Spicy Chilli Garlic Noodles
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Springy noodles tossed with garlic, chilli and spring onion — a quick Indo-Chinese chilli garlic noodle bowl with measured oil.
Chilli garlic noodles are the quick takeaway-style dish with a lot of garlic and a kick. Noodles are boiled until just firm, then tossed in a hot pan with garlic, chilli and soy. It takes 15 minutes.
Ingredients
How to Make It
Boil noodles al dente; drain.
Stir-fry garlic and chilli high heat.
Toss noodles and sauces; finish spring onion.
Nutrition per serving
* Approximate values per serving
Health Benefits
High-heat little oil beats greasy takeout. Load vegetables to stretch the noodle portion.
Garlic fried in hot oil gives most of the flavour, so only a little sauce is needed. A handful of vegetables adds crunch.
Pro Tips
- →Don’t overcook noodles.
- →Hot wok.
- →Sauce light, not soupy.
- →Boil the noodles until al dente and rinse them in cold water.
- →Fry the garlic on medium heat so it does not burn.
- →Toss the noodles on high heat for a minute only.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon). Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Add tofu.
- 2Schezwan heat.
- 3Add thin strips of capsicum, cabbage and carrot.
Frequently Asked Questions
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