This bowl of noodles is exploding with garlicky, herby, spicy flavors and great textures. It is comforting, satisfying and really hits the spot when you are craving asian flavors. These spicy garlic noodles with crispy shallots can easily be made vegetarian, vegan and gluten free and they come together quickly making them a great option for a midweek or last minute dinner.
Let’s get started…
Begin by gathering your ingredients. You will need 1 cup of a neutral oil (vegetable, peanut or canola), 6-8 finely minced cloves of garlic, 2 finely chopped shallots, 1 tablespoon of finely minced ginger, 2 tablespoons of sesame seeds, 1 tablespoon of red pepper flakes, 1/2 teaspoon of chili powder, 2 tablespoons of garlic chili sauce or gochujang, 3 finely chopped green onions, 1/4 cup of finely chopped fresh cilantro, 1/3 cup of soy sauce and 8 ounces of broad rice noodles or pasta.
Bring a large pot of water to a boil and cook your noodles according to the manufacturers instructions.
Place a skillet over medium heat and add 1 cup of a neutral oil with 6-8 finely minced cloves of garlic and 2 finely chopped shallots. Once the shallots start sizzling, keep an eye on them and give them a stir occasionally.
While the noodles are cooking and the shallots are crisping up, combine 1 tablespoon of red pepper flakes, 1/2 teaspoon of chili powder, 2 tablespoons of garlic chili sauce or gochujang, 3 finely chopped green onions, 1/4 cup of finely chopped fresh cilantro and 1/3 cup of soy sauce in a large bowl.
As soon as the garlic and shallots are golden brown and crisp, carefully add them to the bowl with the green onions and cilantro and stir to combine. This mixture should smell absolutely amazing…
As soon as the noodles are cooked, drain them and add them directly into the bowl with all of the delicious herbs, spices and seasoning.
Toss the noodles in that fabulous oil and grab some finely chopped green onions and a little bit more sesame seeds to garnish your bowls.
Would you take a look at this gorgeous bowl of noodles? And as beautiful as it looks, it tastes even better.
It is spicy, but not like a kick in the mouth spicy, more like a warm hug spicy and the red pepper flakes, gochujang, ginger and chili powder bring several different layers of heat to these noodles that make the spiciness hit from the front, back and sides… warm spicy goodness…
As much as I love the spice in this beautiful bowl of noodles, there are so many more flavors going on all over these noodles. The garlic is forefront and the crispy shallots add just the right amount of sweetness. The soy sauce adds a salty punch and the sesame seeds add a great nuttiness.
The little flecks of green onion and cilantro add a layer of freshness that round the whole thing out in a wonderful way.
These spicy garlic noodles with crispy shallots are so delicious and filling, even without the addition of meat. They are the ultimate vegetarian take out style comfort food and by using gluten free of vegan noodles, they make it super easy to create a fabulous meal for everyone.
The next time you have a craving for some fabulous asian flavors, make these spicy garlic noodles with crispy shallots. You’ll be so glad that you did.
Spicy Garlic Noodles with Crispy Shallots
Ingredients
- 1 cup of a neutral oil (such as vegetable, peanut or canola)
- 6-8 cloves of garlic, finely minced
- 2 medium shallots, finely chopped
- 1 tablespoon of ginger, finely minced
- 2 tablespoons of sesame seeds
- 1 tablespoon of red pepper flakes
- 1/2 teaspoon of chili powder
- 2 tablespoons of garlic chili oil or gochujang
- 3 green onions, finely chopped
- 1/4 cup of fresh cilantro, finely chopped
- 1/3 cup of soy sauce
- 8 ounces of broad rice noodles or pasta
- green onions, finely chopped (garnish)
- sesame seeds (garnish)
Instructions
- Bring a large pot of water to a boil and cook 8 ounces of broad rice noodles or pasta according to the manufacturers instructions
- In a large bowl, combine 1 tablespoon of red pepper flakes, 1/2 teaspoon of chili powder, 2 tablespoons of garlic chili sauce or gochujang, 3 finely chopped green onions, 1/4 cup of finely chopped fresh cilantro and 1/3 cup of soy sauce and set aside for now
- While the noodles are cooking, combine 1 cup of a neutral oil with 6-8 finely minced cloves of garlic and 2 finely chopped shallots in a skillet and place over medium heat
- Cook the shallots and garlic until golden brown and crisp
- Add 1 tablespoon of finely minced ginger and 2 tablespoons of sesame seeds and cook for about 60 seconds, stirring consistently
- Pour the hot oil over the bowl with green onions and cilantro and stir to combine
- Drain the noodles and add them to the hot oil mixture
- Toss to combine
- Serve garnished with green onions and sesame seeds
