Description
This Chili Garlic Noodles recipe is a flavorful and spicy Asian-inspired dish featuring sautéed vegetables, garlic, ginger, and a tangy chili sauce tossed with cooked noodles. Perfect for a quick and satisfying meal, it’s easy to customize with your favorite noodles and vegetables.
Ingredients
Scale
Noodles
- 8 ounces dry noodles, prepared according to package instructions
Vegetables
- 3 cups vegetables, sliced (such as cabbage, broccoli, bell pepper, carrot, green beans, zucchini, mushrooms)
Oils & Aromatics
- 4 Tablespoons avocado oil or vegetable oil, divided
- 1 Tablespoon toasted sesame oil
- 1 shallot, chopped finely
- 7–8 cloves garlic, minced finely
- 2 teaspoons grated fresh ginger
Seasonings & Sauces
- 1 teaspoon chili paste
- 1 Tablespoon Korean chili flakes
- 1 teaspoon sesame seeds
- 2 Tablespoons brown sugar
- 1/3 cup soy sauce
- 1 1/2 tablespoons rice vinegar
Garnish
- 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 or until softened to your liking. Remove the vegetables from the skillet and set aside.
- Sauté Shallot: Add the remaining avocado oil and toasted sesame oil to the skillet. Add the finely chopped shallot and sauté for 3-4 minutes until softened.
- Sauté Garlic and Ginger: Reduce the heat to medium-low. Add the minced garlic and grated ginger to the skillet. Sauté for 2 minutes until aromatic.
- Add Chili and Sugar: Stir in the chili paste, Korean chili flakes, sesame seeds, and brown sugar. Mix well until combined.
- Make Sauce: Pour in the soy sauce and rice vinegar. Bring the sauce to a boil and cook for about 1 minute, then turn the heat off.
- Toss Noodles and Vegetables: Add the cooked noodles and sautéed vegetables back into the skillet. Toss everything together until well coated with the sauce.
- Garnish and Serve: Serve the noodles topped with sliced green onions for a fresh finish.
Notes
- You can use any Asian noodles you have on hand, like rice noodles, chow mein, lo mein, or ramen noodles.
- Get creative with the veggies; use cabbage, broccoli, bell pepper, carrot, green beans, zucchini, mushrooms, or any vegetables you and your family enjoy.
- The preferred Korean chili flakes are Gochugaru, available at Asian markets; omit if you prefer milder spice.
- Salt the pasta water (except for ramen noodles) to prevent noodles from sticking; avoid adding oil to water as it makes sauce slip off the noodles.
- Don’t overcook the vegetables to keep them crisp and fresh; sauté only until tender.
- Prepare all vegetables and sauce ingredients before cooking to prevent burning and ease the process.
- If short on time, store-bought chili garlic sauce can be used as a substitute, though homemade allows for better flavor adjustment.
