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
Scale
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
- 1/3 cup soy sauce
- 1 1/2 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
