Ingredients
Method
Prep Work For Noodles:
- Boil approximately 500ml of water with 1 teaspoon of salt. Add noodles when the water boils. Boil for 10-12 minutes, or as per noodle variety. Drain the noodles, then gently toss them in a teaspoon of oil. Alternatively, cook noodles according to packet instructions.
- Slice the vegetables, ginger, and garlic. Set them aside.
Prepare Chilli Garlic Noodles:
- Heat sesame oil or cooking oil in a wok over high heat. Add ginger, garlic, and dry red chilies. Stir-fry for 1-2 minutes over high heat, ensuring not to burn the aromatics. Add the sliced onion and stir-fry for 1-2 minutes, or until translucent.
- Add the sliced vegetables and stir-fry for 2-3 minutes, or until al dente. Add white vinegar and mix thoroughly. Next, add soy sauce, salt, pepper, red chili flakes, and chili sauce. Stir-fry for 1-2 minutes.
- Next, add the boiled noodles and gently toss them with the vegetables, being careful not to break the noodles. Top with spring onion greens.
- Serve Chilli Garlic Noodles with Manchurian gravy for dinner.
Nutrition
Notes
- To avoid soggy vegetables in this dish, chop all vegetables very finely into juliennes. Vegetables that need a longer time to cook must be blanched separately before adding to the dish
- You can add any vegetables of choice to these garlic noodles. Carrots, bell peppers, onion, capsicum, cabbage, broccoli, mushrooms, or green leafy vegetables are perfect to stir fry with noodles. If you are not a big fan of veggies then only stick with onions.
- Ideal protein choices for this dish are firm tofu cubes, lean chicken cut into strips, shrimp or mushroom as all of them cook really quickly
- Be mindful when adding salt to this dish as all the sauces contain salt in them
- Do not forget to rinse the noodles with water to remove the stickiness after boiling.
- What you can use – Veg/Egg Hakka noodles, whole grain noodles, or any local variety of stir-fry noodles (thin crinkly looking noodles). Don’t buy thicker ones like udon noodles or extremely thin ones like rice or glass noodles (vermicelli).
- One must stress on quality because cheaper varieties usually turn out mushy or stick to each other. The texture is paramount in any kind of noodles recipe and you don’t want clumpy noodles ruining that for you.