Chili Garlic Noodles
Chili Garlic Noodles are a quick and delicious vegan dish that packs a punch of flavor. Perfect for weeknight dinners, these noodles combine a savory garlic sauce with a spicy kick from chili peppers, creating a mouthwatering meal that's sure to satisfy your cravings. Easy to make and customizable, this dish is a must-try for noodle lovers and spice enthusiasts alike.
Ingredients
- 10 oz Sliced Noodles or knife cut or wavy noodles
- 1 cup Thai Basil Leaves roughly chopped
- 2 Thai Chilies Fresh, finely diced
- 2 tbsp. Garlic minced
- 1 Shallots large, finely diced
- 1-2 Green Onions diced
- 2 tbsp. Soy Sauce
- 2 tbsp. Dark Soy Sauce
- 1 tsp. Black Vinegar
- 1-2 tsp. Sesame Oil roasted
- 1 tsp Sugar optional
- 1 tbsp Gochugaru
- 2-3 tbsp. Cooking Oil
- 1 tsp. Lime Juice
- Sesame Seeds garnish
Additional Garnish:
- Chili Crisp
- Green Onions
- Sesame seeds
Equipment
Instructions
- Boil water, and cook the noodles to package instructions.
- In a large mixing bowl, add the thai basil, thai chilies, garlic, shallots, half of the green onions, and gochugaru.
- In a pan over medium low heat, add the oil, and allow it to heat up. Add a piece of garlic, if the garlic begins to sizzle, the oil temperature is ready and remove it from heat.
- Gently pour the hot oil over the ingredients in the mixing bowl, and to it add the light soy sauce, dark soy sauce, black vinegar, roasted sesame oil, and sugar (optional). Combine all the ingredients and then add the noodles and sesame seeds. Stir all the ingredients until the noodles are coated.
- Serve and enjoy :)
Notes
- Noodles: Rinse cooked noodles under cold water to prevent them from sticking together.
- Garlic: Fresh garlic is essential for the best flavor. Avoid using pre-minced garlic.
- Spice Level: Start with a small amount of chili peppers and adjust to your preference.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat, adding a splash of water if needed.
Video
Nutrition
Serving: 1350
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