Description
Spicy Chili Garlic Noodles are a flavorful and easy-to-make dish featuring wide rice noodles tossed in a spicy, garlicky sauce with shallots, ginger, and scallions. This recipe delivers a perfect balance of heat, sweetness, and umami, making it a versatile meal that can be enjoyed on its own or paired with vegetables and protein.
Ingredients
Scale
Noodles
- 8 ounces wide rice noodles
Aromatics
- 2 shallots, sliced
- 5 cloves garlic, minced
- ⅓ cup chopped white part of scallions/green onions
- 1 tablespoon fresh grated ginger
Sauce
- 1 tablespoon oil (olive or vegetable oil)
- 4-5 tablespoons low sodium soy sauce or tamari
- 1-3 tablespoons chili garlic sauce
- 1 tablespoon brown sugar (can substitute coconut sugar)
- 1 tablespoon sriracha
- 2 teaspoons rice vinegar
- 1 tablespoon toasted sesame oil
- ½ teaspoon red pepper flakes (optional)
Garnish
- Remaining chopped green part of scallions
- Optional: red chili flakes for more spice
- Optional: diced roasted red peppers or sautéed vegetables like bok choy, carrot, or cabbage
Instructions
- Cook Noodles: Bring a large pot of water to a boil and cook the wide rice noodles according to package instructions until tender. Drain and set aside.
- Sauté Aromatics: In a pot or large skillet, heat 1 tablespoon of oil over medium heat. Add the sliced shallots and minced garlic, sautéing until browned and fragrant, about 5 minutes.
- Add Ginger and Scallions: Stir in the chopped white parts of scallions and grated ginger. Continue sautéing for 2-3 minutes until aromatic.
- Prepare Sauce: Add low sodium soy sauce or tamari, chili garlic sauce, brown sugar, sriracha, rice vinegar, toasted sesame oil, and optional red pepper flakes to the pot. Whisk everything together to combine. Start with the lower amounts of chili sauce and sriracha to control spice levels.
- Combine Noodles and Sauce: Add the cooked noodles to the sauce and toss well to coat evenly. Let the noodles simmer in the sauce for a few minutes to absorb the flavors. Optionally, stir in diced roasted red peppers or any sautéed vegetables you prefer.
- Adjust Flavor and Serve: Taste the noodles and adjust seasoning or spice level as desired. Top with remaining chopped green scallions and additional red chili flakes if you want extra heat. Serve warm as a standalone dish or with your choice of protein like chicken or tofu.
Notes
- You can substitute canned roasted red peppers with raw red bell peppers, sautéed before adding to the noodles for a fresher taste.
- Adjust spiciness by omitting or reducing sriracha and chili garlic sauce; start with small amounts and add more to taste.
- If using regular strength soy sauce instead of low sodium, start with 2 tablespoons and add more as needed to avoid excess saltiness.
- This dish pairs well with vegetables such as bok choy, carrots, or cabbage and proteins like chicken or tofu for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg
