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Spicy chili garlic noodles garnished with green onions and sesame seeds in a white bowl

Spicy Chili Garlic Noodles

Bold and flavorful noodles with the perfect balance of spicy chili, fragrant garlic, and sweet sesame in just 20 minutes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz rice noodles
  • 2 tablespoons neutral oil like avocado or canola
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons soy sauce
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon red pepper flakes optional for extra spice
  • 2 green onions chopped
  • 1 tablespoon toasted sesame seeds
  • fresh cilantro or Thai basil for garnish
  • lime wedges for serving

Equipment

  • Large skillet or wok
  • Pot for cooking noodles
  • Strainer
  • Measuring spoons
  • Knife and cutting board

Method
 

  1. Cook rice noodles according to package directions until just tender. Drain immediately and rinse with cold water to stop cooking process and prevent them from becoming mushy.
  2. Heat neutral oil in a large skillet or wok over medium heat. Add minced garlic and freshly grated ginger, stirring constantly for 1 minute until fragrant and lightly golden but not browned.
  3. Stir in soy sauce, chili garlic sauce, sesame oil, maple syrup, rice vinegar, and red pepper flakes. Simmer for 1-2 minutes to meld flavors.
  4. Add cooked noodles to skillet and toss vigorously to coat every strand with sauce. Stir-fry for 2-3 minutes until heated through and have a glossy, lacquered appearance.
  5. Remove from heat and top with chopped green onions, toasted sesame seeds, and fresh herbs. Serve with lime wedges.

Notes

For gluten-free version, use tamari instead of soy sauce. Adjust spice level by varying chili garlic sauce amount. Can be enjoyed cold as noodle salad the next day. Reheat with 1-2 tablespoons water or soy sauce per serving.