Spicy chili garlic noodles that are bursting with heat and flavor! This dish comes together in less than 30 minutes, and tastes delicious with your favorite source of protein and stir-fried veggies!
Spicy chili garlic noodles
Noodles of any form are always a winning dinner. These spicy chili garlic noodles come together so quickly and easily, and are full of delicious flavor.
The sauce is made with a mix of some of my favorite Asian flavors like soy sauce, chili garlic sauce, ginger, and toasted sesame oil. The marinade is one of my favorites to date, and can be used to coat fish, chicken or even tofu!
The best noodles for this recipe
Using a wide noodle is ideal for this recipe since it absorbs the most amount of flavor. Any type of pasta will work, but wide rice noodles or any thicker pasta strand are my go-to for this recipe.
The sauce is bursting with spicy flavor, and made with just a few simple ingredients. Here’s what you’ll need to make chili garlic noodle sauce:
- shallots, garlic and ginger for your base flavor
- low-sodium soy sauce
- green onions
- chili garlic sauce
- rice vinegar
- sesame seeds
- coconut sugar
Serve these noodles warm or cold! They taste delicious with some crispy tofu or your favorite protein. This dish can be bulked up with your favorite mix of veggies, like red bell pepper, broccoli and mushrooms.
The spice level can be adjusted to your liking- but keep in mind this dish is spicy if followed as instructed!
These spicy chili garlic noodles are a delicious way to change up your dinner game, and a healthier take-out style dish to make! They’re spicy, saucy, and so full of flavor.
I can’t wait for you guys to try them!
What to serve with your chili garlic noodles:
Sesame Ginger Tofu
Honey Ginger Orange Salmon with Florida OJ
Sweet & Spicy Tofu and Broccoli
Chili Garlic Noodles
Ingredients
- 8 oz rice noodles or any wide noodles
- 1 tbsp avocado oil
- 1/3 cup low sodium soy sauce
- 2 shallots, finely diced
- 3 cloves of garlic, crushed
- 1 tsp grated ginger
- 2-3 stalks green onions, plus more to top (about 1/3 cup)
- 2 tbsp chili garlic sauce (cut down to 1 tbsp for less spicy)
- 1 tbsp sesame oil
- 1 tbsp coconut sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame seeds, plus more to top
- 1/4 tsp salt
Directions
- Boil your pasta as instructed on package. I prefer to leave mine al dente. Drain and set aside.
- Heat a large pan with avocado oil, and saute the shallots and green onion for 2- 3 minutes on low/medium heat.
- Add in the garlic and ginger and continue cooking for additional 2 minutes.
- Combine the soy sauce, sesame oil, coconut sugar, chili garlic sauce, rice vinegar, salt, and sesame seeds in a bowl and whisk together. Pour it into the pan and stir together over low heat for another 3-5 minutes.
- Add in your pasta and stir well until evenly incorporated. Let the pasta cook in the sauce over low heat for 5-7 minutes, stirring occasionally.
- Top with chopped scallions and sesame seeds when ready to serve.
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