Spicy Garlic Noodles

pasta served on a white plate, with a sauteed shrimp on top

5 from 1 vote

This spicy garlic noodles recipe combines epic flavors into one delicious, savory, addictive dish. I made it so that it’s easily adaptable to your taste. But either way, spicy garlic noodles is a dish you didn’t know you wanted so badly.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch, Main Course

Cuisine: Asian

Keyword: spicy chili garlic noodles, spicy garlic noodles

Servings:

Calories: 708kcal

Author: Erich Boenzli

Ingredients

8 ounces long, flat pasta of your choice
2 tablespoons vegetable oil
1 large shallot, diced (½ cup)
6 cloves garlic, minced
½ tablespoon grated fresh ginger
1 bunch of scallion, chopped (3 tablespoon whites/light green & 3 tablespoon dark greens)
1 tablespoon sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
2 tablespoons Sambal Oelek
1 tablespoon sesame seeds

Instructions

Cook pasta in salted water, according to package instructions.
In a saucepan, over medium heat, heat a couple tablespoons of vegetable oil.
Add the chopped shallots and stir. The shallots should “hiss” a little when they touch the oil, which means the oil temperature is perfect to sauté the shallots, getting them translucent and bringing out the sweetness. The sautéing will take about two or three minutes.
Add the minced garlic, grated ginger, and chopped white parts of the scallions for another minute, stirring everything well.
Add the rest of the ingredients - except the dark green parts of the scallions and the sesame seeds - and reduce heat to a simmer.
Mix very well and taste. Yes, it’s in your face. It’s strong, bitey, and hot.
Add some of the saved pasta water to reach the desired consistency for the sauce.
Now it’s time for you to make it your own. Add some chili flakes maybe? Squeeze in some fresh lime juice?
Before serving, toss the pasta with the sauce and mix.
Top off with sesame seeds and the chopped green scallions.
Enjoy!

Notes

⭐ Tip: Never (okay, there are one or two exceptions) add shallots and garlic to the pan at the same time. By the time the shallots have softened, the garlic will be burnt and you can start all over again.

Nutrition