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
Scale
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
- 1/3 cup soy sauce
- 1 1/2 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
