SPICE UP YOUR WEEKLY MENU with this crazy delish Garlic Chili Noodles Recipe!

In today’s fast-paced world, finding a comforting and delicious dish that is also easy to prepare can be a challenge. However, I have a recipe that will not only satisfy your taste buds but also bring a burst of flavor to your palate. Introducing my homemade Garlic Chili Noodles, a Cantonese-inspired recipe that will add a touch of spice to your life. In this article, I will guide you through the simple steps to create this addictive and mouthwatering dish that you’ll want to make every single week.


To begin, gather the following ingredients:

  • 100 grams of extra firm tofu
  • 4-5 cloves of garlic, finely chopped
  • A small piece of ginger, finely chopped
  • 3 sticks of green onion, finely chopped
  • 1 tablespoon avocado oil
  • 2 teaspoons dark soy sauce
  • 1 tablespoon gochugaru (Korean pepper powder)
  • 1 tablespoon plant-based oyster sauce
  • Taiwanese knife pear noodles (available at Asian grocery stores)


  1. Start by patting dry the extra firm tofu and placing it in a bowl. Use a fork to crumble the tofu into small pieces.
  2. Heat a non-stick pan over medium heat and add 1 tablespoon of avocado oil. Add the crumbled tofu and sauté for 3-4 minutes until it turns golden brown.
  3. Next, add 2 teaspoons of dark soy sauce to the pan and continue sautéing for another couple of minutes, allowing the flavors to meld together. Set aside the tofu.
  4. Meanwhile, bring a pot of water to boil for the noodles. Cook the noodles for a minute less than the package instructions, typically around three minutes. Stir occasionally to prevent sticking.
  5. In the same pan used for tofu, lower the heat to medium-low and add 2 tablespoons of avocado oil. Add the finely chopped garlic and ginger, and cook for approximately two minutes until fragrant.
  6. Drain the noodles and add them to the pan. Toss the noodles with 1 tablespoon of gochugaru, allowing the flavors to infuse for about a minute.
  7. Add 1 tablespoon of plant-based oyster sauce to the pan, stirring well to coat the noodles evenly.
  8. Finally, return the crumbled tofu to the pan, along with 1 teaspoon of dark soy sauce. Increase the heat to medium and sauté for an additional two to three minutes, ensuring all the ingredients are well combined.
  9. To finish, add the finely chopped green onions and sauté for another minute to incorporate their freshness into the dish.
  10. Plate the Garlic Chili Noodles and serve immediately.

Garlic Chili Noodles Recipe

Now, you can savor the flavors of this delightful dish with absolute confidence. The Garlic Chili Noodles boasts a vibrant and fiery color, thanks to the smoky gochugaru flakes. The caramelized crumbled tofu provides a satisfying texture, while the dark soy sauce and plant-based oyster sauce add a deep umami flavor profile. The combination of garlic, ginger, and green onions brings a burst of freshness to the dish. The unique Taiwanese knife pear noodles, with their chewy texture, soak up the flavorful sauce, making every bite a delight.

This recipe is perfect for those who appreciate the savory goodness of noodles and seek a touch of spice. Whether you’re a fan of Asian cuisine or looking to explore new flavors, the Garlic Chili Noodles will undoubtedly become a favorite on your weekly menu.

Remember, this recipe is just one of the many culinary adventures I share on my channel and website, YangManCookie.com. If you’d like to discover more delicious recipes, including my cookbooks and sushi master class, or even get your hands on some Young Man Cooking merch, check out the links in the description box below.

So why wait? Embrace the world of flavors, try out the Garlic Chili Noodles, and bring some excitement to your dining table. Enjoy this savory and addictive dish with confidence. Happy cooking!

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About the Author: Rachel Michaels

A food photographer and travel blogger from New York City. Rachel's interest in cooking and travel began during her study abroad program in Italy, where she fell in love with Italian cuisine. She now captures the beauty of food and travels through her photography and blog posts.

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