If you are looking for the perfect side for your Asian dinner or a super easy lunch on it’s own – you came to the right recipe. These noodles have just enough of a kick to make you sit up and take note, but they are so easy to make you are going to want to make them over and over again. Chili Garlic Noodles are simple but delicious and must have on your list of side dishes.
The main ingredient you need to have to hand for this recipe is the Sweet Chili Garlic Sauce. You can usually find it near the soy sauces and teriyaki sauces in the condiments aisle. There are a variety of brands that make a version of it. I most like the Mae Ploy brand, it has the most consistent flavor with just enough kick and sweetness.
You will want to be sure that you are getting Yakisoba noodles and not ramen noodles. While the ramen noodles will work ok, they won’t give you the same texture you are looking for. The yakisoba noodles do not go mushy. You can usually find them in international food section of your grocery. My store actually has a refrigerated version (which I like better) near the tofu, and wonton wrappers (usually by the produce).
I make these noodles often – basically I alternate between these and simple fried rice, when I’m make anything link Orange Chicken or Pork Katsu. They add such a great flavor to a main dish or they can be a meal all on their own for lunch. They also keep very well and re-heat nicely, so they would really go well for a meal prepping scenario. If you make a whole batch you can portion it out over some meal prep containers and then add some crispy chicken or gyoza or something.
Now Let’s Get Cookin’!
Chili Garlic Noodle
Ingredients
- 2 lb Yakisoba Noodles
- 1 cup Bean Sprouts
- 3 Green Onions chopped
- 3 tbsp Toasted Sesame Oil divided
- ⅓ cup Soy Sauce
- 1 tbsp Cornstarch
- 1 tbsp Hoisin Sauce
- ⅓ cup Sweet Chili Garlic Sauce
- 1 tbsp Rice Vinegar
- ½ tsp White Pepper
Instructions
- Prepare the noodles as directed on the package(s). Drain and set aside.
- In a large saute pan over medium high heat, add two tablespoons of oil Once hot, half of green onions. Saute for 3 minutes then add cooked noodles. Continue to saute for another 3 minutes.
- Whisk together remaining oil, soy sauce, chili sauce, hoisin sauce, white pepper, rice vinegar and cornstarch. Add to saute pan and toss with noodles to evenly coat.
- Add bean sprouts. Continue to saute for another 3 minutes as sauce thickens. Remove from heat and stir in remaining green onions.
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