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A quick and fiery stir-fry where noodles are tossed with heaps of garlic, spicy red chillies, and a savory sauce. This Indo-Chinese favorite is perfect for a weeknight dinner and comes together in under 30 minutes.
Boil the noodles: Bring a large pot of water to a rolling boil. Add 1 tsp of salt and the noodles. Cook according to package directions until al dente (usually 5-7 minutes). Drain immediately, rinse with cold water to stop the cooking process, and toss with 1 tsp of vegetable oil to prevent sticking. Set aside.
Prepare the sauce: In a small bowl, whisk together the soy sauce, red chilli sauce, rice vinegar, sugar, and black pepper powder. Set aside.
Sauté aromatics and vegetables: Heat the sesame oil in a large wok or skillet over high heat. Once shimmering, add the chopped garlic, dry red chillies, and green chillies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
Stir-fry the vegetables: Add the spring onion whites and sliced onion to the wok. Stir-fry for 1 minute until the onions become translucent. Add the julienned carrots and capsicum, and continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender yet crisp.
Combine and toss: Add the cooked noodles to the wok, followed by the prepared sauce mixture and salt. Using a pair of tongs, toss everything together vigorously for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.
Garnish and serve: Turn off the heat. Add the chopped spring onion greens and give it a final toss. Serve the Chilli Garlic Noodles hot.
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A quick and fiery stir-fry where noodles are tossed with heaps of garlic, spicy red chillies, and a savory sauce. This Indo-Chinese favorite is perfect for a weeknight dinner and comes together in under 30 minutes.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 315.23 calories per serving with 9.15g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Toss in 200g of pan-fried tofu, paneer, shredded chicken, or shrimp along with the vegetables for a more substantial meal.
Use gluten-free rice noodles and substitute tamari for soy sauce to make the dish gluten-free.
Incorporate other vegetables like mushrooms, baby corn, shredded cabbage, or broccoli florets. Add them along with the carrots and capsicum.
Garnish with 1-2 tablespoons of toasted sesame seeds or crushed peanuts for added texture and flavor.
Garlic contains allicin, a compound known for its immune-boosting properties. Additionally, capsicum is an excellent source of Vitamin C, which is crucial for a healthy immune system.
The vegetables in this dish, such as carrots, capsicum, and onions, are packed with antioxidants that help protect the body against damage from free radicals.
The capsaicin found in red and green chillies can provide a temporary boost to your metabolism, which may aid in weight management.
A single serving of this Chilli Garlic Noodles recipe contains approximately 300-350 calories. The exact number can vary based on the type of noodles and oil used.
It can be a moderately healthy dish as it contains a good amount of vegetables. To make it healthier, you can increase the quantity of vegetables, use whole wheat noodles for more fiber, and reduce the amount of oil and sodium (by using low-sodium soy sauce).
Indo-Chinese Hakka noodles are traditional and work best. However, you can easily substitute with ramen noodles, spaghetti, or even linguine. The key is to cook them al dente.
To reduce the heat, you can omit the dry red chillies, deseed the green chillies, or use a milder red chilli sauce. You can also add a bit more sugar to balance the spice.
Store leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or skillet over medium heat with a splash of water to prevent them from drying out, or microwave until hot.