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Chilli Garlic Noodles
🥡 Indo-Chinese easy

Chilli Garlic Noodles

Spicy, garlicky noodles that hit all the right notes. My twist on a classic street food favourite.

PS
Recipe by Priya S.
Prep Time 15 min
Cook Time 20 min
Total 35 min
Servings 4

The Story

I first tasted these noodles at a tiny roadside stall in Kolkata during my college days. The cook had a wok that seemed to be seasoned by decades of use, and the smoky, garlicky aroma was absolutely intoxicating. I've spent years trying to recreate that magic at home, and this recipe is as close as I've gotten. The secret is in the timing - everything needs to happen fast and furious!

Ingredients

  • 400 g hakka noodles (or any egg noodles)
  • 8 clove garlic (finely minced)
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 3 tbsp soy sauce
  • 2 tbsp chilli garlic sauce
  • 1 tbsp rice vinegar
  • 2 piece spring onions (sliced, whites and greens separated)
  • 1 tsp sugar
  • to taste white pepper

Instructions

1

Cook the Noodles

8 min

Bring a large pot of water to boil. Cook the noodles according to package directions until just al dente - they'll cook a bit more in the wok. Drain and rinse with cold water to stop cooking. Toss with a little oil to prevent sticking.

Pro tip: Slightly undercook the noodles - they should have a bit of bite. They'll finish cooking in the wok.
2

Make the Sauce

2 min

In a small bowl, mix together the soy sauce, chilli garlic sauce, rice vinegar, and sugar. Set aside.

3

Fry the Garlic

2 min

Heat both oils in a wok or large pan over high heat until shimmering. Add the garlic and white parts of spring onions. Stir-fry for 30 seconds until fragrant - don't let it burn!

Pro tip: The garlic should sizzle immediately when it hits the oil. That's how you know it's hot enough.
4

Toss the Noodles

2 min

Add the noodles to the wok. Toss vigorously for 1 minute, letting some noodles get slightly charred on the bottom - this is the "wok hei" we want.

5

Add Sauce and Finish

3 min

Pour the sauce over the noodles and toss everything together. Cook for another 1-2 minutes until the sauce is absorbed and noodles are heated through. Season with white pepper to taste.

6

Serve

1 min

Transfer to plates and garnish with the green parts of spring onions. Serve immediately while hot!

Chef's Tips

  • Use a very hot wok - this is essential for proper wok hei (breath of the wok)
  • Have all ingredients prepped before you start cooking - it goes fast!
  • Adjust the chilli garlic sauce to your spice preference
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