Spicy Garlic Noodles Recipe

Spicy Garlic Noodles Recipe

Savor these quick, flavorful garlic noodles tossed in a savory sauce featuring chili garlic paste and a hint of sweetness.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Asian-inspired

Servings 4

Calories 550 kcal

Ingredients

  

• 1/2 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons white vinegar
• 1 tablespoon chili garlic paste
• 1 tablespoon olive oil
• 2 cups water
• 8 oz uncooked brown rice noodles
• 1 lb raw chicken breasts, cut into small pieces
• 2 red bell peppers, sliced thinly
• peanuts, green onions, and/or sesame seeds for garnish

Instructions

 

• Combine soy sauce, brown sugar, white vinegar, chili garlic paste, olive oil, water, brown rice noodles, and chicken breast pieces in the Instant Pot.
• Secure the lid and cook on HIGH pressure for 3 minutes, then perform a quick release of the steam.
• Open the lid and add the sliced red bell peppers. Mix gently to combine, adding a splash more water or olive oil if too sticky.
• Serve immediately topped with peanuts, green onions, and/or sesame seeds. Add hot sauce if desired.

Notes

– Use fresh garlic for the best flavor.
– Adjust chili garlic paste to your spice preference.
– Don’t overcook the noodles to maintain their chewy texture.
– Fresh garnishes like green onions and cilantro add brightness.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword garlic noodles

The technique that makes it

The key to exceptional spicy garlic noodles lies in the balance of the sauce and the proper cooking of the noodles. The sauce combines savory soy sauce, sweet brown sugar, tangy white vinegar, and the spicy kick of chili garlic paste. This blend needs to be brought to a simmer to allow the flavors to meld and the sugar to dissolve completely, creating a cohesive flavor base. The olive oil in the sauce contributes richness and helps to coat the noodles, preventing them from clumping. Simultaneously, the chicken and bell peppers should be stir-fried until just cooked through. Overcooking the chicken will make it tough, and the peppers will lose their bright color and crispness. The brown rice noodles require careful attention; they are typically cooked until al dente. Overcooked noodles become mushy and absorb too much sauce, overwhelming the dish. The final step is crucial: tossing the cooked noodles with the sauce, chicken, and peppers. This should be done quickly over medium heat, allowing the noodles to absorb some of the sauce without becoming waterlogged. The residual heat will finish cooking the noodles and meld all the flavors together.

Troubleshooting

• Noodles are mushy: This usually happens if the noodles are overcooked. To fix this, cook the noodles for 1-2 minutes less than the package directs, aiming for an al dente texture. Rinse them briefly under cold water to stop the cooking process before tossing them in the sauce.
• Sauce is too thin: If the sauce lacks the desired thickness, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering sauce and cook for another minute until it thickens.
• Flavor is too bland: Ensure all sauce ingredients are measured accurately and that the sauce has been simmered long enough for the flavors to develop. You can also add a pinch more chili garlic paste for heat or a splash more soy sauce for saltiness.
• Chicken is dry: Chicken can become dry if overcooked. Stir-fry the chicken pieces in batches to ensure they cook evenly and quickly. Remove the chicken from the pan once cooked and add it back at the very end to combine with the sauce and noodles.

Substitutions

• Brown rice noodles: You can substitute with other types of noodles like udon, ramen, or even spaghetti. The cooking time will vary, so follow package directions and cook to al dente. The texture will be different but still delicious.
• Chicken breasts: Firm tofu, shrimp, or thinly sliced beef can be used instead of chicken. Adjust cooking times accordingly; tofu may need to be pan-fried until golden, and shrimp cooks very quickly.
• Red bell peppers: Other vegetables like broccoli florets, snap peas, carrots, or mushrooms can be used. Slice them to a similar size for even cooking.
• Chili garlic paste: Sriracha or gochujang can be used for heat, though they will impart slightly different flavor profiles. Sambal oelek is another option, offering a more straightforward chili flavor.

Pro tips

• Use fresh garlic for the best flavor.
• Adjust chili garlic paste to your spice preference.
• Don’t overcook the noodles to maintain their chewy texture.
• Fresh garnishes like green onions and cilantro add brightness.

Enjoy these incredibly flavorful garlic noodles! Experiment with different proteins or vegetables to make them your own.

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