Once You Try These Noodles - You Won’t Stop | Perfect Chili Garlic Noodles

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil offers health benefits, while canola is budget-friendly.

cilantro

🥗Healthier: parsley

💰Cheaper: basil

Parsley is a common herb, while basil is often less expensive.

Cook Hakka noodles according to package instructions until al dente; drain and set aside.

Heat oil in a large skillet over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 30 seconds.

Stir in dried red chilis and Kashmiri chilis; cook for another 30 seconds to release flavor.

Add sliced onion, bell peppers, carrot, and cabbage; stir-fry until vegetables are tender, about 3-4 minutes.

Add cooked noodles to the skillet, tossing to combine with vegetables.

Pour soy sauce, vinegar, and prepared chili garlic paste over the noodles; mix well to coat evenly.

Grate fresh ginger into the mixture and stir to combine.

Season with salt, sugar, and black pepper to taste; adjust flavors as needed.

Garnish with slit green chilis and spring onion greens before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary