Chilli Garlic Noodles Recipe
chilli garlic noodles recipe with step by step – easy to prepare spiced chinese chilli garlic noodles recipe.
sharing a noodle recipe which have been requested by a few readers. noodles are a favorite with many of us. this recipe has noodles spiced up with garlic, dry red chilies and red chili sauce. i have not made the dish spicy, but by adding more red chili sauce, you can make spicy noodles.
red chilli paste can also be used and red chilli paste will also make the noodles spicy and hot. i also make a similar noodle recipe with green chilies and the taste of this one is different.
chilli garlic noodles have to be accompanied with a dish that has a sauce in it. it can be chili mushrooms or chilli paneer/tofu or even veg manchurian. i made a spicy garlic mushroom to go with the noodles. if you add veggies in the noodles, then you can just serve it as one dish.
How to Make Chilli Garlic Noodles Recipe
prep time:- 15 mins
cook time:- 10 mins
recipe type:- main
cuisine:- chinese, world
serves:- 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
for cooking noodles:
- 150 grams noodles or 5 cups cooked noodles or 2 noodle packets each of 75 grams
- 3.5 to 4 cups water
other ingredients:
3 tbsp regular sesame oil or toasted sesame oil
2 to 3 dry red chilies, broken and deseeded
⅓ cup spring onion whites, chopped or ⅓ cup finely chopped onions
1 tbsp finely chopped garlic, 5 to 6 large garlic, finely chopped
2 tsp finely chopped celery (optional)
1 tbsp soy sauce or add as required
2 tsp red chili sauce or red chili paste or add as required
1 tsp rice vinegar or rice wine or ½ tsp white vinegar
¼ to ½ tsp sugar, add as required and per taste (optional)
2 to 3 tbsp chopped spring onion greens
salt as required
cooking noodles:
in a pan or wok heat 3.5 to 4 cups water.
when the water comes to a boil, add 150 grams noodles.
cook the noodles as per the instructions on the pack or till they are completely cooked.
drain them in a colander and rinse with water. rinsing with water stops the cooking process. strain them well and keep aside.
when the noodles are cooking, you can prep the other ingredients - finely chop 5 to 6 large garlic and 1 medium spring onion, and a small tiny piece of celery. also break the chilies and remove the seeds. keep aside.
stir frying noodles:
- heat 3 tbsp toasted sesame oil in a wok or kadai. keep the flame to medium and add 1 tbsp finely chopped garlic and the dry red chilies. stir fry for a few seconds. no need to brown the garlic.
- then add the chopped spring onions and chopped celery. celery is optional and if you do not have it, then skip.
- stir fry on a medium flame till the onions turn translucent.
- then add the sauces one by one - 1 tbsp soy sauce and 2 tsp red chili sauce or red chili paste or add as required. also add 1 tsp rice vinegar or rice wine or ½ tsp white vinegar. stir well.
- add salt and ¼ to ½ tsp sugar. add less salt as the sauce already have salt in them. stir again. then add the noodles.
- on a medium flame, mix and stir so that the sauce coats the noodles very well. do a taste test. add more salt or the sauces as required. you decrease or increase the quantity of the sauces as per your taste. you can also add black pepper or white pepper. switch off the flame.
- finally add the spring onions greens.
- mix and serve chilli garlic noodles accompanied with veg manchurian, mushroom manchurian, cauliflower manchurian or sweet and sour vegetable. while serving you can also sprinkle some red chili flakes on the noodles.
Step by Step:-
1. in a pan or wok heat 3.5 to 4 cups water.
2. when the water comes to a boil, add 150 grams noodles.
3. cook the noodles as per the instructions on the pack or till they are completely cooked
4. drain them in a colander and rinse with water. rinsing with water stops the cooking process.
5. strain them well and keep aside.
6. when the noodles are cooking, you can prep the other ingredients – finely chop 5 to 6 large garlic and 1 medium spring onion, and a small tiny piece of celery. also break 2 to 3 dry red chilies and remove the seeds. keep everything aside.
7. heat 3 tbsp sesame oil in a wok or kadai. keep the flame to medium and add 1 tbsp finely chopped garlic and the dry red chilies. stir fry for a few seconds. no need to brown the garlic.
8. then add the chopped spring onion whites. reserve the greens for garnish.
9. add chopped celery. celery is optional and if you do not have it, then skip.
10. stir fry on a medium flame till the onions turn translucent.
11. then add the sauces one by one – 1 tbsp soy sauce and 2 tsp red chili sauce or red chili paste. also add 1 tsp rice vinegar or rice wine or ½ tsp white vinegar. you can also add green chilli sauce instead of red chili sauce, but green chilli sauce gives a different taste.
12. stir well.
13. add ¼ to ½ sugar and salt. add less salt as the sauce already have salt in them. stir again. sugar is optional and i add it to balance the sourness of the soy sauce and vinegar.
14. then add the noodles.
15. on a medium flame, mix and stir so that the sauce coats the noodles very well. do a taste test. add more salt or the sauces as required. you decrease or increase the quantity of the sauces as per your taste. you can also add black pepper or white pepper. switch off the flame.
16. finally add the spring onions greens.
17. mix and serve chilli garlic noodles accompanied hot with veg manchurian, mushroom manchurian, cauliflower manchurian or sweet and sour vegetable. while serving you can also sprinkle some red chili flakes on the noodles.
3. cook the noodles as per the instructions on the pack or till they are completely cooked
4. drain them in a colander and rinse with water. rinsing with water stops the cooking process.
5. strain them well and keep aside.
6. when the noodles are cooking, you can prep the other ingredients – finely chop 5 to 6 large garlic and 1 medium spring onion, and a small tiny piece of celery. also break 2 to 3 dry red chilies and remove the seeds. keep everything aside.
7. heat 3 tbsp sesame oil in a wok or kadai. keep the flame to medium and add 1 tbsp finely chopped garlic and the dry red chilies. stir fry for a few seconds. no need to brown the garlic.
8. then add the chopped spring onion whites. reserve the greens for garnish.
9. add chopped celery. celery is optional and if you do not have it, then skip.
10. stir fry on a medium flame till the onions turn translucent.
11. then add the sauces one by one – 1 tbsp soy sauce and 2 tsp red chili sauce or red chili paste. also add 1 tsp rice vinegar or rice wine or ½ tsp white vinegar. you can also add green chilli sauce instead of red chili sauce, but green chilli sauce gives a different taste.
12. stir well.
13. add ¼ to ½ sugar and salt. add less salt as the sauce already have salt in them. stir again. sugar is optional and i add it to balance the sourness of the soy sauce and vinegar.
14. then add the noodles.
15. on a medium flame, mix and stir so that the sauce coats the noodles very well. do a taste test. add more salt or the sauces as required. you decrease or increase the quantity of the sauces as per your taste. you can also add black pepper or white pepper. switch off the flame.
16. finally add the spring onions greens.
17. mix and serve chilli garlic noodles accompanied hot with veg manchurian, mushroom manchurian, cauliflower manchurian or sweet and sour vegetable. while serving you can also sprinkle some red chili flakes on the noodles.
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