Veg Chilli Garlic Noodles
Stir-fried noodles with vegetables, garlic, and chili sauce, prepared in a wok for a spicy and flavorful meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Noodles (dried, preferably wheat-based) | 500 | Grams |
| Garlic (finely minced) | 6 | Clove |
| Red Chili (finely chopped) | 3 | Count |
| Bell Pepper (sliced into thin strips) | 2 | Count |
| Carrot (julienned) | 2 | Count |
| Cabbage (shredded) | 200 | Grams |
| Green Onion (chopped) | 4 | Stalk |
| Soy Sauce (light soy sauce) | 4 | Tbsp |
| Chili Sauce (hot chili sauce) | 3 | Tbsp |
| Sesame Oil (for stir-frying) | 2 | Tbsp |
| Vegetable Oil (for stir-frying) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
Instructions
- Cook the noodles according to package instructions until al dente. Drain and set aside.
- Heat sesame oil and vegetable oil in a wok over medium-high heat.
- Add minced garlic and chopped red chili to the wok. Stir-fry for 30 seconds until fragrant.
- Add sliced bell pepper, julienned carrot, and shredded cabbage to the wok. Stir-fry for 3-4 minutes until vegetables are slightly tender.
- Add cooked noodles to the wok and toss with the vegetables.
- Pour in soy sauce and chili sauce. Stir well to coat the noodles and vegetables evenly.
- Season with salt and freshly ground black pepper. Stir-fry for another 2 minutes.
- Garnish with chopped green onions before serving.
Kitchen equipment
Wok