These Indo-Chinese Spicy Chili Garlic Noodles are super easy to make at home using simple ingredients (vegan).
Load them with veggies or meat of your choice to make them even more wholesome.
You can also try some of the other favorite noodle recipes – Shrimp Mei Fun, Chicken Pad Woon Sen Noodles, Schezwan Noodles, Peanut Sesame Noodles, Chicken Hakka Noodles, Asian Pad Thai Noodles, Vegetable Hakka Noodles, and Shrimp Chow Mein.
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About Chili Garlic Noodles
These Indo-Chinese Spicy Chili Garlic Noodles are a popular take-out recipe at a lot of Indo-Chinese takeaways.
These noodles are full of flavors and make for a great meal on their own or paired with Asian-style curries like Vegetables in Hot Garlic Sauce, Thai Basil Chicken, or Sweet And Sour Vegetables.
The good part is that making these spicy Chili Galic Noodles at home is super easy. They come together in under 30 minutes using simple ingredients.
You can also adjust the spice level according to your taste. If you don’t like them too spicy, you can decrease the amount of red chili paste, especially if you are making it for your kids.
My recipe is vegan but you can totally add roasted and shredded chicken, shrimp, beef, etc to it.
Ingredients
Noodles – I use Hakka Noodles to make this chili garlic noodles recipe but you can use any type of noodles that you like. Egg noodles, stir-fry noodles, soba noodles, wide rice noodles, udon noodles, pad Thai noodles, etc are some options.
I personally like to use Leong or Ching’s Secret brand noodles. They are available at all Indian grocery stores and your local Asian market.
Vegetables – This dish is loaded with vegetables. I have added green bell pepper (capsicum), carrots, green beans, and scallion greens (green onions).
You can add more crunchy veggies such as green cabbage, purple cabbage, broccoli, zucchini, bok choy, sprouts, snow peas, spinach, kale, etc.
You can also add tofu or paneer to add some extra protein to your noodles.
Oil – I used vegetable oil to make these noodles but you can use canola oil, olive oil, or any other cooking oil of your choice.
Other Ingredients – You will also need fresh ginger, garlic, red chili paste, onions, green chilies, white vinegar, sugar, white pepper powder, salt, and dark soy sauce to make these garlic chili noodles.
I make my Red Chili Paste but you can use store-bought paste too. Red chili paste can also be replaced with Sambal Oelek.
Increase the quantity of garlic if you are a big fan of garlic flavor.
You can replace white pepper powder with black pepper powder if it’s not easily available.
To make the noodles spicier, add some red pepper flakes (red chili flakes), Sriracha sauce, red chili sauce, or hot sauce.
How To Make Chili Garlic Noodles
Cook The Noodles
Heat 4-5 cups of water in a pan over medium-high heat.
Once the water comes to a boil, add a teaspoon of salt and 7 oz (200 g) of dry Hakka noodles to the pan. Cook until the noodles are just cooked (Al Dente).
Do not overcook otherwise the noodles will turn mushy.
Drain the water and run the noodles under cold water to stop the cooking process.
Toss the noodles with 1 tablespoon dark soy sauce and 1 tablespoon vegetable oil and set them aside.
Stir Fry The Noodles
Heat 2 tablespoon of vegetable oil in a wok (or a large skillet) over high heat.
Once the oil is hot and shimmery, add 2 tablespoon minced garlic and 2 teaspoon minced ginger and saute for 2-3 seconds.
Add 2 tablespoon red chili paste and saute for 4-5 seconds.
Now add 2 tablespoon sliced spring onion whites, 2-3 green chilies (slit into half), and ½ cup sliced onions and saute for 5-6 seconds.
Add ¼ cup thinly julienned carrots, ¼ cup chopped green beans, ¼ cup thinly sliced green bell pepper, and ¼ cup chopped scallion greens and saute for 20-30 seconds.
