Name: Chilli garlic noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cakes noodles ( or 2 servings (150 grams)); 4 large garlic cloves ((1½ tbsp chopped finely)); ¾ to 1 tablespoon red chili flakes ((or 3 to 5 red chilies, less spicy kind)); 2 tablespoon oil ((divided, sesame or olive oil)); ½ teaspoon sugar; 1 tablespoon soya sauce; 1 tablespoon chilli sauce (or any hot sauce (optional)); 1 ½ teaspoon vinegar ((white or apple cider)); ¼ to ½ teaspoon salt ((adjust to taste)); 1 medium carrot (½ to ¾ cup chopped or sliced); ½ cup bell pepper ((capsicum) sliced or chopped); 2 sprigs spring onions ((greens & whites separated))

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Chilli garlic noodles is an Indian-Chinese dish made by tossing boiled noodles in a spicy chilli garlic sauce. It is always there on every Indian restaurant menu serving Chinese foods. Chilli garlic noodles can be served as such or paired with Gobi Manchurian or chilli paneer.

No two restaurants serve the same tasting chilli garlic noodles. Every restaurant makes their own combination of sauces to make this. Some use more garlic and every other kind of chillies like green chilli sauce, red chilli sauce and even chopped green chillies.

While some use the store bought chilli garlic sauce and tomato ketchup. Some restaurants also use chilli oil. So there is no one way this is prepared.

In this post I have shared a recipe that uses minimal ingredients and can be done very quickly. It tastes delicious and can also be made without any bottled sauces, just the way I have made it below.

These chilli garlic noodles are kids’ friendly and most of them will love it like mine. Just reduce the heat to their liking.

Tips to make chilli garlic noodles

Choosing noodles: Usually hakka noodles are used to make the chilli garlic noodles. However I used somen noodles here but you can use any kind you have.

Cooking noodles: Check the cook time on the pack of noodles and cook them following that. I had to cook mine only for 2 mins as I used the thin noodles. Cook them al dente (just until done) and do not overcook, they will turn mushy.

Prepare noodles: When done, drain them immediately and do not leave in the water as they soak up water and become mushy. I had to rinse mine in cold water after boiling so I did it. Check if it is needed for your’s. This helps to stop them cooking further instantly. Drizzle some oil and spread it well so the noodles don’t become sticky.

Vegetables like onions, spring onions, carrots and bell peppers go well here. If you do not have the time to chop the veggies then you can also use the frozen mix veggies like carrots, beans, peas and sweet corn. I do use them sometimes.

Soya sauce is what makes the chilli garlic noodles flavorful. You can add more or less to suit your taste. It can be substituted with tamari.

Garlic is the key ingredient so do not skip it. You can fine chop, grate or blend and use it.

Chilli garlic sauce: For this recipe I prefer to make the chilli garlic sauce in the same pan before frying the veggies & later I add the noodles to it. I do not use any more chilli sauce or hot sauce at all.

But if you prefer you can add them, more in the recipe below. Prepare chilli garlic noodles in a wok and fry everything on a high flame. This is what makes the restaurant noodles always flavorful.

For more Indo chinese recipes, you may check
Gobi manchurian
Veg manchurian
Chilli paneer
Chilli chicken

Step-by-step photos

Preparation for chilli garlic noodles

1. Rinse and chop the veggies fine or julienne them. Chop the garlic cloves fine and set aside.

2. Optional – If you do not have any chili or hot sauce then, blend together red chilies and garlic in a small blender jar or in a mortar pestle. Make a coarse paste and set aside.

3. Bring water to a rolling boil in a large pot.

4. When the water comes to a boil, add the noodles. I used organic Japanese wheat noodles (somen), since i had only these at home. You can use what ever you like.

5. Cook them al dente (just cooked) & not mushy. Follow the instructions on the pack for the cooking time. Overcooking the noodles will turn them sticky and soggy. I had to cook mine only for 2 mins.

6. Drain them to a colander. Check the pack if yours need a rinse after cooking. Mine needed a rinse so I rinsed immediately under running cold water. Set aside to drain completely. Add a tsp oil and spread it well to coat the noodles.

7. Add oil to a large wok and heat it. Keep the flame to medium and not high at this stage. Add the garlic & red chilli (optional). Saute just for a minute or two until the oil turns fragrant. Do not over fry as it may lend a bitter taste.

8. Add all the mixed vegetables including spring onion whites excluding spring onion greens.

frying veggies to make chilli garlic noodles

9. Regulate the flame to high and fry the veggies until half done. Then add sugar. It helps to cut down the pungent flavor from garlic.

10. Add vinegar. You can use apple cider or white vinegar.

11. Add soya sauce and chilli sauce or any hot sauce you prefer. I did not use chilli sauce here since I used the red chilies along with garlic.

12. Add noodles, salt and spring onion greens. I also like to add more oil now.

14. Stir fry on highest flame for 1 to 2 mins. Adjust salt if needed while you fry.

Serve chilli garlic noodles hot with gobi manchurian or chilli paneer.

Recipe