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

Cook Time 15

Servings

Calories 506kcal

Author Usha Rao

Equipment

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

Ingredients

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

Instructions

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.

Notes

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.

Nutrition