chili garlic noodles

<p>Chili Garlic Instant Pot Noodles - They are sticky, with an umami flavor and a little sweetness. They are gorgeous, because we get fancy with our toppings.</p>

Chili Garlic Instant Pot Noodles

soy sauce

brown sugar

white vinegar

chili garlic paste (more to taste! yumms)

olive oil

water

uncooked brown rice noodles

lb. raw chicken breasts,

red bell peppers, sliced thinly

green onions, and/or sesame seeds

Instant Pot

Place all ingredients except red peppers in the Instant Pot (affiliate link). Cook for 3 minutes (manual). Release steam immediately. If you get splatter, pause, or cover with a towel.

After: 

Mix in the red bell peppers and toss very gently, adding a little more water or oil as needed (it will be very sticky). Serve with garnishes &#8211; add hot sauce for an extra kick. Says me on every recipe ever. ♡

wait.. There's a thing better then sticky noodles ?!? please do share!! lol 

= )

If I want to double this recipe, do I cook it for the same amount of time?

I do not comment here often, but I was shocked to read this comment. First, Lindsay always includes ways to prepare the recipes without an instant pot, and second, the recipes are AMAZING and obviously totally from the heart.  
I love this series even though I do not own an Instant Pot. Lots of love!

I AGREE.  This is stir fryable and she wasn't pushing an Instant pot on anyone.  But if you already have one, sometimes it takes a little thinking outside the box to utilize it to its fullest potential.  I have one but am stir frying THIS recipe because I am batching for the week and already have beans in my IP.    One of the reasons I LOVE Lindsay's recipes is that she give alt. Options and what you cannot change.

Hi! Delicious recipe, thanks for posting!  This may be obvious to proficient "chefs", but maybe you could add a note about watching the amount of water you add when doubling or tripling the receipe, for naive folks like me. I doubled it and ended up with more "soupy" than "sticky" with the 4 cups of water the recipe listed.  Besides that, great meal! :)

Chili garlic? Red peppers? Scallions?
Peanuts? Count me in, I really love the choices of toppings for this recipe and the list of nutrional facts is also very useful.

Lindsay, the food you're cooking looks amazing.

These noodles were SO good. Couldn't find brown rice noodles so used regular rice noodles and still came out great. Definitely a keeper

My mouth is watering! I’m trying this tonight! Thanks for the idea$!!

This is one of the best recipes I have seen online and I made it around 2 hours ago. It is really awesome.I did use some chopped green chilies too and I feel you won’t mind that. I usually expect extra chili when ever I hunt for taste. I usually learn to cook online. I also bought today a pack of more than 1000 Indian recipes which are all healthy and I personally feel that it’s worth Sharing.
Can be seen here https://ssl.clickbank.net/order/restricted.html?errCode=accntstate&cbhopvendor=danaam4
Thanks… and keep up this good blog.

This recipe is super finicky. I enjoyed the final product, but my husband did not. I found it to be too salty and we used low sodium soy sauce. 

We also used regular rice noodles and they were not fully cooked at 3 minutes. We re-set the timer for 1 minute and it did the trick. Usually brown noodles take longer, so not sure what the difference was here.

I remember reading a few comments in response to the recipe regarding not having an Instant Pot, for various reasons. My husband and I just moved and discovered our Instant Pot's steam release valve knob was missing, but we'd planned on making this meal last night...so we improvised.

1. I highly recommend roasting broccoli to add to this recipe, so prep this first. I commented previously, but here is the gist of what my hubs and I do: we coat fresh, chopped broccoli lightly in olive oil and season it with salt, pepper, and garlic. We and roast it in the oven for 15 minutes at 450. We discovered it works best with gas heat as it gets just a little more char!
2. Chop and pan fry the chicken - should only take a couple of minutes if you chop it small enough.
3. While your chicken is cooking, heat your water and cook the noodles according to directions. Drain and set aside.
4. In the pot you used for the noodles, follow all directions for the sauce, but use just 1.5 cups of water. Let it reach a boil, then simmer for a few minutes, stirring lightly so it reduces but doesn't burn. 
5. Chop the peppers and peanuts and set aside. 
6. Combine all ingredients in the pot you used for the noodles and sauce and let everything cook together for 2-4 minutes.

