Description

These chili garlic noodles are incredibly quick and easy to make, but still packed with lots of flavor! You only need a few basic pantry staples to make these takeout-style noodles.

Ingredients

Units Scale

3 cups (14 oz) cooked stir-fry noodles (see note)
2 tablespoons avocado oil
2 tablespoons minced garlic
1/2-inch knob of ginger, peeled and grated
1/4 cup chopped scallions (white and green parts separated)
2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 teaspoons rice wine vinegar
2 tablespoons crushed red pepper flakes (adjust to taste)

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Instructions

Heat the avocado oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, cooking until fragrant, about 2 minutes.
Stir in the white parts of the scallions and sauté for one minute.
Pour in the soy sauce, hoisin sauce, rice wine vinegar, and crushed red pepper flakes. Stir well and cook for 2 minutes, allowing the sauce to thicken slightly.
Add the cooked noodles to the skillet. Stir-fry for 1–2 minutes, tossing until the noodles are evenly coated and heated through.
Garnish with the reserved green parts of the scallions. Serve hot and enjoy.

Notes

I used Ka-Me Udon Stir-Fry Noodles, which you can find at Kroger, Walmart, and Amazon. If you don’t have pre-cooked noodles, use 6–7 oz of dry pasta like thick spaghetti or wide rice noodles. Cook just until al dente since the noodles will continue to cook in the sauce.