Chilli Garlic Noodles – Connoisseur Veg

These fiery chili garlic noodles will blow you away! A delicious vegan dinner that’s infinitely customizable, loaded with flavor and on the table in 30 minutes.

Do you like spicy food? I’m not sure! There was a time when hot and spicy food was something I consumed a lot on a daily basis. This girl loves the taste!

Over the years I’ve grown and learned to like all kinds of flavor profiles in my cooking, but I still have days when I’m all about the heat.

These Chili Garlic Noodles are the cure for my hot food cravings! They are delicious and I can make them as hot as I want depending on how much chili paste I want to add. Plus, these spicy noodle recipes are super easy and made with ingredients I have on hand, so I can easily whip it up at a moment’s notice.

These spicy noodles are one of my new favorite weeknight dinners.

Jump:

Ingredients you will need

• Rice noodles. I used Thai Kitchen Stir-Fry Rice Noodles. Wide noodles, such as pad thai noodles, will also work, as will thin noodles such as rice vermicelli. Other types of noodles (non-rice noodles), such as soba noodles, ramen noodles, or udon noodles should work just as well.
• Sambal Wellek. This spicy chili paste is available in the international food section of most supermarkets. You can also buy it on Amazon.
• I am Willow We’re using all-purpose soy sauce (the variety sold in most supermarkets), but you also have the option of including a slightly darker soy sauce, which will intensify the umami flavor and give your noodles the rich, dark color you see. All of the soy sauce in the photo can be replaced with gluten-free tamari or liquid aminos if needed.
• Brown sugar. Use organic brown sugar to keep the recipe vegan.
• Sesame oil toasting. This is another ingredient you can see in the international aisle at the grocery store.
• Peanut oil. Substitute your favorite high-heat oil, such as canola oil, corn oil, or avocado oil.
• garlic
• fresh ginger
• Scallions Also known as green onion.
• Frozen edamame. Look for the shelled variety.
• Fresh coriander leaves. If you are not a fan of cilantro, you can definitely skip this.
• Sesame toast.

How are they made?

Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!

• Start by cooking your noodles according to package directions. Depending on the size and brand, you may need to either boil them or soak them in hot water. When they are done, be sure to rinse them in cold water to stop the cooking.
• While the noodles are boiling, stir together the sauce ingredients: sambal olek, soy sauce, brown sugar, and toasted sesame oil.

• Heat some peanut oil in a large wok or wok, then add the minced garlic, grated ginger and your scallion whites (finely chopped). These are your perfumes.
• Fry fragrantly for about 1 minute. Be sure to stir them constantly and keep an eye on them to prevent burning.

• Add your cooked noodles to the skillet, along with the (thawed) frozen edamame and soy sauce mixture.

• Raise the heat to high and sauté everything for about 2 minutes, until the sauce dries up a bit.

Tip: A large fork or pair of kitchen tongs works great at this step.

• Take the skillet off the burner. You can taste-test the noodles at this point to see if you want any adjustments like more soy sauce or more sambal olek.
• Garnish your chili garlic noodles with your scallion greens and some chopped fresh cilantro.
• Dig in while they’re hot!

variety

This recipe is highly customizable. Try another suggestion below to make it your own:

• Spice it up or tone it down. Use more sambal wellek for more heat, less for lighter noodles. You can add other spicy seasonings, such as Sriracha sauce or red pepper flakes. Get creative!
• Add vegetables. Any type of roasted vegetable will work here. Add them after step 4 and sauté them for 1 to 5 minutes, depending on how firm they are (harder vegetables take longer to cook), then proceed with step 5 of the recipe. Broccoli, carrots, snow peas, asparagus, celery and cabbage would all be great choices.
• Add protein. Edamame provides some protein, but add some fried tofu or seitan.

Remaining and storage

Leftover chili garlic noodles will keep in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for about 2 months.

More noodle recipes

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