Chili Garlic Noodles
These Indo-Chinese Spicy Chili Garlic Noodles are easy to make at home using simple ingredients. Serve them alone or with a spicy curry for a comforting meal.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 7 oz uncooked Hakka noodles (200 g)
- 1 tsp salt
- 1 tbsp soy sauce
- 1 tbsp oil
- 2 tbsp oil
- 2 tbsp minced garlic
- 2 tsp minced ginger
- 2 tbsp red chili paste (or Sambal Oelek)
- 2 tbsp sliced spring onion whites (scallion whites)
- 2-3 green chilies (slit into half)
- 1/2 cup sliced onions
- 1/4 cup thinly julienned carrots
- 1/4 cup chopped green beans
- 1/4 cup thinly sliced green bell peppers (capsicum)
- 1/4 cup chopped spring onion greens (scallion greens) (plus more for garnishing)
- 1 tsp soy sauce
- 1 tsp white vinegar
- 2 tsp granulated white sugar
- 1/2 tsp white pepper powder
- 1/2 tsp salt
Instructions
- 1
Heat 4-5 cups of water in a pan over medium-high heat.
- 2
Once the water comes to a boil, add a teaspoon of salt and noodles to the pan. Cook until the noodles are just cooked (Al Dente).
- 3
Do not overcook otherwise the noodles will turn mushy.
- 4
Drain the water and run the noodles under cold water to stop the cooking process.
- 5
Toss the noodles with soy sauce and oil and set them aside.
- 6
Heat oil in a wok over high heat.
- 7
Once the oil is hot and shimmery, add garlic and ginger and saute for 2-3 seconds.
- 8
Add chili paste and saute for 4-5 seconds.
- 9
Now add spring onion whites, green chilies, and onions and saute for 5-6 seconds.
- 10
Add carrots, green beans, green bell pepper, and scallion greens and saute for 20-30 seconds.
- 11
Now add soy sauce, vinegar, sugar, pepper powder, and salt, and mix well.
- 12
Add the cooked noodles to the wok and toss gently to coat with the sauce.
- 13
Garnish with chopped spring onion greens and serve hot.