Everything still turned out great, and was very close to the outcome of the recipe using the Instant Pot, including as leftovers that I just had for my lunch, it was just more involved following this method.

https://www.youtube.com/watch?v=1SraxHPuZgE

Are noodles the best or are noodles the best? They are the actual best. You can build almost any type of meal around almost any type of noodles. 

Full Recipe: https://pinchofyum.com/instant-pot-noodles

PRODUCTS (Amazon affiliate links)
Brown Rice Noodles: http://amzn.to/2yLzyBd
Garlic Chili Paste: http://amzn.to/2yKolRg
Instant Pot: http://amzn.to/2gAlCC1


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These spicy chili garlic noodles are fast, incredibly flavorful, and vegan. They're super easy - this dish is ready in under 15 minutes!

Chili Garlic Noodles

soba noodles

sriracha sauce

hoisin sauce

lime

garlic (minced)

red pepper flakes (to taste)

Salt & pepper (to taste)

Sesame seeds (optional)

Lime wedges

Boil a pot of water and cook the soba noodles according to package directions (it only takes about 3-4 minutes to cook the noodles, so have everything else ready to go before you put them in the water).

Add the oil, soy sauce, sriracha, hoisin sauce, lime juice, garlic, and red pepper flakes to a skillet on medium-high heat. Cook it for 2-3 minutes, stirring often, until it's warmed through and the garlic is fragrant. Take it off the heat and then drain the soba noodles and toss with the sauce. Add salt &amp; pepper if desired. Garnish with scallions and sesame seeds. Serve with extra lime wedges if desired. Serve immediately - the noodles stick together the longer you leave them.

Spicy Szechuan noodles with garlic chili oil ready in 15 minutes! Spicy, garlicky Szechuan chili oil noodles made with Lao Gan Ma chili crisp &amp; fresh herbs.

Spicy Szechuan Noodles with Garlic Chili Oil

oz Flat

scallion

cilantro (chopped)

sesame seeds

Tablespoons Szechuan chili flakes (or to taste)

Tablespoons vegetable oil

Tablespoon dark soy sauce (substitute with regular soy sauce)

Chinese black vinegar

ginger (grated)

salt (or

sugar ((optional))

Lao Gan Ma Spicy Chili Crisp

chili oil

Thai chilis

Make garlic chili oil sauce

Garlic Chili Oil: Saute garlic with vegetable oil in a small pot until it becomes fragrant, about 30 seconds. Remove from the heat and add the rest of the sauce ingredients into the pot.

Boil noodles

Boil noodles: Bring a large pot of water to a boil and cook your noodles according to the directions. Rinse under cold water and drain very well.

Add sauce

Add sauce: Add as much of the Szechuan chili oil sauce according to your liking and spice level.

Garnish and serve

Serve: Top with fresh cilantro, scallions, and a sprinkle of sesame seeds. Serve immediately.

https://content.jwplatform.com/videos/EMFFhg3Q.mp4

Spicy Szechuan noodles with garlic chili oil ready in 10 minutes! Spicy, garlicky Szechuan chili oil noodles made with garlic, Szechuan chili peppers, soy sauce, and cilantro.

Szechuan Garlic Chili Oil Noodles

Spicy Chili Garlic Noodles

green onions

10-15 garlic cloves

tsp (2 grams) ginger

baby bok choy

oz (200 grams) Taiwanese knife-sliced noodles (or udon, spaghetti, rice noodles, etc.)

tbsp neutral-tasting oil

oz (200 grams) ground pork (or chicken, beef, tofu)

black pepper,

Korean chili pepper flakes (gochugaru)

tbsp sugar

tbsp oyster sauce

tbsp shaoxing wine (or mirin) (optional)

spicy chili crisp

Thinly slice the green onions. Separate the white part and the green part. Smash the garlic cloves and finely chop them.

Grate a small knob of ginger if you are using ground pork. Take bok choy and trim off the end. Cut in half or quarters lengthwise.

