
After my many attempts, I’ve learned a few key things that make this Chili Garlic Noodles Recipe shine and keep it from turning messy or bland. These tips will save you time and effort!
- Prep Ahead: Chop your garlic, ginger, shallots, and veggies before heating your pan to avoid burning and keep the cooking process smooth.
- Don’t Overcook Veggies: I remind myself that slightly crisp veggies add great texture—overcooked is soggy and sad.
- Salt Your Pasta Water: I always salt the noodle cooking water (except if using ramen) to season the noodles internally and keep them from sticking.
- Adjust Spice Gradually: Add chili paste and flakes little by little to control heat—it's easier to add than subtract!
How to Serve Chili Garlic Noodles Recipe
Garnishes
I always top my noodles with a generous handful of thinly sliced green onions—they add a fresh, slightly sharp bite that cuts through the richness. Sometimes I sprinkle extra toasted sesame seeds for crunch and a bit of chopped cilantro for a pop of herbal brightness. A squeeze of lime juice is also a fantastic finishing touch when I want a little zing.
Side Dishes
To round out the meal, I like serving this recipe with simple sides like steamed dumplings, crispy spring rolls, or a fresh cucumber salad. Those cool, crunchy contrasts balance the heat and savoriness perfectly.
Creative Ways to Present
For small dinner parties, I’ve served these noodles in individual bowls topped with a soft-boiled egg and scattered herbs, which looks impressive but is so easy. I’ve also packed Chili Garlic Noodles Recipe into meal prep containers for a grab-and-go lunch with a wedge of lime on the side. Presentation can be casual or a bit fancy depending on your mood!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge, where they last well for up to 3 days. The noodles soak up the sauce more over time, so I recommend reheating gently with a splash of water or broth to loosen everything back up.
Freezing
Freezing is possible but not my favorite—the noodles can become a bit mushy when thawed. If you do freeze, freeze the sauce and cooked veggies separately from the noodles, then combine when reheating for better texture.
Reheating
I reheat leftovers in a skillet over medium heat, adding a splash of water or broth and tossing gently until warmed through. Microwave works too in a pinch, but the skillet method keeps the noodles from drying out and retains better texture.
Frequently Asked Questions:
Absolutely! Gluten-free rice noodles or shirataki noodles work great as alternatives. Just make sure to follow the package cooking instructions to avoid mushiness.
It has a moderate level of heat, largely thanks to the chili paste and Korean chili flakes. You can adjust the spiciness up or down by changing the amount of chili flakes or using milder chili pastes.
Yes! This recipe is naturally vegan if you choose noodles without egg and double-check that your chili paste or sauce doesn’t contain fish products. Use vegetable oil and soy sauce, and you’re good to go.
I like crunchy, quick-cooking vegetables like bell peppers, cabbage, carrots, snap peas, and mushrooms. Feel free to use whatever you have on hand; just avoid watery veggies that get soggy quickly.
Final Thoughts
This Chili Garlic Noodles Recipe has become a comfort go-to in my kitchen—quick enough for busy nights yet special enough to satisfy cravings for bold, lively flavors. I hope you find it as rewarding and easy to make as I do. Give it a try and watch those spicy, garlicky noodles win hearts at your table, just like they have at mine!
Print
Chili Garlic Noodles Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
A flavorful and spicy Chili Garlic Noodles recipe featuring sautéed vegetables, a homemade chili garlic sauce, and tender noodles tossed together for a quick and satisfying meal perfect for weeknights.
Ingredients
Noodles and Vegetables
- 8 ounces dry noodles, prepared according to package instructions
- 4 Tablespoons avocado oil or vegetable oil, divided
- 3 cups vegetables, sliced (such as cabbage, broccoli, bell pepper, carrot, green beans, zucchini, mushrooms)
Sauce Ingredients
- 1 Tablespoon toasted sesame oil
- 1 shallot, chopped finely
- 7-8 cloves garlic, minced finely
- 2 teaspoons grated fresh ginger
- 1 teaspoon chili paste
- 1 Tablespoon Korean chili flakes
- 1 teaspoon sesame seeds
- 2 Tablespoons brown sugar
- ⅓ cup soy sauce
- 1 ½ tablespoons rice vinegar
Garnish
- Sliced green onions, for garnish
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 or until softened to your liking. Remove the vegetables from the skillet and set aside.
- Sauté Shallot: Add the remaining 3 Tablespoons of avocado oil and the sesame oil to the skillet. Add the finely chopped shallot and sauté for 3-4 minutes until softened.
- Add Aromatics: Reduce the heat to medium-low. Add the minced garlic and grated fresh ginger to the skillet. Sauté for 2 minutes until fragrant, being careful not to burn them.
- Combine Spices and Sweetener: Add the chili paste, Korean chili flakes, sesame seeds, and brown sugar to the skillet. Stir well until everything is combined and the sugar starts dissolving.
- Make Sauce: Pour in the soy sauce and rice vinegar. Increase the heat to bring the sauce to a boil and cook for about 1 minute until slightly thickened. Then turn off the heat.
- Toss Noodles and Vegetables: Add the cooked noodles and previously sautéed vegetables into the skillet with the sauce. Toss thoroughly until everything is well coated and combined.
- Garnish and Serve: Transfer the noodles to serving plates and top with sliced green onions for a fresh and colorful garnish.
Notes
- You can use any Asian noodles you have on hand like rice noodles, chow mein, lo mein, or ramen noodles.
- Get creative with the vegetables, using favorites such as cabbage, broccoli, bell pepper, carrot, green beans, zucchini, or mushrooms.
- Gochugaru Korean chili flakes work great but if sensitive to spice, omit or reduce them.
- Salt the pasta water (except if using ramen noodles) to keep noodles from sticking, but do not add oil to the water.
- Avoid overcooking vegetables to keep them crisp and prevent mushiness.
- Prepare all ingredients before starting to cook to keep the process smooth and prevent burning.
- If short on time, store-bought chili garlic sauce can be used instead of making your own.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
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