Chili Garlic Noodles are as good as your takeout noodles but so easy to make at home. Crunchy vegetables, flavorful tofu, tender cooked noodles and aromatic savory sauce. You are going to love this scrumptious Asian inspired weeknight meal under 20 minutes.
Put away that instant noodle packet! Homemade chili garlic noodles are hot and zingy, there are just few simple ingredients, these noodles are your new favorite – and they are loved by all.
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Recipe Highlights
This Chinese spicy noodles recipe is budget friendly and super delicious. We are including easy tips to make these Vegetable Noodles in Instant Pot as well as on the Stove top. This recipe is suitable for gluten free and vegan eating preferences.
I am using the contrasting colors of peppers, snow peas and green onions create an appealing visuals to get your appetite going. Then there are varying textures that involves thin spaghetti noodles, meaty tofu and lip smacking delish chili garlic sauce. All dusted with amazing Chinese Five Spice Seasoning for an easy one pot meal with a lot of flare. Drool drool..
Recipe Inspiration
As always, this recipe was originated in my kitchen while experimenting with different spices and herbs. If you are regular readers of our blog, you know how much we love creating beautiful and flavorful meals.
So I was craving Chinese food and wasn’t in a mood to order take out. I needed something different than typical chow-mein or lo-mein. Typically these are the times, when some of our best recipes have been created.
I want to eat Chinese/ Asian food guilt free. So I have re created array of Chinese inspired dishes at home. Beauty of these recipes is that I can control the quality of ingredients. I also can trust the source and try to use pantry staple ingredients that are easily available.
Hubby and I love Asian food especially noodles. These Chili Garlic Noodles are often on the dinner menu to wind down the Friday evening. I often make scrumptious Veg Manchurian as a side to indulge in savory Indo-Chinese dinner menu.
And speaking of noodles, there are quiet a few savory noodle recipes on the blog. For gluten free options, Rice Noodles Stir Fry is amazing. You should also try Spicy Rice Ramen Noodles Soup when craving a hearty comforting meal. And Vegetable Lo Mein Noodles are better than take out.
Best Asian Garlic Noodles
So going back to creating this scintillating scrumptious noodles. I wanted to pair up simple pantry ingredients with an amazingly flavorful spice blend to make something extra ordinary… something savory- bold and spicy.
So I decided to toss the simple spaghetti with Chinese five spice, chili garlic sauce, some red chilies, garlic, ginger and vinegar. This combination kicks up the umami flavors out of the ball park ! And my sizzling sensational noodles were born !!
We absolutely LOVE these Spicy Asian Noodles. It’s on repeat meal prep in our kitchen and just can’t seem to get enough of this recipe. I love how quick and easy these noodles are to make. Great for a quick weeknight meal.
This recipe takes only about 20 minutes to make from start to finish. It is easy to customize it to you liking. So you can add more protein, change the veggies etc. They taste very good served either hot or cold, so you can use them for meal prep too.
Leftovers taste amazing. Though I must admit – we hardly have any since we compete for eating till the very last slurpy delicious noodles. All . the. time !
Sweet, spicy and DELICIOUS meal better than take out. Spicy Chili Garlic Noodles recipe is your instantaneous ticket to Asia without leaving your house and without using your frequent flier miles 🙂
Ingredients
- Noodles – I used regular spaghetti noodles. You can use any noodles you have readily available. Use rice noodles to make it gluten free.
- Veggies – For the authentic Asian flavors, I used multi color sweet peppers, green onions, and snow peas. Again no hard and fast rule. Use whatever veggies you have in refrigerator. Broccoli, cabbage, green beans, edamame all work very well.
- Tofu – I used tofu to add plant protein and make it a complete meal. The meaty texture of tofu makes this recipe even more filling and hearty. If you are looking to make it soy free, skip tofu. For similar texture, you can substitute mushrooms instead.
- Sauces and seasoning – This is the most integral part if these delicious noodles. I am using minced ginger and garlic as a base. We use Sambal Oelek chili garlic sauce to coat the noodles. Chinese five spice gives a nice rustic, earthy flavor. Sesame oil and liquid coconut amino round up the taste.
How To Make
- Cook noodles according to package directions. Drain the excess water and keep it aside.
- Heat a large skillet or wok over medium heat. Add oil. Add minced ginger and garlic and let it sizzle.
- Add the veggies and tofu, chili garlic sauce, Chinese five spice, liquid coconut amino, sugar, salt and pepper. Sauté on high heat for 3-5 minutes. Veggies should look tender but not mushy. ( high heat cooking will help them cook quickly so stir frequently).
