Indo-Chinese Chilli Garlic Noodles
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
229 kcal
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Course
Main Course
Indo-Chinese Chilli Garlic Noodles
Description
This noodle recipe uses lo mein or similar wheat noodles, optionally cooked with baking soda for a pliable texture. After cooking, the noodles are chilled and coated with soy sauce and sesame oil to prevent sticking and add flavor. The stir fry starts with neutral oil heated to medium, where garlic, dried chilies, and pepper flakes develop aroma and mild heat.
Julienned carrots go into the pan next, followed by a sauce mixture comprising soy sauce, sambal oelek chili sauce, rice vinegar, and molasses, which balances sweetness, acidity, and spice. The noodles are returned to the pan and tossed to coat thoroughly, then sliced cabbage, bell peppers, green onion whites, and minced green chili or sauce are added briefly to retain crunch and freshness.
The final dish offers a layered taste experience with spicy, garlicky, tangy, and slightly sweet notes, alongside crunchy vegetables that contrast the tender noodles. It's garnished with green onion tops and fresh cilantro if desired. Adjustments are possible for gluten-free or soy-free diets by substituting tamari or coconut aminos and gluten-free noodles.
Ingredients
For the noodles:
- 6 oz lo mein noodles or thin soba or other wheat-based noodles or thin spaghetti
- 1 teaspoon soy sauce or use tamari for Glutenfree
- 1 teaspoon sesame oil
For the stir fry:
- 2 teaspoons neutral cooking oil generic cooking oil
- 6 cloves garlic finely chopped
- 2 dried red chili Indian chilies or cayenne, or use california red for mild heat
- 1/2 teaspoon pepper flakes , use less for less heat
- 1/2 cup carrots julienned
- 2 tablespoons soy sauce , tamari for Glutenfree
- 1 tablespoon sambal oelek or other red Asian chili sauce
- 2 teaspoons rice vinegar
- 1 teaspoon molasses
- 1 cup green cabbage thinly sliced
- 1 cup bell pepper ,thinly sliced red or green or both
- 2 tablespoons green onion reserve the greens for garnish, whites
- 1 tablespoon green chili I use Serrano (you can also use some mild green chilies, such as Anaheim, or just use a green bell pepper and mince it) or use 2 teaspoons Indian green chili sauce, finely minced
- green onion for garnish
- black pepper
- cilantro
Instructions
- Make your noodles according to the instructions on the package. (If you're using spaghetti, then add a teaspoon of baking soda to your boiling water and then add the noodles and cook them. This makes them get more pliable, which works much better in Asian dishes.)
- Once the noodles are cooked, rinse them in cold water, then toss the noodles in the soy sauce and sesame oil and set aside.
- For the stir fry: Heat the oil in a large skillet over medium heat.
- Add the garlic and dried red chilies and pepper flakes and cook until the garlic is starting to turn evenly golden.
- Then add in the carrots and toss well. Add in all of the sauces that is the soy sauce, sambal oelek, rice vinegar, molasses and mix well and bring to a good boil.
- Then add in the noodles and toss well to coat.Toss well for about half a minute.
- Then add in all of the veggies- cabbage, bell pepper, green onion, and minced green chili or green chili sauce and toss well for a few seconds to coat the veggies. Then switch off the heat.
- Let it sit for another minute or two. Taste and adjust salt and flavor. Add salt, more soy sauce or chili sauce if needed.
- Garnish with green onion, pepper and cilantro. Add some baked tofu to make into a meal or Serve with indo Chinese stir fries such as dragon chicken soycurls, manchurian, or other saucy Asian stir fries such as sweet and sour tofu or general Tso’s cauliflower.Store refrigerated for upto 3 days
Notes
- For gluten-free, use gluten-free or rice noodles and tamari instead of soy sauce.
- For soy-free diets, substitute soy sauce with coconut aminos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 420mg | 18% |
| Potassium | 362mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 4053IU | 81% |
| Vitamin C | 58mg | 64% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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