Introduction
I still remember the first time I slurped up a plate of chili garlic noodles from a street cart – the aroma of garlic and chilies sizzling in the wok was irresistible! This dish is a shining example of Indo-Chinese cuisine, a unique fusion where Chinese cooking techniques meet Indian spices and flavors. It all began in the late 1700s, when Hakka Chinese immigrants in Kolkata started adapting their recipes to suit local Indian tastes. Over time, this spicy, saucy fusion spread across India and became a beloved part of our food culture – today, “Chinese food” in India often actually refers to these desi-Chinese creations loved by everyone.
A bowl of spicy Chili Garlic Noodles, tossed with crunchy veggies in a fiery garlic sauce. This street-style noodle dish is as vibrant in taste as it looks – each strand is coated in a tangy, spicy sauce and dotted with crispy bits of garlic. True to its name, it packs some heat but also surprises you with a hint of sweetness, all balanced by a bold garlic punch in every bite. If you’re craving that iconic Indo-Chinese wok flavor at home, read on – this recipe will bring those restaurant-style chili garlic noodles right to your kitchen!
Ingredients
200 grams Hakka noodles (wheat noodles) – or use lo mein/egg noodles (uncooked weight)
2 tablespoons oil (vegetable or peanut oil for high-heat cooking)
8 cloves garlic, finely minced (about 2 tablespoons)
2–3 dried red chilies, broken into halves (or 1 teaspoon red chili flakes, adjust to taste)
1 small onion, thinly sliced (or 1/2 medium onion)
1 cup mixed bell peppers (capsicum), thinly sliced – e.g. 1/2 green and 1/2 red
1 medium carrot, julienned (thin matchsticks)
2 tablespoons soy sauce (light or dark soy)
1 tablespoon red chili sauce (such as Sichuan/Indo-Chinese chili garlic sauce or sambal)
1 tablespoon tomato ketchup (for a touch of tangy sweetness)
2 teaspoons white vinegar
1/2 teaspoon sugar (balances the spice; optional but recommended)
1/2 teaspoon black pepper, ground
Salt – about 1/4 teaspoon, or to taste (remember soy sauce is salty)
2–3 spring onions (scallions), whites chopped and greens sliced (keep greens for garnish)
1/2 teaspoon red chili flakes (for garnish, or more to taste)
Tip: You can also toss in a handful of shredded cabbage for extra crunch, or a pinch of sesame oil for aroma, although these are optional.
Instructions
1. Boil the Noodles: Bring a large pot of water to a boil and salt it lightly. Add the Hakka noodles and cook until al dente (usually 5–6 minutes, or as per package directions). Take care not to overcook the noodles or they will turn mushy. Once cooked, drain the hot water and immediately rinse the noodles under cold running water to stop the cooking process. This keeps the noodles firm and prevents them from sticking together. Drain well.
2. Prep the Noodles: Drizzle a tiny bit of oil (1/2 teaspoon or so, you can use sesame oil for flavor) on the cooled, drained noodles and toss gently. This extra step keeps the noodles from clumping and adds a light gloss. Set the noodles aside while you prepare the stir-fry.
3. Stir-Fry the Aromatics: Heat 2 tablespoons of oil in a large wok or kadai pan over high flame. When the oil is hot, add the minced garlic and broken red chilies. Stir-fry for about 30 seconds until the garlic starts to turn golden and fragrant (be careful not to burn it). The high heat will quickly release that addictive garlic-chili aroma.
4. Add Onions & Veggies: Add the sliced onions (and the chopped white parts of spring onion) to the wok and toss for a minute on high heat. Next, add the julienned carrots and sliced bell peppers. Stir-fry everything on a high flame for 1–2 minutes. Keep the heat high and the movement constant – this quick cooking ensures the veggies stay crisp-tender and helps impart a slight smoky char. (Remember, do not overcook the vegetables; they should retain a bit of crunch.)
5. Add Sauces & Seasoning: Push the veggies to the sides of the wok and pour in the soy sauce, red chili sauce, tomato ketchup, and vinegar. Sprinkle in the sugar, black pepper, and a pinch of salt. Stir everything together with the vegetables, still on high heat. Let the sauces bubble for ~30 seconds so the raw vinegar smell cooks off and the flavors meld. The mixture will turn into a tantalizing spicy-sweet sauce that coats the vegetables.
