Spicy Chilli Garlic Noodles

Name: Spicy Chilli Garlic Noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 225 g rice noodles; 100 g shallots, sliced; 25 g garlic cloves, minced; 35 g spring onions, white part, chopped; 6 g fresh grated ginger; 15 ml vegetable oil; 68 ml low sodium soy sauce or tamari; 30 ml chilli garlic sauce; 12 g brown sugar; 15 ml sriracha; 10 ml rice vinegar; 15 ml toasted sesame oil; 1 g red pepper flakes; 15 g spring onions, green part, chopped (for garnish)

Dinner Savory Asian Gluten-free Vegetarian Vegan Pasta Pan dishes

Spicy noodles with garlic and chilli, ready in 15 minutes. This gluten-free and vegan dish can be enhanced with stir-fried vegetables and a protein of choice.

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Preparation time 20 min (15 min cooking/baking)

Inspired by eatwithclarity.com (15.07.2026)

Ingredients

4Servings

225 g rice noodles (810 kcal)
100 g shallots, sliced (72 kcal)
25 g garlic cloves, minced (37 kcal)
35 g spring onions, white part, chopped (11 kcal)
6 g fresh grated ginger (5 kcal)
15 ml vegetable oil (135 kcal)
68 ml low sodium soy sauce or tamari (41 kcal)
30 ml chilli garlic sauce (24 kcal)
12 g brown sugar (46 kcal)
15 ml sriracha (15 kcal)
10 ml rice vinegar (2 kcal)
15 ml toasted sesame oil (135 kcal)
1 g red pepper flakes (3 kcal)
15 g spring onions, green part, chopped (for garnish) (5 kcal)

Nutrition	per serving	per 100 g
Calories	335 kcal	234 kcal
Carbohydrates	58,7 g	41,0 g
Fat	7,7 g	5,4 g
Protein	6,7 g	4,7 g

Allergens & Intolerances

Contains
GlutenSoja

Does not contain
LactoseNüsseEierSellerieSenfSesamFischKrebstiere

No guarantee: values were determined using AI from the listed ingredients. However, the products you use may differ.

Preparation steps

Ingredients per step

Bring a large pot of water to a boil and cook the noodles according to package instructions.
- 225 g rice noodles (810 kcal)
Add the shallots and garlic to a pot and sauté with the oil until browned, which takes approximately 10 minutes.
- 100 g shallots, sliced (72 kcal)
- 25 g garlic cloves, minced (37 kcal)
- 15 ml vegetable oil (135 kcal)
Add the white part of the spring onions and the grated ginger, then sauté for an additional 2-3 minutes.
- 35 g spring onions, white part, chopped (11 kcal)
- 6 g fresh grated ginger (5 kcal)
Add the remaining sauce ingredients and whisk them together. Adjust the amount of sriracha and chilli sauce according to taste, starting with smaller quantities.
- 68 ml low sodium soy sauce or tamari (41 kcal)
- 30 ml chilli garlic sauce (24 kcal)
- 12 g brown sugar (46 kcal)
- 15 ml sriracha (15 kcal)
- 10 ml rice vinegar (2 kcal)
- 15 ml toasted sesame oil (135 kcal)
- 1 g red pepper flakes (3 kcal)
Once the noodles are cooked, combine them with the sauce and toss until well coated. Allow the mixture to simmer for a few minutes to enable the noodles to absorb the flavours. Taste and adjust seasonings as desired. Serve as is, or with additional vegetables or protein.
- 225 g rice noodles (810 kcal)
Garnish with red pepper flakes for extra spice and the remaining chopped spring onions.
- 1 g red pepper flakes (3 kcal)
- 15 g spring onions, green part, chopped (for garnish) (5 kcal)

Notes

It is recommended to start with lower amounts of chilli garlic sauce and sriracha, as it is easier to add more spice than to reduce it.