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Plate of noodles.

Chili Garlic Noodles

Chili garlic noodles are spicy, flavorful and a quick, wholesome meal under 30 minutes. Al dente noodles are stir fried with veggies, protein of choice and a chili garlic sauce.
Course Main Course
Cuisine Indo Chinese
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 506kcal
Author Usha Rao


  • 1 Cutting board & a knife
  • 1 3-4 quart Saucepan
  • 1 Colander
  • 1 Wok or a saute pan


  • 2 packet 150 grams each Noodles (can use egg noodles or vegetable noodles)
  • 5 tablespoon n Oil 1 tbsp. sprinkle on cooked noodles, 1 tablespoon for eggs and rest to chili garlic noodles
  • 2 Large Egg
  • 2 Red Dry Chilies
  • 3 Garlic Clove chopped or approx. 1 tablespoon chopped Garlic
  • 1 pound Boneless Chicken Thighs cut into small pieces or strips (adjust quantity to your preference)
  • 4 small Green Chillies chopped
  • ½ medium sized Onion Sliced, approx. ½ cup sliced onion
  • 3 medium Carrot julienned, approximately 1 ¼ - 1 ½ cut carrot julienne
  • 30 Green Beans julienned, 1 ½ cup French Beans julienne
  • 2 teaspoon Soya Sauce
  • 1 ½ teaspoon Chili Garlic Sauce it is spicy, adjust to taste
  • ½ teaspoon Black Pepper Powder
  • 1 teaspoon Salt, adjust to taste
  • ½ cup Green Onion sliced or chopped cilantro


  • Cooking Noodles: Take a big pot full of water and bring to a boil. For 2 packets of noodles, you will need at least a 3 quart pot. Add noodles to boiling water and cook noodles for 4-5 minutes or as per instructions on the back of the packet.
  • Once the noodles are cooked, drain the noodles and run them under cold water. Sprinkle ½ tbsp. of oil and on the noodles and mix well. This is to avoid sticky noodles.
  • Egg: In a bowl take some water (2-3 teaspoons), pinch of salt, black pepper powder and mix. Add eggs and beat the egg lightly.
  • In a wok or a skillet, heat tablespoon oil and spread it around the pan.
  • Once oil is hot, pour the beaten egg and spread turning the pan around.
  • When the omelet is lightly set, flip. If the omelet breaks, that is fine.
  • Cut it into small strips, pieces or scramble using the spoon. Cooking until egg strips/pieces are just set, should take 1 – 2 minutes. Do not over cook, transfer to a plate and keep aside.
  • Putting it all together:
  • In the same wok or a pan, heat oil. Add red chilies, chopped garlic and let roast for a few seconds.
  • Add chicken and saute for a minute or two. Then add onion and saute until soft. Add green chilies and mix well.
  • Now add carrots, beans, salt and pepper, and sauté for a couple of minutes until the veggies are tender. You can also cover the pan.
  • Once the veggies are tender, but firm, add sauces and give a good stir.
  • Then add cooked noodles and egg strips/pieces. Stir fry for 2 - 3 minutes or until noodles are done.
  • Lastly add green onions or cilantro, fry for a few seconds and serve hot.


  • Veggies - Carrots and beans are my go to vegetables but you can use bell peppers strips and peas as well.
  • Eggs - Recipe calls for 1 egg per 1 packet. If eggs are the only protein you are using, depending on your liking, you can use up to 2 eggs per packet.
  • Protein - Replace chicken with the shrimp or portion of your choice.
  • Noodles - do not over cook noodles. I usually use timer so that I do not forget and over cook.  Also immediately after draining, run under cold water to stop the cooking process and then sprinkle oil.
  • Nutrition - values listed are approximate.


Calories: 506kcal | Carbohydrates: 17g | Protein: 24g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 1149mg | Potassium: 648mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8484IU | Vitamin C: 50mg | Calcium: 81mg | Iron: 2mg