Now add 1 teaspoon dark soy sauce, 1 teaspoon white vinegar, 2 teaspoon sugar, ½ teaspoon white pepper powder, and ½ teaspoon salt, and mix well.
Add the cooked noodles to the wok and toss gently to coat with the sauce.
Garnish with chopped spring onion greens and serve hot. You can also drizzle some toasted sesame oil and sprinkle sesame seeds on top before serving.
Frequently Asked Questions
MSG (Ajinomoto) is a flavor enhancer that is commonly added to Chinese food including noodle recipes.
You can add a teaspoon of MSG to these noodles if you are not allergic to it. It gives a very nice umami taste to the noodles and elevates their taste a lot.
Both these noodles are extremely popular in restaurants, but both differ in their taste and flavors.
While chili garlic noodles are very spicy due to the use of red chili paste, Hakka noodles are milder in taste.
Chow Mein is more of a street-style spicy noodle recipe that is loaded with garlic, chilies, a truckload of sauces, vegetables, and chicken, whereas in chilli garlic noodles the main flavoring agents are garlic and red chili paste.
Serving Suggestions
These spicy noodles can be served on their own for a hearty meal. It is a great dish to make for busy weeknights.
To make these even more filling, serve them with a side dish like Asian Chicken Meatballs, Asian Garlic Tofu, and Indo-Chinese Veg Manchurian.
You can also serve these along with a soup such as Chinese Hot and Sour Soup, Egg Drop Soup, Clear Chicken Soup, and some starters such as Indo-Chinese Chilli Chicken, Chinese Hunan Chicken, or Chinese Spring Rolls.
Storage Suggestions
These noodles taste the best when served right from the wok.
But if you have leftovers, then store them in an airtight container in the refrigerator for up to 3 days.
Reheat in a wok until nice and hot and serve.
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Recipe Card
Indo-Chinese Spicy Chili Garlic Noodles Recipe
Ingredients
To Cook The Noodles
- 7 ounce uncooked Hakka noodles (200 g)
- 1 teaspoon salt
- 1 tablespoon dark soy sauce
- 1 tablespoon vegetable oil
For The Stir Fry
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 2 teaspoons minced ginger
- 2 tablespoons red chili paste (or Sambal Oelek)
- 2 tablespoons sliced spring onion whites (scallion whites)
- 2-3 green chilies (slit into half)
- ½ cup sliced onions
- ¼ cup thinly julienned carrots
- ¼ cup chopped green beans
- ¼ cup thinly sliced green bell peppers (capsicum)
- ¼ cup chopped spring onion greens (scallion greens) (plus more for garnishing)
- 1 teaspoon dark soy sauce
- 1 teaspoon white vinegar
- 2 teaspoons granulated sugar
- ½ teaspoons white pepper powder
- ½ teaspoons salt
Instructions
Cook The Noodles
- Heat 4-5 cups of water in a pan over medium-high heat.
- Once the water comes to a boil, add a teaspoon of salt and noodles to the pan. Cook until the noodles are just cooked (Al Dente).
- Do not overcook otherwise the noodles will turn mushy.
- Drain the water and run the noodles under cold water to stop the cooking process.
- Toss the noodles with soy sauce and oil and set them aside.
Stir Fry The Noodles
- Heat oil in a wok over high heat.
- Once the oil is hot and shimmery, add garlic and ginger and saute for 2-3 seconds.
- Add chili paste and saute for 4-5 seconds.
- Now add spring onion whites, green chilies, and onions and saute for 5-6 seconds.
- Add carrots, green beans, green bell pepper, and scallion greens and saute for 20-30 seconds.
- Now add dark soy sauce, vinegar, sugar, pepper powder, and salt, and mix well.
- Add the cooked noodles to the wok and toss gently to coat with the sauce.
- Garnish with chopped spring onion greens and serve hot.
Aditi
Really liked the recipe ❤️ It took only 30 minutes to make and it turned out amazing !!
Neha Mathur
Thanks for trying 🙂