Chili Garlic Noodles

These Chili Garlic Noodles are a speedy, flavor-packed weeknight dish that’s easy to make gluten-free. Al dente noodles are tossed in a punchy pan sauce made with ginger, soy, chili garlic sauce, and sesame oil until well-coated and glossy. Keep it simple with a garnish of green onions, or use it as a base for adding more veggies or protein. We love it with shrimp and broccoli. 

This dish features flat rice noodles coated in a rich and spicy sauce made with ingredients such as soy sauce, chili garlic, sesame oil, and more, creating a delicious fusion of sweet, savory, and spicy flavors.

The beauty of our Chili Garlic Noodles lies in its adaptability. Whether you’re in the mood for a veggie-packed meal, a protein boost, or a combination of both, this recipe serves as a fantastic foundation. We love to add tofu and even more veggies for a balanced plant-based meal. 

If you love chili onion crisp and noodles, you’ll love this recipe! 

Ingredients You’ll Need to Make Chili Garlic Noodles

• Dry Flat Rice Noodles: Provides a delicate texture, and alternatives like ramen or soba work well too.
• Soy Sauce: The umami foundation; tamari can be a great alternative for a gluten-free option.
• Chili Garlic Sauce or Chili Garlic Crisp: Infuses the dish with a spicy kick; adjust the heat level to your preference.
• Sesame Oil: Adds a rich, nutty flavor to the sauce.
• Brown Sugar: Balances the flavors, offering a touch of sweetness. Feel free to use coconut sugar if preferred. 
• Rice Wine Vinegar: Introduces a subtle tang to complement the savory and spicy elements.
• Neutral Oil: Used for sautéing shallots, contributing to the dish’s aromatic base.
• Shallots, Garlic, and Ginger: Create a flavorful trio that enhances the overall taste profile.
• Green Onion: A fresh garnish that adds a pop of color and mild onion flavor.

Note: Feel free to customize with additional vegetables, such as bell peppers, snap peas, shredded carrots, or shredded cabbage, for extra color and texture.

How to Make Chili Garlic Noodles

1. Cook Noodles: Boil flat rice noodles until they are al dente; reserve the cooking liquid for adjusting the sauce consistency.
2. Prepare Sauce: Whisk together soy sauce, chili garlic sauce, sesame oil, brown sugar, and rice wine vinegar.
3. Sauté Aromatics: Cook shallots in neutral oil until tender; add garlic and ginger for extra flavor.
4. Create the Pan Sauce: Pour in the prepared sauce, bring to a low boil, and simmer for 2 minutes, stirring occasionally.
5. Toss Noodles: Add the cooked noodles to the sauce and toss for 1 minute, until well-coated and glossy.
6. Garnish and Serve: Top with sliced green onions for a finishing touch of freshness.

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Yield: 4

Chili Garlic Noodles

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

These Chili Garlic Noodles are an incredibly quick and flavor-packed weeknight dish. Al dente noodles are tossed in a punchy pan sauce of ginger, soy, chili garlic sauce, and sesame oil until well-coated and glossy. Keep it simple with a garnish of green onions, or sauté some red pepper and shredded carrot for a crisp freshness and a pop of color.

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Ingredients

• 8 oz dry flat rice noodles
• 4 tablespoons soy sauce (gluten-free if needed)
• 2 tablespoons chili garlic sauce or chili garlic crisp
• 1 tablespoon sesame oil
• 1 1⁄2 tablespoons brown sugar
• 1 tablespoon rice wine vinegar
• 1 tablespoon avocado oil
• 2 large shallots, sliced
• 4 cloves of garlic, minced
• 1 tablespoon ginger, minced
• green onion, finely chopped, for garnish

Instructions

1. Cook the noodles according to the package directions for al dente; drain, reserving 1⁄2 cup of the cooking liquid.
2. While the noodles are cooking, in a small bowl, whisk together the soy sauce, chili garlic sauce, sesame oil, brown sugar, and rice wine vinegar. Set aside.
3. In a large pan over medium heat, sauté the shallot in the oil until tender and softened, about 3-4 minutes.
4. Add the garlic and ginger and cook for an additional 30 seconds, until fragrant.
5. Pour in the sauce and bring to a low boil, cooking for 2 minutes and stirring occasionally.
6. Toss the noodles into the sauce and cook for 1 more minute, tossing the noodles and glazing them with the sauce. If the sauce is too thick, you can thin it out a tad with the reserved pasta water. 
7. Remove from the heat and top with sliced green onion for garnish.
8. Serve and enjoy! 

Notes

• For added color and texture you could sauté thinly sliced bell pepper, pea pods, shredded carrot or shredded cabbage before you start the sauce. Remove to a plate then toss them back in when you add the noodles to the sauce. We also love to use this as a base for tofu and roasted broccoli.

• Any flat, long skinny noodle will work in this dish. Rice noodles, ramen or soba are the most traditional while wheat pasta, fettuccini or linguine are a good alternative. Use gluten-free if needed.

• You could use tamari in place of the soy sauce, lime juice would be a good alternative to rice vinegar.

• Chili garlic sauce like Sambal Oelek can be used for this recipe, as can chill garlic crisp. If you like it really spicy, use more of the chilli garlic sauce.

Depending on the brand of soy sauce, you may want to start with 3 tablespoons and add more to taste so it doesn’t overpower the dish.

Rice noodles cook quickly and can go from al dente to mushy fast — start checking them a minute or two before the package directions.

Nutrition Information:

Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 357Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 25mgSodium: 1568mgCarbohydrates: 37gFiber: 3gSugar: 7gProtein: 13g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.