6. Add Noodles and Toss: Add the cooked and drained noodles into the wok. Using tongs or two spatulas, toss the noodles with the sauce and veggies, combining everything thoroughly. Stir-fry for another minute, ensuring all the noodles are well-coated in the chili-garlic sauce. Pro tip: Maintain a high flame while tossing – this helps the noodles pick up that desirable wok hei (smoky wok flavor) and prevents them from turning soggy.
7. Finish with Garnish: Turn off the heat and add the sliced green parts of the spring onions. Also add the 1/2 teaspoon of chili flakes (or adjust as per your heat preference). Give the noodles one final toss so the scallions and chili flakes are mixed in. The fresh spring onion greens add a pop of color and a mild oniony bite to the dish.
8. Serve: Your Indo-Chinese Chili Garlic Noodles are ready to devour! Serve them immediately while they’re hot and glistening. (Serving suggestions below include some great pairings and extra toppings to enjoy with these noodles.)
Optional Additions
This recipe is deliciously vegetarian as is, but you can easily customize it with protein or other add-ins. Here are some options and tips to incorporate them:
Egg: For an eggy twist (like “Chinese scrambled egg noodles”), push aside the sautéed veggies in the wok and crack in 1–2 eggs. Scramble the eggs quickly on the hot surface until just set, then mix into the veggies before adding the noodles. The egg will coat the noodles lightly and add extra richness. (Remember to slightly under-season the noodles if adding eggs, as they bring their own richness.)
Chicken: Thinly slice about 100–150 g of chicken (breast or thigh) into bite-size pieces. Stir-fry the chicken in 1 teaspoon of oil before adding the garlic and veggies, or along with the onions, until it’s cooked through (it will turn white and lightly golden at edges). Remove and set aside, or push to the side of the wok, then proceed with the recipe. Combine the cooked chicken back in when tossing the noodles. Tip: Marinating the chicken with a bit of soy sauce and ginger-garlic paste for 10 minutes beforehand adds extra flavor. (If using other meats or prawns, similarly cook them first on high heat; ideally, add any meat while stir-frying the veggies so it gets properly cooked before the noodles go in.)
Tofu or Paneer: For a vegetarian protein boost, add cubes of tofu or paneer. You can pan-fry the cubes separately in a little oil until golden (to give them a nice crust) and then toss them in during the final step with the noodles. Or, simply add soft tofu straight into the wok when you add the sauces, gently mixing so it heats through. Tofu will soak up the chili-garlic sauce, making each bite extra tasty. Paneer (Indian cottage cheese) can be treated similarly – lightly pan-fry and add in, or even use fried paneer cubes for a street-food style indulgence.
Feel free to get creative – add mushroom slices, baby corn, or broccoli florets for more veggie goodness, or even a handful of bean sprouts for texture. The beauty of chili garlic noodles is that it’s a flexible dish you can make your own!
Serving Suggestions
Serve Hot: Chili Garlic Noodles are best enjoyed hot off the wok. The flavors are brightest and the noodle texture is perfect when served immediately (if they sit too long, they can dry out or clump). So dish them out as soon as you’re done cooking.
Garnish: Top your noodles with extra spring onion greens, a sprinkle of fresh cilantro, or crushed peanuts/cashews for a fun crunch. You can also drizzle a little chili oil on top for an extra kick and shine.
Condiments: Serve some chili vinegar on the side – plain white vinegar infused with a few slit green chilies is a classic Indo-Chinese table condiment that adds a tangy heat when sprinkled over noodles. Extra chili sauce or soy sauce on the side can be offered for those who like to customize each bite.
Pairings: These noodles are a meal on their own, but you can absolutely serve them alongside other dishes to create a full Indo-Chinese spread. They go wonderfully with manchurian gravies (like gobi manchurian, which is fried cauliflower in a spicy sauce) or chilli paneer. In fact, chili garlic noodles + gobi manchurian is a street-food match made in heaven! You could also serve a bowl of hot and sour soup as a starter to round out the meal.
Leftovers: If you somehow have any leftovers, store them in the refrigerator. Reheat in a hot pan with a touch of oil (or in the microwave) until warmed through. The noodles may absorb sauce over time, so you can splash a bit of soy sauce or water while reheating to loosen them up. But truth be told, this dish is so tasty it rarely lasts that long!
Enjoy your Indo-Chinese Chili Garlic Noodles! With its garlicky goodness, fiery chilies, and that irresistible smoky wok flavor, this dish brings the best of Indian-Chinese fusion straight to your plate. Happy cooking and happy eating! 😋
The Pinch of Masala 