The Garlic Chili Noodles Recipe is a must-try Recipe! These noodles are infused with aromatic garlic, spicy chili, and umami-rich sauces, creating a dish perfect for any meal.
This recipe features knife-pared noodles, crispy tofu crumbles, and a fiery gochugaru kick, making it a flavorful option for plant-based eaters and noodle lovers alike. Plus, it’s quick to whip up, making it an excellent go-to for busy weeknights or whenever you’re craving a restaurant-quality dish at home.
Packed with protein, spice, and incredible umami depth, this dish is sure to become one of your favorite garlic chili noodle recipes. Let’s dive into the ingredients and step-by-step directions to make this dish a success!
Why Do People Love Garlic Chili Noodles Recipe?
- Super flavorful: The combination of garlic, chili, and soy sauce makes the taste unbeatable.
- Easy to make: Easy to make and get ready with simple, accessible ingredients in under 30 minutes.
- Vegan-friendly: A scrumptious meat-free meal, made with plant-based oyster sauce and tofu.
- Spicy and customizable: Adjust the heat level to suit your preference.
- Perfect for meal prep: Enjoy fresh or as leftovers the next day!
Ingredients For Garlic Chili Noodles
Tofu (100g Extra Firm Tofu)
Tofu adds a hearty, protein-rich base to this dish. It absorbs the sauce beautifully and creates a slightly chewy, satisfying texture. Using extra-firm tofu ensures that it holds up well during cooking.
Garlic
Garlic is the star ingredient, adding rich umami and aromatic depth to the dish. Cooking it gently in oil releases its natural sweetness while maintaining its bold, pungent character.
Ginger
Ginger adds a warm, slightly spicy note that complements the garlic and enhances the overall flavor profile.
Green Onion
Green onions provide a fresh, mild onion flavor that balances the heat and richness of the sauce.
Avocado Oil
Avocado oil is used for sautéing and enhances the dish with its neutral taste and high smoke point.
Dark Soy Sauce
Dark soy sauce contributes rich umami and a slightly sweet depth, along with a deep caramelized color.
Knife Pare Noodles
These noodles have a slightly chewy texture and soak up the bold flavors of the sauce beautifully.
Gochugaru
This Korean red chili powder adds a smoky, spicy kick to the dish. It’s essential for achieving the signature heat.
Plant-Based Oyster Sauce
This ingredient provides a savory, slightly sweet umami punch to garlic chili noodles without using any seafood-based products.
Tips for the Best Garlic Chili Noodles
- Use fresh garlic and ginger for the best flavor.
- Sauté the tofu until golden brown for extra texture.
- Cook the garlic on low heat to avoid burning.
- Stir noodles frequently to prevent clumping.
Things To Remember For Preparing Garlic Chili Noodles!
- Adjust spice levels by reducing or increasing the gochugaru.
- For extra crispiness, press the tofu before cooking.
- Avoid overcooking the noodles—they should be slightly firm to absorb the sauce.
Crazy Delish Garlic Chili Noodles Recipe
Ingredients
- 100 g extra firm tofu
- 4-5 pieces garlic
- finely chopped small piece ginger
- 3 sticks of green onion(chopped)
- 3 tbsp avocado oil
- 3 tsp dark soy sauce
- 150 g knife pree noodles
- 1 tbsp gochugaru (Korean chili powder)
- 1 tbsp plant-based oyster sauce
Instructions
Prepare the Tofu
- Pat dry the extra firm tofu with a paper towel.
- Mash into a crumble using a fork.
Chop the Aromatics
- Finely chop the garlic, ginger, and green onions.
Cook the Tofu
- Heat a nonstick pan over medium heat and add 1 tbsp of avocado oil.
- Add the crumbled tofu and sauté for 3-4 minutes.
- Pour in 2 tsp dark soy sauce and sauté for another 2 minutes.
- Remove from heat and set aside.
Cook the Noodles
- Bring a pot of water to a boil.
- Once boiling, cook the noodles 1 minute less than the package instructions (about 3 minutes).
- Make the Garlic Chili Sauce
- Place the pan back on medium-low heat and add 2 tbsp avocado oil.
- Add the chopped garlic and ginger, cooking for about 2 minutes.
- Stir in the gochugaru and cook for an additional minute.
- Add the plant-based oyster sauce and mix well.
Combine Everything
- Strain the noodles and add them to the pan with the sauce.
- Add 1 tsp dark soy sauce and the cooked tofu.
- Increase heat to medium and sauté for 2-3 minutes.
- Add green onions and cook for another minute.
Notes
Can I make this recipe gluten-free?
Yes! Swap out knife pare noodles for gluten-free rice noodles and use tamari instead of soy sauce.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water or oil.
Can I add vegetables?
Absolutely! Try adding bell peppers, mushrooms, or bok choy for extra nutrition and texture.
What other proteins can I use?
If you’re not plant-based, you can substitute tofu with chicken, shrimp, or beef.
Enjoy making this spicy, garlicky, and utterly delicious noodle dish! Let us know how you liked it in the comments!
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