Description
A flavorful and spicy chili garlic noodle dish featuring wide rice noodles tossed in a savory, garlicky, and slightly sweet sauce with hints of ginger and sesame, perfect for a quick and satisfying meal.
Ingredients
Scale
Noodles
- 8 ounces rice noodles (wide rice noodles recommended)
Sauce and Aromatics
- 2 shallots, sliced
- 5 cloves garlic, minced
- ⅓ cup chopped scallions/green onions (white part only, reserve green for garnish)
- 1 tablespoon fresh grated ginger
- 1 tablespoon oil (olive or vegetable oil)
- 4-5 tablespoons low sodium soy sauce or tamari
- 1-3 tablespoons chili garlic sauce (adjust by brand and spice preference)
- 1 tablespoon brown sugar (can substitute coconut sugar)
- 1 tablespoon sriracha (adjust to taste)
- 2 teaspoons rice vinegar
- 1 tablespoon toasted sesame oil
- ½ teaspoon red pepper flakes (optional, for extra spice)
Optional Additions
- 2 diced roasted red peppers (can substitute with sautéed raw red bell pepper)
Instructions
- Cook Noodles: Bring a large pot of water to a boil and cook the rice noodles according to package instructions until tender. Drain and set aside.
- Sauté Aromatics: In a pot, 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 the grated ginger, cooking for an additional 2-3 minutes to release their flavors.
- Prepare Sauce: Add the low sodium soy sauce or tamari, chili garlic sauce (starting with 1 tablespoon), brown sugar, sriracha (start with less), rice vinegar, and toasted sesame oil to the pot. Whisk everything together to form a cohesive sauce, adjusting the spiciness carefully to your preference.
- Toss Noodles with Sauce: Add the cooked noodles to the pot with the sauce and toss gently to coat all the noodles evenly. Allow them to simmer in the sauce for a few minutes so the noodles absorb the flavors.
- Add Optional Vegetables: If desired, add diced roasted red peppers or other sautéed vegetables such as bok choy, carrots, or cabbage. Stir well to combine.
- Final Seasoning: Taste the noodles and adjust seasoning as necessary, including adding more sriracha or red pepper flakes for extra heat if desired. Remember the spiciness intensifies after eating a few bites.
- Garnish and Serve: Serve the noodles hot, topped with the reserved green parts of the scallions and additional red pepper flakes if you like extra spice. Enjoy as is or with your choice of protein like chicken or tofu.
Notes
- Use raw red bell pepper sautéed before adding if you do not have roasted red peppers; roasted peppers add more depth of flavor.
- Adjust the spice level by starting with smaller amounts of chili garlic sauce and sriracha, adding more gradually to suit your heat tolerance.
- If using regular soy sauce instead of low sodium, start with 2 tablespoons and add more carefully to avoid excess saltiness.
- This dish pairs well with proteins like tofu, chicken, or vegetables such as bok choy, carrot, or cabbage for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
