Chilli Garlic Noodles is an easy Indo Chinese Style Stir Fry Noodles recipe made with cooked noodles, vegetables and condiments. Made under 30 minutes, these spicy noodles are perfect to serve for family or entertaining.
These noodles are not only spicy and delicious, they are also packed with vegetables that make it a wholesome meal. The best part about making restaurant style food at home is that you can tweak things based on need and preferences.
These Chilli Garlic Noodles are super delish, easy to put together (don’t let the ingredient list intimidate you) and tastes so good!
The noodles are perfect for weeknight dinners or weekend movie nights. You don’t need a loaded refrigerator for making this dish. It can be made with couple of vegetables and ideal for fridge clean up day.
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Who doesn’t love noodles? Narayan is crazy about them and given a chance he can eat this every weekend.
Simply by replacing all purpose flour noodles (maida) with whole wheat spaghetti or soba noodles (buckwheat) and adding more veggies could be the best way to enjoy your favorite cheat meal with less guilt.
Ingredients
Noodles – Here comes the best part – I have used Spaghetti instead of Instant Noodles or All Purpose Flour based noodles.
Chances are your family will not even notice this swap and will happily dig into their bowls.
I regularly use Udon Noodles, Soba Noodles, Spaghetti, Linguine for making the Chilli Garlic Noodles at home.
Cook the Noodles or Spaghetti as per packet instructions. Do Refer to our Tips section below for more insights.
Vegetables – I have used Purple Cabbage, Baby Corn, Carrots and Bell Pepper. The vegetables have been cut into thin long strips for quick cooking.
When it comes to fried Rice, vegetables are finely chopped whereas for noodles, thin long strips of veggies work well.
Other Vegetables you can use – Mushrooms, Broccoli, Bak Choy, Sweet Corn, Zucchini, Squash. Use seasonal produce and ingredients you can easily grab off supermarket shelves or local farmers market.
Chilli Garlic Noodles can be topped with crispy Tofu (Airfried, panfried or deep fried) and /or Paneer (Indian Cottage Cheese).
Chilies – I have used dry red chilies and fresh green chilies. The quantities suit our palate and ability to eat spicy food. Please feel free to adjust the quantities.
Condiments – Chilli Garlic Noodles calls for 3 types of sauces – Soy, Sriracha and Red Chilli Sauce.
Garlic – One of the key ingredients for the recipe. The quantity may be adjusted especially if you are worried about the garlic breath.
The complete list of ingredients is available in the recipe card below. Please scroll through the post.
Tips to Cook Spaghetti
Always add spaghetti to boiling salted water. Always taste the water and ensure it is salty.
Spaghetti should be al dente (cooked right – firm and not lumpy / overcooked).
Once the pasta is drained, drizzle some oil, toss lightly with a pair of tongs. This prevents the spaghetti from sticking until the vegetables are being prepped.
This method is useful for meal preps. You can refrigerate and use a day later.
How to Make Chilli Garlic Noodles Recipe from scratch?
Step 1 - Preparing Noodles – Cook 250 gms of Spaghetti in boiling salted water (follow packet instructions). Drain the water, drizzle oil, toss and keep aside.
Step 2 - Heat a wok, add sesame oil and finely chopped garlic, ginger, onions, green and red chillies. Stir fry until no raw smell.
Step 3 - Now add the vegetables – Purple cabbage, carrot, baby corn and bell pepper. Season with some salt and black pepper powder.
Stir fry the vegetables on medium to high heat for atleast 5 - 8 minutes. The vegetables should have a bite or crunch (Refer Step 4)
Step 5 - Add the Condiments – Soy, Sriracha, Red Chilli Sauce and mix well.
Step 6 - Now add the noodles and mix everything together.
Step 7 - Garnish with loads of spring onions. Serve with a choice of your gravy.
What goes with Chilli Garlic Noodles - Serving Suggestions
Chilli Garlic Noodles are perfect after holiday season. After indulging in desserts and heavy foods, this easy vegetable loaded stir fry noodles are just what you need.
These noodles can be served with a side of Mixed Vegetables in Hot Garlic Sauce or with a bowl of Sweet Corn Soup.
If you are planning a Chinese fare at home, do add Vegetable Fried Rice and Hot and Sour Soup to your menu.
FAQ’s
No. This is made with durum wheat spaghetti and also uses soy. You can use gluten free pasta instead of spaghetti or rice noodles. Also substitute soy sauce with tamari.
Chilli Garlic Noodles are Vegan. They do not contain dairy products and is nut free too.
Some Easy Weeknight Meals under 30 minutes
Vegan Mushroom Biryani In Instant Pot
Jeera Rice or Indian Cumin Rice - With Pressure Cooker and Instant Pot Instructions
This post was first published on Masalachilli in December 2017. I have modified the blog post with step by step process shots, detailed recipe and additional information.
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Chilli Garlic Noodles Recipe
Ingredients
Prepping Noodles
- 250 gms Spaghetti Read Instructions below
- Water As per packet instructions to cook Spaghetti
- 1 ½ tsp Salt
- ½ tsp Sesame Oil Read Instructions below
Vegetables + Base
- 3 tbsp Sesame Oil
- 3 tbsp Garlic finely chopped
- 1 ½ tbsp Ginger finely chopped
- ½ cup Scallions, Spring Onions (white portion) finely chopped
- 3 Green Chillies finely chopped
- 4 Whole Dry Red Chillies
- 5 Baby Corn Cut lengthwise
- 2 Carrots medium size, peeled, ends trimmed and cut lengthwise
- 1 Bell Pepper Large, seeds removed, chopped lengthwise / thick strips
- 1 cup Purple Cabbage tightly packed cup, thinly shredded cabbage
- ¼ tsp Black Pepper Powder
- Salt to taste
Condiments
- 1 tbsp Dark Soy Sauce
- 2 tbsp Sriracha or use any Garlic Hot Sauce
- 1 tbsp Red Chilli Sauce
Garnish
- ½ cup Scallion greens or green onions finely chopped
Instructions
- Cook 250 gms of Spaghetti in boiling salted water (follow packet instructions). Drain the water, drizzle oil, toss and keep aside.
- Heat a wok, add sesame oil and finely chopped garlic, ginger, onions, green and red chilies. Stir fry them until there is no raw smell from onions, ginger and garlic.
- Now add the vegetables – Purple cabbage, carrot, baby corn and bell pepper. Season with some salt and black pepper powder. Stir fry this for atleast 5-6 minutes.
- Add the Condiments – Soy, Sriracha, Red Chilli Sauce and mix well.
- Now add the noodles and mix everything together. After a couple of minutes, switch off the stove.
- Garnish with spring onions or scallion greens and serve piping hot.
Notes
- The noodles can easily serve 4 people when moderately hungry. Otherwise, this is good enough for 2 people as lunch or brunch.
- Leftovers and Storage - I always double the quantity, store the leftovers in the refrigerator in an airtight glass container. It stays fresh for a couple of days (hasn't lasted more than that), can be reheated in a microwave. I have never frozen leftover noodles.
- Please note that this is a spicy stir fry noodles recipe. If you want to dial down the spice or heat, please adjust the quantities of chilies and condiments used.
- Other than spaghetti, I regularly use Udon Noodles, Soba Noodles, Linguine for making Chilli Garlic Noodles at home. For Gluten Free recipe, try Rice Noodles or any store bought GF noodles.
- For a 100% GF recipe, use Tamari instead of Soy Sauce.
- The recipe is Vegan and does not contain Nuts.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan