There’s nothing quite like the spicy, tangy kick of this Chili Garlic Noodles Recipe to wake up your taste buds and brighten up a busy weeknight. It’s quick, flavorful, and loaded with fresh veggies — a perfect hug in a bowl that you'll want to make again and again.
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Why You'll Love This Recipe
I can’t tell you how many times I’ve reached for this Chili Garlic Noodles Recipe when I want something comforting yet packed with punch. It’s so satisfying without being complicated, perfect for both beginners and those who love homemade Asian-inspired flavors.
- Speedy prep: You can whip this up in under 20 minutes, ideal for busy weeknights or last-minute meals.
- Customizable veggies: Whether you have broccoli, bell peppers, or mushrooms, you can use whatever you love or have on hand.
- Bold, balanced flavors: The chili paste and garlic teaming up with a sweet and tangy sauce makes every bite exciting.
- Great for leftovers: It reheats beautifully, so you get a delicious lunch or dinner ready for the next day.
Ingredients & Why They Work
Each ingredient in this Chili Garlic Noodles Recipe plays a crucial role in bringing those vibrant, layered flavors to life. Picking fresh garlic and ginger really makes a difference, while the chili flakes add just the right spicy heat. Here’s a quick look at these essentials:
- Noodles: Use your favorite Asian-style noodles like chow mein, rice noodles, or even ramen; each brings a slightly different texture.
- Avocado or vegetable oil: Avocado oil has a nice, clean flavor and high smoke point, perfect for stir-frying veggies without burning.
- Vegetables: Crisp vegetables like broccoli, bell peppers, carrots, and green beans add color, crunch, and nutrition.
- Toasted sesame oil: Just a splash adds that irresistible toasty, nutty aroma that defines many Asian dishes.
- Shallot: Milder and sweeter than regular onions, it builds sweetness without overpowering the garlic and chili.
- Garlic: The star of this dish—it delivers the punchy base flavor you’ll keep craving.
- Fresh ginger: Adds a refreshing sharpness and slight warmth to balance the spice.
- Chili paste and Korean chili flakes: Together, they layer heat and a bit of smokiness; Gochugaru flakes are my personal favorite for their deep flavor.
- Sesame seeds: They introduce a subtle crunch and complement the sesame oil beautifully.
- Brown sugar: Sweetness to counterbalance the garlic and heat. Brown sugar’s molasses notes add extra depth.
- Soy sauce: Provides saltiness and umami, crucial for that savory backbone.
- Rice vinegar: Adds a touch of acidity which brightens the whole dish and brings everything together.
Make It Your Way
This is one of those dishes where your preferences can shine. I love adding a handful of chopped peanuts or tossing in some tofu for protein. You might try swapping veggies based on season or add a squeeze of lime just before serving for freshness.
- Variation: Once, I stirred in cooked shrimp for a seafood twist — it was fantastic and made the dish feel more special for a casual dinner.
- Spice level: If you’re wary about heat, start with less chili paste and flakes; you can always add more after tasting.
- Vegan: This entire recipe is naturally vegan and gluten-free if you use tamari instead of soy sauce.
- Make it heartier: Toss in favorite proteins like grilled chicken or tempeh for an even more filling meal.
Step-by-Step: How I Make Chili Garlic Noodles Recipe
Step 1: Sauté the Vegetables
Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add your sliced veggies—think broccoli florets, bell pepper strips, and shredded carrots—and cook for about 5 minutes until they’re just tender but still crisp. Don’t rush this step; soft, mushy veggies are a no-go for me. Once done, remove and set them aside.
Step 2: Build Your Flavor Base
Add the remaining avocado oil and toasted sesame oil to the hot skillet. Toss in the finely chopped shallots and cook gently for 3–4 minutes until fragrant and translucent. Lower the heat to medium-low before stirring in minced garlic and fresh grated ginger. Keep stirring for about 2 minutes—this step releases those mouthwatering aromas without burning the garlic.
Step 3: Add Your Heat and Sweetness
Now stir in the chili paste, Korean chili flakes, sesame seeds, and brown sugar. Mix well so that the sugar starts dissolving and everything marries together into a spicy, sweet sauce base. You’re already halfway to deliciousness here!
Step 4: Finish with Sauce and Combine Everything
Pour in the soy sauce and rice vinegar, cranking up the heat to bring this all to a boil. Let it cook for about a minute; this step thickens the sauce slightly and melds the flavors. Turn off the heat, then immediately add your cooked noodles and sautéed veggies, tossing everything together so each strand is coated in that flavorful sauce. Top it with sliced green onions and your noodles are ready to serve.
Top Tip
Over the years, I’ve learned a few tricks that make this Chili Garlic Noodles Recipe truly shine and save you from frustration in the kitchen.
- Don’t overcook your veggies: Keeping them crisp ensures texture contrast in every bite—watch them closely during sautéing.
- Prep all ingredients first: Having garlic, ginger, and chili paste ready before you start cooking means you can move through the recipe fluidly without pauses.
