Aromatic Garlic Chilli Noodles

This aromatic garlic chilli noodle dish delivers the perfect balance of umami, spice, and tanginess that will satisfy your craving for Asian flavors at home. The combination of fragrant garlic and scallions creates a rich base while the Korean chilli flakes add just enough heat without overwhelming the palate.

I first created this recipe during a busy weeknight when I was craving something flavorful but didn't have the energy for an elaborate meal. The incredible aroma that filled my kitchen while the garlic and scallions sizzled convinced me I had stumbled onto something special before I even took my first bite.

Ingredients

• 11 oz dried ribbon noodles: these wide noodles perfectly capture the sauce and provide a satisfying texture
• 1½ tbsp cooking oil: grapeseed oil works beautifully as it has a neutral flavor that lets the aromatics shine
• ½ cup scallions (white part): provides a mild oniony flavor that becomes sweet and mellow when slowly cooked
• 1½ tbsp minced garlic: the star of the dish that infuses the oil with incredible flavor
• ¼ cup vegetable broth: creates body in the sauce without making it heavy
• 2 tbsp light soy sauce: adds the primary saltiness and umami flavor
• 1 tbsp dark soy sauce: contributes a deeper color and richer flavor than light soy alone
• 1 tbsp Chinese black vinegar: provides complex tanginess that regular vinegar cannot match
• 1 tbsp Korean chilli powder: gochugaru offers fruity heat rather than just spiciness
• ¼ cup scallions (green part): adds fresh flavor and vibrant color to the finished dish
• 1 tbsp toasted sesame seeds: provides nuttiness and textural contrast
• Extra chilli flakes: adjust according to your heat preference

Step-by-Step Instructions

Infuse the Oil:

Heat a small frying pan over very low heat and add your cooking oil, white scallion parts, and minced garlic. The key here is patience—keep the heat very low and stir constantly for 5 full minutes. This slow cooking infuses the oil with incredible flavor without burning the garlic, which would make the dish bitter.

Create the Sauce:

Add vegetable broth, both soy sauces, black vinegar, and Korean chilli powder to the pan. Increase the heat slightly to medium-low and allow everything to simmer together for 5 minutes. This cooking time helps the flavors meld together while slightly reducing the sauce to intensify its flavor.

Cook the Noodles:

While the sauce simmers, cook your noodles according to package instructions. Be sure to use plenty of water and stir occasionally to prevent sticking. Drain thoroughly when done as excess water will dilute your carefully crafted sauce.

Combine Components:

Transfer your drained noodles to the sauce and toss thoroughly to ensure every strand gets coated. If your frying pan isnt large enough, you can combine everything in the empty noodle pot instead.

Garnish and Serve:

Finish the dish with green scallion parts, toasted sesame seeds, and additional chilli flakes if desired. Serve immediately while piping hot for the best flavor experience.

Save

The Chinese black vinegar is my absolute favorite ingredient in this recipe. I discovered it several years ago in an Asian grocery store and have never looked back—it adds a complex tanginess that transforms simple dishes into something special. My partner now requests these noodles at least twice a month, calling them "better than takeout."

The Secret to Perfect Garlic

The key to this dish is properly cooking the garlic. Many recipes call for high heat and quick cooking, but I've found that slow and low is the way to go for developing deep garlic flavor without any bitterness. Give the garlic and scallions their full 5 minutes on low heat, and you'll be rewarded with an incredibly aromatic base that makes all the difference.

Make It Your Own

This recipe is incredibly flexible. For protein, try adding sliced chicken breast, shrimp, tofu, or a fried egg on top. For vegetables, consider quickly blanched bok choy, sliced mushrooms, or julienned carrots added at the final tossing stage. If you prefer a creamier sauce, a tablespoon of tahini or peanut butter stirred into the sauce creates a richer consistency that clings beautifully to the noodles.

About Korean Chilli Flakes

Gochugaru Korean chilli flakes differ significantly from regular red pepper flakes found in Italian cooking. They offer a complex fruity flavor with moderate heat rather than just spiciness. Look for them in Asian grocery stores or online—they keep for months in an airtight container in your refrigerator and will elevate many dishes beyond these noodles.

Leftover Management

These noodles are excellent the next day, though they will absorb more sauce overnight. To reheat, add a splash of water or broth before microwaving or reheating in a pan. For meal prep, consider keeping the noodles and sauce separate until ready to eat. The sauce will keep in the refrigerator for up to 5 days and can be used as a flavor boost for plain rice or steamed vegetables.

Recipe FAQs

→ What can I substitute for Chinese black vinegar?

If Chinese black vinegar isn't available, try mixing balsamic vinegar with a touch of rice vinegar for a similar tangy depth. In a pinch, rice vinegar with a few drops of soy sauce can approximate the flavor profile, though it won't have the same complexity.

→ Can I make this dish less spicy?

Absolutely! Simply reduce the amount of Korean chilli flakes or substitute with a milder variety like regular paprika. You can also omit the extra chilli flakes garnish and still enjoy the aromatic garlic and umami flavors that form the base of this dish.

→ What protein would pair well with these noodles?

These noodles pair beautifully with pan-seared tofu, grilled chicken, or stir-fried shrimp. For a vegetarian option, try adding crispy fried eggs on top—the runny yolk creates a delicious sauce when mixed with the noodles.

→ What type of noodles work best for this dish?

While dried ribbon noodles are recommended, this sauce works well with many Asian noodle varieties. Try it with udon, rice noodles, ramen, or even spaghetti in a pinch. The key is to cook them until just al dente so they can absorb the flavorful sauce.

→ How can I add more vegetables to this dish?

This dish is very adaptable! Consider adding blanched bok choy, sautéed mushrooms, julienned carrots, or thinly sliced bell peppers. You can either stir-fry them separately and add at the end, or briefly cook firmer vegetables in the sauce before adding the noodles.

→ Can I make the sauce ahead of time?

Yes! The sauce can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. Simply reheat gently before tossing with freshly cooked noodles. This makes weeknight meal prep much easier.