A flavorful Burnt Garlic Chilli Noodles recipe emphasizes a smoky, intense garlic flavor and a fiery chilli kick. The key is to separately prepare the burnt garlic for garnish and infuse the oil with garlic and chilis while stir-frying.
burnt garlic
xtreme
chilli noodles
Ingredients
For the noodles and burnt garlic:
1 packet of Nidos Chili noodles (240 g)
1/4 cup garlic, finely chopped or sliced
2 tbsp oil, divided
For the chili paste and stir-fry:
4–5 dry red chilis, deseeded
10–12 cloves garlic
1 tbsp oil
1 tsp minced ginger
1 medium onion, sliced
1 medium capsicum (bell pepper), thinly sliced
1/4 cup julienned carrots
1 tbsp soy sauce
1 tsp red chili sauce or Schezwan sauce
1 tsp vinegar
1/2 tsp sugar (to balance flavor)
Salt and white pepper, to taste
For garnish:
2–3 spring onion greens, chopped
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Preparation
Prepare the noodles:
Cook the noodles according to the package directions, reducing the time by one minute so they remain slightly firm. Drain, rinse with cold water, and toss with a teaspoon of oil to prevent sticking.
Set aside.
Make the burnt garlic:
Heat 1 tablespoon of oil in a small pan over low to medium heat. Add half of the chopped or sliced garlic and sauté slowly until it turns golden brown and crispy, not black. Drain the burnt garlic chips on paper towels and set them aside.
Create the chili paste:
Soak the deseeded dry red chilis in hot water for 10–15 minutes until they soften. Grind the soaked chilis with the remaining raw garlic cloves into a coarse paste.
Stir-fry the vegetables. Heat the remaining oil in a wok or large pan over high heat. Add the minced ginger and stir-fry for 30 seconds. Add the sliced onion, capsicum, and carrots and stir-fry for 2–3 minutes until the vegetables are cooked but still crunchy.
Add the flavor base.
Lower the heat to medium. Add the chili-garlic paste and sauté for another 2–3 minutes, allowing the oil to separate and the raw chili flavor to cook off.
Combine the sauce.
Stir in the soy sauce, red chili sauce, vinegar, and sugar. Season with salt and white pepper.
Toss the noodles.
Add the cooked noodles to the wok and toss quickly to coat everything evenly with the sauce.
Finish the dish.
Mix in the chopped spring onion greens and the burnt garlic chips, saving some chips for garnish. Serve immediately, garnished with the remaining burnt garlic and spring onions.
