Description
A flavorful and spicy Chili Garlic Noodles recipe featuring tender sautéed vegetables, a rich chili-garlic sauce, and perfectly cooked noodles, perfect for a quick and satisfying meal.
Ingredients
Scale
Noodles
- 8 ounces dry noodles, prepared according to package instructions
Vegetables and Oils
- 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
Flavorings
- 7-8 cloves garlic, minced finely
- 2 teaspoons grated fresh ginger
- 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
- Sliced green onions, for garnish
Instructions
- Prepare the 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 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 translucent.
- Add garlic and ginger: Reduce the heat to medium-low and add minced garlic and grated fresh ginger. Sauté for 2 minutes to release their flavors.
- Combine spices and sugar: Stir in chili paste, Korean chili flakes, sesame seeds, and brown sugar. Mix well until all ingredients are combined and aromatic.
- Add liquids and simmer: Pour in the soy sauce and rice vinegar. Increase heat slightly to bring the sauce to a boil and cook for about 1 minute. Then, turn off the heat.
- Mix noodles and vegetables: Add the cooked noodles and sautéed vegetables back into the skillet. Toss everything together thoroughly to coat the noodles and vegetables in the sauce evenly.
- Garnish and serve: Top the dish with sliced green onions for freshness and serve immediately while warm.
Notes
- You can use any Asian noodles like rice noodles, chow mein, lo mein, or ramen noodles suitable to your preference.
- Feel free to use a variety of vegetables such as cabbage, broccoli, bell pepper, carrot, green beans, zucchini, or mushrooms depending on your taste.
- For Korean chili flakes, Gochugaru is recommended. Adjust or omit if sensitive to spicy foods.
- Salt the pasta water when cooking noodles (except ramen) to prevent sticking, but avoid adding oil so the sauce adheres well.
- Avoid overcooking the vegetables to maintain their texture and avoid mushiness.
- Prepare all vegetables and sauce ingredients before cooking to streamline the process and avoid burning.
- If short on time, store-bought chili garlic sauce is a good alternative, though homemade allows more flavor control.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 0 mg
