Chilli Garlic Noodles

Prep: 10 minutes + boiling | Cook: 10 minutes | Servings: 2

Ingredients

1 tbsp Sesame Oil

5-6 Garlic Cloves, roughly chopped

1 Whole Dry Red Chilli, sliced

1 large Onion, sliced

½ Carrot, julienne

¼ cup Cabbage, shredded

¼ Green Capsicum, sliced

¼ Red Capsicum, sliced

¼ Yellow Capsicum, sliced

1 Spring Onion Whites, roughly chopped

1 tbsp Light Soy Sauce

1 tbsp Red Chilli Sauce

1 tbsp Green Chilli Sauce

1 tsp Rice Vinegar/ Vinegar

1 tsp Sugar

300 gm Noodles, boiled

Spring Onion Greens for garnish

Process

  • In a heavy bottom pan, boil water with 2 tbsp salt and oil, add noodles.
  • Cook till al dente or 85-90% cooked. (Or after boiling when they start floating to the surface of the water. ) Strain the noodles and drizzle oil to prevent them from sticking.
  • Reserve noodles water if needed further. Keep the noodles aside till further use.
  • Heat sesame oil in a pan, add garlic and whole dry red chilli, sauté for a minute. Add onions, sauté for a minute.
  • Add carrots, cabbage, green capsicum, yellow capsicum, red capsicum and spring onion whites, sauté for another
  • Add soy sauce, red chilli sauce, green chilli sauce, vinegar, sugar mix well.
  • Add noodles and toss everything well without breaking the noodles.
  • Once coated well, add spring onion greens and give it a last mix.
  • Serve hot.

NOTE: YOU CAN ADD SALT IF NEEDED BEFORE ADDING NOODLES.

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