Chili Garlic Noodles
Prepare chili garlic noodles with stir-fried vegetables and a spicy sauce using fresh ingredients and simple cooking techniques.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Egg Noodles (dried) | 500 | Grams |
| Chicken Breast (sliced thinly) | 500 | Grams |
| Red Bell Pepper (sliced) | 1 | Count |
| Green Bell Pepper (sliced) | 1 | Count |
| Carrot (julienned) | 1 | Count |
| Green Onion (chopped) | 4 | Count |
| Garlic (minced) | 6 | Clove |
| Ginger (grated) | 1 | Inch |
| Soy Sauce (light) | 4 | Tbsp |
| Oyster Sauce | 2 | Tbsp |
| Chili Paste | 2 | Tbsp |
| Sesame Oil | 2 | Tbsp |
| Vegetable Oil | 2 | Tbsp |
| Sesame Seeds (toasted) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
Instructions
- Cook the egg noodles according to the package instructions, then drain and set aside.
- Heat vegetable oil in a large wok over medium-high heat.
- Add minced garlic and grated ginger to the wok, stir-fry for 30 seconds until fragrant.
- Add sliced chicken breast to the wok and stir-fry until cooked through, about 5-7 minutes.
- Add sliced red and green bell peppers and julienned carrot to the wok, stir-fry for 3-4 minutes until slightly tender.
- In a small bowl, mix soy sauce, oyster sauce, chili paste, and sesame oil.
- Add the cooked noodles to the wok, pour the sauce over the noodles, and toss everything together to coat evenly.
- Add chopped green onions, toasted sesame seeds, salt, and black pepper to the wok, toss to combine.
- Serve the chili garlic noodles hot, garnished with additional sesame seeds if desired.
Kitchen equipment
WokGraterTongs