Chilly Garlic Noodle Recipe

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Noodles are regular in our household, the husband loves it, so does my 2-year-old toddler. And the fact that I post recipes here on the blog, makes them demand something different everytime.

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Though there is not much to do with Noodles, or maybe I am not aware of possible variations the world has to offer, as I am not a big fan of noodles, but hey, you’ve got to keep your family happy too.

So, after some thinking, I came up with this Spicy Garlic Noodles. that’s clearly not an innovation, but is different from what I usually make for my family.

Below is the recipes of Chilli Garlic Noodle with step by step photos. I hope you will like this one as well.

Preparation Time:  15 Minutes

Cooking Time: 10 Minutes

Serving: 4

Ingredients Quantity
Noodle (Boiled) 3 Cup
Onion (1 finely chopped for paste & 1 roughly chopped for noodle)
Cabbage (thinly sliced) 1 cup
Capsicum (thinly sliced) 1/2 cup
Carrot ( 1/2 cup thinly sliced for noodle and 2 tablespoon finely chopped for paste)
Garlic (10 flakes for grind and 3 tablespoon finely chopped for paste)
Dry Red Chilly whole 5
Azinomoto 1/4 teaspoon
Salt to taste
Vinegar 1 teaspoon
Soya Sauce 1/ 4teaspoon
Baby corn 1/2 cup
Corn flour 2 teaspoon
Vegetable oil 5 tablespoon
Water 2 tablespoon

Method:

1. Boil  dry red chilly and 10 flakes garlic in 1 cup of water for 5 minutes. Cool it at room temperature. Then grind the boiled garlic and chilli with the leftover water. Heat the pan with 2 tablespoon oil and sauté with 3 tablespoon chopped garlic.

2. Add chopped onion into the pan and fry it till onions are translucent. Add in finely chopped carrot. Cook it on medium heat for 1 minutes.

3. Add in the ground chilly-garlic paste. Dissolve corn flour in 2 tablespoon water.

4. Add salt and dissolved corn flour into the pan and cook it on medium flame till the mixture is thick. Switch off the flame and keep it aside.

5. Heat another wok/ kadhai with 3 tablespoon oil and sauté with onion. Cook it on high heat for 30 seconds. Add capsicum and into the wok and cook for another 30 seconds.

6. Add in carrot and baby corn.

7. Finally add cabbage and cook for one minute on high flame. All the veggies should be cooked on high flame. Add boiled noodles into the wok.

8. Add in 2 tablespoon chilly garlic paste, vinegar, soya sauce, salt, azinomoto and mix it well (Store the left-over chilly-garlic paste for later use). Cook it on high flame for one more minutes. Serve hot with veg Manchurian, chilly paneer etc.

9. Enjoy!!

 

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Chilly Garlic Noodle Recipe
Recipe Type: Breakfast
Cuisine: Chinese
Author: Surkhab
Prep time:
Cook time:
Total time:
Serves: 4
Though there is not much to do with Noodles, or maybe I am not aware of possible variations the world has to offer, as I am not a big fan of noodles, but hey, you’ve got to keep your family happy too.
Ingredients
  • Noodle (Boiled) 3 Cup
  • Onion (1 finely chopped for paste & 1 roughly chopped for noodle)
  • Cabbage (thinly sliced) 1 cup
  • Capsicum (thinly sliced) 1/2 cup
  • Carrot ( 1/2 cup thinly sliced for noodle and 2 tablespoon finely chopped for paste)
  • Garlic (10 flakes for grind and 3 tablespoon finely chopped for paste)
  • Dry Red Chilly whole 5
  • Azinomoto 1/4 teaspoon
  • Salt to taste
  • Vinegar 1 teaspoon
  • Soya Sauce 1/ 4teaspoon
  • Baby corn 1/2 cup
  • Corn flour 2 teaspoon
  • Vegetable oil 5 tablespoon
  • Water 2 tablespoon
Instructions
  1. Boil dry red chilly and 10 flakes garlic in 1 cup of water for 5 minutes. Cool it at room temperature.
  2. Then grind the boiled garlic and chilli with the leftover water. Heat the pan with 2 tablespoon oil and sauté with 3 tablespoon chopped garlic.
  3. Add chopped onion into the pan and fry it till onions are translucent. Add in finely chopped carrot. Cook it on medium heat for 1 minutes.
  4. Add in the ground chilly-garlic paste. Dissolve corn flour in 2 tablespoon water.
  5. Add salt and dissolved corn flour into the pan and cook it on medium flame till the mixture is thick. Switch off the flame and keep it aside.
  6. Heat another wok/ kadhai with 3 tablespoon oil and sauté with onion. Cook it on high heat for 30 seconds. Add capsicum and into the wok and cook for another 30 seconds.
  7. Add in carrot and baby corn.
  8. Finally add cabbage and cook for one minute on high flame. All the veggies should be cooked on high flame. Add boiled noodles into the wok.
  9. Add in 2 tablespoon chilly garlic paste, vinegar, soya sauce, salt, azinomoto and mix it well (Store the left-over chilly-garlic paste for later use). Cook it on high flame for one more minutes. Serve hot with veg Manchurian, chilly paneer etc.

 

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