Chilli Garlic Noodles | Asian Garlic Noodles

Chilli Garlic Noodles is a popular Asian Chinese dish found at many street stalls. The noodles are stir-fried with garlic, dried red chillies, spring onions and a spicy sauce mix for a bold, slightly smoky flavor. The recipe gets done fast and is great when you want something tasty in under 30 minutes. You can enjoy the noodles on their own or pair them with simple Asian-style stir-fries or clear soups.

My Take On Chilli Garlic Noodles

Chilli Garlic Noodles are exactly what the name suggests. The base flavor comes from dried red chillies, red chilli sauce and plenty of chopped garlic. Together they give the noodles a steady heat and a strong chilli-garlic flavor, without adding much color.

You don’t need anything fancy to make this dish. Most ingredients like spring onions, soy sauce, vinegar, sugar and salt are pantry staples if you cook Chinese food at home. Celery is optional, but it adds a nice flavor if you have it.

This Chill Garlic Noodles recipe is straightforward. You first cook the noodles and keep them aside. While they rest, you build the flavor base in a hot wok or skillet.

I start by stir frying garlic, dried red chillies, the white part of the spring onions and celery. This step helps the aromatics release their flavor properly when cooked on medium heat.

Next comes the sauce mix. Soy sauce, vinegar and red chilli sauce bring acidity, heat and umami. I also add a bit of sugar for a slight balance, but it’s optional.

Once the sauces are mixed, the cooked noodles go in. Toss them well so that the sauces coats them evenly. The noodles take on the color and flavor of the chilli-garlic base right away.

My Chilli Garlic Noodles version is simple and focuses on the aromatics. I don’t add vegetables here, apart from the spring onions. This keeps the flavors sharp and lets the garlic and chillies stand out.

If you want a healthier dish, you can always add vegetables. Carrots, cabbage, bell peppers, baby corn, beans, bok choy, napa cabbage or mushrooms all work well. They add texture and turn the noodles into a more complete meal.

The stir-frying process is quick. Once everything is mixed, you only cook for a minute or two. Even on medium heat, the noodles pick up good flavor as the sauces and aromatics coat them well.

These Garlic Noodles work well with flavorful sides. You can serve them with dishes like Chilli Mushroom, Chilli Paneer or Veg Manchurian if you enjoy Indian-Chinese combinations. Tofu or simple vegetable stir-fries also pair nicely.

This approach keeps the recipe non-fussy and suitable for busy days. You get a flavorful Chilli Garlic Noodle dish in very little time, using ingredients you already have.

If you love stir fried noodles, have a look at these popular recipes too:

• Veg Noodles
• Schezwan Noodles
• Pad Thai
• American Chop Suey

How to make Chilli Garlic Noodles

You start by getting your basic prep done. This includes cooking the noodles, chopping the garlic, breaking and deseeding the dried red chillies. A little preparation makes the stir-frying go faster because everything comes together in minutes once the wok is hot.

Cook Noodles & More Prep

1. In a pan or wok, heat 3.5 to 4 cups water.

2. When the water comes to a boil, add 150 grams noodles. If using individually packaged noodles, you need 2 packages each of 75 grams noodles.

This recipe is easily adaptable to any kind of noodles. So, feel free to use what you have. I have used instant noodles from a Thai brand.

Instant noodles, whole wheat noodles, ramen noodles, Udon noodles, soba noodles, Hakka Noodles, Chow Mein Noodles – all work well. Simply remember to cook the noodles according to the package instructions.

3. Cook the noodles as per the instructions on the pack or until al dente.

4. Drain in a colander and quickly rinse with water. Rinsing with water stops the cooking process.

5. Strain well and keep the cooked noodles aside.

6. While the noodles are cooking, you can prep the other ingredients.

• Finely chop 5 to 6 large garlic cloves, which gives you about 1 tablespoon.
• Chop 1 medium spring onion. Use the whites now (about ⅓ cup) and keep the greens aside for later.
• Finely chop a small piece of celery, roughly 2 teaspoons.
• Break 2 to 3 dried red chillies and remove the seeds, or chop 1 to 2 fresh red or green chillies.

Tip: You can adjust the number of dried red chillies based on how hot they are. Mild chillies will give a gentle heat, while spicier ones will make the noodles spicy, so add them according to your taste preferences.

Stir-Fry Chillies & Aromatics

7. Heat 3 tablespoons sesame oil in a wok or kadai. Keep the heat to medium and add the 1 tablespoon finely chopped garlic and the halved or broken dried red chilies.

Stir fry for a few seconds. There’s no need to brown the garlic.

Note: Instead of sesame oil, you can use any neutral flavored oil.

8. Next, add the ⅓ cup chopped spring onion whites. Reserve the greens for garnish.

9. Add the 2 teaspoons chopped celery.

Celery is optional and can be skipped. But it really adds a lovely flavor and crunch. So, use it if you’ve got it.

10. Stir fry on medium heat until the onions turn soft and are translucent.

Add Sauces & Seasonings

11. Next, add the sauces listed below:

• 1 tablespoon soy sauce (naturally brewed)
• 2 teaspoons spicy red chili sauce or red chilli paste – you can add less or more according to taste
• 1 teaspoon rice vinegar (or red wine vinegar or ½ teaspoon white vinegar)

Note: You can use green chili sauce, if you prefer. But the dish will have a different taste. If you use a sweet tasting chili sauce, the noodles will have a sweet taste.

12. Mix well as you stir fry the ingredients.

13. Add ¼ to ½ sugar and salt as required. Stir again.

Note: There’s no need to add much salt as the sauces are already quite salty.

Make Chilli Garlic Noodles

14. Add the cooked noodles.

15. Mix and stir on medium heat, coating the noodles in the sauce. Taste, and adjust the seasoning as needed. You can add black or white pepper as well, if you like.

16. Lastly, add 2 to 3 tablespoons of the chopped spring onions greens.

You can even add dried red chilli flakes on top for an extra kick of spice.

17. Mix and serve Chilli Garlic Noodles hot accompanied with your choice of a Chinese main or side dish.

If you prefer, you can sprinkle some sesame seeds, fried onions or fried garlic while serving.

Serving Suggestions

You can serve Chilli Garlic Noodles on their own for a light meal. They also go well with simple stir-fries made with vegetables or tofu.

A Clear Soup like a vegetable broth or a Hot and Sour Soup pairs well. Add a side of pickled chillies or chilli oil if you like extra spice.

Storage Tips

Leftover noodles keep well in the fridge for 1 to 2 days in an airtight container. Reheat the noodles in a hot pan with a tiny splash of oil or water so they don’t dry out.

My Recipe Notes

1. Noodles: You can use instant noodles, whole wheat noodles, udon, soba, chow mein or hakka noodles. The texture and flavor will change with the variety you choose.
2. Mushrooms: Button, cremini or shiitake mushrooms can be added for an earthy flavor.
3. Vegetables: Cabbage, beans, carrots, baby corn, bell peppers or spinach make the Chilli Garlic Noodles more filling and colorful.
4. Celery: If you don’t have celery, just skip it. The recipe still tastes good.
5. Spice Level: I keep it moderately spiced, but you can add more red chilli sauce or chilli paste for extra heat. Green or sweet chilli sauce will also work but will change the flavor and taste.
6. Oil: Use sesame oil for a stronger aroma or any neutral oil if that’s what you have.
7. Vinegar: White vinegar, rice vinegar or red wine vinegar all work well in this recipe.
8. Heat Control: Keep the oil medium-hot when frying garlic so it turns lightly golden without burning or turning bitter.
9. Sauce Balance: Adjust soy sauce and vinegar carefully as even small changes can alter the flavor since this Chilli Garlic Noodles recipe has minimal ingredients.

Helpful Answers

Chilli Garlic Noodles recipe from the blog archives was first published on November 2015.