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5 from 13 votes

Indo-Chinese Chilli Garlic Noodles

 Indo Chinese Chilli Garlic Noodles - an easy noodle stir-fry that can be ready in about 20 minutes and that is PACKED with flavor. Lo Mein Noodles tossed with crunchy veggies and a sweet, salty and spicy sauce. Feel free to add your choice of protein! Nutfree, easily Glutenfree
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Indo Chinese
Keyword: indo chinese chilli garlic noodles, vegan noodle stir-fry
Servings: 4
Author: Vegan Richa

Ingredients

For the noodles:

  • 6 oz Lo mein or thin soba or other wheat-based noodles or thin spaghetti
  • 1 teaspoon soy sauce or use tamari for Glutenfree
  • 1 teaspoon sesame oil

For the stir fry:

  • 2 teaspoons oil
  • 6 cloves garlic finely chopped
  • 2 dried red chillies (Indian chilies or cayenne, or use california red for mild heat )
  • 1/2 teaspoon pepper flakes , use less for less heat
  • 1/2 cup julienned carrots
  • 2 tablespoons soy sauce , tamari for Glutenfree
  • 1 tablespoon sambal oelek or other red Asian chili sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon molasses
  • 1 cup thinly sliced green cabbage
  • 1 cup bell pepper ,thinly sliced red or green or both
  • 2 tablespoons whites of green onion ,reserve the greens for garnish
  • 1 tablespoon finely minced green chili ,I use Serrano (you can also use some mild green chilies, such as Anaheim, or just use a green bell pepper and mince it) or use 2 teaspoons Indian green chili sauce
  • green onion, black pepper and cilantro for garnish
US Customary - Metric

Instructions

  • Make your noodles according to the instructions on the package. (If you're using spaghetti, then add a teaspoon of baking soda to your boiling water and then add the noodles and cook them. This makes them get more pliable, which works much better in Asian dishes.)
  • Once the noodles are cooked, rinse them in cold water, then toss the noodles in the soy sauce and sesame oil and set aside.
  • For the stir fry: Heat the oil in a large skillet over medium heat.
  • Add the garlic and dried red chilies and pepper flakes and cook until the garlic is starting to turn evenly golden.
  • Then add in the carrots and toss well. Add in all of the sauces that is the soy sauce, sambal oelek, rice vinegar, molasses and mix well and bring to a good boil.
  • Then add in the noodles and toss well to coat.Toss well for about half a minute.
  • Then add in all of the veggies- cabbage, bell pepper, green onion, and minced green chili or green chili sauce and toss well for a few seconds to coat the veggies. Then switch off the heat.
  • Let it sit for another minute or two. Taste and adjust salt and flavor. Add salt, more soy sauce or chili sauce if needed.
  • Garnish with green onion, pepper and cilantro. Add some baked tofu to make into a meal or Serve with indo Chinese stir fries such as dragon chicken soycurls, manchurian, or other saucy Asian stir fries such as sweet and sour tofu or general Tso’s cauliflower.
    Store refrigerated for upto 3 days

Video

Notes

  • Glutenfree : use gluten free noodles or rice noodles and tamari instead of soy sauce 
  • Soyfree- use coconut aminos

Nutrition

Calories: 229kcal | Carbohydrates: 41g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 420mg | Potassium: 362mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4053IU | Vitamin C: 58mg | Calcium: 42mg | Iron: 1mg