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- 300g fresh udon noodles - 3 tablespoons vegetable oil - 4 cloves garlic, minced - 2 red chilies, sliced (adjust for spice preference) - 1 bell pepper, sliced - 1 carrot, julienned - 1 cup snap peas - 3 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 teaspoon sugar - 2 green onions, chopped - Sesame seeds for garnish - Fresh cilantro (optional) I love using fresh udon noodles for this dish. They give a nice chewy texture. You can find them in Asian markets or the refrigerated section of your grocery store. The garlic adds a rich flavor, while the red chilies bring the heat. You can change the number of chilies based on how spicy you want it. The bell pepper and carrot add sweetness and crunch. Snap peas are a great choice for color and a crisp bite. I like to use both soy sauce and sesame oil for depth. Rice vinegar brightens the dish, and sugar balances the flavors. Green onions add a fresh touch at the end. Don’t forget the sesame seeds for crunch! You can also sprinkle fresh cilantro on top for extra flavor. This mix of ingredients makes the chili garlic udon noodles a tasty and easy stir-fry. - Bring a pot of salted water to boil. - Cook noodles according to package instructions (3-5 minutes). - Drain and set aside. Cooking udon noodles is simple and quick. Make sure your water is boiling before adding the noodles. This step helps them cook evenly. Follow the package instructions closely for the best results. Overcooking can make them mushy, and no one wants that! Once cooked, draining them properly helps prevent stickiness later. - Heat vegetable oil in a skillet or wok. - Sauté garlic and red chilies until fragrant. Next, heat vegetable oil in a skillet or wok over medium-high heat. Once it's hot, add minced garlic and sliced red chilies. Sauté for about 30 seconds. You want them fragrant but not browned. This step is key because it builds the dish's flavor base. The aroma will fill your kitchen, making it hard to resist! - Stir-fry bell pepper, carrot, and snap peas. - Combine with cooked udon noodles and sauce ingredients. - Stir-fry until heated through. Now, toss in the sliced bell pepper, julienned carrot, and snap peas. Stir-fry for about 3-4 minutes. You want the veggies to be tender but still crisp. Then, add the cooked udon noodles. Pour in soy sauce, sesame oil, rice vinegar, and sugar. Toss everything well. This ensures the noodles soak up all that delicious sauce. Stir-fry for an additional 2-3 minutes until everything is heated through. Your dish is almost ready! To change the heat of your chili garlic udon noodles, start with fewer chilies. Use one red chili for mild heat. For more spice, add the full two chilies. If you find it too hot, try adding some sugar or extra veggies. These will help balance the heat. You can also use bell peppers instead of chilies for a milder taste. To avoid overcooking your udon noodles, do not leave them in the boiling water too long. Follow the package's cooking time closely, which is usually 3-5 minutes. Drain them as soon as they are tender. Rinse with cold water to stop cooking. This keeps them firm and prevents mushiness. For extra flavor, consider adding a splash of lime juice or fresh ginger. These add a nice zing to the dish. You might also try adding a pinch of chili flakes for more spice. When serving, top your noodles with sesame seeds and fresh cilantro. These garnishes add a nice crunch and freshness to your meal. {{image_2}} You can easily add protein to your chili garlic udon noodles. Here are some great options: - Chicken: Use boneless chicken thighs or breasts. Cut them into thin strips. Sauté them in the skillet before adding the garlic and chilies. Cook until they are no longer pink. - Beef: Thinly slice flank steak or sirloin. Cook it in the hot skillet first, then add garlic and chilies. This keeps the beef tender and flavorful. - Tofu: For a vegetarian option, use firm tofu. Cube it and sauté until golden brown before adding the garlic and chilies. This adds a nice texture. Feel free to swap out vegetables based on what you have. Here are some ideas: - Broccoli: Add small florets for a crunchy bite. - Zucchini: Cut into half-moons for a tender flavor. - Mushrooms: Sliced mushrooms can bring an earthy taste. Consider what is in season too. Fresh, seasonal vegetables often taste the best and add more nutrients. If you have specific dietary needs, you can still enjoy this dish: - Gluten-Free: Use gluten-free udon noodles made from rice or buckwheat. These will work well and keep the dish tasty. - Vegan: Skip the meat and use tofu. Ensure your soy sauce is vegan. This keeps the dish plant-based and still full of flavor. To keep your chili garlic udon noodles fresh, store them in an airtight container. Refrigerate them right after they cool down. This helps prevent bacteria growth. They will last for about 3 to 5 days in the fridge. Check for any off smells or changes in texture before eating. If you see any, it’s best to toss them out. When you’re ready to eat leftovers, reheating them is easy. You can use a microwave or a skillet. For the microwave, place the noodles in a bowl, add a splash of water, and cover it. Heat for 1-2 minutes, stirring halfway through. If you choose a skillet, add a little oil and warm over medium heat. Stir gently to keep the noodles from sticking. This helps maintain the texture and flavor. Yes, you can freeze chili garlic udon noodles! To freeze, let them cool completely. Place them in a freezer-safe bag or container. Squeeze out as much air as you can to avoid freezer burn. They can last up to 3 months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. To reheat, follow the steps above. Enjoy your delicious noodles any time! To cook udon noodles, start by boiling a pot of salted water. Add the fresh noodles and cook them for about 3 to 5 minutes. Fresh noodles cook quickly, so keep an eye on them. Once they are tender, drain the noodles and set them aside. This method gives you chewy, perfect udon noodles for your stir-fry. Yes, you can use dried udon noodles. However, you need to adjust cooking times. Dried noodles usually need about 7 to 10 minutes to cook. Follow the package instructions for best results. Make sure to rinse them under cold water after cooking. This helps prevent them from sticking together. The spice level depends on how many red chilies you use. For a milder dish, use one chili. For more heat, stick to two or three. You can also remove the seeds from the chilies to cut down on heat. If you want even less spice, consider using bell peppers or adding more vegetables instead. This way, you can enjoy the flavor without the heat. In this blog post, we covered making chili garlic udon noodles from start to finish. You learned about the key ingredients, cooking techniques, and helpful tips for perfecting your dish. We also explored variations for proteins and vegetables to suit your taste. Remember, you can adjust spice levels and modify ingredients to fit your needs. Enjoy experimenting with this simple, tasty recipe that brings a burst of flavor to your meals. Happy cooking!

