I Can't Stop Eating These Noodles! | Chili Garlic Noodle Recipe in Under 30 Minutes

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.

Prep all vegetables: dice 1 yellow onion and set aside.

Roughly dice 1 red Fresno chili pepper and set aside.

Chop the white and green parts of 2-3 green onions and set aside.

Prep bok choy and any other vegetables you want to use, setting them aside.

Smash, peel, and dice 3-4 cloves of garlic, setting aside for later.

In a medium-sized mixing bowl, combine 1/4 cup low sodium soy sauce, 1-2 tablespoons hoisin sauce, 1/4 teaspoon sesame oil, 2-3 tablespoons chili garlic sauce, 1 teaspoon ginger paste, 1 tablespoon brown sugar, and 1/4 cup water. Mix well with a whisk.

Add 1 teaspoon dark soy sauce to the mixture and whisk again to combine.

Heat a wok over medium-high heat and add 2 tablespoons avocado oil.

Add the prepared vegetables (except for the garlic) to the wok and stir-fry for 3-5 minutes until they soften.

Boil Thai rice linguini noodles according to package instructions, then strain and set aside.

Add 1 pound of ground pork to the wok, breaking it up with a wooden spoon as it cooks.

Once the pork is fully cooked and the veggies are tender, add the garlic and cook until aromatic.

Add the prepared sauce to the wok and mix well to combine.

Add the cooked noodles to the stir-fry and toss until the sauce is evenly distributed.

Taste and adjust the flavor as needed, adding more sweetness or spice if desired.

Plate the noodles and garnish with additional green onions and red chili flakes before serving.

Cooking Techniques

Equipment Needed

Spice Level: