Chilli Garlic Noodles (Veg Chowmein)
A bold Indo-Chinese classic of stir-fried noodles and crisp vegetables tossed in a homemade chilli garlic paste you can keep in the fridge for weeks.
Equipment
- Wok or large frying pan
- Heavy-bottomed saucepan
Ingredients
For the Chilli Garlic Paste
- 1 cup neutral oil sunflower or vegetable
- ½ cup garlic about 20-22 cloves; finely chopped
- 3 tbsp fresh ginger finely chopped
- 1 cup spring onions white and light green parts; finely chopped
- ¾ cup red chilli flakes Kashmiri for mild, regular for hot
- 3 tbsp soy sauce
- 1 tsp sugar
- Salt to taste
For the Noodles
- 200g hakka noodles (egg-free)
- A few drops of neutral oil, to coat after boiling
- 2 tbsp neutral oil
- 2 dried whole red chillies
- 1 tsp garlic finely chopped
- 1 tsp fresh ginger finely chopped
- 1 cup onion thinly sliced
- ½ cup carrot cut into thin matchsticks
- 1 cup cabbage finely shredded
- ¼ cup red capsicum cut into thin strips
- ¼ cup green capsicum cut into thin strips
- ¼ cup yellow capsicum cut into thin strips
- Salt to taste
- 1 tbsp white vinegar or rice vinegar
- 2 tbsp soy sauce
- 3 tbsp chilli garlic paste from above
Garnish
- Spring onion greens, thinly sliced
- Sesame seeds (optional)
Instructions
Make the Chilli Garlic Paste
- Heat the oil in a heavy-bottomed pan over medium heat. You want enough oil to keep the garlic submerged.
- Add the chopped garlic. Cook, stirring frequently, until it just starts to turn golden at the edges, about 4-5 minutes. It goes from golden to burnt quickly, so watch carefully.
- Add the ginger, stir for 30 seconds, then add the spring onions. Cook for 1-2 minutes until they soften slightly.
- Add the chilli flakes and stir well. The oil will turn deep orange-red. Cook for 1 minute.
- Add the soy sauce, sugar, and a pinch of salt. Stir and cook for 3-4 minutes until the oil rises to the surface. That is your sign the paste is done.
- Remove from heat and cool completely. Transfer to a clean, dry jar and store in the refrigerator for up to 1 month.
Cook the Noodles
- Boil the noodles until just al dente, about 1 minute less than the package time. Drain well, toss with a few drops of oil, and set aside.
Stir-Fry
- Heat 2 tbsp oil in a wok over high heat until it shimmers.
- Add the dried red chillies and let them sizzle for 20 seconds until they darken and release their aroma.
- Add the garlic and ginger. Stir constantly for 1 minute until fragrant.
- Add the onion, carrot, cabbage, and all three capsicums. Season with a pinch of salt. Stir-fry on high heat for 2 minutes, keeping the vegetables moving. You want them cooked but still crisp.
- Add the boiled noodles, chilli garlic paste, vinegar, and soy sauce. Toss together using tongs for 2-3 minutes until evenly coated and heated through.
- Taste and adjust soy sauce, vinegar, or paste. Garnish with spring onion greens and sesame seeds. Serve immediately.
Notes
For a milder dish, use Kashmiri chilli flakes in the paste: they give colour with less heat than regular red chilli flakes.
The chilli garlic paste keeps for 1 month refrigerated. Make a full batch and use it through the week in fried rice, on sandwiches, or tossed with roasted vegetables.
For a gluten-free version, use flat rice noodles and tamari instead of regular soy sauce.
Add pan-fried tofu or paneer with the vegetables in the stir-fry step for extra protein.
Store leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat with 1-2 tbsp of water to loosen.
Tried this recipe?Let us know how it was!