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You won’t find more flavor-packed comfort food than chili garlic noodles. This recipe sees tender rice noodles tossed in a chili garlic stir-fry sauce that will have your tastebuds tingling. It’s quick to make and always satisfying!
These chili garlic noodles are the perfect comfort food when you’re craving a satisfying dinner that’s still on the lighter side. Bold, garlicky, with a zingy freshness from chilies, these noodles are a recipe that you’ll come back to again and again.
Why You’ll Love These Spicy Garlic Noodles
- Bold flavor. These noodles are filling and hearty, tossed in a garlicky stir-fry sauce made from umami-rich tamari and hoisin sauce. Crushed red pepper flakes give it a bold, spicy kick, and you can choose how much you add.
- Quick and easy. This spicy Asian noodle dish is ready in one pan in 20 minutes. It’s perfect for last-minute meals and dinners any day of the week.
- Customizable. While this is a rice noodle based recipe, I bulk up these spicy garlic noodles with Chinese broccoli and mung bean sprouts. Feel free to customize your add-ins.
How to Make Chili Garlic Noodles
- Heat the aromatics. Once the oil is nice and hot in a wok, add in the garlic and red pepper flakes. Cook until fragrant.
- Make it flavorful. Sprinkle in the salt and white pepper. Add the onion. Cook while stirring for a few minutes, then add in the soaked rice noodles. Stir in the tamari, hoisin, and rice vinegar.
- Add the veggies. Toss in the broccoli and stir fry it for a few minutes before adding the bean sprouts.
- Enjoy! Season with a sprinkle of salt to taste, and enjoy!
- Serving suggestions: These flavor-filled noodles are great to serve alongside more stir-fry recipes, like this easy vegetarian Chinese cabbage stir fry or a spicy tofu stir fry. Lead into a meal with a starter of scallion pancakes or crispy golden spring rolls dipped in sweet chili sauce, or make a batch of fresh chicken summer rolls.
Variations
- Use different noodles. You can make this recipe with just about any type of noodle. See my helpful resource on the different kinds of noodles used in Chinese cooking.
- Add protein. Tofu, chicken, and beef are all delicious options to toss with these spicy noodles.
Storing and Reheating Leftovers
- Refrigerate. Store any leftover spicy garlic noodles airtight in the fridge for up to 3 days.
- Reheat. Warm the noodles in the microwave or in a pan on the stove. You can sprinkle the noodles with a bit of water to help loosen then up again.
Chili Garlic Noodles
Chili garlic noodles are flavor-packed comfort food! This recipe is easy to make with tender rice noodles tossed in a chili garlic stir-fry sauce that will have your tastebuds tingling.
Ingredients
- ¼ cup (59 ml) avocado oil
- 5 cloves garlic, thinly sliced
- 1 tablespoon red pepper flakes
- ¼ teaspoon kosher salt
- ¼ teaspoon white pepper
- ½ small white onion, sliced into ¼” strips
- 14 ounces (397 g) rice noodles, thin or wide both work, soaked according to package
- 3 tablespoons tamari
- 2 tablespoons hoisin sauce, gluten-free if desired
- 1 teaspoon rice wine vinegar
- 2 cups (182 g) chopped Chinese broccoli stems and leaves, you can also use broccoli rabe
- ½ cup (52 g) mung bean sprouts
Optional garnish:
- Lemon wedge
- Chopped green onion
- Chopped Thai chili
Instructions
- Heat the oil in a large skillet or wok over medium heat. Once hot, add in the garlic and red pepper flakes. Cook just until fragrant, about 45 seconds.¼ cup (59 ml) avocado oil, 5 cloves garlic, 1 tablespoon red pepper flakes
- Add in the salt and white pepper then add in the onion. Cook while stirring frequently for 1-2 minutes then add in your soaked rice noodles. Stir to combine then add in the tamari, hoisin, and rice vinegar.¼ teaspoon kosher salt, ¼ teaspoon white pepper, ½ small white onion, 14 ounces (397 g) rice noodles, 3 tablespoons tamari, 2 tablespoons hoisin sauce, 1 teaspoon rice wine vinegar
- Cook for 3-4 minutes allowing some of the noodles to get caramelized around the edges.
- Add in the Chinese broccoli and stir fry for one to two minutes until wilted. Stir in the bean sprouts and season with salt to taste. Top with optional garnishes and serve.2 cups (182 g) chopped Chinese broccoli stems and leaves, ½ cup (52 g) mung bean sprouts
Nutrition
Serving: 1serving, Calories: 596kcal, Carbohydrates: 106g, Protein: 9g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 1mg, Sodium: 528mg, Potassium: 203mg, Fiber: 5g, Sugar: 11g
