Spice UP Your Weekly Menu with this crazy delish Garlic Chili Noodles Recipe

Ingredients

• 100 g Extra Firm Tofu (Pat dry and crumble with a fork)
• 4 cloves Garlic (Finely chopped)
• 1 tsp Fresh Ginger (Finely minced)
• 3 stalks Green Onion (Finely chopped; separate white and green parts)
• 200 g Taiwanese Knife‑Pear Wide Wheat Noodles (Flat, ribbon‑like noodles; cook 1 minute less than package)
• 3 tbsp Avocado Oil (High smoke‑point oil for sautéing)
• 3 tsp Dark Soy Sauce (Adds color and depth)
• 1 tbsp Gochugaru (Korean Chili Flake) (Coarse, seed‑less chili powder for smoky heat and color)
• 1 tbsp Plant‑Based Oyster Sauce (Mushroom‑based umami sauce)

Instructions

1. Prepare Tofu

   Pat the 100 g extra‑firm tofu dry with paper towels, then crumble it into fine pieces using a fork.

   Time: PT5M

2. Chop Aromatics

   Finely chop 4 garlic cloves, 1 tsp minced ginger, and separate the white and green parts of 3 green onion stalks; mince the whites and slice the greens.

   Time: PT5M

3. Sauté Crumbled Tofu

   Heat 1 tbsp avocado oil in the non‑stick pan over medium heat. Add the crumbled tofu and sauté 3–4 minutes until lightly golden. Stir in 2 tsp dark soy sauce and cook another 2 minutes.

   Time: PT6M

   Temperature: medium heat

4. Cook Noodles

   Bring a pot of water to a rolling boil, add the 200 g wide wheat noodles and cook for 3 minutes (1 minute less than package instructions). Stir occasionally to prevent sticking.

   Time: PT8M

   Temperature: high heat

5. Sauté Garlic and Ginger

   Wipe the pan clean, return it to the stove on medium‑low heat, add 2 tbsp avocado oil, then add the minced garlic and ginger whites. Cook, stirring, for about 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium‑low heat

6. Add Noodles and Chili Flake

   Add the drained noodles to the pan, toss to coat, then sprinkle 1 tbsp gochugaru. Cook, stirring, for 1 minute so the chili powder releases its aroma.

   Time: PT1M

   Temperature: medium‑low heat

7. Season with Oyster Sauce

   Drizzle 1 tbsp plant‑based oyster sauce over the noodles and stir quickly to combine.

   Time: PT0M

8. Combine Tofu and Finish Cooking

   Return the sautéed tofu to the pan, add 1 tsp dark soy sauce, increase heat to medium, and toss everything together for 2–3 minutes until the noodles are glossy and the tofu is reheated.

   Time: PT3M

   Temperature: medium heat

9. Add Green Onion

   Stir in the sliced green onion tops and cook for an additional 1 minute.

   Time: PT1M

   Temperature: medium heat

10. Plate and Serve

    Transfer the noodles to a serving bowl, garnish with any extra green onion if desired, and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

370

Protein

12 g

Carbohydrates

55 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Extra Firm Tofu: Firm tofu, Pressed tempeh
• Instead of Garlic: Garlic paste
• Instead of Fresh Ginger: Ground ginger
• Instead of Green Onion: Scallions, chives
• Instead of Taiwanese Knife‑Pear Wide Wheat Noodles: Udon noodles, Egg noodles
• Instead of Avocado Oil: Canola oil, vegetable oil
• Instead of Dark Soy Sauce: Regular soy sauce (use less)
• Instead of Gochugaru (Korean Chili Flake): Paprika + a pinch of cayenne, Chinese chili flakes
• Instead of Plant‑Based Oyster Sauce: Mushroom soy sauce, Regular oyster sauce (if not vegan)

Equipment Needed

• Non‑Stick Pan
• Medium Pot
• Strainer
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Fork
• Mixing Bowl

Critical Steps — Do Not Skip

• Patting and crumbling the tofu to ensure it crisps.
• Cooking the noodles just shy of al dente.
• Sautéing garlic and ginger without burning.
• Coating the noodles evenly with gochugaru and sauces.
• Final toss with tofu to integrate flavors.

Chef Tips from the Video

• Reserve a tablespoon of the noodle cooking water; it helps the sauce adhere without becoming dry.
• For extra smoky flavor, toast the gochugaru briefly in a dry pan before adding it to the noodles.
• Adjust the heat level by adding more or less gochugaru; the dish is meant to be mildly spicy.

Troubleshooting

Storage

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

Freezer: Not recommended; noodles become mushy after freezing.

Room temperature: Consume within 2 hours of cooking; do not leave out longer.

Make-Ahead Tips

• Press and crumble the tofu a few hours ahead; keep covered in the fridge.
• Cook the noodles, drain, toss with a little oil, and refrigerate; re‑heat quickly in the pan.
• Measure all sauces into a small bowl before you start cooking.

Frequently Asked Questions