Burnt Chili Garlic noodles

Rice vermicelli is commonly known as noodles or spaghetti. Their dough is made up of rice flour and eggs which makes them rich in energy. Burnt Chili Garlic Noodles can be made in various flavors. There is a huge variety of Burnt Chili Garlic Noodles recipe.
Here we are talking about the recipe of Burnt Chili Garlic Noodles. The topmost famous countries for making Burnt Chili Garlic Noodles recipes are China and Japan. Both of these countries have a large consumption of Burnt Chili Garlic Noodles. It is the most famous and common street food there.
The best thing about Burnt Chili Garlic Noodles is that many healthy vegetables can be added to it to increase its nutritional values. You can add spinach, cabbage, broccoli, bell peppers, and many other healthy vegetables to Burnt Chili Garlic Noodles which will make it tastier and healthier.
In Pakistan, we serve these Burnt Chili Garlic Noodles as a side dish or to the children’s most favorite treat. Burnt Chili Garlic Noodles is often served in children parties most of the times. Burnt Chili Garlic Noodles tastes great with ketchup. It’s easy to make and a quick meal also. Burnt Chili Garlic Noodles can also be used as a traveling meal.
Hope you like the recipe of Chicken noodles.

single recipe
chef Recommended By Chef
time-clock 00.10 To Prep
time-clock 00.15 To Cook
4 Servings
Tips About Recipe

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1/2 packet uncooked noodles
1.5 tablespoon oil + a drizzle of toasted sesame oil + a teaspoon oil to cook the noodles
red crushed chili pepper or use whole red chili peppers if you want it less spicy
1/4 teaspoon red chili powder
3 large garlic cloves (about 3/4 tablespoon sliced, or to taste)
3/4 cup thinly sliced/julienned vegetables
few tablespoons of scallions, thinly sliced (green parts only)
salt to taste
1 teaspoon vinegar
1 teaspoon soy sauce
a tablespoon of chopped fresh coriander
How to make Burnt Chili Garlic noodles


Heat 1.5 tablespoon of oil. Add the crushed chili pepper and powder and let them cook, sizzle and brown. They will turn dark brown and even might make you cough. It is this burnt aroma you are looking for. It will mellow when you add the noodles. If you do not want the heat/spice strain the oil and discard the chili pepper. If you want stronger flavor allow the oil to sit overnight and then strain.I have not strained the oil.

Return oil to the pan/wok. Add the sliced garlic. Allow them to turn golden or even a little darker if you want. Increase the heat and add the vegetables and salt. Quickly stir-fry moving them around in the wok/pan, for only about a minutes or less.

Add the drained noodles, and quickly toss everything together for the oil and the vegetables to combine well. Combine vinegar and soy sauce and add to the noodles. Toss again to for the vinegar and soy sauce to combine with the noodles. Switch off the heat and adjust salt.

Drizzle the toasted sesame oil and garnish with sliced green onions and chopped cilantro and toss just before serving. Serve warm.
Posted By: Wajid Mehmood, Dubai

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