Chili garlic Noodles
An Indo-Chinese style stir fry noodle recipe, made with prominent flavors of Garlic and peppers, balanced out with sauces.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Chinese/Indo Chinese, Continental
Servings: 3 servings
Calories: 520kcal
- 250 gm noodles parboiled see notes
- 250 gm boneless chicken cut up in to small chunks see notes
- 1 cup sliced Mushrooms any of your choice - 75 gms
- 40 gm thinly sliced Chilies 3 serrano green chilies + 3 Fresno red chilies
- 1 whole garlic finely chopped 30 gm
- white root of 2 green onions sliced finely
- 1/4 cup sesame oil or vegetable oil
- 2 1/2 cup sliced bellpeppers - 235 gms I used red, yellow and green
Sauce
- 2 tablespoon Honey
- 2 1/2 tablespoon ketchup or tomato paste
- 2 1/2 tablespoon Dark Soy Sauce
- 1 tablespoon Vinegar
- 2 tablespoon Hoisin sauce
- 1/2 cup Reserved noodle water see notes
In a small bowl, mix all the ingredients mentioned under "sauce"and set aside.
Use a large wok or a large pan to prepare this recipe. Heat your wok/pan at high flame for about 2 to 3 mins and begin cooking.
Add oil, sliced chilies, garlic and onions to the heated wok. Stir constantly with a spoon.
Once the garlic turns light golden, add chicken and mushrooms. Saute till the chicken becomes very slightly golden.
Add in your sliced bellpeppers and sauce. Saute for 2 mins for the chicken to absorb flavor.
Drop in the parboiled noodles and stir to mix.
- When you drain the liquid from boiling the pasta, save 1/4 cup of it.
- You can skip the chicken for a vegetarian version and use mushrooms or tofu instead.
- You can use Jalapenos if you can't find Fresno chilies. Remove seeds of the chilies to reduce heat if you want to make it less spicy.
- Detailed recipe substitutions on the blogpost.
Serving: 1serving | Calories: 520kcal | Carbohydrates: 64g | Protein: 34g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Cholesterol: 74mg | Sodium: 877mg | Fiber: 5g | Sugar: 22g