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To make Garlic Chili Noodles Stir Fry, gather these simple ingredients: - 200g egg noodles - 3 tablespoons vegetable oil - 5 cloves garlic, minced - 2 red chilies, sliced - 1 bell pepper, sliced - 1 carrot, julienned - 100g sugar snap peas, trimmed - 3 green onions, chopped - 3 tablespoons soy sauce - 1 tablespoon oyster sauce (optional) - 1 teaspoon sesame oil - Salt and pepper to taste - Sesame seeds for garnish Each ingredient plays a key role in this dish. The egg noodles provide a soft base. Garlic adds a strong, savory punch. The chilies bring heat, while the bell pepper and carrot add color and crunch. Sugar snap peas give a fresh bite. Green onions finish with a mild onion flavor. Soy sauce and oyster sauce infuse saltiness and depth. The sesame oil adds a nutty aroma. Lastly, sesame seeds give a lovely finish. Having everything ready before you start is important. It makes the cooking process smooth and quick. This dish not only tastes great but also looks vibrant. Enjoy the cooking adventure! First, boil water in a large pot. Add 200g of egg noodles to the pot. Cook according to the package instructions. I usually check the noodles after about 4 minutes. They should be tender but still firm. Once cooked, drain them well. Set them aside to cool. Next, grab a large wok or skillet. Heat 3 tablespoons of vegetable oil over medium-high heat. Add 5 cloves of minced garlic and 2 sliced red chilies. Stir them quickly for about 30 seconds. You want the garlic to be fragrant, not burnt. Now, toss in 1 sliced bell pepper, 1 julienned carrot, and 100g of trimmed sugar snap peas. Stir-fry these for about 3 to 4 minutes. The veggies should be bright and tender-crisp. Now it’s time to mix in the noodles. Add the cooked egg noodles to the wok. Gently toss them with the vegetables. Pour in 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce (if you want), and 1 teaspoon of sesame oil. Ensure the noodles are well-coated. Stir-fry everything together for another 2 to 3 minutes. Taste and add salt and pepper as needed. Finally, fold in 3 chopped green onions. Serve hot and sprinkle sesame seeds on top for a nice crunch. To get that perfect stir-fry, you need high heat. Start with a hot wok or skillet. This helps the food cook fast and stay crisp. Always have your ingredients ready. This way, you won’t lose heat while cooking. Stir quickly to keep everything moving. You want all the flavors to blend well. If you like spice, add more red chilies. You can also use chili flakes for extra heat. If it’s too spicy, try adding more noodles or veggies. This helps balance the heat. Always taste as you go. This way, you can adjust the flavors to your liking. Don’t have egg noodles? You can use rice noodles or even spaghetti. If you want more veggies, add broccoli or zucchini. For a vegan option, skip the oyster sauce. You can replace it with more soy sauce or a dash of vinegar. Be creative and use what you have! {{image_2}} To make your dish vegan, swap the egg noodles for rice noodles or vegetable noodles. You can also replace the oyster sauce with a splash of soy sauce or a vegan alternative. This keeps the flavor bold and tasty. Add more veggies like broccoli or mushrooms for extra nutrients. Want to add protein? You can toss in tofu, chicken, or shrimp. Cook the protein first, then set it aside. Add it back in when you mix in the noodles. This adds heartiness to your meal. Be sure to season the protein well for great taste. If you want a twist, try different noodles. Soba or udon noodles work great too. They offer unique textures and flavors. Rice noodles are another option, especially for a gluten-free meal. Make sure to adjust cooking times based on the noodle type you choose. After cooking, let your Garlic Chili Noodles cool down. Place the noodles in an airtight container. Store them in the fridge. They stay fresh for up to three days. Always check for any signs of spoilage before eating. To reheat, use a skillet or wok. Heat a bit of oil over medium heat. Add the noodles and stir well. You can also add a splash of soy sauce for extra flavor. Stir-fry until heated through, about 5 minutes. If using a microwave, cover the noodles and heat for one to two minutes. Stir halfway for even warming. If you want to freeze your noodles, pack them tightly in a freezer-safe container. They can last up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Reheat as mentioned before. Note that some veggies may lose their crunch after freezing. Egg noodles work great for stir fry. They have a nice chew and hold sauce well. You can also use rice noodles or soba noodles. Each type offers a unique taste. Choose what you like best for your dish. Yes, you can make this dish ahead of time. Cook the noodles and veggies, then store them separately. Keep them in the fridge for up to three days. When you’re ready to eat, just stir-fry them again. Add fresh green onions before serving for extra flavor. To boost flavor, add more garlic and chilies. You can also mix in ginger for a zesty kick. Don't forget about soy sauce and sesame oil; they add depth. Experiment with different vegetables and proteins too. Try adding a splash of lime juice for brightness. In this article, we explored the key ingredients and steps to make a tasty Garlic Chili Noodle Stir Fry. You learned how to cook the noodles and stir-fry vegetables, while also picking up helpful tips. Remember to adjust spice levels as needed and try different variations. This dish can fit many diets and tastes great fresh or reheated. I hope you feel ready to create your own delicious stir fry at home. Enjoy every bite!

Garlic Chili Noodles Stir Fry

Spice up your dinner with this delicious Garlic Chili Noodles Stir Fry recipe! Perfectly cooked egg noodles blend with vibrant veggies and bold flavors from garlic and chili. In just 15 minutes, you can create a mouthwatering meal that's sure to impress. Ready to elevate your cooking? Click through to discover the full recipe and make this tasty dish tonight!
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Ingredients
  

200g egg noodles

3 tablespoons vegetable oil

5 cloves garlic, minced

2 red chilies, sliced (adjust to taste)

1 bell pepper, sliced (any color)

1 carrot, julienned

100g sugar snap peas, trimmed

3 green onions, chopped

3 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 teaspoon sesame oil

Salt and pepper to taste

Sesame seeds for garnish

Instructions
 

Cook the egg noodles according to package instructions. Drain and set aside.

    In a large wok or skillet, heat the vegetable oil over medium-high heat.

      Add the minced garlic and sliced red chilies to the wok, stirring quickly for about 30 seconds until fragrant.

        Add the sliced bell pepper, julienned carrot, and sugar snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

          Toss in the cooked egg noodles, gently mixing with the vegetables.

            Pour in the soy sauce, oyster sauce (if using), and sesame oil, making sure the noodles are well-coated. Stir-fry for another 2-3 minutes.

              Season the dish with salt and pepper to taste, adjusting flavors as necessary.

                Remove from heat and fold in the chopped green onions.

                  Serve hot, garnished with sesame seeds for an added crunch.

                    Prep Time, Total Time, Servings: 10 minutes | 15 minutes | 3 servings