Do you love spicy food? I sure do! There was a time when hot and spicy meals were something I consumed pretty much on a daily basis. This girl loves flavor! Over the years I’ve branched out and learned to love all kinds of flavor profiles in my cooking, but I still have days when I’m all about the heat. These chili garlic noodles are the cure to my hot food cravings! They’re delicious and I can make them as hot as I want, depending on how much chili paste I choose to add. Also, this spicy noodle recipes is super easy and made with ingredients that I tend to have on hand, so I can easily whip it up at a moment’s notice. These spicy noodles are one of my new favorite weeknight dinners.
Ingredients You’ll Need
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start by cooking your noodles according to the package instructions. You’ll either need to boil them or soak them in hot water, depending on the size and brand. Be sure to rinse them under cold water in order to stop the cooking when they’re done.Stir the sauce ingredients together while the noodles boil: sambal oelek, soy sauce, brown sugar, and toasted sesame oil.
Heat some peanut oil in a large wok or skillet, then add minced garlic, grated ginger, and just the white parts of your scallions (finely chopped). These are your aromatics. Sauté the aromatics for about 1 minute. Be sure to stir them constantly and keep a close eye on them to prevent burning.
Add your cooked noodles to the skillet, along with the (thawed) frozen edamame, and the soy sauce mixture.
Raise the heat to high and stir-fry everything for about 2 minutes, until the sauce dries up a bit.
Tip: A large fork or pair of kitchen tongs works great during this step.
Take the skillet off of the burner. You can taste-test the noodles at this point to see if you’d like to make any adjustments, like more soy sauce or more sambal oelek.Garnish your chili garlic noodles with the green parts of your scallions and some chopped fresh cilantro. Dig in while they’re hot!
Variations
This recipe is highly customizable. Try one of more of the suggestions below to make it your own:
Spice it up or tone it down. Use more sambal oelek for more heat, less for milder noodles. You can also add other spicy seasonings, such as sriracha sauce or red pepper flakes. Get creative!Add veggies. Just about any type of stir fry veggies would work here. Add them after step 4 and stir-fry them for 1 to 5 minutes depending on how hard they are (harder veggies take longer to cook), then proceed with step 5 of the recipe on. Broccoli, carrots, snow peas, asparagus, celery, and cabbage would all be great choices.Add protein. The edamame contributes bit of protein, but for even more, add some fried tofu or seitan.
Leftovers & Storage
Leftover chili garlic noodles will keep in an airtight container in the fridge for 3 to 4 days, or in the freezer for about 2 months.
More Noodle Recipes
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