Description
A flavorful and spicy Chili Garlic Noodles recipe featuring sautéed vegetables, a savory chili-garlic sauce, and tender noodles tossed together for a quick and delicious meal.
Ingredients
Scale
Noodles
- 8 ounces dry noodles, prepared according to package instructions
Vegetables and Oils
- 4 Tablespoons avocado oil or vegetable oil, divided
- 3 cups vegetables, sliced (such as cabbage, broccoli, bell pepper, carrot, green beans, zucchini, mushrooms)
- 1 Tablespoon toasted sesame oil
Aromatics and Spices
- 1 shallot, chopped finely
- 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
- 2 Tablespoons brown sugar
- 1/3 cup soy sauce
- 1 1/2 tablespoons rice vinegar
Garnish
- Sliced green onions
Instructions
- Sauté Vegetables: In a large skillet, heat 1 Tablespoon of avocado oil over medium heat. Add the sliced vegetables and sauté for about 5 minutes until softened but still retaining some texture. Remove the vegetables from the skillet and set aside.
- Sauté Shallots: Add the remaining 3 Tablespoons of avocado oil and the toasted sesame oil to the same skillet. Add the finely chopped shallot and sauté for 3 to 4 minutes until softened and fragrant.
- Add Aromatics: Reduce the heat to medium-low and add the minced garlic and grated fresh ginger to the skillet. Sauté for 2 minutes, stirring frequently to prevent burning and develop flavor.
- Add Spices and Sugar: Stir in the chili paste, Korean chili flakes, and sesame seeds, then add the brown sugar. Mix well to combine all the ingredients into a flavorful base.
- Make Sauce: Pour in the soy sauce and rice vinegar. Bring the mixture to a boil and let it cook for about 1 minute to meld the flavors. Turn off the heat once done.
- Combine Noodles and Vegetables: Add the cooked noodles and the sautéed vegetables back into the skillet. Toss everything thoroughly until the noodles are evenly coated with the sauce and the vegetables are well mixed.
- Garnish and Serve: Top the dish with sliced green onions and serve immediately while hot.
Notes
- You can use any Asian noodles such as rice noodles, chow mein, lo mein, or ramen noodles.
- Feel free to use a variety of vegetables like cabbage, broccoli, bell pepper, carrot, green beans, zucchini, or mushrooms according to your preference.
- The Korean chili flakes used are Gochugaru by Mother-in-Law’s, available at Asian markets or grocery stores; omit if sensitive to spice.
- Salt the pasta water (except if using ramen) to prevent noodles from sticking; avoid adding oil to the water as it reduces sauce adherence.
- Cook vegetables just until tender to avoid mushy texture.
- Prepare all ingredients before starting to cook to efficiently manage cooking steps.
- If short on time, store-bought chili garlic sauce can be used as a substitute, though homemade allows better taste control.
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
