Chilli Garlic Noodles | Chilli Garlic Noodles Recipe

Ingredients

• 200 gnoodles
• 30 ml (2 tbsp)oil
• 15 ml (1 tbsp), finely choppedginger
• 15 ml (1 tbsp), finely choppedgarlic
• 3–4, broken into small piecesdried red chillies
• 1, cut lengthwayscarrot
• 240 ml (1 cup), shreddedcabbage
• 480 ml (2 cups), thinly slicedcapsicum (bell peppers)
• 30–45 ml (2–3 tbsp)chilli garlic paste
• to tastesalt
• to tastesugar
• 5 ml (1 tsp), or to tastesoy sauce
• a handful, finely choppedspring onions

Instructions

1. 1

   Cook the noodles

   Bring plenty of water to the boil, salt it, then add the noodles and cook according to the packet instructions. Drain and rinse under cold water. Set aside; if you like, drizzle with a little oil and toss.

2. 2

   Fry the aromatics

   Heat the oil in a kadai. Add the ginger and garlic and sauté for 1 minute.

3. 3

   Add the chillies

   Stir in the broken dried red chillies and sauté them briefly.

4. 4

   Cook the vegetables

   Add the carrot, cabbage and capsicum. Season with salt and sugar, then cook for a few minutes.

5. 5

   Mix in the sauces

   Add the chilli garlic paste and soy sauce, then mix well.

6. 6

   Toss everything

   Add the noodles and toss to coat. Mix in plenty of chopped spring onions.

7. 7

   Serve the noodles

   Serve hot.

What are chilli garlic noodles?

Chilli garlic noodles are a quick stir-fried noodle dish built around the punchy combination of garlic and chilli. This version pairs that flavour with ginger, sliced vegetables and a ready-made chilli garlic paste.

The recipe does not specify a regional cuisine, but the use of a kadai and spring onions gives it the feel of a home-style Indo-Chinese noodle dish. Cooking the vegetables briefly and tossing everything together keeps the process fast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 7g protein, 43g carbs, 11g fat.

The noodles provide most of the carbohydrates, while the oil contributes much of the fat; the vegetables add some fibre, and the dish has a modest amount of protein from the noodles and soy sauce. For a more balanced plate, serve it with a source of protein such as tofu or egg alongside extra vegetables.

Choose noodles that hold their shape

Noodles: use the type you have, following its packet timing so it is cooked but still firm enough to toss.

Rinsing: a cold rinse stops the noodles cooking further and helps keep them from clumping while you prepare the other ingredients.

Build the chilli garlic flavour

Aromatics: ginger and garlic go into the hot oil first, followed by the dried chillies. Keep them moving so they sauté without catching.

Paste: the chilli garlic paste and soy sauce are mixed in before the noodles. Start with the lower amount of paste if you prefer a milder result.

Keep the vegetables lively

Cut: the carrot is cut lengthways, while the capsicum is thinly sliced and the cabbage shredded. Similar-sized pieces cook more evenly.

Doneness: the recipe calls for only a few minutes of cooking. Aim for vegetables that are hot but still have some bite, rather than softening them completely.

Toss without breaking the noodles

Drain the noodles well before adding them to the pan so excess water does not dilute the sauces. Lift and turn them gently with the vegetables until coated.

If your pan is small, toss carefully to avoid spilling; the method relies on combining everything in the pan rather than cooking the noodles further.

Adjust the seasoning

Salt: add it to the cooking water and vegetables, but remember that soy sauce also brings saltiness.

Sugar: use just enough to balance the chilli and savoury sauce to your taste. The recipe gives no fixed amount for either seasoning.

Serve straight away

Spring onions: add them at the end for a fresh finish and mix them through just before serving.

On the side: serve the noodles with a simple cucumber salad or steamed greens if you want a fresh contrast to the savoury, spicy sauce.

Recipe notes & tips

• Chop and slice the vegetables before you heat the oil, as the stir-frying stages move quickly.
• Check the noodle packet for its cooking time rather than relying on a general timing.
• Rinse the drained noodles with cold water as directed to halt cooking.
• Taste before adding extra salt because the soy sauce and chilli garlic paste may already be salty.
• Add the spring onions at the end so they stay fresh-tasting.

Variations

• Add tofu: toss in cooked tofu for a more substantial meal.
• Add egg: scramble an egg in the pan before cooking the aromatics.
• Change the vegetables: use other thinly sliced vegetables in place of some of the capsicum.
• Adjust the heat: use fewer dried chillies or less chilli garlic paste for a milder bowl.
• Finish with lime: squeeze a little lime over the noodles just before serving for a tangy contrast.

Common mistakes to avoid

• Overcooking the noodles: follow the packet directions and drain them while they still hold their shape.
• Skipping the cold rinse: rinse after draining to stop the noodles cooking further.
• Burning the garlic: sauté the ginger and garlic for about 1 minute and keep them moving.
• Softening the vegetables too much: cook them for only a few minutes so they retain some bite.
• Oversalting: account for the soy sauce and chilli garlic paste before adding more salt.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat in a pan until hot throughout, tossing gently; the noodles may soften slightly after storage.

Frequently asked questions