Chilli Garlic Noodles Recipe

Chilli Garlic Noodles is a spicy and flavor packed Indo Chinese style dish made by tossing cooked noodles with garlic, red chili paste and few sauces. It is one of those quick meals that comes together in just few minutes but tastes just like in restaurants. The flavor is bold, fiery, and full of garlic aroma which fills the kitchen while cooking.

The noodles are soft but still has that slight bite, coated well with sauces and that deep garlicky taste. I like to make this often on weekends or when we want some quick Indo Chinese fix at home. It goes so well with any manchurian dish or even taste great just plain with some chili vinegar on the side.

Jump to:

• About Chilli Garlic Noodles
• Chilli Garlic Noodles Ingredients
• How to make Chilli Garlic Noodles Step byStep
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Chilli Garlic Noodles

Chilli Garlic Noodles is a tasty dish I keep making again and again whenever I crave for something spicy and garlicky. It is one of the most loved street style dish that is simple to make and tastes amazing every single time. This is a perfect recipe if you love garlic and spice like me.

This recipe has spicy garlic flavor, its so comforting. The best part is how quick it gets ready once the noodles are cooked. Just toss some garlic, sauces and you are done. The noodles stay soft yet not mushy and that smoky taste from high flame frying makes it so good.

You can add few veggies like carrot, cabbage or capsicum if you want to make it more colorful and healthy. Sometimes I also add bit of schezwan sauce when I want more spicy kick. Every version comes out nice honestly. This recipe has that texture, smell and taste, everything just hits the right spot.

I usually make this for dinner or as for lunch for my kids. You can just make it little less spicier for kids. It always gets finished fast in my house. But I love hakka noodles more than the instant ones.

For chili garlic noodles recipe, traditionally chili oil is used to give the pungent flavor and taste but here I have used chili paste sautéed in oil to replicate the taste and it comes out so good that we all loved it so much. Though I don't enjoy spicy food this noodles is sure an exception. Don't go by the look and color of the noodles, it is fiery hot and flavorful!

Chilli Garlic Noodles Ingredients

• Noodles - I use hakka noodles. They cook soft but not sticky. You can use any noodles of your choice.
• Garlic - I used more garlic for a nice flavor and aroma to the dish. You can add less if you want less garlic flavor, but I like adding more.
• Red Chilli Paste - I added homemade red chili paste. It gives nice color and spice. You can use store bought paste too or replace with dry chili flakes.
• Chilli Flakes - You can use this instead of paste. I add this sometimes when I run out of chilli paste. It gives that light crunch and dry heat.
• Soya Sauce - I have used light soya sauce which adds deep flavor and little saltiness. This adds that typical Indo Chinese touch.
• Vinegar - I used vinegar to add tangy balance to the spice. You can even use lemon juice if you like.
• Spring Onion - I have added this while frying garlic also added this in the end for garnish. This adds freshness and small crunch to the noodles.
• Pepper Powder - I used pepper powder just to balance the spice and give bit of heat. You can skip if you prefer mild version.
• Olive Oil - I have used olive oil to fry garlic and sauces. This adds light flavor and keeps noodles shiny.

Why This Recipe Works

• It's quick to make and very easy, perfect for sudden craving.
• This recipe have strong garlic flavour that stands out beautiful.
• Sauce coats noodles perfect without turning mushy.
• You can adjust spice and sauce quantity as per your taste.
• Stir frying on high flame gives nice smoky restaurant style taste.

Similar Recipes

• Egg Noodles
• Veg Noodles
• Schezwan Noodles
• Noodles
• Chow Mein

How to make Chilli Garlic Noodles Step byStep

1.Boil water , add hakka noodles.

2.Cook with required salt. Cook until noodles turn soft yet firm enough to bite into. Don't mush it up. Rinse it immediately in cold water to avoid the noodles from further cooking. Drain water using a colander. Toss the noodles in little oil and set aside.

3.In a pan heat oil - add chopped garlic and spring onion white part, saute for a minute.Keep the flame in medium high flame.

4.Add soya sauce, vinegar and chili paste.

5.Cook in high  flame for a minute. Adjust salt if required. Finally add cooked noodles and give a toss.

6.Toss till the sauce coats the noodles evenly. Add remaining spring onion and switch off.

Serve hot!

Serve hot with your choice of side dish or any manchurian.

Expert Tips

• Cook noodles right - I have found cooking noodles till just soft works best. Don't overcook else it turns sticky.
• Toss in oil - I always toss cooked noodles in bit of oil so that they don't stick together. This adds smooth texture.
• Use high flame - I used high flame while tossing the noodles. This adds that smoky flavor and keeps noodles crunchy.
• Balance - I added the sauces little by little and taste in between. Don't add too much sauce or else it will overpower the garlic taste.
• Adjust spice - You can add or less chili paste according to your taste preference. Sometimes I also add one spoon of schezwan sauce for taste.
• Garlic quality - I used fresh garlic always. It gives the best aroma. Avoid using old or stored garlic as the flavor changes.

Serving and Storage

Serve hot right from the pan with any dry manchurian or stir fry. It also goes very well with paneer chilli or gobi manchurian. I like to eat it just plain sometimes with chilli vinegar and fried garlic bits on top.

You can store in airtight container in fridge for a day. Before serving again, heat it up in a pan with few drops of oil. Avoid heating too long in microwave as it can make noodles dry.

FAQS

1.Can I add vegetables?

Yes of course, you can add chopped capsicum, carrot or cabbage. It adds color and extra crunch.

2.Can I skip the vinegar?

Yes, you can skip it or even add little lemon juice instead. It gives bit tangy taste, almost same like vinegar.

3.Can I use other noodles?

Yes, you can use spaghetti or any plain noodles too. Just make sure it is not too thick.

4.Is it very spicy?

You can control spice as per your taste. I make mild version sometimes for kids.

5.Can I use butter?

You can use butter but I feel olive or regular oil gives better texture and shine.

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