Our Garlic Chili Noodles use just five (or six!) simple ingredients, and bring dinner to your table in 20 minutes or less. We sauté brown rice ramen noodles with chili paste, LOTS of garlic, soy sauce and lots of green onions. The result is a simple Asian noodle that is addictive and packed with spices and flavors.
SIMPLE GARLIC NOODLES IN CHILE
Simple Chili Garlic Noodles are meant for no-bake kitchen nights where you just can't stand fussing over dinner, yet wanting something comforting and home-cooked. With hints of soy and our favorite chili garlic paste, these spicy noodles pack a PUNCH and are very addicting, as evidenced by the empty bowl we had at the end of dinner.
There's also the alluring fact that we squeeze nearly six cloves of garlic into the mix, so garlic lovers can rejoice.
The beauty of these Chilli Garlic Noodles is that they are totally customizable. Our recipe is the most basic form, but I've been known to add sautéed bok choy, spinach or peppers. Plump shrimp or thinly sliced beef or chicken would also be a welcome addition.
These guys are actually a bit similar to our Ants climb a tree recipe, but much simpler in their composition and list of ingredients. Here you only need five basic ingredients, 15 minutes of your time, and an insatiable appetite.
INGREDIENTS IN CHILE GARLIC NOODLES
Ramen. We change things from time to time and will be using all varieties of ramen, from the instant pack we all know and love, to this Millet and brown rice ramen it's a little healthier (I find mine at Whole Foods or Target). Both versions will work fine. You can also head to your local Asian market to buy some authentic ramen noodles, which is always a treat.
Sesame oil. We need some kind of fat to sauté the garlic. To stay in line with our minimal ingredient list, I went with sesame oil because it has a ton of flavor.
Garlic. Lots of garlic. Since we only have five ingredients in our Chili Garlic Noodles, we rely on a heavy hand of garlic. Six big cloves to be exact.
Green onion. Although this is an optional ingredient, because we are really focused on the simplicity of the noodles, I also like the sweet onion flavor. in addition it adds a little freshness.
Soya sauce. As we mentioned earlier, we typically use tamari on soy sauce, but both work. Tamari is a bit richer in flavor and slightly less salty than soy sauce.
Chili paste. Remember when everyone was obsessed with the sriracha? Well the sriracha does not hold a candle for Sambal Oelek or Gochujang Paste. For this recipe, we went with Sambal Oelek, but both work well. Sambal Oelek is Indonesian and made with ground chili peppers, garlic, ginger, shallot, lemongrass, green onion, palm sugar, and lime juice.
Gochujang is similar but it is Korean and made with fermented soybeans. Which means it's a bit more spicy than Sambal oelek. It is also slightly sweeter because it is made with toasted rice powder. Both are delicious!
I would say Sambal Oelek is more readily available than Gochujang and that's what I'm looking for more as a condiment.
Pasta water. Like many of our pastas, we use pasta water to make sure the noodles are evenly coated with the sauce instead of adding more oil.
SUBSTITUTIONS AND ADVICE AND TRAVEL FOR THE SUCCESSFUL RECIPES
- Don't overcook your noodles! Once they start to become flexible, use a stick or pliers to gently pull them apart. When cooking is complete, remove them immediately.
- Rinse the noodles. The noodles we use contain tons of starch, so you need to make sure you rinse them in cold water to remove any excess starch. In addition, you want to stop the cooking process.
- Add ALL. Really everything is allowed. Vegetables: Peppers, bok choy, baby corn, mushrooms or even zucchini or squash would be excellent. Protein: Sautéed eggs, thinly sliced chicken or beef, or shrimp would be great. Even chunky crabmeat would be delicious!
- Add more or less chili paste depending on your tolerance for the spices. We LOVE the spices in our family, so our focus is on the chili paste.
HERE ARE SOME OF OUR OTHER FAVORITE EASY ASIAN RECIPES
- Kung Pao Shrimps is a classic and so easy to assemble. We eat a lot of vegetables with a lot of chopped red and green peppers.
- Our Hunan chickn uses one of my favorite fermented soy pasta, so it has a really unique tangy and spicy flavor that we are obsessed with.
- Chicken egg roll in bowl is such a fun concept. We take all the flavors and ingredients from inside an egg roll and serve it over hazelnut brown rice. Much healthier, just as delicious.
Garlic Chili Noodles
Our Garlic Chili Noodles use just five simple ingredients and bring dinner to your table in 20 minutes or less. We sauté brown rice ramen noodles with chili paste, LOTS of garlic, soy sauce and lots of green onions. The result is a simple Asian noodle packed with spices and flavor.
- ten oz brown rice ramen noodles or regular ramen noodles
- 2 tablespoon Sesame oil
- 6 tall garlic cloves, sliced or minced
- 6 green onions, thinly sliced on the bias (optional)
- 2 1/2 tablespoon soy sauce or tamari
- 2 tablespoon sambal oelek
- 1/4 Chopped off starchy pasta water
Fill a shallow, high-sided pan with water. Bring to a boil. Add the ramen noodles. Cook according to the package. Reserve 1/2 cup starchy pasta water. Drain the noodles and rinse with cold water.
Heat a large skillet over medium heat. Add the oil. Add the garlic and green onion whites if you use them. Sauté until the garlic is soft, about 2-3 minutes. DO NOT LEAVE THE GARLIC BROWN!
Whisk soy sauce, chili paste and pasta water in a small bowl. Add the garlic noodles. Stir to combine. Add the chili paste mixture to the noodles. Stir to combine. Add the top of the green onion. Launch again. Season to taste with salt and pepper. Add more chili paste or pasta water if needed.
Garlic Chili Noodles
Amount per serving (1 serving)
Calories 675 Calories from Fat 153
% Daily Value *
Fat 17 g26%
Saturated fat 3g19%
Sodium 1287 mg56%
Potassium 147 mg4%
Protein 13 g26%
Vitamin A 34IU1%
Vitamin C 6 mgseven%
Calcium 16 mg2%
The iron 1 mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.
There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.
You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.
Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.
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Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.
This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.
This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. tera avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.
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So you fried up a pound of bacon for an indulgent ( read : delicious ) déjeuner. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.
You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.
You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.
The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.
You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.
It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.