Spicy Noodles are a quick and easy comforting main course or side dish that packs a punch of flavor and heat. With intense chili and garlic notes that tantalize your tastebuds, you’ll be reaching for this dish again and again.
Why You’re Going To Love These Chili Garlic Noodles
- Fast. Enjoy a delicious and filling dish in under 30 minutes .
- Easy. Saute the aromatics and veggies, cook the pasta, toss in the sauce, and serve.
- Flavorful. These ingredients create a complex flavor profile that is sweet, savory, spicy, and loaded with umami goodness.
- Vegetarian. A great vegetarian main course or side dish .
- Versatile. Switch up the veggies or spice level for a spicy noodle dish that is perfect for you and your family.
Are Spicy Noodles Healthy?
I’ve said it many times, but what is considered healthy for one person may not be beneficial for another. The vital thing to consider before indulging in any meal is if it fits into your dietary lifestyle.
These noodles are loaded with veggies, antioxidants from the sesame oil, and peppers that can improve digestion and metabolism.
How Spicy Are These Spicy Noodles?
I’ll be honest, my tolerance for heat is pretty high. Any dish I create can almost always be made better with a touch more heat, but I know not everyone will agree with me.
I wanted to make these Chili Garlic noodles walk the line between knock your socks off spicy and making your top lip sweat. I’ll give you some tips below to dial the heat level up and down to make them perfect for your palate.
Ingredients You’ll Need
- Spaghetti Noodles - you can also substitute your favorite low carb pasta in this recipe for a spicy and low carb option.
- Soy Sauce - For a pop of umami taste.
- Sesame Oil - Adds a toasted flavor to the dish.
- Vegetable Oil - Prevents the noodles from sticking together while they are cooking.
- Chili Garlic Sauce - this gives the majority of the heat to the dish.
- Bell Peppers - Add a variety to give some color to the dish and provides a touch of sweetness.
- Garlic - You can’t have Chili Garlic noodles without the garlic.
- Onion - Adds a layer of natural sweetness.
- Chicken Broth - to add depth of flavor to the noodles while cooking.
- Sesame Seeds - For garnish and another element of texture.
How To Make Spicy Noodles
What’s not to love about a one-pot dish? These Chili Garlic Noodles are made all in one pot and ready in a flash. Just follow the steps below for a meal that is just as easy to clean up as it is to make:
- Turn your Instant Pot to saute and wait for it to get hot. Place sesame oil, garlic, diced onion, and peppers in the hot oil and cook until the garlic and onion are translucent.
- Use chicken broth to deglaze the bottom of the pan. Place chili garlic paste and soy sauce into the broth. Add the noodles (broken in half lengthwise to fit) to the Instant Pot liner, ensuring that you use a criss-cross pattern to prevent sticking.
- Push the noodles into the broth and add a small amount of vegetable oil on top. DO NOT STIR.
- Place the Instant Pot lid on the Pot and cook under high pressure.
- When the cooking time is complete, quickly release the pressure and remove the lid.
- Allow the noodles to rest for a few minutes to give the sauce a chance to thicken. Garnish with sesame seeds and enjoy!
Variations
I like to think of recipes as a building block I provide for you all to create something even more delicious with your imagination. These noodles are the perfect base for so many different possibilities.
If you’re wanting to kick up your noodle game a little, here are some different ways to try them:
- Add protein. If you want to bulk up the recipe with some protein, add any variety of pre-cooked meat or plant protein.
- Load it with veggies. Not a fan of eating a huge plate of pasta? Toss in some of your favorite steamed veggies to make the meal more filling without loading up on carbs.
- Sweeten it up. Love the combo of sweet and spicy? Add in some Hoisin sauce or a sprinkle of sugar to offset some of the heat.
- Make it crispy. If you want spicy noodles that remind you of a hibachi-style dish, remove the pasta from the Instant Pot liner after it is cooked. Make sure there is no debris in the liner, press saute, and then add a small amount of vegetable oil. Once the oil is hot, place a portion of the noodles in the oil and toss them in the hot oil until they are slightly crispy on the edges.
What Do You Eat With Them?
What you choose to eat with these Chili Garlic Noodles all depends on if you’re planning on using them as a main course or a side dish. Here are some of my favorite sides and additions to serve alongside them no matter what capacity you intend on serving them in:
- Crab Rangoon
- Egg Rolls
- Gyoza
- Air Fryer Chicken Thighs
- Sesame Ginger Broccoli
How Long Do They Last?