Chili Garlic Udon Noodles

Savor the bold flavors of Chili Garlic Udon Noodles with this easy recipe that brings together fresh ingredients in just 20 minutes! Perfect for a quick dinner, learn how to create a spicy stir-fry packed with udon noodles, colorful vegetables, and a fragrant garlic sauce. Follow the simple steps to elevate your noodle game and impress your family or friends. Click through to explore this delicious recipe and unleash your inner chef!
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Ingredients
  

300g fresh udon noodles

3 tablespoons vegetable oil

4 cloves garlic, minced

2 red chilies, sliced (adjust for spice preference)

1 bell pepper, sliced

1 carrot, julienned

1 cup snap peas

3 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon sugar

2 green onions, chopped

Sesame seeds for garnish

Fresh cilantro (optional)

Instructions
 

Cook the Udon Noodles: Bring a large pot of salted water to boil. Add the udon noodles and cook according to package instructions, usually about 3-5 minutes. Drain and set aside.

    Prepare the Stir-Fry Base: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and sliced red chilies. Sauté for about 30 seconds until fragrant but not browned.

      Add the Vegetables: Toss in the sliced bell pepper, julienned carrot, and snap peas. Stir-fry for about 3-4 minutes or until the vegetables are just tender but still crisp.

        Combine the Noodles: Add the cooked udon noodles to the skillet with the vegetables. Pour in the soy sauce, sesame oil, rice vinegar, and sugar. Toss everything together, ensuring the noodles are evenly coated in the sauce. Stir-fry for an additional 2-3 minutes until heated through.

          Finish and Serve: Remove the skillet from heat. Toss in the chopped green onions. Taste and adjust seasoning if needed.

            Plating: Serve the chili garlic udon noodles hot, garnished with a sprinkle of sesame seeds and fresh cilantro if desired.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2-3