Chilli garlic noodles are a bold and flavorful Indo-Chinese dish that’s incredibly easy to prepare and bursting with the spicy, garlicky goodness that noodle lovers crave. True to its name, this Chilli Garlic Noodles dish brings together the sharp bite of garlic with the heat of chilies, creating a simple yet satisfying bowl of noodles that can be made in just minutes.
What makes this Chilli Garlic Noodles recipe a favorite for weeknights or lazy weekends is its minimal ingredient list. There’s hardly any chopping involved, especially since this version doesn’t include vegetables—perfect for when you’re short on time or just want a fuss-free meal. Despite the simplicity, the flavor is deep, aromatic, and absolutely delicious.
That said, if you’re in the mood for something more colorful or hearty, you can absolutely toss in some finely chopped vegetables like carrots, cabbage, green beans, capsicum (bell peppers), or mushrooms. They not only add texture and crunch but also make the dish more filling and nutritious.
For spice lovers, this Chilli Garlic Noodles recipe uses fresh red chilies, which provide a moderate level of heat and a vibrant touch. We prefer it moderately spicy, but you can always adjust the quantity of chilies to suit your spice tolerance. For an alternative, dried red chilies work well too. Simply snip them with kitchen scissors for a mild kick, or crush them roughly if you’re after a stronger, more intense flavor.
Whether you’re cooking for one or serving a crowd, these chili garlic noodles deliver bold flavors with minimal effort, making it a must-try for noodle enthusiasts and garlic lovers alike.
Ingredients For Chilli Garlic Noodles:
- Noodles – 200 to 225 grams: Use high-quality Hakka noodles or plain wheat noodles of your choice. Cook them just until al dente to prevent them from turning soft or sticky when stir-fried.
- Water – 4 to 5 cups: Needed to boil the noodles thoroughly. Add a small amount of salt and a few drops of oil to the boiling water to keep the noodles from sticking as they cook.
- Sesame Oil – 3 tablespoons: Provides a deep, nutty fragrance and authentic Asian flair. Toasted sesame oil works best, but any neutral oil will do if needed.
- Garlic – 2 tablespoons, finely chopped: Fresh garlic is essential for this dish. It infuses the oil with its bold aroma and delivers that irresistible garlicky flavor.
- Fresh Red Chilies – 2 to 3, thinly sliced: Offer a natural spice and vibrant color. Adjust the quantity to suit your spice level. For less heat, remove the seeds before slicing.
- Spring Onion (White Part) – ½ cup, chopped: The base flavor for many Indo-Chinese dishes. These cook quickly and blend well with garlic and chilies.
- Red Chilli Flakes – ¼ teaspoon: Adds a mild kick and depth. Adjust to taste—add more for heat or less for mildness.
- Salt – To taste: Season to your liking, remembering that soy and chili sauces contribute to saltiness too.
- Soy Sauce – 1 tablespoon: Adds rich, savory flavor and a touch of dark color. Use naturally brewed soy sauce for deeper flavor.
- Chilli Sauce – 1 tablespoon: Brings in both spice and tang. Choose one that suits your preferred heat level.
- White Vinegar – ½ teaspoon: Adds a subtle tang to brighten the dish.
- Spring Onion Greens – 2 tablespoons, finely chopped: Sprinkle at the end for color, crunch, and a fresh oniony finish.
Step-by-Step Instructions:
How to Make Chilli Garlic Noodles:
1) Begin by boiling the noodles. Fill a large pot with 4–5 cups of water and bring it to a boil over medium heat. Add a small pinch of salt for flavor, then drop in the noodles once the water is bubbling steadily. Cook them as directed on the package until just tender. Stir occasionally to prevent clumping.
2) Once the noodles are cooked to the desired doneness (preferably al dente), drain the water completely. Drain the noodles and rinse them under cold water to halt further cooking and keep them from turning soft or sticky. Drizzle a teaspoon or two of oil over the noodles and gently toss to coat—this helps keep them from sticking together. Set them aside.
Cooking the Noodles with Sauce
3) Warm sesame oil in a wide pan or wok over medium flame. When the oil is hot, add the chopped garlic and sliced red chilies.
4) Sauté briefly until the garlic releases its aroma and turns lightly golden without burning. Be careful not to overcook or brown the garlic—it should just lose its raw smell.
5) Add the chopped white parts of the spring onions and red chili flakes to the pan.
6) Sauté for about a minute, just enough for the onions to soften slightly and the flavors to blend.
7) Lower the flame and gently mix in the soy sauce to combine with the aromatics.
8) Stir in the chili sauce to introduce a bold, spicy-tangy flavor to the mix.
9) Pour in the white vinegar and sprinkle a little salt. Keep in mind that soy sauce is already salty, so adjust accordingly.
