What do you do when are sick and have very few ingredients in the pantry? Make some chilli garlic noodles.
A bad cold is all it takes to send your tastebuds hibernating; I needed to get it back in action with something spicy and that required minimal effort. This ridiculously easy dish saved my day, and kicked the insipidness.
Chilli garlic noodles not only are a lifesaver during a bad cold, it works great as quick fix weeknight dinner, or a lazy weekend lunch.
For me though, this is just what the doctor ordered. ☺
- Noodles (any variety) – 1 packet
- Water – To cook the noodles
- Chilli flakes – 1 tspn
- Garlic – 8-12 cloves, peeled and finely chopped
- Chilli (optional) – 1, finely chopped
- Oil – 2 tspns
- Salt – To taste
- Cook noodles according to packet instructions, and keep aside.
- I used quick-cooking vegetarian Hakka noodles; use any variety according to your preference.
- Heat oil in a wok, add the chopped garlic.
- Stir it in high flame. While doing so, ensure the garlic pieces get a lovely golden colour. Avoid burning the garlic.
- Once done, minimise the flame to medium-low, and add the chilli flakes and finely chopped chilli.
- Sauté it well enough till the raw flavour of chilli is gone.
- At this stage, add salt if your noodles does not already include salt.
- Give it all a mix.
- Finally, add the cooked noodles.
- Turn the flame back to high, and give it a brisk mix to combine all the ingredients.
- After about 2 to 4 minutes, turn off the stove.
- The chilli garlic noodles are ready to be served hot.
- I like my food spicy, adjust the spice levels to your liking.
- You could improvise by adding sauces, vegetables and condiments to suit your preference. However, let the garlic’s flavour dominate.