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- 200g egg noodles - 3 tablespoons vegetable oil - 5 cloves garlic, minced - 2 red chilies, thinly sliced - 1 bell pepper, thinly sliced - 1 medium carrot, julienned - 100g sugar snap peas - 3 green onions, finely chopped - 3 tablespoons soy sauce - 1 tablespoon oyster sauce (optional) - 1 teaspoon sesame oil - Salt and freshly ground black pepper to taste - Sesame seeds for garnish In this recipe, the ingredients come together to create a vibrant dish. The egg noodles serve as the base, offering a chewy texture. I love using fresh garlic for its strong flavor. The red chilies add a kick, but you can adjust the amount to suit your taste. The bell pepper brings a sweet crunch, while the carrot adds color and a slight sweetness. Sugar snap peas provide a fresh bite. Green onions add a nice pop of flavor on top. Soy sauce gives a salty depth, while oyster sauce adds umami, though it is optional. Sesame oil adds a toasty finish that makes everything taste better. Finally, season with salt and black pepper to round out the flavors. The sesame seeds on top not only look great but add a delightful crunch. Each ingredient plays a role in making this dish truly special. To cook the egg noodles, boil water in a pot. Add a pinch of salt for flavor. Cook the noodles according to the package. Aim for al dente, which means they should be firm but not hard. This usually takes about 5-7 minutes. Once done, drain the noodles well and let them cool for a bit. To achieve the perfect al dente texture, keep an eye on the clock. Test a noodle a minute before time is up. You want it to have a slight bite. This helps the noodles stay sturdy when you stir-fry them later. Heat the vegetable oil in a large wok or heavy skillet over medium-high heat. Wait until the oil shimmers; this means it is hot enough. Carefully add the minced garlic and sliced red chilies. Stir-fry for about 30 seconds. The garlic should smell great but not brown. Next, add the sliced bell pepper, julienned carrot, and sugar snap peas. Stir-fry these veggies for about 3 to 4 minutes. You want them to be tender but still crisp. Stirring often helps cook them evenly. Once the vegetables are ready, gently fold in the cooked egg noodles. Make sure the noodles mix well with the colorful veggies. Drizzle soy sauce, oyster sauce if using, and sesame oil over everything. Toss the mix for another 2 to 3 minutes. This helps all the flavors blend together nicely. Taste your stir fry and add salt and freshly ground black pepper as needed. Adjust the seasoning to your liking. After that, remove the wok from the heat and fold in the chopped green onions. This adds a fresh burst of flavor. Now, serve your Garlic Chili Noodles hot. Sprinkle sesame seeds on top for a nice crunch and a beautiful finish. To change the heat, simply add or remove red chilies. Start with one chili for a mild kick. For more heat, go for two or three. You can also use chili flakes as a substitute. If you want a milder flavor, try sweet bell peppers or even a dash of sugar. Want more taste? Add proteins like chicken, shrimp, or tofu. Cook them first and then add the vegetables. You can also switch sauces. Try teriyaki or hoisin for a different taste. Each sauce brings its own unique twist to the dish. High heat is key for stir-frying. It cooks food fast and keeps it crunchy. Heat the oil until it shimmers before adding your ingredients. This helps lock in the flavors. Stir your veggies quickly to keep them crisp. Avoid overcooking; you want them bright and colorful. {{image_4}} You can make your Garlic Chili Noodles stir fry vegetarian by swapping the oyster sauce. Use soy sauce or mushroom sauce instead. For a protein boost, add tofu or chickpeas. Both options mix well with the noodles and boost flavor. Try adding more vegetables too. Broccoli, zucchini, or mushrooms add great taste and color. If you want a gluten-free option, use rice noodles. Cook them for a shorter time, about 4-5 minutes. You can also try whole wheat noodles for a healthier twist. Each type of noodle changes the dish slightly, so adjust your cooking time. Make sure to check the package for details. To enhance your dish, add ginger for a warm kick. Sesame seeds give a nice crunch and flavor. Garnish with fresh herbs like cilantro or basil for a fresh touch. You can also drizzle a bit of lime juice for brightness. Each addition brings your Garlic Chili Noodles to life. To keep your Garlic Chili Noodles fresh, store them in an airtight container. Place them in the fridge within two hours of cooking. This helps prevent bacteria growth. Garlic Chili Noodles can last up to three days in the fridge. When reheating, aim to keep the noodles tasty and not mushy. The best way is to use the stovetop. Heat a bit of oil in a pan and add the noodles. Stir them gently until heated through. If you use a microwave, place the noodles in a bowl with a splash of water. Cover it and heat for one minute. Check and stir, then heat again if needed. To freeze Garlic Chili Noodles, let them cool first. Place them in a freezer-safe bag or container. Remove as much air as you can to prevent freezer burn. They can last up to three months in the freezer. To thaw, leave them in the fridge overnight. For quick thawing, use the microwave on low. Reheat as mentioned above for best results. To make Garlic Chili Noodles from scratch, you need a few simple steps. First, cook 200g of egg noodles until they are al dente. Drain the noodles and set them aside. In a large wok, heat 3 tablespoons of vegetable oil. Once hot, add 5 minced garlic cloves and 2 thinly sliced red chilies. Stir-fry for about 30 seconds until fragrant. Next, add a sliced bell pepper, a julienned carrot, and 100g of sugar snap peas. Cook these for about 4 minutes. Finally, fold in the cooked noodles, drizzle 3 tablespoons of soy sauce, and toss everything together. Yes, you can make this dish spicy without fresh chilies. Use chili paste or chili flakes instead. Start with a small amount and taste as you go. If you want a different flavor, try Sriracha or hot sauce. These options give heat without needing fresh chilies. Garlic Chili Noodles pair well with many dishes. You can serve them with grilled chicken or shrimp for protein. A side of stir-fried greens, like bok choy or broccoli, adds nutrients. You could also serve them with spring rolls for a fun appetizer. Store leftover Garlic Chili Noodles in an airtight container in the fridge. They will last for about 3 days. To reheat, use a microwave or stovetop. If using a microwave, add a splash of water to keep them moist. For stovetop reheating, add a bit of oil to prevent sticking. Yes, you can make Garlic Chili Noodles ahead of time. Cook and cool the dish completely before storing. Keep them in the fridge for up to 3 days. When ready to eat, reheat as mentioned above. This makes meal prep easy and quick! Garlic Chili Noodles are simple to make and packed with flavor. You learned about the fresh ingredients, step-by-step cooking, and tips for perfect results. There’s room for customization with spice and protein options. Remember to store leftovers properly to keep them tasty. You can now create this dish with confidence, whether for a weeknight meal or a special occasion. Enjoy your cooking adventure, and share these delicious noodles with others!

