¾ to 1tablespoonred chili flakes(or 3 to 5 red chilies, less spicy kind)
2tablespoonoil(divided, sesame or olive oil)
1tablespoonchilli sauceor any hot sauce (optional)
1 ½teaspoonvinegar(white or apple cider)
¼ to ½teaspoonsalt(adjust to taste)
1mediumcarrot½ to ¾ cup chopped or sliced
½cupbell pepper(capsicum) sliced or chopped
2sprigsspring onions(greens & whites separated)
How to make the recipe
Bring water to a boil in a large pot. When the water comes to a rolling boil, add the noodles and cook them al dente (just until cooked).
When the noodles are done cooking, drain them to a colander. Pour 1 tbsp oil and spread it all over the noodles. While the noodles, cook, chop garlic and all the veggies. If you do not have any hot sauce then make a coarse paste of red chilli & garlic.
How to Make Chilli Garlic Noodles
Heat a wok with oil on a medium flame. Saute garlic and red chili on a medium heat for 1 minute.
When the chilli garlic smells good, then add all the veggies except the spring onion greens. Saute on a high flame until they are half done yet crunchy.
Add soya sauce, sugar and vinegar. You can also add any chilli sauce you prefer at this stage. I did not add any as I used the chilli garlic paste.
Transfer the cooked noodles, spring onion greens, salt and 1 teaspoon more oil.
Saute chilli garlic noodles on a high heat for 1 to 2 mins until smoky hot. Add more sauces, salt or vinegar at this stage if you prefer. Serve chilli garlic noodles hot with chilli paneer, gobi manchurian or chilli chicken.