Indo Chinese Chilli Garlic Noodles - Vegan Richa (2024)

Indo Chinese Chilli Garlic Noodles – an easy noodle stir-fry that can be ready in about 20 minutes and that is PACKED with flavor. Lo Mein Noodles tossed with crunchy veggies and a sweet, salty and spicy sauce. Feel free to add your choice of protein!

Are you ready for another Delicious Indo-Chinese dinner – Sweet and spicy chili garlic noodles! So good! This is a dish from the Indian Chinese cuisine – many Chinese and inspired dishes indianized with spices or change in cooking style or ingredients.

This cuisine like any other cuisine has its own set of recipes. Veggies such as cabbage and bell peppers are not cooked down, they get added only after the noodles are mixed so they have araw crunch. Indian Green chili sauce or freshly minced green chilies adds the restaurant style flavor you get in indo Chinese restaurants!

The veggies are left crunchy in this recipe which provides a nice contrast to the soft noodles. These noodles can get spicybut you can make them way less spicy if you prefer!

The original recipe usually uses a green chili sauce or paste, which is fresh green chilies blended with some vinegar, but that sauce isn’t very easily available in stores. You can ind it in Indian stores. I often use finely minced green chili instead. If you can get some green Chile sauce from the Indian store, use that or you can also blend green chilies with a little bit of water and vinegar and use that.

More Indo Chinese Recipes:

• Indo Chinese Fried Rice
• Vegetable Hakka Noodles
• Chilli tofu paneer
• Vegan Dragon Chicken Soycurls
• Cauliflower manchurian
• Chilli chicken soycurls
• Tofu 65

Recipe Card

Ingredients:

• Lo mein or thin soba noodes are best here but you can use your favorite thin wheat-based noodles or thin spaghetti
• the cooked noodles are tossed with soy sauce and sesame oil
• for the sauce, we saute garlic, red chillies and pepper flakes
• julienned carrots are added to the seasoned oil for some color and crunch
• we make a stir-fry sauce mixing soy sauce, sambal oelek or indo Chinese red chili sauce, rice vinegar and molasses. Sweet and spicy salty goodness
• veggies: green cabbage, bell pepper, green onions and green chili
• green onion and cilantro for garnish

Tips:

• Instead of sambal, you can use any other red Asian chili sauce
• Instead of serrano you can also use some mild green chilies, such as Anaheim, or just use a green bell pepper and mince it
• If you’re using spaghetti, then add a teaspoon of baking soda to your boiling water and then add the noodles and cook them. This makes them get more pliable, which works much better in Asian dishes.
• Glutenfree : use gluten free noodles or rice noodles and tamari instead of soy sauce
• Soyfree- use coconut aminos

How to make Indo Chinese Chili Garlic Noodles

Make your noodles according to the instructions on the package. (If you’re using spaghetti, then add a teaspoon of baking soda to your boiling water and then add the noodles and cook them. This makes them get more pliable, which works much better in Asian dishes.)

Once the noodles are cooked, rinse them in cold water, then toss the noodles in the soy sauce and sesame oil and set aside.

For the stir fry: Heat the oil in a large skillet over medium heat.

Add the garlic and dried red chilies and pepper flakes and cook until the garlic is turning golden.

Then add in the carrots and toss well. Add in all of the sauces that is the soy sauce, sambal Oelek, rice vinegar, molasses and mix well and bring to a good boil.

Then add in the noodles and toss well to coat.

Toss well for about half a minute, then add in all of the veggies cabbage, bell pepper, green onion, green chili and toss well for a few seconds to coat with some of the sauce. Then switch off the heat.

Let it sit for another minute or 2. taste and adjust salt and flavor. Add salt, more soy sauce or chili sauce if needed.

Then garnish with green onion and cilantro and serve.

Serve with indo Chinese stir fries such as dragon chicken soycurls, manchurian, or other saucy Asian stir fries such as sweet and sour tofu or general Tso’s cauliflower.

Storage:

Store refrigerated for upto 3 days

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