Chilli garlic noodles is a quick and delicious Indo-Chinese dish, that is ready under 15 minutes. Add protein of choice to make it a wholesome meal.
I’m sure by now you know I love Indo Chinese cuisine, given by the number of dishes I have shared! Also if you have been following my post, you guys know how I love quick fix meals! This spicy chilli garlic noodles recipe is just that! If your palette is craving for some spicy food then these noodles are the right deal for the job!
These noodles are loaded with garlic and a lot of heat from a combination of the fresh Thai bird’s eye chilli and the dry red chillies. The Thai chillies are from my very own little herb garden, and these little guys are reaaallly spicy! I used just 2 and that was enough heat as the chili garlic sauce is pretty spicy as well. This is such a fuss-free and quick meal, just yet another perfect one to dish out on those busy weeknights! Enjoy!!
- STEP BY STEP INSTRUCTIONS TO MAKE CHINESE CHILLI GARLIC NOODLES | CHILLI GARLIC HAKKA NOODLES
- HOW TO MAKE CHILLI GARLIC NOODLES | CHILLI GARLIC HAKKA NOODLES?
- Chilli Garlic Noodles Recipe | Chilli Garlic Hakka Noodles
STEP BY STEP INSTRUCTIONS TO MAKE CHINESE CHILLI GARLIC NOODLES | CHILLI GARLIC HAKKA NOODLES
1.Boil noodles as per package instructions, drain and coat with little oil. Set aside.
2.Heat oil in a wok or heavy bottomed pan, add garlic and fresh and dry red chillies. Sauté until garlic turns golden.
3.Sauté chopped spring onions next, until translucent.
4.Add the chopped colored bell peppers and sauté for few more minutes.
5.Add soy sauce, chilli garlic paste, pinch of sugar, pepper, and salt if required.
6.Add boiled noodles and toss for a couple of minutes on high heat. Sprinkle scallion greens, mix and switch off the heat. Enjoy it as it is or with any other side dish, such as sweet and sour chicken , schezwan potatoes , veg Manchurian etc.
NOTE
- Add chicken or prawns for a non-vegetarian version. Stir-fry the meat, and set aside, then add it back in step 5 after stir frying the sauces.
HOW TO MAKE CHILLI GARLIC NOODLES | CHILLI GARLIC HAKKA NOODLES?
Chilli Garlic Noodles Recipe | Chilli Garlic Hakka Noodles
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml
- 200 grams noodles
- 3 big garlic cloves, minced
- 2-3 fresh red/green chillies, finely chopped
- 3-4 dried red chillies, broken into half
- 1/4 cup white portion of scallion greens (spring onions)
- 1/2 cup finely chopped colored bell pepper
- 1 tsp dark soy sauce
- 1 tbsp chilli garlic sauce
- Pinch of sugar
- salt and pepper to season
- 1- 2 tsp vegetable oil
- 2-3 tbsp scallion greens
Instructions
- Boil noodles as per package instructions, drain and coat with little oil. Set aside.
- Heat oil in a wok or heavy bottomed pan, add garlic and fresh and dry red chillies. Sauté until garlic turns golden.
- Sauté chopped spring onions next, until translucent.
- Add the chopped colored bell peppers and sauté for few more minutes.
- Add soy sauce, chilli garlic paste, pinch of sugar, pepper, and salt if required.
- Add boiled noodles and toss for a couple of minutes on high heat. Sprinkle scallion greens, mix and switch off the heat. Enjoy it as it is or with any other side dish, such as sweet and sour chicken, schezwan potatoes, veg Manchurian etc.
Notes
- Add chicken or prawns for a non-vegetarian version. Stir-fry the meat, and set aside, then add it back in step 5 after stir frying the sauces.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Chilli Garlic Noodles Recipe | Chilli Garlic Hakka Noodles
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml
- 200 grams noodles
- 3 big garlic cloves, minced
- 2-3 fresh red/green chillies, finely chopped
- 3-4 dried red chillies, broken into half
- 1/4 cup white portion of scallion greens (spring onions)
- 1/2 cup finely chopped colored bell pepper
- 1 tsp dark soy sauce
- 1 tbsp chilli garlic sauce
- Pinch of sugar
- salt and pepper to season
- 1- 2 tsp vegetable oil
- 2-3 tbsp scallion greens
Instructions
- Boil noodles as per package instructions, drain and coat with little oil. Set aside.
- Heat oil in a wok or heavy bottomed pan, add garlic and fresh and dry red chillies. Sauté until garlic turns golden.
- Sauté chopped spring onions next, until translucent.
- Add the chopped colored bell peppers and sauté for few more minutes.
- Add soy sauce, chilli garlic paste, pinch of sugar, pepper, and salt if required.
