Description
This Chili Garlic Noodles recipe is a flavorful and spicy Asian-inspired dish combining sautéed vegetables, a savory chili sauce, and perfectly cooked noodles. It’s quick to prepare, versatile with vegetables and noodle types, and topped with fresh green onions for extra zest.
Ingredients
Scale
Noodles
- 8 ounces dry noodles, prepared according to package instructions
Vegetables and Sauce
- 4 Tablespoons avocado oil or vegetable oil, divided
- 3 cups vegetables, sliced (such as cabbage, broccoli, bell pepper, carrot, green beans, zucchini, mushrooms)
- 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 (Gochugaru preferred)
- 1 teaspoon sesame seeds
- 2 Tablespoons brown sugar
- 1/3 cup soy sauce
- 1 1/2 tablespoons rice vinegar
- Sliced green onions, for garnish
Instructions
- Sauté Vegetables: In a large skillet, heat 1 Tablespoon of avocado oil over medium heat. Add the sliced vegetables and sauté for about 5 minutes until softened but still slightly crisp. Remove vegetables from skillet and set aside.
- Cook Shallots: Add the remaining avocado oil and toasted sesame oil to the skillet. Add the finely chopped shallot and sauté for 3-4 minutes until fragrant and translucent.
- Add Aromatics: Reduce heat to medium-low. Add the minced garlic and grated ginger to the skillet. Sauté for 2 minutes, stirring frequently to prevent burning.
- Create Sauce Base: Stir in the chili paste, Korean chili flakes, sesame seeds, and brown sugar until well combined.
- Simmer Sauce: Pour in the soy sauce and rice vinegar, then bring the mixture to a boil. Cook the sauce for about 1 minute before turning off the heat.
- Toss Noodles and Vegetables: Add the cooked noodles and sautéed vegetables back into the skillet. Toss everything together until noodles are well coated with the sauce.
- Garnish and Serve: Top the noodles with sliced green onions and serve immediately while hot.
Notes
- Use any Asian noodles available such as rice noodles, chow mein, lo mein, or ramen according to preference.
- Choose vegetables you enjoy; cabbage, broccoli, bell pepper, carrot, green beans, zucchini, and mushrooms all work well.
- Gochugaru Korean chili flakes add authentic flavor; they are found in Asian markets or some grocery stores. Omit if sensitive to spice.
- Salt the pasta water (except when using ramen) to prevent noodles sticking, but avoid adding oil to the water as it hinders sauce adherence.
- Do not overcook vegetables to maintain texture and avoid mushiness.
- Prepare all veggies and sauce ingredients in advance to ensure smooth cooking without burning.
- If short on time, store-bought chili garlic sauce can replace homemade chili paste for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
