Asian Chili Garlic Noodles
Author:This is a quick and easy 20-Minute Recipe for incredibly delicious Asian stir-fry Noodles with healthy vegetables, spicy chili garlic sesame sauce, and coconut milk. Make this flavorful Thai inspired vegan noodle dish with just a few simple ingredients, you’ll have the perfect weeknight dinner!
Ingredients
- 7 oz pasta of your choice e.g. fettuccine or gluten-free rice noodles
- 2 tbsp sweet chili sauce optional
- 1-2 tbsp sesame oil
- 1 small piece of ginger minced
- 2 garlic cloves minced
- 2 scallions chopped (separate green parts from white parts)
- 1 red bell pepper sliced or chopped
- 5,3 oz mushrooms sliced
- 1/2 cup coconut milk
- 2 tbsp soy sauce or tamari sauce, if gluten-free
- 1 tsp agave syrup or another sweetener to taste
- 1 tsp chili flakes or Sriracha to taste
- salt and pepper to taste
To garnish (optional)
- 3-4 tbsp sesame seeds
- fresh limes
Instructions
*See step-by-step photos above.
- Cook the noodles according to the packing instructions.
- In the meantime, heat the oil in a skillet or wok. Add the ginger, garlic and white part of the chopped scallions (reserve the green part for garnish) and sauté for 1-2 minutes until fragrant. Then add the mushrooms and bell pepper and cook for further 5 minutes until tender.
- Once the noodles are done cooking, drain the cooking water and toss them with a little sweet & sour sauce. (This adds more flavor to the noodles and also prevents them from sticking but that's just optional). Then, add them to the vegetables, and sauté for a while until slightly crisp. Pour in the soy sauce and coconut milk. Season with salt, pepper, and chili and agave syrup to taste. Toss and stir-fry until everything is well combined and hot.
- Serve your Asian Chili Garlic noodles in bowls with lime wedges on the side and sprinkle with green scallions and sesame as desired.
- Enjoy!
Notes
- Pasta: Feel free to use your favorite pasta variety or try my recipe for homemade pasta. I recommend reading the notes on pasta in the blog post above.
- Vegetables: You can change up the vegetables with anything that’s in season or that you have on hand (see blog post for suggestions).
- Sweet & sour sauce: The sauce adds flavor to the pasta and prevents them from sticking. You can, of course, use any store-bought sweet chili sauce if you don't want to make your own. Alternatively, you can toss the pasta in about 1/2 tbsp of oil, such as peanut oil, sesame oil or chili oil.
- Meal Prep: Cook the noodles, then rinse with cold water, and drain. Toss with sauce or oil and place them in an airtight container. Sauté the vegetables, allow to cool and store on top or next to the noodles in the same container. Store the coconut milk + soy sauce and seasonings separately in a sealed jar. To serve, heat everything together until warmed through.
Nutritions
Serving: 1Serving | Calories: 371kcal | Carbohydrates: 54.4g | Protein: 7.4g | Fat: 13.9g | Saturated Fat: 1g | Sugar: 1.2g
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!