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