Spicy Garlic Chili Noodles

$- 200g rice noodles - 3 tablespoons vegetable oil - 6 cloves garlic, minced - 2 red chilies, finely chopped (adjust to taste) - 1 tablespoon ginger, grated - 3 tablespoons soy sauce - 1 tablespoon chili paste - 1 tablespoon sesame oil - 1 cup mixed vegetables (bell peppers, carrots, broccoli) In this dish, rice noodles serve as the base. They soak up all the flavors well. Using vegetable oil allows the garlic and ginger to shine. Fresh garlic and ginger add a warm, spicy note. Red chilies bring heat, and you can adjust them for your taste. Soy sauce and chili paste provide salty and spicy depth. Finally, mixed vegetables add color and nutrition. - Green onions, chopped for garnish - Sesame seeds for garnish - Lime wedges Garnishes make your dish pop. Green onions add freshness and crunch. Sesame seeds offer a nutty flavor and a nice visual touch. A squeeze of lime adds brightness and cuts the spice. These extras take your spicy garlic chili noodles to the next level! {{ingredient_image_1}} Start by boiling the rice noodles. Follow the package instructions to get them just right. Once they are soft, drain them and rinse under cold water. This step keeps them from sticking together. Set them aside while you prepare the rest. In a large skillet or wok, heat three tablespoons of vegetable oil over medium heat. Add six cloves of minced garlic, two chopped red chilies, and one tablespoon of grated ginger. Sauté these for one to two minutes. You want them to smell great but not burn. Now, toss in one cup of mixed vegetables. You can use bell peppers, carrots, and broccoli. Stir-fry these for about three to four minutes until they soften a bit. Next, add the cooked noodles to the skillet. Pour in three tablespoons of soy sauce, one tablespoon of chili paste, and one tablespoon of sesame oil. Toss everything together for about two to three minutes. Make sure the noodles are evenly coated and heated through. If you like, taste the dish and adjust the seasoning. Add more soy sauce or chili paste if you want extra flavor. Remove the skillet from heat and plate your spicy garlic chili noodles. Garnish with chopped green onions and sesame seeds for a lovely finish. To make this dish suit your taste, start with fewer chilies. You can increase the spice later. If you like it hot, add more chopped chilies or some chili paste. For a milder version, remove the seeds from the chilies. This will reduce some heat without losing flavor. Always taste as you go. Balance is key. To keep noodles from sticking, rinse them in cold water after cooking. This stops the cooking process and cools them down. When you add the noodles to the pan, make sure the oil is hot. This helps them stay loose. Stir gently but quickly to coat the noodles without breaking them. Serve your noodles in a deep bowl for a nice look. Drizzle with sesame oil to add shine. Sprinkle chopped green onions and sesame seeds on top for color and crunch. For a zesty touch, add lime wedges on the side. This adds a fresh flavor to each bite. Pro Tips Adjust the Heat: If you prefer a milder dish, reduce the number of red chilies or remove the seeds before chopping. Vegetable Variations: Feel free to customize the mixed vegetables based on your preference or seasonal availability. Snow peas or snap peas work great too! Fresh Herbs: Adding fresh cilantro or Thai basil at the end can enhance the flavor and add a fresh aroma to the dish. Leftover Noodles: This dish is perfect for using up leftover noodles. Just stir-fry them with the sauce and veggies for a quick meal! {{image_2}} To make Spicy Garlic Chili Noodles heartier, add protein. You can use chicken, shrimp, or tofu. - Chicken: Cut boneless chicken into small pieces. Cook it in the skillet before adding garlic and ginger. Let it brown for 5-6 minutes, then add your noodles. - Shrimp: Use peeled shrimp. Sauté them with garlic and ginger until they turn pink. This takes about 3-4 minutes. Then mix in the noodles. - Tofu: Choose firm tofu. Cut it into cubes and pan-fry until golden. Add it after the veggies so it warms through without breaking. Mixing up the veggies adds fun. You can swap or add any of your favorites. - Broccoli: Cut it into small florets. This veggie adds crunch and color. - Bell Peppers: Use any color. They add sweetness and a nice crunch. - Carrots: Thinly slice or julienne them. They bring a sweet bite to the dish. - Snow Peas: Toss these in for a fresh taste and bright color. You can play with the sauce for new flavors. - Teriyaki Sauce: This adds a sweet, tangy taste. Mix it in with the soy sauce. - Sriracha: Use this for extra heat. Add it to the chili paste for a spicy kick. - Peanut Sauce: Drizzle this over your noodles for a creamy texture. It pairs well with shrimp or chicken. Feel free to explore these variations. Each change makes the dish unique! Store your Spicy Garlic Chili Noodles in an airtight container. Let the noodles cool before packing. Refrigerate them for up to three days. When reheating, use a skillet or microwave. Add a splash of water or broth to keep them moist. Heat them just until warm to avoid overcooking. You can freeze Spicy Garlic Chili Noodles for up to a month. First, let them cool completely. Then, place the noodles in a freezer-safe bag or container. Squeeze out the air to prevent freezer burn. To thaw, move them to the fridge overnight. Reheat in a skillet or microwave. In the fridge, Spicy Garlic Chili Noodles last about three days. After that, the flavors may fade. If you notice any changes in smell or texture, throw them away. Always trust your senses when it comes to food safety. Yes, you can easily make Spicy Garlic Chili Noodles vegan. For plant-based substitutions, use vegetable oil instead of any animal fats. Replace soy sauce with a vegan version or tamari for gluten-free options. For protein, add tofu or tempeh. You can also use more mixed vegetables like mushrooms or snow peas for added texture and flavor. You can serve Spicy Garlic Chili Noodles with several tasty sides. A fresh cucumber salad adds crunch and coolness. You could also try spring rolls filled with veggies. If you're in the mood for more heat, pair it with kimchi. A light broth soup can balance the spiciness and round out the meal. To enhance the flavor of your Spicy Garlic Chili Noodles, consider these tips: - Add a splash of rice vinegar for tang. - Drizzle chili oil on top for extra spice. - Include fresh herbs like cilantro or basil for freshness. - Experiment with different sauces, like hoisin or oyster sauce, for more depth. These simple tweaks can elevate your dish to new heights! This blog post explored the key ingredients and steps to create Spicy Garlic Chili Noodles. You learned about rice noodles, the right oils, and aromatics like garlic and ginger. I shared tips for adjusting spice and avoiding sticky noodles. You can enhance your dish with proteins and different vegetables. Finally, I covered how to store your meal safely and answered some common questions. With this knowledge, you can now cook a flavorful dish that can adapt to your tastes. Enjoy crafting your perfect bowl of noodles!$