- Salt your noodle water (if applicable): This adds necessary seasoning to the noodles themselves — just avoid adding oil which can prevent the sauce from clinging.
- Adjust spice to suit your taste: I always recommend starting milder, especially if you’re serving to guests, then add more chili to individual plates if desired.
How to Serve Chili Garlic Noodles Recipe
Garnishes
I love to finish this dish with a sprinkle of sliced green onions and a handful of toasted sesame seeds for a bit of extra crunch and visual appeal. Sometimes I add chopped fresh cilantro or a drizzle of extra sesame oil for an added layer of aroma.
Side Dishes
A simple cucumber salad or steamed dumplings are perfect companions. I’ve also served it alongside crispy spring rolls or a quick sautéed bok choy for a complete, satisfying meal.
Creative Ways to Present
For dinner parties, I like to plate the noodles in shallow bowls, garnish with chili oil drizzle and finely chopped peanuts, and serve with lime wedges on the side. It turns a humble noodle dish into a feast your guests will rave about!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The noodles soak up the sauce, so sometimes I add a splash of water or soy sauce when reheating to loosen them back up.
Freezing
Freezing works but the veggies get a bit softer after thawing. I prefer to freeze just the cooked noodles and sauce separately, then combine with freshly sautéed veggies when defrosted.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water or sesame oil if needed to prevent sticking. Avoid microwaving for the best texture, but it’ll do in a pinch!
Frequently Asked Questions:
Absolutely! Use gluten-free noodles such as rice noodles or gluten-free ramen and substitute tamari or a gluten-free soy sauce for the soy sauce in the recipe.
If you can’t find Korean chili flakes (gochugaru), you can substitute with crushed red pepper flakes or a milder chili powder depending on your heat tolerance, keeping in mind it may slightly change the flavor profile.
Yes! You can prep and chop your veggies as well as mince the garlic and ginger ahead of time. Cook the noodles ahead but toss with a little oil to prevent sticking; combine everything fresh when ready to serve.
This recipe has a moderate level of spice thanks to the chili paste and Korean chili flakes. You can tailor the heat by adjusting the amount of chili or omitting the chili flakes if you prefer milder flavors.
Final Thoughts
This Chili Garlic Noodles Recipe is one of those dishes I keep coming back to whenever I want something quick yet bursting with flavor. It’s so friendly to customization and forgiving enough for any skill level. I hope you enjoy making it as much as I do—you’ll find it’s an easy way to brighten up any dinner with bold, delicious flavor that feels like a little kitchen victory.
Print
Chili Garlic Noodles Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
A flavorful and spicy Chili Garlic Noodles recipe featuring sautéed vegetables, a savory chili-garlic sauce, and perfectly cooked noodles tossed together for a quick and delicious meal.
Ingredients
Noodles
- 8 ounces dry noodles, prepared according to package instructions
Veggies 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 recommended)
- 1 teaspoon sesame seeds
- 2 Tablespoons brown sugar
- ⅓ cup soy sauce
- 1 ½ tablespoons rice vinegar
- sliced green onions, for garnish
Instructions
- Cook the Noodles: Prepare the noodles according to package instructions, salting the water if appropriate to help prevent sticking. Drain and set aside.
- Sauté Vegetables: Heat 1 Tablespoon of avocado oil in a large skillet over medium heat. Add the sliced vegetables and sauté for about 5 minutes until softened but still crisp. Remove vegetables from the skillet and set aside.
- Sauté Shallots: Add the remaining 3 Tablespoons of avocado oil and the toasted sesame oil to the skillet. Add the finely chopped shallot and sauté for 3-4 minutes until fragrant and softened.
- Add Garlic and Ginger: Reduce heat to medium-low. Add the minced garlic and grated ginger to the skillet and sauté for 2 minutes, stirring frequently to avoid burning.
- Combine Spices and Sugar: Stir in the chili paste, Korean chili flakes, sesame seeds, and brown sugar until everything is combined well.
- Make the Sauce: Add the soy sauce and rice vinegar to the skillet. Bring the sauce to a boil and cook for about 1 minute to meld the flavors. Then turn off the heat.
- Toss Noodles and Vegetables: Return the cooked noodles and sautéed vegetables to the skillet. Toss everything until the noodles are well coated with the sauce and evenly mixed with the vegetables.
- Garnish and Serve: Top the noodles with sliced green onions and serve immediately while hot.
Notes
- You can use any Asian noodles such as rice noodles, chow mein, lo mein, or ramen noodles based on preference.
- Feel free to vary the vegetables with options like cabbage, broccoli, bell pepper, carrot, green beans, zucchini, and mushrooms.
- For Korean chili flakes, Gochugaru is recommended, available at Asian markets or some grocery stores.
- Salt the pasta water (except for ramen) to prevent noodles from sticking; avoid adding oil to the boiling water.
- Do not overcook vegetables to maintain some crunch and prevent mushiness.
- Prep all ingredients before starting to cook to avoid burning and to streamline the cooking process.
- If short on time, store-bought chili garlic sauce can be used in place of making the sauce from scratch.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
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