Chilly Garlic Noodles

Craving for some chili garlic noodles? These spicy, garlicky & delicious Chilly Garlic noodles taste so much better than takeout! Make these vegan stir fry noodles in 20 minutes using just 6 ingredients.

Have you tried PF Chang's Garlic noodles?

Asian spicy noodles are most popular at restaurants like PF Chang's and also when it comes to Chinese food takeouts!

Even for me, if there is one dish that I absolutely love in this world then that is Chilli Garlic Noodles!

No wonder, Asian noodle bowl recipes are so much in demand! Everyone wants to make spicy Chinese noodles at home that tastes just like at restaurants.

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I am a sucker for these veggie noodles!

It's not just because Chili garlic noodles are delicious, but also because it reminds me of some wonderful times that I have spent with my 2 crazy girlfriends back home.

One of them an excellent home chef and this is her recipe. We have enjoyed many memorable meals together. She truly makes the world's best Chilly Garlic Noodles and we love it.

Here are some of my favorite noodle recipes

• Cilantro Pot Noodles
• Thai Basil Tofu Noodles
• Spicy Thai Noodles
• Chinese Bhel

Why this is the best spicy Asian noodles ever!

I hope you too enjoy these lightning-fast, nutritious and delicious garlic chili noodles, which totally fulfill my noodle cravings while being healthier and cheaper than takeout!

• The recipe is 100% vegan and nut-free.
• It's a pretty simple and straightforward recipe.
• It's got a pungent, burnt garlic flavor that tastes amazing.
• The chili gives it a nice hot flavor.
• It can be made with very few ingredients.
• It can be made with any vegetables or even with no veggies.
• Best instant noodles you will ever have. Yes, you can make this dish in just 20 minutes!
• These Asian noodles are delicious, luscious, mouth-watering and delectable to taste.

Ingredients needed to make Chilli Garlic Noodles

This vegan stir fry noodles recipe is very simple and needs basic pantry ingredients. That is why it is my favorite meal to make on any given day.

• Picking the right kind of noodles - I use Ching's Secret Hakka Veg Noodles for this recipe.
  • These noodles are different from spaghetti.
  • Its thicker and tastes different.
  • It can be found in any Indian/Asian grocery store or Amazon.
  • These noodles are 100% vegan.
• Garlic - We need lots of garlic for this garlic noodle recipe because that is the main flavor here.
  • Since we need to mince a lot of garlic, I prefer using Chef'n GarlicZoom Garlic Chopper (X-Large). It is a huge time saver!
• Chilli - You can either use Bird's eye chili/Thai chili or crushed red pepper flakes if you can't bear the heat of Thai chili.
• Veggies - You can use any vegetables available to you, but I always end up making Chilli noodles with mushrooms, bell peppers, and green peas!
• Optional ingredient - Chinese salt or Ajinomoto. While FDA claims that MSG is safe, use it at personal discretion.

How to make Veg Chilly Garlic Noodles

This vegan noodle recipe may or may not match your favorite restaurant’s version. But, what I can assure you is that this Indo-Chinese style Chilli Garlic Noodles is ridiculously easy to make has an intense flavor, and is 100% delicious.

1. Add Hakka Noodles to a pan along with water and salt. Cook it al dante following the instructions on the packet.
2. Once cooked, strain the water and keep it aside for now.
   • Drizzle oil and lightly toss it. This prevents the noodles from sticking together.
3. In a wok or large non-stick skillet, heat sesame oil. Fry minced garlic and crushed red pepper flakes. Continue to fry till the garlic turns light brown.
4. Add sliced mushrooms. Cook, stirring frequently until the mushrooms become tender and the water evaporates about 6-7 minutes. 
5. Add bell pepper and green peas. Mix and cook for another 4-5 minutes.
6. Lastly, add the strained noodles along with salt. Toss it all together. Chinese spicy noodles are done!

Serve them immediately! You can season it with some sauces like soy sauce, chilly sauce. But it tastes great as is!

Tips to make Chilli Garlic Noodles restaurant style

While it is an easy-to-follow recipe, here are some helpful tips for you.

• Preferably use veg Hakka noodles for this recipe. But you can also use spaghetti or ramen noodles here. Cook it al dante following the instructions on the packet. Drizzle oil over the strained noodles and lightly mix it. This prevents the noodles from sticking together.
• Cook it in sesame oil preferably. Else use any regular cooking oil. Don't shy away from adding lots of garlic. That is what gives it its unique flavor. Fry garlic till it reaches the burning point, but do not burn it. It should become golden brown. For an extra crunch, fry some peanuts along with garlic.
• Birds eye chilis are very spicy. For maximum heat, slice them whole. For milder heat, cut them lengthwise down the middle and scrape out the seeds and veins. Else, simply use crushed red pepper flakes. You can also use Sriracha or chilly paste instead.
• This recipe is very flexible when it comes to veggies needed. You can add any vegetables you have, like spring onions, broccoli, shredded carrots, cabbage, snow peas, edamame, etc. You can also make this vegan noodle recipe without any vegetables. It tastes great. To add protein, fry tofu along with the other veggies. This recipe does not call for any sauces but feel free to add soy sauce, coconut aminos or sriracha if you want.
• After you add the cooked noodles to the wok, you need not cook it for long. Just toss it all together with the veggies and it's done. Adding Chinese salt or Ajinomoto is a personal choice. Else just use regular salt to season it.
• This vegan stir fry noodles should stay good in the fridge for at least 3 days, although it’s best eaten fresh.

If you do try this Chilly Garlic Noodles recipe or any other recipe from the blog, please let me know. I welcome your comments, star ratings, tweaks, and suggestions.

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Chilly Garlic Noodles

Spicy, garlicky & delicious Chilly Garlic noodles that tastes better than takeout! Make these vegan stir fry noodles in 0 minutes using just 6 ingredients. Chinese spicy noodles.

5 from 6 votes

Print Pin Rate

Course: Main Course, noodles

Cuisine: Asian, Chinese, oriental

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 6 people

Calories: 274.12kcal

Author: Priya Lakshminarayan

Ingredients 

1x2x3x

• ▢ 300 gms Hakka noodles 2 packets
• ▢ 1 tablespoon sesame oil
• ▢ 20 cloves garlic minced
• ▢ 4 tablespoon red pepper flakes
• ▢ 2 cups chopped mushrooms
• ▢ 1 bell pepper
• ▢ ½ cup green peas
• ▢ 1 tablespoon Chinese salt or Ajinomoto optional
• ▢ Salt as required

Instructions

• Add Hakka Noodles to a pan along with water and salt. Cook it al dante following the instructions on the packet.
• Once cooked, strain the water and keep it aside for now.
• Drizzle a tablespoon of oil over it and lightly toss it. This prevents the noodles from sticking together.
• In a wok or large non-stick skillet, heat sesame oil. Fry minced garlic and crushed red pepper flakes. Continue to fry till the garlic turns light brown.
• Add sliced mushrooms. Cook, stirring frequently until the mushrooms become tender and the water evaporates about 6-7 minutes.
• Add bell pepper and green peas. Mix and cook for another 4-5 minutes.
• Lastly, add the strained noodles along with salt. Toss it all together. Chinese spicy noodles are done!

Notes

• Preferably use veg Hakka noodles for this recipe. But you can also use spaghetti or ramen noodles here. Cook it al dante following the instructions on the packet. Drizzle oil over the strained noodles and lightly mix it. This prevents the noodles from sticking together.
• Cook it in sesame oil preferably. Else use any regular cooking oil. Don't shy away from adding lots of garlic. That is what gives it its unique flavor. Fry garlic till it reaches the burning point, but do not burn it. It should become golden brown. For an extra crunch, fry some peanuts along with garlic.
• Birds eye chilis are very spicy. For maximum heat, slice them whole. For milder heat, cut them lengthwise down the middle and scrape out the seeds and veins. Else, simply use crushed red pepper flakes. You can also use Sriracha or chilly paste instead.
• This recipe is very flexible when it comes to veggies needed. You can add any vegetables you have, like spring onions, broccoli, shredded carrots, cabbage, snow peas, edamame, etc. You can also make this vegan noodle recipe without any vegetables. It tastes great. To add protein, fry tofu along with the other veggies. This recipe does not call for any sauces but feel free to add soy sauce, coconut aminos or sriracha if you want.
• After you add the cooked noodles to the wok, you need not cook it for long. Just toss it all together with the veggies and it's done. Adding Chinese salt or Ajinomoto is a personal choice. Else just use regular salt to season it.
• This vegan stir fry noodles should stay good in the fridge for at least 3 days, although it’s best eaten fresh.
•  

Nutrition

Calories: 274.12kcal | Carbohydrates: 55.63g | Protein: 5.61g | Fat: 3.9g | Saturated Fat: 0.56g | Sodium: 1351.09mg | Potassium: 459.44mg | Fiber: 5.78g | Sugar: 3.79g | Vitamin A: 2294.75IU | Vitamin C: 33.28mg | Calcium: 47.72mg | Iron: 2.02mg

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