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side close up shot of chilli garlic noodles in a black serving bowl
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5 from 3 votes

Chilli Garlic Noodles Recipe

Chilli Garlic Noodles is a spicy, Indian Chinese style noodles stir-fry with loads of vegetables. Learn how to make veg hakka noodles in a few simple steps.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Chinese
Servings: 4
Calories: 344kcal
Author: Hina Gujral



  • 200 gram dry Hakka noodles
  • 4 tablespoon sesame oil or cooking oil
  • 2 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 2 dry red chili or to taste
  • 1 Cup thinly sliced onion
  • 1/2 Cup thinly sliced carrot
  • 1/2 Cup thinly sliced capsicum/bell pepper
  • 1/2 Cup thinly sliced cabbage
  • Salt to taste
  • 1 teaspoon black pepper powder
  • 1 tablespoon white vinegar
  • 1 teaspoon dark soy sauce
  • 1 tablespoon red chili sauce or sriracha sauce
  • 1 teaspoon red chili flakes
  • 2 tablespoon chopped spring onion greens


Prep Work For Noodles:

  • Boil approximately 500ml of water with 1 teaspoon of salt. Add noodles when water starts to boil. Boil for 10-12 minutes depending on the variety of noodles. After draining the noodles toss gently in a teaspoon of oil. Or cook noodles as per packet instructions.
  • Slice the vegetables, ginger, and garlic. Set aside.

Prepare Chilli Garlic Noodles:

  • In a wok over high heat, add in sesame oil or cooking oil. Add ginger, garlic, and dry red chilies. Stir fry over high heat for 1 – 2 minutes without burning the aromatics. Add the sliced onion and stir fry for 1 - 2 minute or till onion turn translucent.
  • Add the sliced veggies and stir fry for 2 – 3 minutes or till al dente. Add white vinegar and mix nicely. Next, add the soy sauce, salt, pepper, red chili flakes, and chili sauce. Stir-fry for 1 - 2 minutes.
  • Next, add the boiled noodles and gently toss with the vegetables without breaking the noodles. Top off with spring onion greens.
  • Serve Chilli Garlic Noodles with Manchurian gravy for dinner.



  • To avoid soggy vegetables in this dish, chop all vegetables very finely into juliennes.
  • Vegetables that need a longer time to cook must be blanched separately before adding to the dish
  • Ideal protein choices for this dish are firm tofu cubes, lean chicken cut into strips, shrimp or mushroom as all of them cook really quickly
  • Be mindful when adding salt to this dish as all the sauces contain salt in them
  • Do not forget to rinse the noodles with water to remove the stickiness after boiling.


Calories: 344kcal | Carbohydrates: 47g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 348mg | Potassium: 285mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3152IU | Vitamin C: 59mg | Calcium: 37mg | Iron: 1mg