If you love spicy food, then this asian inspired dish will hit the spot. No need to get take-out anymore when you can make these easy spicy garlic noodles right at home. And in a much healthier way! It’s extra fast to make and you only need simple ingredients to prepare it. It’s the perfect last minute weekday meal.
Everything I do in my life right now – maybe except for this blog – is for our kids. Ok, this sounds a bit dramatic, but really, it seems like every decisions I take is about them. If you see what I mean.
Well, one day I felt a little rebellious and made these delicious asian noodles. “Sorry kiddos, this delicious looking noodle dish is too spicy for you guys to enjoy, I’ll make you something else…” ah, let me tell you, this felt so good.
Ok, I realize you might be bored by this glimpse of my non-exciting life, but I had to share how this meal came to life. And now, it has become a gourmet tool for extra mommy time. And what’s better than a cozy asian noodle dish to treat myself.
And you have to try it too! This dish is ridiculously quick, so easy to make and won’t require any trip to the grocery store.
What you will need to make these spicy garlic noodles?
Asian style noodles are recommended. Any type will work well, but I prefer either ramen or soba noodles.
I love using shiitake mushrooms for their high level of umami goodness. It adds so much depth in flavor and a chewy component, almost meaty, which is very pleasant. Choose regular white of cremini mushrooms if looking for a budget friendly meal.
The sweetness of the carrots goes well with the dish and it brings a beautiful color that makes it even more appetizing.
The sauce combines soy sauce, sriracha, sesame oil, maple syrup, chives and lots of garlic. That’s it. The mixture is such a perfect combination of sweet – tangy – spicy. I also love how the sauce nicely coats the noodles and vegetables. So yummy.
How to make these spicy garlic noodles?
This easy asian noodle recipe is fast to make: everything will come together within 20 minutes! It’s perfect for weekday meals or quick lunches.
- Roast the veggies in a pan
- Whisk the sauce in a bowl
- Add the sauce to the cooked veggies
- Add cooked noodles to the pan and warm everything together
Pro tips when making these asian garlic noodles
#1- When cooking the julienned carrots, add a little water (about 2 tbsp) to the pan to help them steam. Add the mushrooms when the carrots are still a little crunchy since they will keep cooking during the next few steps.
#2- Cook the noodles al dente. Don’t forget that you will add them to the warm sauce in the pan, so they will keep cooking a little more.
#3- Add the sauce to the veggies and warm up this mixture first. Then, add the noodles just before eating. This helps prevent the noodles from overcooking.
This meal is customizable depending of what you have in your house.
Any veggies will do it! If you don’t have mushrooms or carrots, try bok choy, green cabbage, red pepper or cauliflower. You see that sad broccoli in the corner of your fridge, throw it in there! If you add lots of extra veggies, then consider making double batch of the sauce to keep the same saucy deliciousness.
Choose the noodles you prefer! If you don’t have asian style noodles, then regular spaghetti or linguini will work well too.
Depending on how much spice you can tolerate, adjust the amount of sriracha to your taste.
Additions to boost this meal with more protein
- Roasted tofu or tempeh
- Drained canned chickpeas
More Asian dishes you might like
- Scallion and ginger oven baked tofu
- Veggie Stir-Fry
- Crispy coconut tofu
- Portobello Poke bowl
- Teriyaki cauliflower
I hope you will love these spicy asian noodles as much as I do! If you try it, please leave a comment below and rate this recipe to let me know how it was.
Spicy garlic noodles
- 2-4 tbsp sriracha to taste
- 4 tbsp soy sauce
- 3 tbsp maple syrup
- 1/2 cup water
- 2 tsp sesame oil
- 2 cloves of garlic (about 1 1/2 tsp)
- 2 tbsp chives plus more for serving
- 1 tbsp sesame seeds optional
- 8 oz noodles of choice cooked according to the packaging
- 7 oz mushrooms sliced
- 2 large carrots peeled and julienned (or thinly sliced)
- In a medium bowl, mix all the sauce ingredients together. Set aside.
- In a large pan, add the carrots and cook over medium heat for about 5 minutes (add a little bit of oil or water to prevent the veggies from burning). Then, add the mushrooms and cook for 5-7 more minutes.
- Once the veggies are cooked to your taste, add the sauce and warm for 2 minutes. Then add the noodles and remove from the heat (careful not to overcook the noodles). Separate in serving bowls, top with more chives and sesame seeds if desired. Enjoy!