Prep Vegetables

In a small container, mix together Korean chili pepper flakes, sugar, soy sauce, oyster sauce, and shaoxing wine (if using).

Make Sauce

Prepare the bok choy and noodles. Bring a pot of water to a boil. Once boiling, blanch the bok choy for about 1 minute, until slightly softened. Remove from the pot and set aside. Cook the noodles in the same water according to the package instructions.

Meanwhile, to a wok (or pan), add the oil (3 tbsp) and heat it over medium-high heat. Once it's heated, add the white part of the green onions, garlic, and ginger. Cook for 1 to 2 minutes or until they get a little bit of color.

Add the ground pork and black pepper to taste. Break up the pork and saute for 1 to 2 minutes or until no longer pink. Reduce the heat to medium (or low). Add in the sauce and keep stirring it for 1 to 2 minutes.

Add the drained noodles. Toss until completely coated. Divide the noodles onto serving plates. Garnish with the bok choy, green onions, and sesame seeds. Enjoy~!

Make Chili Garlic Noodles

These quick and easy Garlic Chilli Noodles are scrumptious and highly addictive! Look no further! This noodle recipe is waiting for you!

Garlic Chili Noodles

11 oz Dried Ribbon Noodles(300 grams) ((Note1))

1½ Tbsp Cooking Oil ((Note2))

½ Cup Scallion(white part) (thinly sliced)

¼ Cup Vegetable Broth(low-sodium)

Tbsp Light Soy Sauce ((Note4))

Tbsp Dark Soy Sauce

Tbsp Chinese Black Vinegar ((Note5))

Tbsp Korean Chilli Powder/Flakes ((Note6))

¼ Cup Scallion(green part) (thinly sliced)

Tbsp Toasted Sesame Seeds

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!

https://www.youtube.com/watch?v=Vws35KLBJoo

These quick and easy Garlic Chilli Noodles are scrumptious! Toss cooked flat noodles in our homemade garlic chilli sauce which is spicy, savory, and garlicky. This noodle dish is highly addictive! Are you looking for something quick, easy, and satisfying?
Look no further, my friend! This noodle recipe is a must-try for you!👍 

The recipe is here: https://joyfuldumplings.com/garlic-chilli-noodles

More delicious vegan recipes, visit here: https://joyfuldumplings.com/

Garlic Chilli Noodles

These spicy chili garlic noodles are ready in about 15 minutes and FULL of flavor. They&#039;re gluten free and vegan but delicious with some extra stir fried veggies and your choice of protein!

rice noodles (I used wide rice noodles)

shallots (sliced)

ginger

oil oil

chili garlic sauce (depending on brand

tbsp brown sugar (can sub coconut sugar)

tbsp sriracha (more or less to taste)

tsp rice vinegar

tbsp toasted sesame oil

tsp red pepper flakes (optional

cook noodles

Bring a large pot of water to a boil and cook noodles according to package instructions.

saute shallot

Add the shallots and garlic to a pot and saute with the oil until browned, about 10 minutes.

add scallions

Add the white part of the scallions and the grated ginger and saute for 2-3 more minutes.

whisk sauce

Add in all remaining sauce ingredients and whisk together. Start on the low end of the recommended amounts of sriracha and chili sauce (1 tbsp or less for each). It&#039;s very easy to make it more spicy if you want, but if it ends up too spicy for you, it&#039;s hard to tone it down! Everyone has different tolerance levels, hence the big ranges.

add sauce to noodles

When the noodles are done cooking, combine with the sauce and toss until well coated. Let simmer for a few minutes to allow the noodles to absorb the flavors. I also tossed in two diced roasted red peppers, but you can also add in any sauteed veggies you like! Taste and adjust flavors as desired. The first bite might not seem that spicy, but it gets spicier the more you eat, so have a few bites before you decide to add extra sriracha or red chili flakes! Serve as is or with any other vegetables or protein of choice. I love adding in bok choy, carrot or cabbage with chicken or tofu.

serve

Top with red chili flakes for more spice and the remaining chopped scallions. Enjoy!

