Chilli Garlic Noodles Quick (Printable Version)
Zesty noodles stirred with aromatic chilli garlic sauce, vibrant greens, and a restaurant-style finish.
# Ingredients:
→ Noodles and Aromatics
01 -
150 g dried wheat noodles or 300 g fresh wheat noodles
02 -
2 spring onions, finely chopped
03 -
0.5 cup fresh coriander, finely chopped
→ Chilli Garlic Sauce
04 -
1 tablespoon chilli powder or chilli flakes, adjustable to taste
05 -
4 cloves garlic, minced
06 -
0.5 tablespoon white sugar
07 -
3 tablespoons neutral oil (such as sunflower, grapeseed, or canola)
08 -
1.5 tablespoons soy sauce
09 -
0.5 tablespoon black vinegar
10 -
0.5 teaspoon sesame oil
→ Optional Garnish
11 -
1 tablespoon homemade crispy chilli oil
# Steps:
01 -
In a large heatproof bowl, combine chilli powder or flakes, minced garlic, and white sugar.
02 -
Heat neutral oil in a small saucepan over medium-high heat until very hot with small ripples or slight smoke. Carefully pour the hot oil over the chilli garlic mixture and mix thoroughly.
03 -
Stir soy sauce, black vinegar, and sesame oil into the chilli garlic mixture. Divide the sauce equally into two large serving bowls.
04 -
Prepare noodles according to package instructions, typically boiling in water for about 3 minutes. Drain thoroughly.
05 -
Transfer hot cooked noodles into the serving bowls containing the chilli garlic sauce. Top with finely chopped coriander, spring onions, and drizzle with crispy chilli oil if desired.
06 -
Toss noodles thoroughly to combine before eating. Serve immediately for best texture and flavour.
# Notes:
01 -
Adjust the quantity of chilli powder or flakes to match preferred heat levels.
02 -
The chilli garlic sauce can be prepared in advance and kept aside; cook noodles only when ready to serve.
03 -
Leftover noodles should be stored in an airtight container in the refrigerator for up to 4 days.
04 -
Excellent served with soft boiled eggs, pork wontons, dumplings, or soy garlic chicken wings.