Garlic Chilli Noodles
These Garlic Chilli Noodles combine fragrant garlic, smoky chilli powder, and a savory soy glaze to create a dish full of bold flavors in under 20 minutes.
Ingredients
Noodles
- 200 g wide noodles or handmade pulled noodles (fresh if possible) Wide or hand-pulled noodles soak up the sauce well.
Sauce
- 4 cloves garlic, minced Finely minced or grated for even coverage.
- 2 teaspoons chilli powder Adjust to taste; smoked chilli works well.
- 3 tablespoons soy sauce Can use light or regular soy sauce.
- 1 tablespoon vegetable oil Use a neutral oil with a high smoke point.
- 2 green onions, chopped Separate white and green parts if possible.
- Salt to taste Soy sauce is salty, add sparingly.
Optional Vegetables
- thinly sliced bell peppers, julienned carrots, snap peas, or shredded cabbage Customize as desired.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Drain and set aside.
- Heat the vegetable oil in a wide pan or wok over medium heat. You want the oil shimmering but not smoking.
Cooking
- Add the minced garlic and sauté for 20–40 seconds until fragrant. Stir constantly so it doesn’t brown.
- Sprinkle in the chilli powder and pour the soy sauce into the pan. Stir and cook for about 30–60 seconds to let the flavors marry.
- Add the cooked noodles to the pan. Use tongs or chopsticks to lift and toss the noodles so every strand gets coated in the sauce.
- Stir in the chopped green onions and any optional vegetables. Stir-fry for 2–3 minutes until the vegetables are just tender-crisp.
- Taste and season with salt if needed. Serve hot.
Notes
Don’t overcook the noodles; they’ll continue to soften when tossed in the pan. Use a wide pan to avoid overcrowding.