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    Whisk Affair » Recipes » International » Chinese » Indo-Chinese Spicy Chili Garlic Noodles

    Published: Sep 13, 2022 | Last Updated On: May 30, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Indo-Chinese Spicy Chili Garlic Noodles

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    Jump to Recipe

    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.

    Spicy chili garlic noodles served in a bowl.
    Jump to:
    • About Chili Garlic Noodles
    • Ingredients
    • How To Make Chili Garlic Noodles
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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

    Chilli garlic noodles ingredients 1
    Chilli garlic noodles ingredients 2
    Chilli garlic noodles ingredients 3

    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.

    Cooked noodles.

    Toss the noodles with 1 tablespoon dark soy sauce and 1 tablespoon vegetable oil and set them aside.

    Noodles tossed with soy sauce and oil.

    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.

    Ginger and garlic added to hot oil.

    Add 2 tablespoon red chili paste and saute for 4-5 seconds.

    Red chili paste added to the wok.

    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.

    Spring onion whites, chilies and onions added to the wok.

    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.

    carrots, beans, bell pepepr and spring onion greens added to the wok.

    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.

    Soy sauce, vinegar, salt, sugara nd pepper powder added to the wok.

    Add the cooked noodles to the wok and toss gently to coat with the sauce.

    Noodles added to the wok.

    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.

    Ready chilli garlic noodles.

    Frequently Asked Questions

    Can I use MSG (Ajinomoto) in these noodles?

    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.

    Chilli Garlic vs Hakka Noodles

    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.

    Chilli Garlic Noodles vs Chow Mein

    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.

    You Might Also Like

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    These Indo-Chinese Spicy Chilli Garlic Noodles are super easy to make at home using simple ingredients (vegan).

    Indo-Chinese Spicy Chili Garlic Noodles Recipe

    These Indo-Chinese Spicy Chili Garlic Noodles are super easy to make at home using simple ingredients.
    4.23 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Chinese
    Diet: Vegan, Vegetarian
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 people
    Calories: 300kcal
    Author: Neha Mathur

    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
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    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.

    Video

    https://www.youtube.com/watch?v=UQOUM4HwCq4

    Notes

    You can 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.
    I use Hakka Noodles to make this chili garlic noodles recipe but you can use any noodles of your choice. Egg noodles, soba noodles, udon noodles, pad Thai noodles, etc are some options.
    You can add more vegetables 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 vegetarian protein to your noodles.
    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.

    Nutrition

    Calories: 300kcal | Carbohydrates: 49g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 310mg | Potassium: 399mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1819IU | Vitamin C: 109mg | Calcium: 35mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

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    • This Homemade Schezwan Sauce (Szechuan Sauce) is hot, spicy, fiery red, and much more delicious than the store-bought sauce. Make this super versatile sauce at home using a few basic pantry ingredients (vegan, can be easily made gluten-free).
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    • Darsaan (Chinese Honey Noodles w/ Vanilla Ice Cream) is a delicious dessert where noodles are fried until crisp and then coated in a honey sauce. These are served with vanilla ice cream for an indulgent treat.
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    Reader Interactions

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      Recipe Rating




    1. Aditi

      April 06, 2020 at 4:19 pm

      Really liked the recipe ❤️ It took only 30 minutes to make and it turned out amazing !!

      Reply
      • Neha Mathur

        April 06, 2020 at 4:26 pm

        Thanks for trying 🙂

        Reply

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