The following recipe is adapted from eCurry. I love eating Indo-Chinese cuisine. The chilli garlic noodles are my favorite. Anytime, we eat Indo-Chinese outside, I would order these noodles. I have made spicy garlic noodles several times before, but I wanted to try this recipe solely for the medley of flavors from garlic and burnt chillies. The strong aroma blends in perfectly with the Hakka noodles.
If you like eating food that is hot, has a distinct charred taste to it, you will love these noodles. Please try it and leave me your feedback.
- 2 packets of Ching’s noodles (5.3 oz)
- 1.5 tablespoon oil + a teaspoon oil to cook the noodles
- 2 tsp red crushed chili Flakes or use 3-4 dried whole red chili peppers if you want it less spicy
- 3 large garlic cloves (about 3/4 tablespoon chopped or to taste)
- 3/4 cup thinly sliced/julienned vegetables ( I used onion, carrots, green bell pepper and scallions) (white parts)
- 2-3 tablespoon of scallions, thinly chopped (green parts only)
- salt to taste
- 1 teaspoon vinegar
- 1 teaspoon soy sauce (dark soy sauce)
- Boil the Ching’s noodles as per instruction on the label. Set it aside
- Heat 1.5 tablespoon of oil. Add the crushed chili pepper flakes, the whole dried red chilli and let them cook, sizzle and brown (I have added the red chilli flakes and the dried whole chillies). They will turn dark brown after a while.
- Add the chopped garlic. Allow them to turn golden. Increase the heat and add the vegetables and salt. Quickly stir fry moving them around in the wok/pan, for a couple of minutes only.
- Add the drained noodles, and toss everything together for the oil and the vegetables to combine well. Add vinegar and soy sauce to the noodles. Toss again so for the vinegar and soy sauce combines with the noodles. Switch off the heat and adjust salt.
- Garnish with chopped green onions. Serve warm.