Pasta is one of the most resilient foods to make if you’re looking for something to make for meal prep or double a recipe for leftovers. Not only does it maintain its texture well, but it also has a tendency to continue to absorb flavor the longer it rests.
For the best bite, try to enjoy these Spicy Noodles within 4-5 days of preparing them.
Want More Delicious Pasta Recipes?
- Instant Pot Eggplant Pasta
- Mushroom Mascarpone Pasta
- Haluski
- Vegetarian Mushroom Pasta
- Garlic Noodles
If you love these Spicy Noodles as much as we do, share the recipe with your friends on Facebook and Instagram so your spice-loving friends can also try them! Don’t forget to Pin the recipe so you can make them again soon.
Spicy Noodles | Instant Pot Chili Garlic Noodles
Ingredients
- ▢ 16 oz dried spaghetti
- ▢ 2 tbsp Soy Sauce
- ▢ 2 tbsp Sesame Oil
- ▢ 1 tbsp Vegetable Oil
- ▢ 3 tbsp chili garlic sauce
- ▢ 1 cup diced mixed bell peppers
- ▢ 1 tbsp Minced Garlic
- ▢ 1/4 cup diced onion
- ▢ 2 cups Chicken Broth
- ▢ 1 tbsp Sesame Seeds
Instructions
- Turn your Instant Pot to saute and wait for it to get hot. Place sesame oil, garlic, diced onion, and peppers in the hot oil and cook until the garlic and onion are translucent. This should take about 2 minutes.
- Use chicken broth to deglaze the bottom of the pan. Place chili garlic paste and soy sauce into the broth. Add the noodles (broken in half lengthwise to fit) to the Instant Pot liner, ensuring that you use a criss-cross pattern to prevent sticking.
- Push the noodles into the broth and add a small amount of vegetable oil on top. DO NOT STIR.
- Place the Instant Pot lid on the Pot and cook under high pressure for 4 minutes.
- When the cooking time is complete, quickly release the pressure and remove the lid.
- Allow the noodles to rest for a few minutes to give the sauce a chance to thicken. Garnish with sesame seeds and enjoy!
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Nutrition
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Spicy Noodles | Instant Pot Chili Garlic Noodles
Ingredients
- 16 oz dried spaghetti
- 2 tbsp Soy Sauce
- 2 tbsp Sesame Oil
- 1 tbsp Vegetable Oil
- 3 tbsp chili garlic sauce
- 1 cup diced mixed bell peppers
- 1 tbsp Minced Garlic
- 1/4 cup diced onion
- 2 cups Chicken Broth
- 1 tbsp Sesame Seeds
Instructions
- Turn your Instant Pot to saute and wait for it to get hot. Place sesame oil, garlic, diced onion, and peppers in the hot oil and cook until the garlic and onion are translucent. This should take about 2 minutes.
- Use chicken broth to deglaze the bottom of the pan. Place chili garlic paste and soy sauce into the broth. Add the noodles (broken in half lengthwise to fit) to the Instant Pot liner, ensuring that you use a criss-cross pattern to prevent sticking.
- Push the noodles into the broth and add a small amount of vegetable oil on top. DO NOT STIR.
- Place the Instant Pot lid on the Pot and cook under high pressure for 4 minutes.
- When the cooking time is complete, quickly release the pressure and remove the lid.
- Allow the noodles to rest for a few minutes to give the sauce a chance to thicken. Garnish with sesame seeds and enjoy!
Spicy Noodles | Instant Pot Chili Garlic Noodles https://twosleevers.com/spicy-noodles/
This Keto Egg Drop Soup recipe combines two classic Chinese food recipes into one while still being low carb. Grab a spoon and dig into this delicious and flavorful keto soup recipe!
What Makes This Recipe Special
- Fast. This amazingly satisfying soup is ready to eat in under 30 minutes.
- Easy. Only two steps to make this Egg Drop Soup. SO. EASY.
- Keto. One carb per serving is a dream for someone living a low-carb lifestyle!
- Decadent. Rich in flavor while still being incredibly filling and authentic tasting.
Low carb and gluten-free dieters rejoice! Not only is this Hot and Sour Egg Drop Soup VSG friendly, but it’s low carb, high in protein and gluten-free.
