Garlic Chili Noodles in 15

$- 200g egg noodles - 4 cloves minced garlic - 2 red chilies, finely chopped - 3 tablespoons soy sauce - 2 tablespoons sesame oil - 1 tablespoon chili oil - 1 cup mixed vegetables (bell peppers, carrots, and snow peas) - 2 green onions, chopped - 1 tablespoon fresh cilantro, chopped - Salt to taste - Sesame seeds for garnish - Extra chili oil for spice When I cook Garlic Chili Noodles, I start with simple, fresh ingredients. The egg noodles are the base, offering a soft, chewy texture. I use four cloves of minced garlic to add a strong, rich flavor. The two red chilies bring heat, making each bite exciting. For the sauce, I mix three tablespoons of soy sauce with two tablespoons of sesame oil. This blend adds depth and a nutty taste. I also add one tablespoon of chili oil for an extra kick. The mixed vegetables are key to this dish. I prefer bell peppers, carrots, and snow peas. They add color and crunch. Chopped green onions and fresh cilantro finish the dish with brightness. If you want to elevate your Garlic Chili Noodles, consider sesame seeds for garnish. They add a nice crunch. Extra chili oil can boost the spice level if you love heat. First, boil water in a pot. Add 200g of egg noodles. Cook until al dente, about 3-4 minutes. Drain the noodles and set them aside. Next, heat 2 tablespoons of sesame oil in a large pan over medium heat. Add 4 cloves of minced garlic and 2 finely chopped red chilies. Sauté for 1-2 minutes until you smell the garlic. Now, toss in 1 cup of mixed vegetables, like bell peppers, carrots, and snow peas. Sauté for 3-4 minutes until they are tender but still crunchy. Pour in 3 tablespoons of soy sauce and 1 tablespoon of chili oil. Mix well with the vegetables. Add the cooked noodles to the pan. Toss everything together to coat the noodles in the sauce. Cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors. Season with salt to taste. Stir in 2 chopped green onions and 1 tablespoon of fresh chopped cilantro just before serving. Enjoy your tasty garlic chili noodles! To make the best garlic chili noodles, balance is key. Use fresh ingredients for rich flavors. The garlic and chilies should shine, not overpower. Use equal parts garlic and chili to enhance the dish without drowning it. Cook your egg noodles al dente. This means they should be firm to the bite. Overcooked noodles become mushy and lose their texture. Follow the package instructions closely. Drain them quickly and toss them with a little sesame oil to prevent sticking. To store leftovers, place them in an airtight container. This keeps them fresh and prevents them from drying out. Garlic chili noodles last about three days in the fridge. When reheating, use a pan over medium heat. This method helps maintain the noodles' texture. Add a splash of water or extra oil to keep them moist. Stir frequently to ensure even heating. For a great look, serve your noodles in a shallow bowl. This style shows off the vibrant colors of the vegetables. Garnish with green onions and a sprinkle of sesame seeds. This adds crunch and visual appeal. You can also serve the dish on a plate. This works well for larger portions. Either way, keep it simple and let the noodles shine. {{image_2}} You can easily change the mixed vegetables to fit your taste. Try using: - Broccoli - Zucchini - Mushrooms These options keep your meal fresh and exciting. If you want gluten-free noodles, swap egg noodles for rice noodles or quinoa pasta. They work well in this recipe. If you prefer milder flavors, reduce the red chilies. You can use one chili instead of two. For extra heat, add more chili oil or use a spicy sauce. Want some protein? Add shrimp or chicken. Cook them first in the pan, then add the garlic and chilies. This way, the protein absorbs all the tasty flavors. Soy sauce is a classic choice, but you can explore other options. Try tamari for a gluten-free version. If you want to get creative, use homemade sauces like garlic soy or spicy chili sauce. These can add unique flavors to your dish. Mixing different oils can also change the taste. Consider using peanut oil or olive oil for a twist. Store your garlic chili noodles in an airtight container. Glass or plastic containers work well. Make sure the noodles cool down before sealing. This helps keep them fresh. In the fridge, they last up to three days. To freeze garlic chili noodles, first let them cool completely. Portion them into freezer bags or containers. Remove as much air as you can before sealing. They can stay in the freezer for up to a month. When you want to eat them, take a portion out of the freezer. Thaw it in the fridge overnight. To reheat, warm them in a pan over low heat. You can add a splash of water or oil to help them heat evenly. This keeps them tasty! Making garlic chili noodles takes about 20 minutes. You need 10 minutes for prep and 10 minutes for cooking. This quick meal is perfect for busy days. Yes, you can use different noodles! Try rice noodles or soba noodles for a fun twist. Gluten-free options like zucchini noodles also work well. Just adjust the cooking time based on the noodle type. If you don’t have sesame oil, try using olive oil or peanut oil. Both give a nice flavor. You can also use vegetable oil in a pinch. Just keep in mind it may change the taste a bit. In this article, I detailed a tasty recipe for garlic chili noodles. You learned about the essential ingredients, step-by-step cooking instructions, and helpful tips. I also shared ideas for customizing flavors and storing leftovers. With this recipe, you can enjoy a quick, delicious meal any day. Experiment with your favorite ingredients to make it your own. I hope you enjoy every bite of your garlic chili noodles!$

Satisfy your cravings with these delicious garlic chili noodles! This easy recipe combines egg noodles, garlic, and red chilies for a flavorful dish that's ready in just 20 minutes. With vibrant mixed vegetables and a savory sauce, it's perfect for a quick weeknight dinner. Click through to explore the full recipe and elevate your meal planning today! Your taste buds will thank you!

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Ingredients

200g egg noodles

4 cloves garlic, minced

2 red chilies, finely chopped

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon chili oil

1 cup mixed vegetables (bell peppers, carrots, and snow peas)

2 green onions, chopped

1 tablespoon fresh cilantro, chopped

Salt to taste

Instructions

Cook the egg noodles according to package instructions until al dente. Drain and set aside.

In a large pan or wok, heat the sesame oil over medium heat.

Add the minced garlic and chopped red chilies to the pan, sauté for 1-2 minutes until fragrant.

Toss in the mixed vegetables and sauté for another 3-4 minutes until they are slightly tender but still crunchy.

Pour in the soy sauce and chili oil, mixing well with the vegetables.

Add the cooked egg noodles into the pan, tossing everything together to coat the noodles evenly with the sauce.

Cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors.

Season with salt to taste and stir in the chopped green onions and cilantro just before serving.

Prep Time, Total Time, Servings: 10 mins | 20 mins | 2 servings

- Presentation Tips: Serve the noodles in a shallow bowl, garnished with additional chopped green onions and a sprinkle of sesame seeds for an extra touch of flavor and texture.