Garlic Shrimp Noodles

shrimp

tsp (2 grams) fresh ginger

servings udon noodles (or spaghetti, fettuccine, rice noodles, etc.)

eggs

mirin

Korean chili paste (gochujang)

MSG (optional)

Peel and devein the shrimp. Thoroughly pat dry with paper towels.

Thinly slice the green onions, separating the whites and greens. Finely chop the garlic. Grate a small knob of ginger (1/2 tsp). Take some bok choy and cut them in half lengthwise.

Prep Shrimp and Vegetables

In a small container, mix together Korean chili pepper flakes, sugar, soy sauce, oyster sauce, mirin, Korean chili paste, black pepper to taste, and MSG (if using).

Bring a pot of water to a boil. Cook the noodles according to the package instructions. Give them a quick rinse under cold water. (Don't throw away the water yet.) Transfer the noodles to a bowl. Give them a good mix with 1 teaspoon of cooking oil (or sesame oil).

Meanwhile, blanch the bok choy for 1 minute. Remove from the water and set aside.

In a wok (or pan), heat the oil (3 tbsp) over medium-high heat. Once it gets nice and hot, add the white parts of green onion, garlic, and ginger.  Saute for 1 minute or until fragrant.

Add the shrimp. Cook for 1-2 minutes or until they’re 80 percent cooked. Reduce the heat to medium.  Add the sauce and keep moving around for 1-2 minutes. Be careful not to burn them!

Increase the heat to high. Add the drained noodles. Toss together for 1-2 minutes. Turn the heat off. Finish off with sesame oil (1 tbsp).

Divide the noodles into plates. Top with bok choy, green onions, sesame seeds, and soft-boiled eggs (if using). Enjoy~!

Make Garlic Shrimp Noodles

Delicious stir-fried noodles, tossed with a spicy chili garlic sauce, garnished with fresh green onions.

Chili Garlic Noodles Recipe

chilies

garlic

oyster sauce

white sugar

rice noodles

Use a (granite) mortar and pestle to crush the dried chili peppers into flakes. Next, add garlic and roughly pound the ingredients together. If you don't have a mortar and pestle, or you want to speed things up, you can use a food processor.

Heat a wok, cooking pot, or skillet over medium heat. Add oil to the pan, followed by the pounded chilies and garlic. Fry for 1 minute. Then, add oyster sauce, white sugar, roasted sesame seeds, and dark soy sauce. Continue cooking for another minute, to let the ingredients blend together. Remove from heat.

Cook the rice noodles following the package instructions. Once cooked, drain.

Transfer the rice noodles to a large mixing bowl. Add the fried paste to the bowl. Toss and mix thoroughly until coated with the spicy sauce. Alternatively, add slices of crispy fried pork belly.

Divide the coated noodles into separate serving bowls. Garnish with chopped green onions and a sprinkle of toasted sesame seeds.

Spicy Noodles | Instant Pot Chili Garlic Noodles

oz spaghetti

tbsp Soy Sauce

tbsp Sesame Oil

tbsp Vegetable Oil

tbsp chili garlic sauce

mixed bell peppers

tbsp Minced Garlic

onion

Chicken Broth

tbsp Sesame Seeds

Turn your Instant Pot to saute and wait for it to get hot. Place sesame oil, garlic, diced onion, and peppers in the hot oil and cook until the garlic and onion are translucent. This should take about 2 minutes.

Use chicken broth to deglaze the bottom of the pan. Place chili garlic paste and soy sauce into the broth. Add the noodles (broken in half lengthwise to fit) to the Instant Pot liner, ensuring that you use a criss-cross pattern to prevent sticking.

Push the noodles into the broth and add a small amount of vegetable oil on top. DO NOT STIR.

Place the Instant Pot lid on the Pot and cook under high pressure for 4 minutes.

When the cooking time is complete, quickly release the pressure and remove the lid.

Allow the noodles to rest for a few minutes to give the sauce a chance to thicken. Garnish with sesame seeds and enjoy!

Quick and flavorful spicy garlic noodles with shiitakes and a soft-boiled egg. Ready in just 15 minutes, this recipe elevates noodles with a garlic-soy sauce, chili sauce, and seared shiitakes. Add scallions for freshness and an explosive flavor!

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