Not to mention it is absolutely delicious and it’s done in only 20 minutes. No long cook and preparation times here. Just quick, simple and to the point.
What Is Egg Drop Soup?
Is Restaurant Egg Drop Soup Keto?
Surprisingly, yes! Most restaurants have low-carb friendly versions of Egg Drop Soup. Always make sure to ask for a list of ingredients to check for anything that may be a surprise, but for the most part, you can expect your soup to fit your lifestyle.
Is This Soup Safe For A Liquid Diet?
With a few mod ifications, you can safely enjoy this Egg Drop Soup recipe on a low carb and liquid diet. Many restaurants will give the option to omit the eggs and just enjoy this as a Hot and Sour Soup.
If you’re worried about picking around any solids, you’ll love that you can make this recipe at home! I’ve included instructions for making this liquid diet compliant and how to add the perfect selection of low-carb ingredients for when you’re ready to reintroduce some soft foods and solids.
What Is Chinese Egg Drop Soup Made Of?
One of the many things I love about this delicious Keto Egg Drop Soup Recipe is how few ingredients it takes to make!
Here’s what you’ll need to make this fantastic soup recipe:
- low-sodium chicken broth
- Soy Sauce
- Chinese Black Vinegar
- Rice Vinegar
- Kosher Salt
- Xanthan Gum
- Chili Crisp Oil
- Eggs (if you’re not on a liquid diet)
What Makes Egg Drop Soup So Thick?
It’s all in the eggs and xanthan gum. The eggs cook just enough with my instructions to cook them to a safe and tasty texture. The xanthan gum works as a low carb version of cornstarch, which is a thickening agent.
How To Make Keto Egg Drop Soup
- In a 3 quart pot, mix broth, soy sauce, vinegar, salt, xanthan gum, and chili oil if using. Allow the broth to boil for 1-2 minutes.
- Slowly pour in the eggs. Mix three times around with chopsticks. Turn off the flame, cover the pot and let the eggs cook slowly in the broth.
Tips, Tricks, and Variations
- To increase the protein content, you could put in 3-4 ounces of extra-silken soft tofu before adding the eggs.
- Make a double batch. Doctor up the next day’s batch with cooked rotisserie chicken and some green onions for a change of taste.
- Make it low carb and Vegetarian-friendly by adding lots of green veggies to your broth to steam with the eggs.
What To Serve With It
Looking for the perfect selection of dishes to serve with this Keto Egg Drop Soup ? Try one of these:
- Keto Stir Fry
- Sesame Ginger Broccoli
- Pork Wontons
- Char Siu Pork
How Long Does It Last?
This Egg Drop Soup recipe is good in the refrigerator for up to 5 days with flavor and texture just as good as the day you made it.
Can You Freeze It?
If you choose to make this recipe ahead and freeze it, my advice would be to cook the broth beforehand and freeze it alone. When you go to prepare it to eat, add in the thickening agent and the egg as you warm it for best results.
This Keto Egg Drop Soup is the perfect combination of spicy, tangy, and savory. It’s the perfect soup to warm you up on a cold day, as an appetizer to a homemade Chinese meal or as a quick lunch or dinner option. If you love it as much as we do, make sure you share it on Facebook and Pinterest so your friends can try it too!
Keto Egg Drop Soup | Hot and Sour Egg Drop Soup
Ingredients
- ▢ 4 cups ( 940 g ) low-sodium chicken broth
- ▢ 1 tablespoon ( 1 tablespoon ) Soy Sauce
- ▢ 1 tablespoon ( 1 tablespoon ) Chinese Black Vinegar
- ▢ 1.5 tablespoons ( 1.5 tablespoons ) Rice Vinegar
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Xanthan Gum
- ▢ 1/2 tablespoons ( 0.5 tablespoons ) Chili Crisp Oil
- ▢ 4 ( 4 ) eggs, beaten lightly
Instructions
In a 3 quart pot, mix broth, soy sauce, vinegar, salt, xanthan gum, and chili oil if using. Allow the broth to boil for 1-2 minutes.
Slowly pour in the eggs. Mix three times around with chopsticks. Turn off the flame, cover the pot and let the eggs cook slowly in the broth.
To increase the protein content, you could put in 3-4 ounces of extra-silken soft tofu before adding the eggs.
Make a double batch. Doctor up the next day’s batch with cooked rotisserie chicken and some green onions for a change of taste.
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Nutrition
Originally Published August 23, 2013
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
