Description
A flavorful and spicy Chili Garlic Noodles recipe featuring tender sautéed vegetables, a tangy and spicy sauce made with garlic, ginger, chili paste, and Korean chili flakes, tossed with cooked Asian noodles and garnished with green onions. Perfect for a quick and satisfying vegetarian meal.
Ingredients
Scale
Noodles
- 8 ounces dry noodles, prepared according to package instructions
Vegetables & Oil
- 4 Tablespoons avocado oil or vegetable oil, divided
- 3 cups vegetables, sliced (such as cabbage, broccoli, bell pepper, carrot, green beans, zucchini, mushrooms)
- 1 Tablespoon toasted sesame oil
- 1 shallot, chopped finely
Spices & Sauce
- 7-8 cloves garlic, minced finely
- 2 teaspoons grated fresh ginger
- 1 teaspoon chili paste
- 1 Tablespoon Korean chili flakes
- 1 teaspoon sesame seeds
- 2 Tablespoons brown sugar
- 1/3 cup soy sauce
- 1 1/2 tablespoons rice vinegar
- Sliced green onions, for garnish
Instructions
- Sauté Vegetables: In a large skillet, heat 1 Tablespoon of the avocado oil over medium heat. Add the sliced vegetables and sauté for about 5 minutes or until softened to your liking. Remove the vegetables from the skillet and set aside.
- Sauté Shallot: Add the remaining avocado oil and toasted sesame oil to the skillet. Add the finely chopped shallot and sauté for 3-4 minutes until softened and fragrant.
- Add Aromatics: Reduce the heat to medium-low. Add the minced garlic and grated ginger to the skillet and sauté for 2 minutes to release their flavors.
- Create Sauce Base: Stir in the chili paste, Korean chili flakes, sesame seeds, and brown sugar until well combined and fragrant.
- Finish Sauce: Pour in the soy sauce and rice vinegar, bring the sauce to a boil, and cook for about 1 minute. Turn off the heat once done.
- Toss Noodles & Vegetables: Add the cooked noodles and sautéed vegetables back into the skillet. Toss everything together thoroughly to coat the noodles in the sauce.
- Garnish and Serve: Top the noodles with sliced green onions before serving warm.
Notes
- You can use any Asian noodles such as rice noodles, chow mein, lo mein, or ramen noodles.
- Use a mix of your favorite vegetables like cabbage, broccoli, bell peppers, carrots, green beans, zucchini, or mushrooms for variety and texture.
- If sensitive to spice, omit the Korean chili flakes or reduce the amount to your liking.
- Salt the pasta water (except when cooking ramen noodles) to prevent noodles from sticking; avoid adding oil to the water.
- Do not overcook vegetables to keep them crisp-tender and avoid mushiness.
- Prepare all ingredients before beginning to ensure smooth cooking and avoid burning.
- In a pinch, store-bought chili garlic sauce can be used, though homemade sauce allows better control of flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
