Spicy garlic noodles with chewy texture make a tasty and comforting meal. It’s a favorite in my weekly menu, and I always keep a jar of spicy sauce ready. chilli garlic noodles recipe is flexible – adjust the spice level and add meat or veggies for a full meal. Whether you’re craving a simple spicy noodle bowl or a complete dish, this recipe is a must-try that’ll make you a fan!
I used wide white rice noodles, but any type works! White rice noodles can get sticky, so add the sauce right after cooking them.
You can rinse the noodles after cooking to reduce stickiness or opt for less sticky brown rice noodles. I prefer getting such items from Thrive Market to save money.
- Shallots, garlic & onion
Saute shallots, garlic, and green onions in oil to infuse rich flavor into the sauce.
- Soy sauce
I used gluten-free tamari for the sauce; it tastes like regular soy sauce. Choose low-sodium to keep it from being too salty.
If you only have full-strength soy sauce, use half the amount and add more as needed to taste.
- Chili garlic sauce
This will take the spice up to the next level! Feel free to add as much or as little as you like.
A touch of brown sugar balances the flavors, complementing the salty soy sauce and spicy sriracha.
How to make spicy noodles
- Boil noodles according to package instructions in a large pot of water.
- In a pot, sauté shallot and garlic in oil until browned (about 5 mins). Add the white part of scallions and grated ginger, sauté for 2-3 more minutes.
- Whisk together all sauce ingredients, starting with lower amounts of sriracha and chili sauce (about 1 tbsp or less each). Adjust spice later.
- Once noodles are cooked, combine with sauce and diced roasted pepper. Toss until well coated. Taste and adjust flavors.
- Note: The spiciness builds up, so try a few bites before adding more sriracha or red chili flakes.
- Serve as is or with veggies or protein. Options include bok choy, carrot, cabbage, chicken, or tofu.
Why this noodle is so popular?
This quick and delicious Chilli Garlic Noodles recipe is a hit! Ready in just 10 minutes, it’s perfect for satisfying your craving for spicy Chinese noodles. It’s vegan-friendly, requires no special ingredients, and beats takeout or instant noodles. You can easily customize the chili oil flavor and add your favorite toppings. Simple, satisfying, and budget-friendly!
What do we need
I’ve shared options to control the spice level in these noodles. Skip sriracha and use less chili sauce for milder taste. Don’t worry about comments on spice; it’s easy to adjust. Add a pinch of red chili flakes for extra heat if you like. Make it your own!
- Wheat Noodles
For this easy recipe, we are using dried broad wheat noodles, but feel free to use your favorite wheat or egg noodles. No strict rules here, just go with what you like!
- Where to buy?
Look for Taiwanese dried noodles, dried biang biang noodles, wide ribbon noodles, wide knife-cut noodles, or broad knife-sliced noodles. You can find these at Chinese or Oriental Asian supermarkets, or order them online from Amazon.
- Dried chillies
Use Sichuan-dried crushed chillies or regular dried chilli flakes.
- Chilli powder
To spice things up, I typically use Korean gochugaru chili pepper or regular hot chili powder. This not only adds heat but also gives the chili oil a vibrant red color. If you prefer a milder option, you can use mild chili powder or paprika powder for a colorful twist without the heat.
- Neutral Oil
Like other Asian chilli oil recipes, you need to use neutral flavour oil like canola, sunflower, grapeseed, corn, vegetable, etc.
- Chingkiang black vinegar
For an authentic flavor, I include Chinese black rice vinegar, known for its fruity and rich umami taste. If you don’t have black vinegar, you can substitute it with regular white rice vinegar, rice wine vinegar, or even balsamic vinegar for a different but delicious twist.
- Freshly chopped garlic
spring onions, and coriander will be also needed.
Cooking with chilli garlic noodles is a breeze! Start with dried broad wheat noodles, or try other types. Spice it up with Korean gochugaru or regular hot chili powder, or go milder with paprika. Add a touch of authenticity with Chinese black rice vinegar, or use white rice vinegar or balsamic as substitutes. Enjoy the freedom to customize your flavorful chili garlic noodles!
Q: What noodles are best for chili garlic noodles?
A: Start with broad wheat noodles or try biang biang, ribbon, or knife-cut options.
Q: Where can I get these noodles?
A: Find them at Chinese supermarkets or online, like Amazon.
Q: Can I control the spiciness?
A: Yes, use Korean gochugaru or hot chili powder for heat, or milder options like paprika.
Q: Is black rice vinegar a must?
A: No, use white rice vinegar, rice wine vinegar, or balsamic as alternatives.
Q: Can I tweak the recipe?
A: Absolutely, customize the spice, vinegar, and noodle type to your liking!