Description
Spicy Chili Garlic Noodles are a flavorful and easy-to-make dish featuring wide rice noodles tossed in a savory, spicy sauce made from garlic, ginger, scallions, and chili garlic sauce. This quick recipe is perfect for a satisfying vegetarian meal with adjustable spice levels and versatile vegetable or protein add-ins.
Ingredients
Scale
Noodles
- 8 ounces wide rice noodles
Aromatics and Sauce
- 2 shallots, sliced
- 5 cloves garlic, minced
- 1/3 cup chopped scallions (white part only, save green for garnish)
- 1 tablespoon fresh grated ginger
- 1 tablespoon oil (olive or vegetable oil)
- 4-5 tablespoons low sodium soy sauce or tamari
- 1-3 tablespoons chili garlic sauce
- 1 tablespoon brown sugar (or coconut sugar)
- 1 tablespoon sriracha
- 2 teaspoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Cook Noodles: Bring a large pot of water to a boil and cook the rice noodles according to package instructions until tender. Drain and set aside.
- Sauté Aromatics: In a pot or large skillet, heat 1 tablespoon of oil over medium heat. Add the sliced shallots and minced garlic, sautéing until fragrant and browned, about 5 minutes.
- Add Scallions and Ginger: Stir in the white part of the scallions and fresh grated ginger, cooking for another 2 to 3 minutes to develop flavor.
- Prepare Sauce: Add the low sodium soy sauce, chili garlic sauce (start with 1 tablespoon), brown sugar, sriracha (start with 1 tablespoon), rice vinegar, and toasted sesame oil to the pot. Whisk the ingredients together to combine thoroughly.
- Combine Noodles and Sauce: Add the cooked noodles to the pot with the sauce. Toss well to coat the noodles evenly and let them simmer for a few minutes so they absorb the flavors.
- Adjust Spice and Flavors: Taste the noodles and add more sriracha or red pepper flakes if you want it spicier. If using, stir in any additional vegetables like diced roasted red peppers or sautéed bok choy, carrots, or cabbage.
- Serve and Garnish: Transfer the noodles to serving plates. Garnish with the green parts of the scallions and extra red pepper flakes for additional spice if desired. Enjoy the noodles hot as a vegetarian main or with protein of your choice.
Notes
- You can substitute canned roasted red peppers with fresh red bell peppers, sautéed before adding to the noodles for a fresher but less smoky flavor.
- Adjust spiciness by omitting or reducing sriracha and chili garlic paste. Start with small amounts and add more to taste.
- If regular soy sauce or tamari is used instead of low sodium, start with about 2 tablespoons and add more later to prevent over-salting.
- You can add proteins such as chicken or tofu and additional vegetables such as bok choy, carrots, or cabbage to make the dish heartier.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
