10 Minute Garlic Chili Noodles – Super Easy Recipe!

My latest obsession that I know you will just LOVE! Spicy, garlicky and so much flavor with barely any effort!

⬇️⬇️ Recipe ⬇️⬇️

PRINTABLE RECIPE: https://www.laurainthekitchen.com/recipes/garlic-chili-noodles/

GARLIC CHILI NOODLES RECIPE:
8 oz of Wide Rice Noodles
4 Tbsp of Vegetable Oil
2 Scallions, white parts and green parts separated, thinly sliced
2 Cloves of Garlic, minced or grated
1 tsp of Grated Ginger
1 Tbsp of Hot Pepper Flakes
3/4 tsp of Paprika
1/2 tsp of Sugar
1 Tbsp of Toasted Sesame Seeds
1 Tbsp of Soy Sauce
1-2 tsp of Rice Vinegar (depending on how sharp you like it)
2 tsp of Toasted Sesame Oil
Salt

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00:00 – Intro
01:19 – Make the Sauce
04:52 – Add Sauce To Noodles
06:01 – Dig In!

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We are making my 10 minute garlic chili noodles  that you are going to love! They may actually come   together faster than 10 minutes, because really,  the thing that takes the longest is for your   water to come to a boil. To cook your noodles,  everything else happens in absolute seconds,  

And I’m thrilled to share it with you. I’ve got  my little baby sauce pan here with some vegetable   oil. You want to use any neutral oil like a  vegetable, a canola, something like maybe even   avocado oil, a sunflower oil, something that’s  very very neutral is what you want to use here.

I’m just chopping up the end of my – the end  of my green onion, because I’m going to add   this to this little plate that I have some  other things prepared on. Now by no means   am I telling you this is any kind of authentic  recipe, you know that, but it is authentically  

Delicious and I know garlic noodles have  been making the rounds all over the web,   and I wanted to share with you my version because  it’s very very easy and simple, and I’m not using   any Korean dried chilies because I don’t have any,  and what I find works really well is to use just  

Run-of-the-mill red pepper flakes with a little  mix of plain paprika just to give it that color. But what I like to do to the red pepper  flakes first is, because I find that they’re,   I find that they’re very difficult to break down  because they’re so coarse. What I like to do,  

You need about a tablespoon of these, and it’s  really not necessary, but I find that it does   make such a difference. I like to put them in a  little mortar and pestle here and I like to just  

Crush them up a little bit, and it just kind of  breaks them down slightly. I’m not going to just   pulverize them completely, but it just breaks them  down enough so that it makes them just a little  

Bit easier to eat, if you will, because they do  retain their crunch and their shape and texture   which is a good thing, but I think breaking  them down does help a just a tiny, tiny bit.

But you don’t have to do that if you don’t want  to, and then the remaining ingredients that we   need are very basic ones that you may already  have on hand. We have your chili, what I have   here is some green onions, this is plain paprika,  not smoked, just regular plain paprika for color.  

It’s not going to add any flavor, this is a  tiny little bit of sugar, a very small pinch,   lightly toasted sesame seeds. I’m going to add  them all to a small bowl because the only cooking  

This is going to get is going to be from the  very hot oil we’re going to introduce to this. We’re also going to add some garlic, I like to  grate mine on a coarse grater, I love it because  

It makes the flavors really sort of pop through  each bite because it’s grated so it’s not chopped,   it just mixes better, you can do one clove or two,  depending on how garlicky you want them. I’m going  

To go with about one and a half, because when  you grate garlic it just becomes a lot spicier,   if you will, a lot stronger and then to this  it’s just so simple and easy you’re going to  

Need some soy sauce, you need one tablespoon of  soy sauce, I don’t do low sodium for for this,   I just do plain soy, you’re also going to need  about 2 teaspoons of rice vinegar, one to two  

Teaspoons, it’s really how sharp you like it,  a tiny bit of ginger, if you have fresh ginger,   go ahead and grate it, peel and grate, and then  about a teaspoon or so of toasted sesame oil. That’s going to give you really great flavor,  now to this you’re going to mix it just slightly  

And it’s going to look like a very thick,  not very exciting paste, but wait until you   see what happens when we add the really hot  oil. You want to make sure your oil is very,  

Very hot. In the meantime, get that water up  to a boil. I like to season my water with salt,   just like I would any other starch, and the  noodles I’m using, which I’ll link for you below   in the description because they’re my favorite,  I can’t source them from my local grocery store,  

No one carries them around me, any wide  rice noodles, so I order mine, and they’re   fantastic. They have really great texture, a  beautiful chew, and I love it. The oil is ready,   so look into this bowl, I’m going to show  you what’s going to happen stand well back,  

That is the only cooking that your spice mixture  is going to get, so it just it’s the perfect   amount to bloom that chili, bloom that onion and  the garlic and the ginger, and it’s fantastic. Let this sit for a bit, when the pasta  – when the water comes to a boil,  

I’m going to drop in my noodles and  cook according to package instructions,   and I’ll meet you here when they’re ready. My noodles are cooked, I drained them, and  I placed them back into the same pot, and I  

Kind of just stir it around like that because  I want to let any water to sort of evaporate   from those noodles so that the oil and spice  mixture really sticks. And when you eat this,  

You understand why it’s like a go-to, and this can  be a complete meal if you add some ground turkey,   ground chicken, ground pork, some  seared tofu, anything like that.   Look at that gorgeous color! Add some steamed  vegetables in here, and it is a complete meal,  

And it is sensational and delicious and vibrant  and absolutely everything that you want from a   spicy garlic noodle that is just pungent with  flavor. And when you serve it, I love that,   when you serve it, make sure you add some extra  sesame seeds and extra scallions on there like  

Extra green onions on there, clean up the bowl a  little bit, and it really is worth going through   the step of lightly toasting those sesame seeds at  first so that you get just like a really beautiful   nutty flavor that is just sensational, oh my  gosh, the flavor is just out of this world.

Spicy, but it’s spicy but it’s, you can still  taste all the beautiful flavors. It’s not like   it’s going to blow your head off, it’s just  perfect, honestly. Less than 10 minutes,   Laurainthekitchen.com for the written recipe, like  I said, add some protein and steamed vegetables to  

This for a complete meal and you will put this  on your recipe repertoire for months to come. Hope you enjoy spending time with me and  I will see you in the next one! Bye-bye!