Spicy Garlic Chili Noodles

A flavorful and spicy noodle dish with garlic, chilies, and mixed vegetables.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Asian

Servings 2

Calories 400 kcal

Ingredients

200 g rice noodles
3 tablespoons vegetable oil
6 cloves garlic, minced
2 red chilies finely chopped (adjust to taste)
1 tablespoon ginger, grated
3 tablespoons soy sauce
1 tablespoon chili paste
1 tablespoon sesame oil
1 cup mixed vegetables (bell peppers, carrots, broccoli)
to taste green onions, chopped for garnish
to taste sesame seeds for garnish

Instructions

Start by cooking the rice noodles according to the package instructions. Once cooked, drain and rinse under cold water to prevent sticking. Set aside.
In a large skillet or wok, heat the vegetable oil over medium heat.
Add the minced garlic, chopped chilies, and grated ginger to the pan. Sauté for about 1-2 minutes or until fragrant but not burned.
Toss in the mixed vegetables and stir-fry for about 3-4 minutes until they begin to soften.
Add the cooked noodles to the skillet. Pour in the soy sauce, chili paste, and sesame oil. Toss everything together until the noodles are evenly coated and heated through (about 2-3 minutes).
Taste and adjust the seasoning if necessary, adding more soy sauce or chili paste for extra flavor and heat.
Remove from heat and transfer the spicy garlic chili noodles to a serving plate.
Garnish with chopped green onions and a sprinkle of sesame seeds before serving.

Notes

Serve in a deep bowl with a drizzle of sesame oil on top and extra green onions for a pop of color. Add some lime wedges on the side for a zesty touch!

Keyword noodles, spicy, vegetarian