These 15 Minute Chili Garlic Noodles Will Change Your Life

Ingredients

• 4 stalks Green Onions (Slice thinly; separate white and green parts)
• 10 cloves Garlic (Finely chop and lightly smash to release flavor)
• 1 tablespoon Fresh Ginger (Grated)
• 1 head Bok Choy (Quartered)
• 200 g Ground Pork (Can substitute with ground chicken, turkey, beef, or crumbled tofu for a vegetarian version)
• 200 g Noodles (Taiwanese knife‑sliced noodles or any wheat, spaghetti, or rice noodles)
• 3 tbsp Korean Chili Pepper Flakes (Gochugaru) (Provides color and moderate heat)
• 1 tbsp Granulated Sugar
• 2 tbsp Soy Sauce (Low‑sodium preferred)
• 2 tbsp Oyster Sauce
• 1 tbsp Shaoxing Wine (Optional, adds depth)
• 3 tbsp Vegetable Oil (Neutral oil for stir‑fry)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tsp Toasted Sesame Seeds (For garnish)
• 1 wedge Lemon (Optional acidity boost)

Instructions

1. Prep Aromatics and Vegetables

   Slice green onions thinly, separating the white and green parts. Finely chop the garlic and lightly smash it. Grate a small knob of ginger. Quarter the bok choy.

   Time: PT2M

2. Make the Sauce

   In a small bowl combine 3 tbsp chili pepper flakes, 1 tbsp sugar, 2 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tbsp Shaoxing wine. Mix well.

   Time: PT1M

3. Heat Oil

   Add 3 tbsp vegetable oil to the wok and heat over medium‑high until shimmering.

   Time: PT30S

   Temperature: medium‑high

4. Sauté Aromatics

   Add the white parts of the green onions, smashed garlic, and grated ginger to the wok. Stir‑fry for 1–2 minutes until fragrant and lightly colored.

   Time: PT1M

   Temperature: medium‑high

5. Cook Ground Pork

   Add 200 g ground pork and ½ tsp black pepper. Break the meat apart and stir‑fry for about 2 minutes until the pork is browned and no longer pink.

   Time: PT2M

   Temperature: medium‑high

6. Add Sauce

   Reduce heat to medium, pour the prepared sauce over the pork, and stir for 1–2 minutes until the sauce thickens and the oil separates.

   Time: PT1M

   Temperature: medium

7. Blanch Bok Choy

   While the sauce simmers, blanch the quartered bok choy in boiling water for about 1 minute, then drain.

   Time: PT1M

   Temperature: 100°C

8. Cook Noodles

   Cook the noodles in the same boiling water according to package directions (about 2 minutes). Drain and set aside.

   Time: PT2M

   Temperature: 100°C

9. Combine Noodles with Sauce

   Add the cooked noodles to the wok, toss with the pork and sauce for about 1 minute until evenly coated. If the mixture looks dry, add a splash of reserved noodle water.

   Time: PT1M

   Temperature: medium

10. Plate and Garnish

    Transfer the noodles to a serving plate. Top with blanched bok choy, the green parts of the sliced green onions, and a sprinkle of toasted sesame seeds. Add a lemon wedge if desired.

    Time: PT30S

Nutrition Facts

Calories

525

Protein

27 g

Carbohydrates

75 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Green Onions: Scallions
• Instead of Garlic: Garlic paste
• Instead of Fresh Ginger: Ground ginger (1 tsp)
• Instead of Bok Choy: Napa cabbage
• Instead of Ground Pork: Ground chicken, Ground turkey, Ground beef, Crumpled tofu
• Instead of Noodles: Ramen noodles, Spaghetti, Rice noodles
• Instead of Korean Chili Pepper Flakes (Gochugaru): Red pepper flakes, Cayenne pepper
• Instead of Granulated Sugar: Honey, Maple syrup (reduce amount)
• Instead of Soy Sauce: Tamari
• Instead of Oyster Sauce: Hoisin sauce
• Instead of Shaoxing Wine: Dry sherry, Mirin
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Black Pepper: White pepper
• Instead of Toasted Sesame Seeds: Crushed peanuts
• Instead of Lemon: Lime juice

Equipment Needed

• Wok
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Spoons
• Spatula or Wooden Spoon
• Pot for Boiling Noodles
• Colander
• Serving Plate

Critical Steps — Do Not Skip

• Slicing and separating green onions
• Smashing and chopping garlic
• Heating oil to the right temperature
• Sautéing aromatics without burning
• Cooking ground pork until fully browned
• Adding sauce and preventing it from scorching
• Tossing noodles quickly to coat evenly

Chef Tips from the Video

• Use a high‑heat wok for the best sear and flavor development.
• Add a teaspoon of toasted sesame oil at the end for extra aroma.
• Adjust spiciness by increasing or decreasing the amount of gochugaru.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Pork and sauce can be frozen separately for up to 2 months; noodles may become soggy when reheated.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce mixture ahead of time and refrigerate for up to 2 days.
• Cook the pork and store it separately; reheat quickly before adding noodles.
• Blanch bok choy and keep it chilled; add just before serving.

Frequently Asked Questions