Spicy Chili Garlic Noodles
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Recipe Intro From goodeatsbysarahh
I promise these quick and easy Spicy Chili Garlic Noodles are about to be your new household favorite! They’re the perfect amount of garlicky goodness with a little bit of a kick. These noodles make for a great side dish, or throw on your favorite protein to make this a perfectly balanced lunch or dinner.
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Recipe Card
ingredients
For the noodles
- 200 grams rice noodles (preferably medium-thickness like pad see ew noodles)
- 1 tablespoon vegan butter
- 2 shallots, diced
- 4 garlic cloves, minced
- 1/2 red pepper, thinly sliced
- 1/4 cup reserved pasta water
- Sesame seeds (optional), for topping
- Green onion (optional), for topping
- Cilantro (optional), for topping
ingredients
For the chili garlic sauce
- 2 tablespoons sesame oil
- 1 tablespoon Lee Kum Kee Sriracha Chili Sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons coconut sugar
- 1/2 cup coconut aminos
- 1/3 cup sliced green onions
- 1 tablespoon sesame seeds
Method
Step 1
Cook the noodles according to the package directions.
Step 2
Place a large pan on the stove on medium heat and add the vegan butter.
Step 3
Once melted, add the onion, garlic, and red pepper to sauté until they soften.
Step 4
Next, add into the pan the chili garlic sauce ingredients, starting with the Lee Kum Kee’s Sriracha Chili Sauce, sesame oil, rice vinegar, coconut sugar, and coconut aminos.
Step 5
Bring the sauce to a simmer, and then add the sliced green onions and sesame seeds.
Step 6
Continue to let the sauce simmer until it begins to thicken.
Step 7
Once the noodles are cooked, reserve ¼ cup of the pasta water and then strain.
Step 8
Once the sauce is thickened, add the rice noodles and toss gently to coat.
Step 9
A little bit at a time, add in the pasta water to help loosen up the sauce and coat the noodles (I don’t typically need to use the full ¼ cup of pasta water – just a few splashes).
Step 10
Top each serving with chopped cilantro, green onions, and sesame seeds before serving.