- Add the cooked noodles to the wok. Toss and mix so everything coats well together. Turn off the heat.
- Taste and adjust the seasoning if required. Garnish with chopped green onions, sesame seeds and squeezed lime juice. Serve warm. Enjoy.
What should I serve them with
These noodles are complete meal on it’s own. You can serve them with Smoky Tofu, Air Fryer Tofu or Kung Pao Tofu for delicious weeknight meal.
How long do leftovers last?
Store leftovers in an air tight container and keep in the refrigerator for up to 3 days. Reheat in the microwave for couple minutes before serving.
Additional Homemade Chinese food recipes.
- Chinese Spicy Eggplant
- Chili Garlic Edamame
- Vegan Eggroll in a bowl
- Chinese Spicy Green Beans
- Ginger Garlic Bok Choy
Q&As
Yes, they can be. If you’re adverse to spiciness then adjust the amount of chili garlic sauce. And if you want to make them for young children then, keep the sauce on the side so they can enjoy it along.
I love using brown rice spaghetti / noodles because I always have them in the pantry. But even just regular old spaghetti will work too. Asian rice noodles cook quickly and absorb the sauce really well. You can also use ramen noodles which will cook even faster than spaghetti.
Chili Garlic Paste is widely available in most grocery stores, Asian food markets and on Amazon. Some of the best substitutes for chili garlic paste are Mixing sriracha with minced garlic, harissa sauce, chili paste, or red pepper flakes mixed with garlic powder. Here’s the amazon link for popular chili garlic paste called sambal oelek.
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Chili Garlic Noodles
Equipment
Ingredients
- 8 oz noodles use your favorites
- 1 cup red bell pepper cut into stripes
- 1 cup green onions cut into small pieces
- 1 cup snow peas ends trimmed
- 1 cup pressed firm tofu cut into bite size pieces
- 1 inch ginger root minced
- 3 garlic cloves minced
- 1 Tablespoon toasted sesame oil or any cooking oil
- 1 Tablespoon Sambal Oelek or Chili garlic paste – adjust per taste
- 2 teaspoons Chinese 5 spice
- ¼ cup liquid coconut amino or low sodium soy sauce or tamari
- 1 teaspoon raw sugar
- Salt and pepper to taste
- Lemon / lime wedges cut green onion and sesame seeds for garnish
Instructions
How to Make Chili Garlic Noodles in the wok
- Cook noodles according to package directions. Drain the excess water and keep it aside.
- Heat a large skillet or wok over medium heat. Add oil. Add minced ginger and garlic and let it sizzle.
- Add the veggies and tofu, chili garlic sauce, Chinese five spice, liquid coconut amino, sugar, salt and pepper. Sauté on high heat for 3-5 minutes. Veggies should look tender but not mushy. ( high heat cooking will help them cook quickly so stir frequently).
- Add the cooked noodles to the wok. Toss and mix so everything coats well together. Turn off the heat.
- Taste and adjust the seasoning if required. Garnish with chopped green onions, sesame seeds and squeezed lime juice. Serve warm. Enjoy.
How to Make Instant Pot Chili Garlic Noodles
- Start Instant Pot on sauté mode. Once it displays HOT, add oil in main steel insert. Add ginger, garlic and let it sizzle.
- Add the veggies and tofu, ½ of chili garlic sauce, Chinese five spice, 1 tbsp. liquid coconut amino, sugar salt and pepper. Sauté on high for 3-5 minutes stirring frequently.
- Once veggies look cooked and tender, CANCEL sauté function. Remove the mixture from Instant Pot and set aside.
- Break noodles in half and add them in main steel insert of instant pot. Add enough water to cover the noodles.
- Add 1 tablespoon oil, 1 teaspoon of Chinese 5 spice, 1 tbsp. of coconut amino and half a tablespoon chili garlic sauce.
- Close the lid and valve in SEALING position. Choose MANUAL or PRESSURE COOK mode on high for 4 minutes. After it's done cooking, wait for 4 minutes on keep warm timer and then release the leftover pressure manually by moving the valve from SEALING to VENTING. Open the lid carefully.
- Add the sautéed veggies to the main insert. Using tongs, mix everything well. Taste and adjust the seasoning if required.
- Garnish with chopped green onions, sesame seeds and squeezed lime juice. Serve warm. Enjoy !!
Notes
Nutrition
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Jan
Great recipe 👍
Please add me to Iu r weekly blog
Thank u
Sam
It needed something. No sure what. Didn’t have liquid Amino, used soy sauce instead. Maybe that was it. I’ll try it again wit that. Thx for the recipes