10) Combine all the ingredients thoroughly, ensuring the sauces coat everything evenly.
11) Add the cooked noodles to the pan along with the finely chopped green tops of the spring onions.
12) Toss everything together gently until the noodles are well coated with the sauce mixture. Once done, turn off the heat and serve hot.
Expert Tips for Perfect Chilli Garlic Noodles
- Don’t Overcook the Noodles: Cook the noodles just until they’re tender but still firm to the bite—this is called al dente. Overcooking makes them soft and sticky, which causes them to fall apart and absorb too much sauce when stir-fried.
- Rinse with Cold Water After Boiling: Once the noodles are cooked, drain and immediately rinse them under cold running water. This halts further cooking, removes extra starch, and keeps the strands separate, preventing clumping.
- Prepare Ingredients in Advance: Since this dish cooks very quickly, have all your vegetables, sauces, and aromatics chopped and measured before you turn on the heat. Stir-frying requires fast movements, and pausing mid-cooking can affect the outcome.
- Adjust Spice to Your Preference: Chilli garlic noodles are meant to be spicy, but you’re in control of the heat. For a milder version, reduce the number of chilies or use deseeded ones. For an extra kick, increase the chili flakes or splash in some additional spicy sauce of your choice.
- Stir-Fry on High Heat: Cook the aromatics and toss the noodles over a high flame to preserve their texture and infuse a delicious, smoky depth. This technique keeps the noodles from becoming soggy and adds that signature smoky flavor you often find in restaurant-style stir-fries.
- Be Gentle While Tossing: Use tongs or a pair of forks to lightly toss the noodles with the veggies and sauces, ensuring they stay whole and well-coated. Avoid stirring too hard as this can break the noodles and turn them mushy.
Serving Suggestions For Chilli Garlic Noodles:
1. As a Main Course:
Serve the chili garlic noodles piping hot in deep bowls for a satisfying standalone meal. Garnish generously with finely chopped spring onion greens and a sprinkle of toasted sesame seeds for added crunch and visual appeal. Serve with a side of chili vinegar or soy-based dip for an added layer of tangy, savory flavor.
2. As Part of a Meal Combo:
These noodles are a classic companion to popular Indo-Chinese dishes. Pair them with dry or gravy-style vegetable Manchurian, chili paneer, Gobi 65, or stir-fried tofu to create a restaurant-style dinner at home. A bowl of hot and sour soup or sweet corn soup makes a comforting starter to round out the meal.
3. Kid-Friendly Option:
For a milder version suitable for children, reduce or omit the chili flakes and use mild sauces. Serve with tomato ketchup or low-sodium soy sauce. To increase the protein content, add scrambled tofu, paneer cubes, or even boiled edamame for a balanced, nutritious twist.
4. Party Platter Favorite:
Turn these noodles into a crowd-pleaser by preparing a large batch and serving them on a platter. Keep warm in a chafing dish and garnish with colorful bell peppers and sesame seeds. They stay flavorful even after cooling, making them great for potlucks or family gatherings.
5. With a Side Salad:
Balance out the spicy richness by serving these noodles with a crisp Asian slaw or cucumber salad dressed in rice vinegar and sesame oil. The freshness complements the bold flavors perfectly.
Add-on Variations
1. Add Colorful Veggies:
Boost both nutrition and texture by adding vegetables. Thinly sliced carrots, bell peppers, shredded cabbage, mushrooms, zucchini, baby corn, or snap peas work wonderfully. Stir-fry them briefly on high heat before adding the sauces for a crisp-tender bite that doesn’t release excess moisture into the noodles.
2. Add Plant-Based Protein:
Make your noodles more filling by adding protein-rich ingredients. Scrambled tofu, crispy tofu cubes, or golden sautéed paneer elevate the dish from a snack to a full meal. You can also add roasted chickpeas or tempeh if you’re aiming for something different and nutritious.
3. Make It Gluten-Free:
To adapt this dish for gluten-sensitive eaters, swap regular noodles with gluten-free rice noodles or millet noodles. Replace soy sauce with tamari, coconut aminos, or gluten-free soy sauce. Always double-check the chili sauce and vinegar labels to ensure they’re gluten-free.
4. Add a Crunchy Topping:
For added texture, top your noodles with toasted sesame seeds, crushed roasted peanuts, or crispy fried garlic before serving. It gives a fun crunch and enhances the dish’s flavor.
5. Make it a One-Pan Meal:
Stir in leftover sautéed veggies, cooked lentils, or even boiled potatoes to turn your noodles into a complete one-dish meal. It’s great for using up leftovers while creating a wholesome dinner.
6. Spice It Your Way:
Aside from red chili flakes, try adding Sichuan peppercorns, black pepper, or even a splash of chili oil to switch up the flavor profile while keeping the dish fiery and bold.