Learn how to make perfect chili garlic noodles at home in less than 15 minutes. These noodles taste better than take out. Customize it with your preferred veggies. Add tofu or paneer for protein. This recipe on chili garlic noodles makes a great vegan meal.
How about putting up a delicious and healthy meal on the table in less than 15 minutes . Nah I am not talking about takeaways or going to a restaurant , that takes way more time. I am talking about a meal made fresh at home with minimal work , minimal time and maximum satisfaction. Plus tips and tricks to make a perfect Stir fry every time like a pro. Plus bonus a tip on cutting down prep time so that dinner is at the table in less than 10 minutes. Are you game?
Stir fry’s of any kinds are super simple to whip up and makes a perfect hectic weekday or a weekend dinner. I love it for lunch too.
Holiday season is over , schools have commenced , but I am still taking my own sweet time to get into the routine. I am still in the no work , no responsibilities zone. No motivation yet to spend more time in the kitchen . I am enjoying after holiday sales, spending time at the movies and catching up with old friends.
Off late we had an overdose of restaurant food so no more greasy stuff for some time now . That doesn’t mean we only have to eat salads. It means keeping a tap on what you are eating. And home-made meals are anytime preferable health wise. And if they are super delicious and super quick at the same time then you become the star of the day.
Why do we love this particular recipe –
Guys its noooooooddleessssssssss – who can say no to them.
Loads of veggies make it more nutritious .
And the sauce – healthy as well plus yumminess factor.
So I thought of making a quick post and share this recipe with you.
Why is it healthy –
Noodles used are thin whole grain spaghetti – shhhhhhh don’t tell anyone , it’s our little secret. I am in love with this one – it’s Barilla whole grain spaghetti.
Veggies used – assorted ones which means more nutrition .
Sesame – I have used sesame oil and sesame seeds . We all are well versed with benefits of sesame . Sesame is rich in phosphorous , zinc , calcium , fiber , manganese to name a few.
Pepper , turmeric and chili – gives a good kick and keeps you warm in cold weather.
I was out of tofu or paneer – do add it for extra dose of protein . It tastes delicious .
better than maggie
quick and easy
tips and tricks to make stir fry like a PRO.
We all have had our share of flop stir fry’s .
frequently faced problems –
It does not taste restaurant style – sob sob!!
Over cooked veggies killed the beauty – feels like baby food !!
Mushy soggy sticky noodles – aarrghhhh!!
Though it’s an easy recipe there are few tips and tricks I would love to share so that you can make any kinda stir fry like a pro.
Lets get started –
These tips and pointers are for any noodles, rice or and veggie , protein stir fry’s .
Cook noodles according to package. I prefer al dente . Do not overcook . Drain the extra water in colander and run it under cold water to avoid overcooking. Rub some oil on your palm and then roughly coat the noodles by your hands. This will avoid the noodles to stick together. At this point you can refrigerate noodles upto 2 days ahead of time in a air tight container or by placing cling wrap .
Season the boiled and oiled noodles with a portion of desired sauces , salt and spices . This is done because noodles are tricky to handle in the wok . Pre seasoning will help in even distribution of flavor and less breakage later.
Use sesame oil / peanut oil for the closest authentic taste – if you do not have this oil , feel free to make it in canola/ veg oil. If sesame oil is too strong for your palate then use 50 :50 sesame:veg oil.
Veggies -Try cutting veggies in similar sizes for even cooking. And yes order of veggies to be cooked matters .
Grate/ mince ginger garlic before you actual start the frying process.
Mix up the sauces in the bowl and keep it ready .
If using tofu / paneer – cut them in cubes before hand .
Keep salt , pepper and other desired spices and herbs handy.
In short no multitasking when it comes to actual frying.
Gather all ingredients at one place.
No phones, no Facebooking and no kids around.
Stir fry is a 2 minute gig but those 2 minutes are important for a successful perfect stir fry.
Stir fry’s are done in deep woks or non stick pans on high temperatures. You have to work quickly for best results.
Less is more , do not overcook veggies or add lot of oil or sauces
Taste test and adjust spices towards the end or at the dinner table.
I like to keep it mild as my son loves this stir fry. We add in sauces later at the dinner table if needed.
chili garlic noodles / how to make perfect noodles every time
- 230 grams whole grain thin spaghetti *
- 2.5 cups approx assorted veggies of your choice
- For coating the noodles before frying
- 1 teaspoon veg/ canola oil
- 1 teaspoon chilly powder/ paprika
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon turmeric
- Salt and pepper to taste be gentle on salt as sauces contains it
- For sauce mix
- 2 teaspoon soy sauce
- ½ teaspoon chili powder / chili paste*
- 1 tablespoon agave nectar /honey
- ½ teaspoon crushed black pepper
- 2 tablespoon rice vinegar
- For frying
- 2 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 4-5 garlic sliced
- 1 teaspoon minced/ grated fresh garlic
- 2 teaspoon grated fresh ginger
- Salt to taste if needed.
- Boil noodles according to the instructions .
- Season it with the coating ingredients mentioned above
- In a deep wok or broad non stick pan heat oil on medium high temperature .
- Add in the garlic, let it cook for 20 seconds or until little brown , add in the ginger garlic paste, sesame seeds . Be careful as the mixture tends to splutter , cook for 5 seconds.
- Add in the veggies. Refer below for order in which veggies should be cooked.
- Cook for 2 -4 minutes.Refer to notes for cooking time for different veggies.
- Add in the sauce mixture, cook for 10 seconds.
- Add in the noodles and toss well until coated.
- Serve hot immediately and enjoy leftovers if any later.
You can use rice too.
Use desired veggies.
Add paneer or tofu for extra nourishment.
Substitute peanut or veg oil for sesame oil.
Be gentle on salt.
Adjust chili sauce to your preferred spice level.
This recipe has spice level 3 on the scale 1-5 , 5 being very spicy.
I have used carrots, beans , snow peas , onions , bok choy , red bell pepper.
Beans take longer to cook , so added that first cooked it for 30 seconds followed by carrots , onions , bell peppers , snow peas and bok choy.
Used desired veggies.
Make ahead of time
Still not convinced , what if we cut the time taken to make this stir fry in half 🙂
Let’s make it really really express. You can chop the veggies and boil the noodles and store upto 2 days before actual cooking. All you have to do before dinner is toss it together and that will take less than 5 minutes.
This makes it ideal option for big gatherings, potlucks and family dinners too.
Easy Peasy right!
Love stir fry , you may like this one too –
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