Spicy Garlic Chilli Noodles
A quick and flavorful dish featuring bold garlic and spicy chilies with colorful mixed vegetables, perfect for a fast lunch or dinner.
Ingredients
Noodles and Base
- 200 g noodles Use firm noodles to avoid soggy texture.
- 4 cloves garlic, minced
- 2-3 pcs red chilies, chopped Adjust based on desired spice level.
Seasoning and Vegetables
- 2 tablespoons soy sauce Or swap for tamari for a gluten-free option.
- 1 tablespoon vegetable oil Use sesame oil for extra flavor.
- 1 cup mixed vegetables (bell peppers, carrots, broccoli, etc.) Cook quickly on high heat for a crisp byte.
- to taste salt Taste before adding as soy sauce is salty.
Garnish
- as needed green onions, for garnish Add extra chopped green onions on top.
Instructions
Preparation
- Cook the noodles according to package instructions, then drain and set aside.
- In a large pan or wok, heat the vegetable oil over medium heat.
- Add the minced garlic and chopped chilies, and sauté until fragrant.
Cooking
- Add the mixed vegetables to the pan and stir-fry for 2-3 minutes until they start to soften.
- Add the cooked noodles to the pan along with the soy sauce and salt.
- Toss everything together until well combined and heated through.
Serving
- Serve hot, garnished with chopped green onions.
- You can serve with a wedge of lime for a fresh lift, and offer a small dish of soy sauce or chili sauce on the side.
Notes
Let the noodles cool to room temperature. Store in an airtight container in the fridge for up to 3 days. To reheat, warm in a pan or microwave until hot, adding a splash of water or oil if they feel dry.