chili 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!

Spicy Chili Garlic Noodles

rice noodles (I used wide rice noodles)

shallots (sliced)

garlic (minced)

ginger

oil oil

soy sauce

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!

These garlic chilli oil noodles are quick and easy to make with most of the ingredients being pantry items that you may or may not already have. If you have them already, it&#39;s a great way to use up excess ingredients and make this already really cheap dish, even cheaper.

Garlic Chilli Oil Noodles

(13.2 ounces)

½ Tbsp (50 milliliters) - Peanut Oil

Garlic Cloves, Minced

Sesame Seeds

Bunch

½ Tbsp (50 milliliters) - Light Soy Sauce

½ Tbsp (30 milliliters)

½ tsp (15 milliliters) - Dark Soy Sauce

Chilli Oil (See Notes Below)

Chilli (Optional)

Coriander (Cilantro) Leaves (Optional)

Cook Pasta

Bring a saucepan of water to a boil. Season and cook the pasta of your choice as per the packet instructions. Drain.

Heat Oil

Heat the peanut oil in a small saucepan for 3-4 minutes, just until hot and shimmering.

Make Sauce

Place all the sauce ingredients into a heatproof bowl and whisk to combine. Pour in the hot oil and mix well.

Mix Pasta

Add the pasta to the sauce mixture and mix well to combine.

Serve

Serve in bowls and garnish with spring onion (scallion), coriander (cilantro), sesame seeds and fresh chilli. Dig in.

Recipe video. Ridiculously good and ridiculously fast, here by popular demand after a sneak peek on Instagram! Chili crisp oil is the star ingredient here, adds spiciness, awesome crunch, savouriness, and a touch of sweet. Widely available these days - see Note 6.Tastes like Spicy Sichuan Dan Dan Noodles - but much faster to make. LOTS OF SUB OPTIONS because chili crisp carries so much of the flavour weight here!

Chili crisp noodles

tbsp Chinese sesame paste ((Note 1 subs))

tbsp light soy sauce ((Note 2))

tbsp rice vinegar ((Note 3))

sugar

tsp sesame oil (, toasted (Note 4))

tsp+ cooking / kosher salt ((Note 5))

tbsp ginger (, finely minced*)

tbsp garlic (, finely minced*)

green onion stem (, finely sliced (or 1/4 red onion finely sliced))

coriander/cilantro (, roughly chopped*)

(2 cakes) instant noodles / ramen noodles

250 grams/8 ounces fresh noodles ((like hokkien, lo mein))

CHECK the spiciness of your chilli crisp - taste it!! Laoganma is not actually that spicy (most store bought brands I&#39;ve used are similar) and the quantity used is based on that brand. If yours is very spicy, start with less and add more later.

Base sauce - Mix the sesame oil, vinegar, soy, sugar, salt and sesame paste in a bowl. Top with green onion (don’t mix in).

Sizzling chili crisp - Heat chilli crisp and oil in a small pan over medium heat. Add ginger and garlic, stir 30 seconds until golden and it smells amazing. Pour over green onion - enjoy the sizzle! Then mix.

Toss - Cook noodles per packet directions. Drag the noodles straight from the saucepan into the bowl (extra water loosens the sauce). Toss. Use cooking water to loosen more if needed. Toss through coriander/cilantro.

Adjust &amp; finish -  Taste. Add more salt if needed and more chilli crisp if desired (not all chilli crisp is the same saltiness / spiciness). Eat!

This bowl of Chili Lime Noodles is topped with a sweet & savory tempeh crumble that goes perfectly with the tangy and spicy flavors of the noodles.

Chili Lime Noodles with Tempeh Crumble (Vegan Recipe)

lb tempeh (I used Lightlife Food tempeh)

tbsp maple syrup (or other sweetener of choice)

tsp sesame oil

tsp chili oil

tbsp minced ginger

tbsp lemongrass

dry wheat noodles

red onion (or 1 small shallot, small dice)

tbsp soy sauce (or

tsp chili powder (, I used gochugaru)

tbsp lime juice

Cilantro and chopped green onions (for garnish (optional))

With your hands, crumble the tempeh into small pieces.

Heat a medium skillet over medium high heat. Add the oil. Once hot, add the crumbled tempeh and then stir fry the tempeh until lightly golden brown. Do not overcook since this can dry out the tempeh.

Meanwhile, prepare the tempeh sauce and feel free to adjust to your taste.

Move the tempeh to the side of the pan. Add more cooking oil then stir-fry the minced garlic, ginger, and lemongrass until aromatic, around 1 minute.

Over low heat, add the sauce. Mix well to coat the tempeh. Increase the heat to medium heat until the sauce comes to a gentle simmer.

Reduce the sauce until it turns into a glaze-like consistency and coats the crumbled tempeh. Finish with sesame oil and chili oil, if desired.

Set aside the tempeh. Do note that the sauce will continue to thicken as it cools.

TEMPEH

Heat a pot of water. Once it comes to a hard boil, cook the noodles until very chewy or done to your liking.

You can use the same pan as the tempeh. There will be excess oil from the tempeh as well, which you can use. Heat the oil over medium heat. Once hot, sauté the diced shallot/onion and minced garlic.

Lower the heat. Add the soy sauce, sugar, and chili powder. Mix well.

Add the cooked noodles and mix to coat well in the sauce. Taste the noodles and feel free to season more if needed.

Add the lime juice and mix well.

NOODLES

Place the noodles in a bowl. Top with the tempeh crumble and garnish with cilantro and chopped green onions, If desired. Enjoy!

TO SERVE

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The most viewed chili noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed chili noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine