Aromatic Garlic Chilli Noodles with Soy and Vinegar
- Prep Time: 5min
- Cook Time: 15min
- Total Time: 20min
- Yield: 2–3 servings 1x
Ingredients
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200 g wheat noodles (egg noodles, lo mein, or spaghetti)
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4–5 cloves garlic, thinly sliced or minced
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1 red chilli (deseeded) or ½–1 tsp chilli flakes
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2 tbsp light soy sauce
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1½ tbsp rice vinegar (or white wine vinegar)
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1 tsp sugar (or honey)
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1 tsp toasted sesame oil
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1 tbsp neutral oil (sunflower, canola)
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Optional garnishes: sliced scallions, toasted sesame seeds
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Optional add-ins: tofu cubes, cooked chicken, vegetables
Instructions
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Cook noodles: Boil noodles salted, 2 minutes less than pack instructions. Reserve ¼ cup noodle water, drain.
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Aromatics: Heat 1 tbsp oil over medium heat. Sauté garlic + chilli 30–45 seconds until fragrant (don’t burn).
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Make sauce (off heat): Add soy sauce, vinegar, sugar, sesame oil. Stir; add 1–2 tbsp noodle water if too thick.
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Toss noodles: Return to low heat. Add noodles; toss 1–2 minutes until evenly coated and silky.
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Serve: Adjust seasoning, stir in scallions, sprinkle sesame seeds. Serve hot.
Notes
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Use noodle water to loosen the sauce
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Toss while noodles are hot for better absorption
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Adjust chilli / vinegar to your taste
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Add proteins or veggies for more substance
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Best eaten fresh, but leftovers keep in fridge 2–3 days
Nutrition
- Calories: 350 kcal
- Fat: 8 g
- Carbohydrates: 60 g
- Protein: 8 g