Description
A quick and flavorful noodle dish featuring a spicy chili garlic sauce, stir-fried with fresh vegetables, perfect for a satisfying meal in under 30 minutes.
Ingredients
Scale
- 400g noodles (rice, egg, or spaghetti)
- 8–10 cloves garlic, minced
- 2 tablespoons chili paste or sauce
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 2 stalks spring onions, chopped
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup cabbage, shredded
- Salt to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red chili flakes
- Fresh coriander leaves, chopped (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
- Cook noodles according to package instructions until al dente. Drain and set aside.
- In a small bowl, mix chili paste, soy sauce, and sesame oil. Set aside.
- Heat vegetable oil in a large pan or wok over medium heat. Sauté minced garlic for 1-2 minutes until fragrant.
- Increase heat to high. Add bell pepper, carrot, and cabbage. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Reduce heat to medium. Add cooked noodles and sauce mixture. Toss until noodles are evenly coated.
- Season with salt, black pepper, and red chili flakes to taste.
- Garnish with spring onions, coriander leaves, and sesame seeds before serving.
Notes
- Adjust chili paste amount to control spice level.
- For gluten-free version, use tamari and rice noodles.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Add protein like tofu or chicken during the vegetable stir-fry step if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg