Chilli Garlic Noodles
The Making of Chilli Garlic Noodles
C
hilli garlic noodles are a quick and flavorful Indo-Chinese dish perfect for lunch or dinner. They are spicy, aromatic, and very easy to customize.
Begin by boiling noodles in salted water according to package instructions. Do not overcook. Drain and rinse with cold water to stop further cooking. Toss with a little oil and keep aside.
Heat oil in a wok or large pan on high heat. Add finely chopped garlic and sauté until fragrant. Be careful not to burn the garlic.
Add chopped onions, spring onion whites, and vegetables like cabbage, carrot, and capsicum. Stir-fry on high heat for 2–3 minutes. Vegetables should remain crunchy.
Add boiled noodles to the pan. Sprinkle red chilli flakes, black pepper, salt, and a little soy sauce. Toss everything well using tongs or two spoons so the noodles mix evenly with vegetables.
Add vinegar and chilli sauce for extra spice. Stir continuously on high flame to avoid sticking. Finish with spring onion greens.
Serve hot as it is or with chilli paneer or manchurian. These noodles are best enjoyed fresh.
Begin by boiling noodles in salted water according to package instructions. Do not overcook. Drain and rinse with cold water to stop further cooking. Toss with a little oil and keep aside.
Heat oil in a wok or large pan on high heat. Add finely chopped garlic and sauté until fragrant. Be careful not to burn the garlic.
Add chopped onions, spring onion whites, and vegetables like cabbage, carrot, and capsicum. Stir-fry on high heat for 2–3 minutes. Vegetables should remain crunchy.
Add boiled noodles to the pan. Sprinkle red chilli flakes, black pepper, salt, and a little soy sauce. Toss everything well using tongs or two spoons so the noodles mix evenly with vegetables.
Add vinegar and chilli sauce for extra spice. Stir continuously on high flame to avoid sticking. Finish with spring onion greens.
Serve hot as it is or with chilli paneer or manchurian. These noodles are best enjoyed fresh.