Description
A vibrant and flavorful recipe for Spicy Chili Garlic Noodles featuring wide rice noodles tossed in a zesty, spicy sauce made from chili garlic sauce, soy sauce, garlic, ginger, and sriracha. This quick and easy dish is perfect for a satisfying meal and can be customized with your favorite vegetables or proteins.
Ingredients
Scale
Main Ingredients
- 8 ounces rice noodles (wide rice noodles recommended)
- 2 shallots, sliced
- 5 cloves garlic, minced
- ⅓ cup chopped scallions/green onions (white parts only; green parts reserved for garnish)
- 1 tablespoon fresh grated ginger
- 1 tablespoon oil (olive or vegetable oil works)
Sauce Ingredients
- 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, for extra spice)
Instructions
- Cook noodles: Bring a large pot of water to a boil and cook the rice noodles according to the package instructions until tender. Drain and set aside.
- Sauté aromatics: In a pot or large skillet, heat the oil over medium heat. Add the sliced shallots and minced garlic, sautéing until browned and fragrant, about 5 minutes.
- Add scallions and ginger: Stir in the white parts of the scallions and grated ginger, cooking for an additional 2-3 minutes to release their flavors.
- Prepare sauce: Add all remaining sauce ingredients — low sodium soy sauce, chili garlic sauce, brown sugar, sriracha, rice vinegar, toasted sesame oil, and red pepper flakes if using — to the pot. Whisk together to combine. Start with lower amounts of sriracha and chili sauce to control spiciness.
- Toss noodles with sauce: Add the cooked noodles to the pot with the sauce. Toss thoroughly until noodles are well coated with the spicy garlic sauce.
- Simmer and absorb flavors: Let the noodles simmer for a few minutes to absorb the sauce flavors fully. Optionally, add in diced roasted red peppers or any sautéed vegetables you like at this stage.
- Adjust seasoning and serve: Taste the noodles and adjust spiciness or seasoning if needed by adding more sriracha or red chili flakes. Serve topped with the reserved green parts of scallions and additional red chili flakes for extra heat if desired. Enjoy with your choice of vegetables or proteins such as bok choy, carrot, cabbage, chicken, or tofu.
Notes
- You can substitute raw red bell pepper sautéed before adding instead of using store-bought roasted red peppers for added flavor and ease.
- For a milder dish, omit sriracha and reduce the chili garlic sauce, adding gradually to suit your taste.
- If you only have regular soy sauce instead of low sodium, start with 2 tablespoons and add more as needed to avoid oversalting.
- Control the spice carefully as the heat builds up after a few bites, so add extra chili sauces cautiously.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg
