Description
A flavorful and spicy Chili Garlic Noodles recipe that combines sautéed vegetables with a savory and tangy chili sauce, perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
Noodles
- 8 ounces dry noodles, prepared according to package instructions
Oils
- 4 Tablespoons avocado oil or vegetable oil, divided
- 1 Tablespoon toasted sesame oil
Vegetables
- 3 cups vegetables, sliced (such as cabbage, broccoli, bell pepper, carrot, green beans, zucchini, mushrooms)
- 1 shallot, chopped finely
- Sliced green onions, for garnish
Aromatics and Spices
- 7-8 cloves garlic, minced finely
- 2 teaspoons grated fresh ginger
- 1 teaspoon chili paste
- 1 Tablespoon Korean chili flakes
- 1 teaspoon sesame seeds
Sauce Ingredients
- 2 Tablespoons brown sugar
- 1/3 cup soy sauce
- 1 1/2 tablespoons rice vinegar
Instructions
- Cook noodles: Prepare 8 ounces of dry noodles according to package instructions. Drain and set aside.
- Sauté vegetables: In a large skillet, heat 1 Tablespoon of the avocado oil over medium heat. Add 3 cups of sliced vegetables and cook for about 5 minutes until softened to your liking. Remove the vegetables from the skillet and set aside.
- Sauté shallot: Add the remaining 3 Tablespoons of avocado oil and 1 Tablespoon toasted sesame oil to the skillet. Add the finely chopped shallot and cook for 3-4 minutes until softened.
- Add garlic and ginger: Reduce heat to medium-low. Add 7-8 cloves of minced garlic and 2 teaspoons grated fresh ginger to the skillet and sauté for 2 minutes until fragrant.
- Add spices and sugar: Stir in 1 teaspoon chili paste, 1 Tablespoon Korean chili flakes, 1 teaspoon sesame seeds, and 2 Tablespoons brown sugar. Mix well to combine all ingredients.
- Make the sauce: Add 1/3 cup soy sauce and 1 1/2 tablespoons rice vinegar to the skillet. Bring the sauce to a boil and cook for about 1 minute. Turn off the heat.
- Toss noodles and vegetables: Add the cooked noodles and sautéed vegetables back into the skillet. Toss everything until well combined with the sauce.
- Garnish and serve: Top the chili garlic noodles with sliced green onions and serve immediately.
Notes
- You can use any Asian noodles such as rice noodles, chow mein, low mein, or ramen noodles.
- Mix and match vegetables like cabbage, broccoli, bell pepper, carrot, green beans, zucchini, and mushrooms depending on your preference.
- For Korean chili flakes, Gochugaru is recommended but can be omitted if you prefer less spice.
- Salt the pasta water for better flavor and to prevent sticking, but avoid adding oil to the water.
- Cook vegetables only until tender to avoid mushiness.
- Prepare all ingredients before starting to cook to keep the process smooth and avoid burning.
- Store-bought chili garlic sauce can be used as a shortcut if short on time.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
