But even if you’re not usually a a lover of leftovers plucked fresh from the fridge, these noodles might be the exception, especially on a particularly hot day. I consider myself a cold pizza connoisseur, so it should be no surprise that I like chilly Chili Garlic Noodles. I like to use green onion, cilantro, and sesame seeds. Okay, not really, but they sure make the noodles look pretty. Broccoli, cabbage, green beans, snow peas, and mushrooms would all be great options! I love to add some thinly sliced bell pepper and carrot to this recipe, but you can really use up whatever veggies you’ve got in the fridge, as long as they make sense in a stir-fry. I use 12 cloves, which is about a whole head of fresh garlic.
You can’t have Chili-Garlic Noodles without garlic. A little sugar goes a long way in balancing the more extreme flavors of this dish.
TOFU NOODLES FREE
For added heat, feel free to add chili oil (my favorite) and/or chili flakes if you can handle it! If you’ve got sriracha in the fridge, that will do, but I personally use sambal oelek, which is an Indonesian chili paste that is a little closer to the flavor and essence of fresh chilis. To make this sauce, you need chili paste or sauce of some sort without too many additives. I know that oyster sauce and fish sauce might both sound pretty unappetizing, but they’re signature Asian ingredients that will add an incredible depth of flavor (and don’t worry, no actual fishiness, seafood-haters). But it might also be the salty and savory ingredients such as soy sauce, oyster sauce, and fish sauce that actually are working the magic behind the scenes here. You’d think the most important ingredients in Chili Garlic Noodles would be… well… the chili, garlic, or noodles. Also, if you find that your sauce is a bit thin, you can always add in a 50/50 mix of cornstarch and cold water, called a slurry, to the sauce as it cooks to encourage it to thicken. Tossing the tofu (or whatever protein you decide to use) in cornstarch to get a thin dusting all over will help it to crisp up significantly more. Whatever you decide to use, be sure to crisp it up nicely to add some textural interest to your otherwise silky noodles. Like I said, tofu is my favorite protein go use in this recipe, but don’t feel tethered to it if you have some shrimp, chicken, or pork in the fridge with a fast-approaching “Use By” date. For the batch I photographed here, I used linguini. You don’t even have to use Asian noodles! So grab whatever box or bag you’ve got shoved in the back of the pantry and put them to good use. But there’s no wrong answer here– as long as your noodles are long and slurp-able, they’ll work. There are so many types of noodles: Rice noodles, wheat noodles, egg noodles, and more. I know, I know, this is pretty ambiguous. So instead of simply listing the exact ingredients I used, I’ll also outline a bit of a guide so you can switch things up to work for you. That’s especially true when it comes to this recipe for Chili Garlic Noodles. Not only can you start off with just about any kind of recipe, but there is an infinite amount of tweaking you can do once you get going. You know how I was just talking about the many great things about noodles? Versatility is definitely one of them. WHAT YOU NEED FOR THE BEST CHILI GARLIC NOODLES There’s just something about the way that crispy, crumbly texture pairs with a smooth, spicy sauce that gets me drooling.Īll together, these Chili Garlic Noodles with Crispy Tofu have it all for anyone whose tastebuds are tiny heat-seeking missiles, whose weeknight takeout cravings would be better satisfied at home, or whose meal-prepped lunches could use a little more excitement. I like to use tofu in Asian recipes, especially my go-to crispy tofu that you might remember from the (also very spicy) Korean-Inspired Crispy Tofu Tacos. The absolute best way to transform those noodles into something special? Don’t hold back– Crank the flavor intensity to 11, baby!- and load them up with an unabashedly spicy, garlic-loaded, deeply savory sauce.Īnd since we’re searching for perfection here, add in some protein to fill you up and make those noodles a proper meal. That being said, some uses are better than others. They’re inexpensive, quick and easy, probably already in your pantry, and you can make just about any kind of meal around them. As any eternally hungry gal can tell you, noodles are the ultimate ol’ reliable fix.
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