on Sep 13, 2022, Updated Jul 18, 2023 You can also try some other favorite noodle recipes: Shrimp Mei Fun, Chicken Pad Woon Sen Noodles, Schezwan Noodles, Chicken Mei Fun, and Chicken Hakka Noodles.
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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. Load them with veggies or meat of your choice to make them even more wholesome. I 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 canola oil to make these noodles, but you can use sunflower, olive, or any other cooking oil you choose. Other Ingredients – To make these garlic chili noodles, you will also need fresh ginger, garlic, red chili paste, onions, green chilies, white vinegar, sugar, white pepper powder, salt, and dark soy sauce. I make my own Asian Red Chili Paste, but you can also use store-bought paste. 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. Add some red pepper flakes (red chili flakes), Sriracha sauce, red chili sauce, or hot sauce to make the noodles spicier. You can also add eggs, chicken, and shrimp to this recipe for a non-vegetarian version. Beef and pork can also be added. Just ensure they are perfectly cooked before adding the noodles and the sauces. 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 cooking. Toss the noodles with 1 tablespoon dark soy sauce and 1 tablespoon oil and set them aside. 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.
2 tablespoon sliced spring onion whites 2-3 green chilies (slit into half) ½ cup sliced onions
Add the following veggies and saute for 20-30 seconds.
¼ cup thinly julienned carrots ¼ cup chopped green beans ¼ cup thinly sliced green bell pepper ¼ cup chopped scallion greens
1 teaspoon dark soy sauce 1 teaspoon white vinegar 2 teaspoon granulated white sugar ½ teaspoon white pepper powder ½ teaspoon salt
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.
