Chili Garlic Noodles

Ingredients (Serves 3)

  1. Hakka noodles – Around 75 gm

2. Vegetable oil or peanut oil – 1 – 1.5 tbsp

Garlic, minced – 5 – 6 cloves, minced

Green chilies – 2, diagonally sliced

4. Onion – 1/2 cup, sliced

Cabbage – 1/2 cup, thinly sliced and halved

Celery – 1/4 cup, thinly sliced diagonally

Spring onion (white part) – 2 – 3 tbsp, cut into 1 inch pieces

5.  Soy sauce – 1 tbsp

Green chilly sauce – 1 tbsp (I love to use Ching’s green chilly sauce)

Vinegar – 1/2 tsp

Sugar – 1 pinch

6. Bean sprouts – 1/4 cup  (optional)

7. Salt and pepper – As required to taste

8. Spring onion (green part) – 2 – 3 tbsp, to garnish


1. Fill a saucepan with water and bring to a boil. Add the noodles and cook for 3 – 4 minutes until done. Drain in a colander and rinse with cold water. Set aside to drain well. Add 2 tsp oil and combine gently with a fork.

2. In a small bowl, combine ingredients numbered 5.

3. Heat 2 – 3 tsp oil in a wok/ non stick pan. Swirl gently to coat the entire wok. Add minced garlic, green chilies and cook over very low heat until garlic starts to change color (do not brown the garlic). Add crushed red chilies and stir for a few seconds. Add onion, cabbage and stir-fry for 1 minute. Add cooked noodles and combined sauces (ingredients numbered 5). Stir-fry for 2 minutes. Add celery and spring onion(white part). Continue to stir-fry for a minute. Add a pinch of salt if required and pepper powder. Stir-fry for 1 – 2 minutes until the noodles are well-coated with the sauces. Taste-check for salt and add more sauces, if required. Garnish with chopped spring onion. Serve immediately.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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