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A bowl full of spicy chili garlic noodles with vegetables and tofu.
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4.48 from 38 votes

Chili Garlic Noodles

Delicious Chili Garlic Noodles with colorful veggies and tofu are drenched in spicy sauce and Chinese 5 Spice mix to create amazingly flavorful meal. These Chinese Spicy Noodles are perfect for Asian inspired weeknight dinner.
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Course: dinner
Cuisine: Chinese
Servings: 6
Calories: 211kcal
Author: Prajakta Sukhatme
Cost: $7

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

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.
Adjust the Spicy Level : You can easily adjust the spice level to your liking. The amount of chili garlic sauce will determine the spice level. So use more or less and adjust accordingly.  

Nutrition

Serving: 1cup | Calories: 211kcal | Carbohydrates: 20g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 383mg | Fiber: 3g | Sugar: 4g