Garlic Chili Noodles Stir Fry

Spice up your weeknight dinners with this irresistible Garlic Chili Noodles Stir Fry recipe! Made with fresh veggies and packed with flavor, it's quick and easy to prepare in just 15 minutes. Perfect for busy evenings, this delicious dish is sure to please the whole family. Click through to explore this vibrant recipe and discover how to bring a taste of the fiery kitchen to your table!
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Ingredients
  

200g egg noodles

3 tablespoons vegetable oil

5 cloves garlic, minced

2 red chilies, thinly sliced (adjust to taste)

1 bell pepper, thinly sliced (any color for a vibrant look)

1 medium carrot, julienned

100g sugar snap peas, trimmed and ends removed

3 green onions, finely chopped

3 tablespoons soy sauce

1 tablespoon oyster sauce (optional for extra depth)

1 teaspoon sesame oil

Salt and freshly ground black pepper to taste

Sesame seeds for garnish

Instructions
 

Begin by cooking the egg noodles according to the package instructions until al dente. Once cooked, drain well and set aside, allowing them to cool slightly.

    In a large wok or a heavy skillet, heat the vegetable oil over medium-high heat until shimmering.

      Carefully add the minced garlic and sliced red chilies to the hot oil. Stir-fry for about 30 seconds or until the garlic is fragrant, being cautious not to burn it.

        Add the sliced bell pepper, julienned carrot, and trimmed sugar snap peas to the wok. Continue to stir-fry for approximately 3-4 minutes, or until the vegetables are tender yet still retain a crisp texture.

          Gently fold the cooked egg noodles into the vegetable mixture in the wok, ensuring they are intertwined with the colorful veggies.

            Drizzle the soy sauce, oyster sauce (if you choose to use it), and sesame oil over the noodles and vegetables. Toss everything together for an additional 2-3 minutes, making sure the noodles are evenly coated and heated through.

              Taste your stir fry and season with salt and freshly ground black pepper as needed, adjusting the flavors to your preference.

                Remove the wok from the heat and carefully fold in the chopped green onions for a fresh burst of flavor.

                  Serve your Garlic Chili Noodles hot, elegantly garnished with a sprinkle of sesame seeds to enhance the dish's presentation and add a delightful crunch.

                    Prep Time, Total Time, Servings: 10 minutes | 15 minutes | 3 servings