Oriental Chilli Garlic Noodles

  • 02 Dec - 08 Dec, 2017
  • Mag The Weekly
  • Cookery


For the sauce:

· 2tbsp soy sauce

· 2tbsp rice vinegar

· 2tbsp water, plus more as needed

· ½ – 1 red chilli, sliced thinly, or dried chilli flakes, chilli garlic sauce, or sriracha, to taste

· 1tbsp honey or brown sugar

· 1tsp toasted sesame oil

For the noodles:

· 10oz. egg noodles (soba, rice, or other noodles of your choice)

· 2-3 tbsp peanut, coconut, or vegetable oil

· 2 baby Chinese cabbage

· 1 cup snow peas, cut in half

· 1tsp fresh ginger, grated

· 3 cloves garlic, thinly sliced

· 2 green onions, chopped

· ½ tbsp toasted sesame seeds, plus more or garnish

· Handful of fresh coriander, chopped

· Lime wedges, for serving


Start by making the sauce; add everything to a bowl or measuring cup and whisk to combine. Set aside and allow the chilli to infuse the sauce with heat. Cook the noodles according to package directions, minus a minute or two – they should be a little chewy still – and drain them. Set aside.

In a wok or large non-stick skillet, heat a tablespoon of oil. Cut the base off the cabbage and separate the leaves, and once the oil is hot, add it to the pan. Let it cook for 30-60 seconds, then add in the snow peas and cook for another minute or so, until bright green and crisp tender. Remove from the pan and set aside (you can substitute your favourite vegetables in this recipe).

Add another round of two tablespoons of oil to the pan and add the garlic and ginger. Cook for 30 seconds, stirring constantly to keep the garlic from burning, then add in the cooked and drained noodles. Toss thoroughly to coat them in garlic and ginger, letting the noodles fry a little in the pan, then pour the sauce into the pan and toss to combine. The noodles will absorb the sauce quickly – if they become too dry, add a splash of water, as needed. Add in the cooked vegetables, green onions, coriander and sesame seeds to the pan, and toss to combine. Serve immediately with additional sesame seeds and fresh lime wedges.