Garlic Chili Noodles
These tasty garlic chili noodles are ready in under 20 minutes and are full of flavor!
My son is always craving some sort of Asian dish for meals, especially with noodles or rice and he is an absolute lover of all things with soy sauce! I recently stumbled upon a recipe for garlic chili noodles on Joyful Dumplings that sounded tasty & easy to throw together. I made my son these delicious noodles for a recent lunch and he devoured all of them in minutes. I’d say that means this recipe is a keeper!
How to Make Garlic Chili Noodles
Cook the pasta to al dente in a large pot of boiling water per package instructions; drain.
While the pasta is cooking, heat the oil in a nonstick skillet over medium-high heat. Add the white portion of the green onions and cook, stirring often, for 1 minute. Add the garlic and cook, stirring constantly, for 30 seconds.
Add the broth, soy sauce, dark soy sauce, Chinese black vinegar, and gochugaru (Korean chili flakes) then cook stirring occasionally, for 3 minutes.
Add the drained pasta and cook, tossing to evenly coat the noodles in the sauce, for 2 minutes. Serve with the green portion of the green onions and toasted sesame seeds on top. Serve immediately with spicy chili crisp on the side. Enjoy!
Equipment
Ingredients
Garlic Chili Noodles:
- 5 oz pappardelle noodles or dried ribbon noodles, cooked per package instructions to al dente ***Be sure to use a wide noodle for this recipe so it will soak up the thin sauce.
- 2 green onions, sliced and green & white parts separated, divided
- 2 large cloves of garlic, minced
- 2 tbsp vegetable broth ***Chicken or beef broth also works
- 1 tbsp soy sauce
- ½ tbsp dark soy sauce
- ½ tbsp Chinese black vinegar
- ½ tbsp gochugaru (Korean chili flakes)
Serving:
- Toasted sesame seeds
- The green portion of the green onions
- Spicy chili crisp
Instructions
- Cook the pasta to al dente in a large pot of boiling water per package instructions; drain.
- While the pasta is cooking, heat the oil in a nonstick skillet over medium-high heat. Add the white portion of the green onions and cook, stirring often, for 1 minute. Add the garlic and cook, stirring constantly, for 30 seconds.
- Add the broth, soy sauce, dark soy sauce, Chinese black vinegar, and gochugaru (Korean chili flakes) then cook stirring occasionally, for 3 minutes.
- Add the drained pasta and cook, tossing to evenly coat the noodles in the sauce, for 2 minutes.
- Serve with the green portion of the green onions and toasted sesame seeds on top. Serve immediately with spicy chili crisp on the side. Enjoy!
That looks absolutely appetizing. Would be fantastic to use rice noodles to make this dish too.
Pam, this Asian noodle recipe looks delicious. My son would be all over this too! I am going to share the recipe with him.
Velva
You guys eat way more Asian dishes than us and this looks like another good one.
My favorite type of noodle.
I love Italian pasta dishes, but there is nothing quite so magnificent as Asian noodles. Like pad see ew. Noodles, broccoli, and the most wonderful Asian flavors… Love this recipe.
I know I would love these, though I would have to adjust the spice for my family (more for me, less for them!)
Pam,
I just discovered your website.
What a wonderful post, thanks for having my recipe.
Cheers.
Shu-Chun xx
Shu-Chun,
Thanks for the tasty recipe!
-Pam