Quick and Easy Spicy Chili Garlic Noodles Recipe

chili garlic noodles in a blue bowl and topped with soft boiled eggs and roasted bok choy

5 from 1 vote

Quick and Easy Spicy Chili Garlic Noodles Recipe

Spicy, garlicky, and subtly sweet Chili Garlic Noodles that are full of delicious Asian flavors and packed with umami. This is a super easy meal when you need something quick and easy to customize with additional protein or veggies, depending on what you’re in the mood for!

Prep Time10

Cook Time15

Total Time25

Servings: servings

Ingredients

8 oz rice noodles I used Thai medium rice noodles
2 tbsp avocado oil or any neutral flavored oil, divided
1 shallot sliced
6 garlic cloves minced
1 tsp red pepper flakes or more to taste
1/4 cup tamari sauce or soy sauce
1 tbsp brown sugar or coconut sugar
1 tbsp gochujang
Sliced green onions and sesame seeds for garnish

Optional: Roasted Bok Choy

8 baby bok choy halved
2 tsp avocado oil or any neutral flavored oil
Salt and pepper to taste

Optional: Soft Boiled Eggs

4 eggs
1 tbsp vinegar
1 tsp sea salt

Instructions

If making bok choy: Preheat oven to 400 degrees, and place bok choy on a baking sheet. Toss with avocado oil, salt, and pepper. Roast for 15 minutes, flipping halfway through. Set aside.
If making soft boiled eggs: Bring water to a boil in a saucepan and stir in vinegar and sea salt. Carefully add the eggs to the water, then simmer for 6 minutes for soft boiled eggs. Prepare an ice bath. Immediately transfer to an ice bath and cool for 5 minutes. Peel the eggs carefully so the eggs aren't damaged while peeling. Set aside.
Bring a large pot of water to a boil and cook your noodles according to package instructions. Drain and run under cold water to stop from cooking.
Heat 1 tbsp of avocado oil in a large skillet over medium heat and add shallots. Sauté until softened, about 3-4 minutes.
Add garlic and red pepper flakes, and stir for 1 minutes until fragrant.
Add the remaining 1 tbsp of avocado oil, tamari sauce, brown sugar, and gochujang, and stir until combined.
Add the noodles to the skillet over the sauce. Toss until the noodles are coated in the sauce and heated through.
Serve warm, garnished with green onions and sesame seeds. Top with bok choy and/or halved soft boiled eggs, if using.

Video

Notes

Expert Tips

Spice Level: Adjust spice level by adding or reducing the amount of red pepper flakes and gochujang. If you like really spicy food, feel free to increase the amount used in the recipe.
Vegan: This noodle dish is naturally vegan, however, the optional soft-boiled eggs are not. To keep this completely vegan, omit the eggs and choose an alternative protein source, like a pan-fried crispy tofu.
Gluten-Free: Make sure to use gluten-free noodles, gluten-free gochujang, and Tamari (instead of soy sauce) if you’re gluten sensitive.
Noodles: I made them gluten free using Thai rice noodles, but you can any type of noodle of your choice. I do find that rice noodles soak up the sauce flavors really well though.
Ingredients: Most ingredients can be sourced from your local Asian grocery store or regular supermarket. Asian grocery stores are a great option, as they will have a larger variety of Asian noodles, spices, etc.

Serving Tips

These chili garlic noodles are delicious on their own, but I added some bok choy and soft boiled eggs to bulk it up a bit.
You can also add any other vegetables and protein of choice. Protein options include chicken, beef, pork, tofu, or shrimp. Veggies that would work really well or your standard stir-fry, crunchy veggies like broccoli, green beans, carrots, bell peppers, snap peas, snow peas, onions, mushrooms, scallions, etc.

Storage Tips

Leftovers will keep in the fridge in an airtight container for 3-4 days. I don't recommend freezing.

Nutrition