Chili Garlic Noodle Stir Fry

$For this quick and tasty meal, gather these main items: - 200g rice noodles - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 1-2 red chilies, sliced - 1 bell pepper, sliced - 1 cup snap peas, trimmed - 1 medium carrot, julienned - 2 green onions, chopped - 3 tablespoons soy sauce - 1 tablespoon chili paste - 1 tablespoon sesame oil These ingredients create a fresh and vibrant dish. The rice noodles serve as the base, while the garlic and chilies add great flavor. The colorful bell pepper and snap peas provide crunch, and the carrot adds a nice touch. You can add these extra ingredients to enhance your stir fry: - Sesame seeds for garnish - Fresh cilantro for garnish Sesame seeds give a nutty flavor and a nice crunch. Fresh cilantro adds brightness and freshness. Feel free to mix and match based on what you love. Each serving of this dish contains: - Calories: Approximately 350 - Protein: 8g - Carbohydrates: 55g - Fat: 15g - Fiber: 4g This meal is filling and packed with nutrients. It provides energy and helps satisfy hunger. Plus, the ingredients are flexible, so you can adjust them based on your needs. To start, bring a large pot of water to a boil. Once boiling, add 200 grams of rice noodles. Cook them as per the package instructions, which usually takes about 4-6 minutes. Make sure to stir them gently to avoid sticking. After cooking, drain the noodles and rinse them under cold water. This stops the cooking process and keeps them firm. Now, set the noodles aside for later. Next, take a large wok or frying pan. Heat 2 tablespoons of vegetable oil over medium-high heat. When the oil is hot, add 4 cloves of minced garlic and 1-2 sliced red chilies. Sauté them for about 30 seconds. Keep an eye on the garlic; you don’t want it to burn. This step fills your kitchen with a great aroma and sets the stage for the stir fry. Now it’s time to add some color and crunch. Toss in 1 sliced bell pepper, 1 cup of trimmed snap peas, and 1 medium julienned carrot. Stir-fry these for about 3-4 minutes. You want them to soften a bit but remain crisp. Once the veggies are ready, it’s time to combine everything. Add the cooked rice noodles to the wok. Pour in 3 tablespoons of soy sauce, 1 tablespoon of chili paste, and 1 tablespoon of sesame oil. Gently toss everything to mix well. Stir-fry for another 2-3 minutes. This ensures the noodles soak up all the flavors. Finally, remove from heat and stir in 2 chopped green onions. Your dish is now ready to serve! To get the best texture, use high heat. A hot wok helps cook the food fast. Stir the ingredients often to prevent burning. This keeps the noodles and veggies crisp. Do not overcrowd the pan; cook in batches if needed. This way, everything cooks evenly. Start with one red chili if you want mild heat. You can always add more later. If you love spice, use two chilies or more. Taste as you cook to find your ideal heat. Remember, the chili paste also adds heat, so adjust that too. Keep in mind, spice can change how you enjoy the dish. A large wok is the best choice for stir frying. It heats quickly and evenly. If you don’t have a wok, a large frying pan works too. Use a wooden spoon or spatula for stirring. This prevents scratching the pan. Make sure to have a pot for boiling the noodles ready. {{image_2}} You can easily add protein to your Chili Garlic Noodle Stir Fry. Chicken is a great choice. Simply slice it thin and cook it before adding the vegetables. Shrimp works well too. Just toss them in when the veggies are almost done. For a plant-based option, use tofu. Press the tofu to remove extra water, then cube it. Sauté the tofu until golden for extra flavor. Feel free to mix in different vegetables. Broccoli, bok choy, or mushrooms add nice texture and flavor. You can also use zucchini or cabbage. Just remember to cut them into small pieces so they cook quickly. This way, you keep the crunch and vibrant colors in your dish. If you need gluten-free noodles, rice noodles are a perfect choice. They are made from rice, so they are naturally gluten-free. You can also look for gluten-free pasta made from quinoa or lentils. These options are tasty and healthy. Always check the package to make sure they fit your dietary needs. To store leftover stir fry, first let it cool. Place the stir fry in an airtight container. Make sure to seal it tightly. Store it in the fridge. It will last for about 3-4 days. If you want to keep it longer, freezing is a great option. When it's time to reheat, you have a few choices. You can use a microwave for quick heating. Place the stir fry in a bowl and cover it. Heat it in 30-second intervals until warm. Stir in between to heat evenly. If you prefer, you can use a pan. Put a little oil in the pan and heat over medium heat. Add the stir fry and stir until heated through. To freeze the stir fry, use a freezer-safe container. Make sure to leave some space at the top as it may expand. You can also use freezer bags. Squeeze out as much air as you can before sealing. The stir fry can last for up to 2-3 months in the freezer. When you want to eat it, thaw it in the fridge overnight. Then, reheat it as mentioned above. You can use tamari sauce instead of soy sauce. Tamari is gluten-free. You can also try coconut aminos for a sweeter taste. Both options work well in this dish. Yes, you can make this dish vegetarian or vegan. Use vegetable oil and choose a plant-based chili paste. Make sure your soy sauce or tamari is also vegan. This will keep the flavors robust while meeting dietary needs. This dish takes around 20 minutes to prepare. You will spend 10 minutes prepping and 10 minutes cooking. It’s quick and easy, perfect for busy nights. This blog post covered all key elements for making Chili Garlic Noodle Stir Fry. We explored essential and optional ingredients, shared detailed cooking steps, and gave handy tips for the best results. We also discussed tasty variations and provided storage instructions. Chili Garlic Noodle Stir Fry is easy to customize and enjoy. I hope you feel inspired to cook it your way. Happy cooking!$

Whip up a delicious Chili Garlic Noodle Stir Fry in just 20 minutes! This easy recipe features vibrant veggies like bell peppers and snap peas, combined with aromatic garlic and a kick of heat from red chilies. Tossed in a savory sauce, this flavorful dish is perfect for a quick weeknight dinner. Ready to spice up your meal? Click through to discover the full recipe and bring this tasty stir fry to your table tonight!

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Ingredients

200g rice noodles

2 tablespoons vegetable oil

4 cloves garlic, minced

1-2 red chilies, sliced (adjust heat according to preference)

1 bell pepper, sliced (any color)

1 cup snap peas, trimmed

1 medium carrot, julienned

2 green onions, chopped

3 tablespoons soy sauce

1 tablespoon chili paste (like sambal oelek)

1 tablespoon sesame oil

Sesame seeds for garnish

Fresh cilantro for garnish

Instructions

Cook the Rice Noodles: Start by bringing a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually about 4-6 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Stir Fry Base: In a large wok or frying pan, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and sliced red chilies. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

Add Vegetables: Toss in the sliced bell pepper, snap peas, and julienned carrot. Stir-fry for about 3-4 minutes until they begin to soften but still remain crisp.

Combine Noodles and Sauce: Add the cooked rice noodles to the wok along with the soy sauce, chili paste, and sesame oil. Gently toss everything together to ensure the noodles are well coated in the sauce and mixed with the vegetables. Stir-fry for an additional 2-3 minutes to heat everything through.

Finish and Garnish: Remove from heat and stir in the chopped green onions. Transfer to a serving dish and garnish with sesame seeds and fresh cilantro.

Prep Time, Total Time, Servings: 10 minutes | 20 minutes | Serves 2-3