Ever find yourself craving crispy, saucy noodles with a punch of garlic and chili, but don’t want to wait for takeout?
Say hello to Chili Garlic Noodles—your new 30-minute, flavor-packed, one-pan wonder that feels like your favorite Indo-Chinese street food.
Whether you’re meal-prepping for the week or need a quick dinner fix, these noodles deliver big on taste, veggies, and that irresistible wok-hei (smoky char).
Indo-Chinese Noodles
Hakka noodles first entered Indian kitchens through the culinary pioneers of Kolkata’s Chinese community. Over time, they’ve morphed into Chili Garlic Noodles, a spicy, garlicky spin that’s as popular in home kitchens as it is in street stalls.
Unlike saucier lo mein or chow mein, this version is bright, crunchy, and a little smoky, thanks to high-heat stir-frying in sesame oil. It’s all about quick cooking, bold aromatics, and a rainbow of veggies.
Why You’ll Love These Noodles
- Ready in 30 minutes—perfect for busy weeknights.
- Endless veggie options—customize with what’s in your fridge.
- Balanced heat—garlic punch meets chili kick, without overwhelming.
- Restaurant-style at home—no deep fryer or special equipment needed.
Ingredient Breakdown
- Hakka Noodles : Cooks up springy and holds sauce well.
- Sesame Oil : Delivers that signature nutty flavor and high-heat stability.
- Garlic & Onion: The dynamic duo—garlic for heat, onion for sweetness.
- Green Chili & Chili Sauces: Layered chili flavors: fresh, red, and green sauces.
- Bell Peppers & Carrot: Crunchy color bombs packed with vitamins.
- Cabbage: Light bulk and texture that soaks up sauce.
- Soy Sauce & Vinegar: Salt and tang in perfect harmony.
- Pepper & Salt: Simple seasonings to round out the flavors.
- Spring Onions: Whites for cooking, greens for garnish.
🌿 Vegan Swap: Ensure your soy sauce is tamari (gluten-free) and double-check chili sauces for no added fish or dairy.
Here’s How It Comes Together
First, boil your noodles until they’re just 90% cooked. Drain and toss with a splash of oil—this keeps them from clumping when you stir-fry.
Next, heat sesame oil in a large pan or wok until it’s almost smoking. Add finely chopped garlic, sliced onion, and green chili. Sauté for just 30 seconds so the garlic doesn’t burn.
In go your veggies: julienned carrot, shredded cabbage, and the trio of bell peppers. Stir-fry on high heat so they stay crisp-tender.
Now, it’s all about the sauces—vinegar, soy sauce, red chili sauce, green chili sauce, plus a dusting of pepper. Let them sizzle for a few seconds to bloom their flavors.
Finally, toss in the noodles and stir-fry for about 10 minutes, making sure each strand is evenly coated and the pan develops those coveted charred spots.
💡 Pro Tip: Keep stirring and flipping—instead of just pushing noodles to the side—so you get even heat distribution and that restaurant-style sear.
Top with chopped spring onion greens and serve piping hot.
What to Serve With Chili Garlic Noodles
- Tomato ketchup or extra chili sauce on the side
- Cucumber salad for a cooling contrast
- Veg manchurian or paneer chili as a protein boost
- Hot and sour soup to start the meal
Meal Prep & Storage
- Make-ahead: Cook and toss noodles with oil; store veggies and sauce separately.
- Storing leftovers: In an airtight container for up to 2 days in the fridge. Reheat on high heat with a splash of water to loosen them up.
Bulk cooking: Double the batch but keep sauces aside—add fresh sauce when reheating to revive the flavors.
Chili Garlic Noodles
Description
Chili Garlic Noodles are quick, spicy stir-fried Hakka noodles tossed with crunchy bell peppers, cabbage, carrot, and a garlicky-chili sauce. Ready in just 30 minutes, this vibrant, restaurant-style noodle dish is perfect for a fast weeknight meal or party appetizer.
Ingredients
300 gms hakka noodles
Instructions
Prep Work
-
Chop garlic and chili
Finely chop garlic and green chili.
-
Slice onion and peppers
Thinly slice onion, bell peppers, and capsicum. -
Julienne carrot
Cut the carrot into thin julienne strips. -
Shred cabbage
Shred cabbage for quick stir-frying. -
Chop spring onions
Chop spring onion whites and greens separately.
Method
-
Cook the noodles
Boil water in a pan, add salt, and cook the hakka noodles until 90% done. Strain and mix with oil to prevent sticking.
-
Heat oil and sauté garlic
In a pan, heat sesame oil and sauté finely chopped garlic until fragrant. -
Add onions and chili
Add sliced onions and chopped green chili. Sauté until onions turn soft. -
Stir-fry vegetables
Toss in carrot, cabbage, yellow and red bell peppers, and spring onion whites. Stir-fry on high heat.
-
Add sauces and seasoning
Pour in vinegar, soy sauce, red chili sauce, green chili sauce, and pepper. Stir well.
-
Combine noodles
Add cooked noodles and mix everything together. Stir-fry for 10 minutes. -
Check seasoning
Taste and add salt if needed. Adjust flavors as per preference.
-
Garnish and serve
Sprinkle with chopped spring onion greens and serve hot.
Equipment
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Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Sodium 980mg41%
- Potassium 320mg10%
- Total Carbohydrate 70g24%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 9g18%
- Vitamin A 4100 IU
- Vitamin C 85 mg
- Calcium 90 mg
- Iron 2.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.