- Add boiled noodles and toss for a couple of minutes on high heat. Sprinkle scallion greens, mix and switch off the heat. Enjoy it as it is or with any other side dish, such as sweet and sour chicken, schezwan potatoes, veg Manchurian etc.
Notes
- Add chicken or prawns for a non-vegetarian version. Stir-fry the meat, and set aside, then add it back in step 5 after stir frying the sauces.
Sharing a very easy and basic recipe today – Goan drumstick bhaji (sautéed drumsticks). In this dish, drumstick veggie is cooked in a base consisting of sautéed onions-tomatoes, seasoned with turmeric and green chilli for spice and some freshly grated coconut for the sweet nuttiness.
Few ingredients are used in this drumstick bhaji, but there is absolutely no compromise on taste. The coconut adds a wonderful sweetness and texture to this simple dish. I love using coconut oil in dishes that also call for freshly grated coconut. It definitely takes the dish a notch up!
Drumstick bhaji makes an excellent side for any rice and dal (lentil curry) sorak , sambar or any other curry preparation. Drumsticks are one of my favorite veggies. Unfortunately, it’s not easy to find them where I live. The Indian store just has the frozen ones, so I make do with those.
A little info on drumsticks:-
- They are immature seed pods of the moringa tree. Moringa is a plant that is native to the sub-Himalayan as well as the tropics. All the parts of this tree i.e the leaves, bark, flowers, fruit, seeds, and root are used to make medicine.
- It is used to treat anemia; arthritis & joint pain (rheumatism), asthma, cancer, constipation, diabetes, diarrhea, and several other ailments
- Some people also use it as a nutritional supplement or tonic.
- Moringa is sometimes applied directly to the skin as a germ-killer or drying agent (astringent). It is also used topically for treating pockets of infection (abscesses), athlete’s foot, dandruff, gingivitis snakebites, warts, and wounds.
- Oil from moringa seeds is used in foods, perfume, and hair care products, and as a machine lubricant.
However, it’s unsafe to use the root, bark or flowers of moringa if you are pregnant. Chemicals in the root, bark, and flowers can make the uterus contract, and this might cause a miscarriage. I know this for a fact, as I was advised my mum in law to keep this in mind and skip having drumsticks during my pregnancy.
(Source- Webmd , click to read numerous more benefits of this amazing tree)
- STEP BY STEP INSTRUCTIONS TO MAKE GOAN DRUMSTICK BHAJI
- HOW TO MAKE DRUMSTICK BHAJI?
- Drumstick Bhaji Recipe | Goan Style Sautéed Drumsticks
STEP BY STEP INSTRUCTIONS TO MAKE GOAN DRUMSTICK BHAJI
1.Heat oil on medium heat in a heavy bottom pan/skillet/kadai, add mustard seeds. Once it splutters, add onions, sauté until translucent (no need to brown them), you can add some salt to help the onions sweat quicker.
2.Next, add in the chopped tomatoes. Sauté until the tomatoes are tender.
3.Next, add in turmeric powder & green chilli, sauté for another minute.
4.Now add 1/2 cup water and the chopped drumstick pieces, salt to taste, mix it well. Cover and let it cook on low heat for about 15 minutes or until the drumsticks are tender.
5.Sprinkle grated coconut, give everything a good mix. Check for seasonings, adjust accordingly. Switch off the heat, serve hot.
HOW TO MAKE DRUMSTICK BHAJI?
Drumstick Bhaji Recipe | Goan Style Sautéed Drumsticks
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 200 grams drumsticks, peel the outer layer and chop into 1 to 2-inch pieces
- 1 tbsp coconut oil/ vegetable oil
- 1/2 tsp mustard seeds
- 1 small onion, finely chopped
- 1 medium tomato, roughly chopped
- 1/4 tsp turmeric powder,
- 1 green chilli, slit lengthwise
- 3/4- 1 cup freshly grated coconut/desiccated coconut
- 1/2 cup water
- Salt, to taste
Instructions
- Heat oil on medium heat in a heavy bottom pan/skillet/kadai, add mustard seeds. Once it splutters, add onions, sauté until translucent (no need to brown them), you can add some salt to help the onions sweat quicker.
- Next, add in the chopped tomatoes. Sauté until the tomatoes are tender.
- Next, add in turmeric powder & green chilli, sauté for another minute.
- Now add 1/2 cup water and the chopped drumstick pieces, salt to taste, mix it well. Cover and let it cook on low heat for about 15 minutes or until the drumsticks are tender.
- Sprinkle grated coconut, give everything a good mix. Check for seasonings, adjust accordingly. Switch off the heat, serve hot.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Thanks for stopping by!
Regards,
Freda
