Garlic Chilli Noodles 🍜🌶️
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2-3
Looking for a quick and flavorful dish to spice up your meal rotation? These Garlic Chilli Noodles are just what you need! With a perfect balance of heat and umami, this dish is easy to prepare and packed with flavor. The combination of garlic, scallions, and a hint of Korean chilli powder brings a delightful warmth that’s sure to please your palate. Let’s dive into the recipe!
Ingredients
For the Noodles:
- 11 oz Dried Ribbon Noodles (300g) (Note1)
For the Sauce:
- 1½ Tbsp Cooking Oil (Note2)
- ½ Cup Scallion (white part), thinly sliced
- 1½ Tbsp Minced Garlic or 4 cloves (Note3)
- ¼ Cup Vegetable Broth (low-sodium)
- 2 Tbsp Light Soy Sauce (Note4)
- 1 Tbsp Dark Soy Sauce
- 1 Tbsp Chinese Black Vinegar (Note5)
- 1 Tbsp Korean Chilli Powder/Flakes (Note6)
Garnish:
- ¼ Cup Scallion (green part), thinly sliced
- 1 Tbsp Toasted Sesame Seeds
- More Chilli Flakes (optional)
Instructions
- Sauté the Aromatics:
Heat a small frying pan (6″/18cm diameter) over very low heat. Add the cooking oil along with the thinly sliced scallion (white part) and minced garlic. Sauté for 5 minutes on very low heat, constantly stirring to prevent burning. 🍳 - Prepare the Sauce:
While the aromatics are cooking, boil water for the noodles in a kettle. After sautéing the aromatics for 5 minutes, add the vegetable broth, light and dark soy sauce, black vinegar, and Korean chilli powder/flakes (Gochugaru) to the saucepan. Stir well. Increase the heat to medium-low and let the sauce simmer for 5 minutes without a lid. If the sauce is ready but the noodles are not, turn off the heat and leave the sauce on the stove. 🍜 - Cook the Noodles:
Meanwhile, cook the dried noodles in a pot according to the package instructions. 🍲 - Combine and Serve:
Drain the noodles very well, then pour the garlic chilli sauce over them and mix until the noodles are well coated. Garnish with more scallion (green part), toasted sesame seeds, and additional chilli flakes if desired. Serve hot and enjoy! 🌶️🥢
Notes
- Ribbon Noodles: You can substitute with your favorite type of noodles, like udon or soba, for a different texture.
- Cooking Oil: Any neutral oil like canola, vegetable, or sunflower oil works well.
- Garlic: Fresh garlic adds the best flavor, but you can use jarred minced garlic in a pinch.
- Soy Sauce: Light soy sauce adds saltiness, while dark soy sauce gives a richer color and deeper flavor.
- Chinese Black Vinegar: This adds a unique tang to the dish. If you don’t have it, balsamic vinegar can be a substitute.
- Korean Chilli Powder/Flakes: Gochugaru gives the dish its characteristic heat. Adjust the amount to your taste.
Conclusion
This Garlic Chilli Noodles recipe is a fantastic go-to for a quick and satisfying meal. Whether you’re cooking for yourself or sharing with friends, it’s sure to be a hit. The simple ingredients and easy steps make it a breeze to prepare, while the bold flavors ensure it’s anything but ordinary. Don’t forget to customize the heat level to your liking, and enjoy this delicious dish any day of the week!
Feel free to share your experiences with this recipe in the comments below. Did you make any tweaks or additions? I’d love to hear how it turned out for you!
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Garlic Chilli Noodles 🍜🌶️
Ingredients
For the Noodles:
11 oz Dried Ribbon Noodles (300g) (Note1)
For the Sauce:
1½ Tbsp Cooking Oil (Note2)
½ Cup Scallion (white part), thinly sliced
1½ Tbsp Minced Garlic or 4 cloves (Note3)
¼ Cup Vegetable Broth (low-sodium)
2 Tbsp Light Soy Sauce (Note4)
1 Tbsp Dark Soy Sauce
1 Tbsp Chinese Black Vinegar (Note5)
1 Tbsp Korean Chilli Powder/Flakes (Note6)
Garnish:
¼ Cup Scallion (green part), thinly sliced
1 Tbsp Toasted Sesame Seeds
More Chilli Flakes (optional)
Instructions
1️⃣ Heat a small frying pan (6″/18cm diameter) over very low heat. Add cooking oil along with thinly sliced scallion (white part) and minced garlic. Sauté for 5 minutes on very low heat, constantly stirring to prevent burning. 🍳
2️⃣ Boil water for the noodles in a kettle. After sautéing the aromatics for 5 minutes, add vegetable broth, light and dark soy sauce, black vinegar, and Korean chilli powder/flakes (Gochugaru) to the saucepan and stir. Increase the heat to medium-low and let the sauce simmer for 5 minutes without a lid. If the sauce is ready but the noodles are not, turn off the heat and leave the sauce on the stove. 🍜
3️⃣ Meanwhile, cook the dried noodles in a pot according to the package instructions. 🍲
4️⃣ Drain the noodles very well, then pour the garlic chilli sauce over them and mix until the noodles are well coated. Garnish with more scallion (green part), toasted sesame seeds, and additional chilli flakes if desired. Serve hot and enjoy! 🌶️🥢