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Chilli Garlic noodles served in a white textured bowl
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Spicy Chilli Garlic Noodles

Spicy and full of umami, these chilli garlic noodles are binge worthy! Fast and easy, you'll put this recipe on rotation.
Course Main Course
Cuisine Indian Chinese
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 372kcal
Author Richa

Ingredients

Chilli Garlic Paste

  • 5-7 Dry Red Chillies I used kashmiri red chillies (see note 1)
  • 8-10 cloves Garlic

For the Noodles

  • 200 grams dry Noodles
  • ¼ cup Oil
  • 1 teaspoon Garlic minced
  • 1 teaspoon Ginger minced
  • 3 tablespoon Chilli Garlic Paste
  • 2 Green chillies slit, optional
  • 2 tablespoon Spring onion (white part only)
  • ½ cup Onion sliced
  • ¼ cup Carrot julienned
  • ¼ cup Green Beans julienned
  • ¼ cup Green Capsicum sliced
  • 2 teaspoon Soy sauce
  • 1 tsp Vinegar
  • 1 ½ teaspoon Sugar
  • 1 + 1 teaspoon Salt
  • ½ teaspoon White Pepper
  • 2 tablespoon Spring onion (green part only) chopped

Instructions

Chilli Garlic Paste

  • Soak dry red chillies in hot water for about 10 minutes. They need to be soft enough to grind.
  • Drain the water and grind the chillies with garlic to a fine paste adding little water if necessary.

Boil Noodles

  • Cook noodles according to package directions with a teaspoon of salt and oil added to boiling water, reducing the time by a minute from what's on the package. Once cooked, drain immediately, rinse with cold water and toss with 1 teaspoon oil. Set aside.

Stir Fry

  • Heat remaining oil in a wok and add garlic and ginger and stir fry on high for a minute. Add the chilli garlic paste and stir fry for 2-3 minutes.
  • Add green chillies (if using), white part of spring onions and onions. Saute for a minute and add the remaining vegetables and continue to stir fry for 2-3 minutes.
  • Reduce heat and add, soy sauce, vinegar, sugar, salt and pepper, stir to combine with the vegetables. Add the cooked noodles and mix well using tongs. Stir fry until the noodles are coated well with the sauce.
  • Garnish with spring onions and serve hot.

Video

Notes

  1. You can substitute the chilli garlic paste with 1.5 tbsp  store bought chilli sauce but I highly recommend making it yourself. I used Kashmiri Red Chillies for this recipe which have more colour than heat
  2. The noodles should be cooked just al dente. Before draining them, check the noodles and they should still have a bite to them.
  3. Immediately rinse the noodles under running cold water. This will prevent the noodles from cooking further. 
  4. Once you add the chilli paste to the wok, be sure to fry it until almost all of the raw aroma goes. This will help you avoid the raw chilli taste and smell in the dish. 
  5. You can personalise this recipe as per your taste. Add any vegetables or protein you like when stir frying, before adding the noodles. I love to add prawns and chicken making it a full meal. 
  6. Serve as is or along with my Asian Veg Stir Fry recipe

Nutrition

Calories: 372kcal | Carbohydrates: 77g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 1631mg | Potassium: 972mg | Fiber: 16g | Sugar: 22g | Vitamin A: 13276IU | Vitamin C: 34mg | Calcium: 49mg | Iron: 3mg