If you’re craving spicy Asian food, these Chili Garlic Noodles with Crispy Tofu are saucy satisfaction in a bowl. Make it a big bowl, by the way, because you’re going to want to load up. The noodles can be served hot, cold, or at room temperature and-- bonus-- they taste even better when made ahead of time so all of those intense flavors can mingle.
As any eternally hungry gal can tell you, noodles are the ultimate ol’ reliable fix. They’re inexpensive, quick and easy, probably already in your pantry, and you can make just about any kind of meal around them.
That being said, some uses are better than others. The absolute best way to transform those noodles into something special? Don’t hold back-- Crank the flavor intensity to 11, baby!-- and load them up with an unabashedly spicy, garlic-loaded, deeply savory sauce.
And since we’re searching for perfection here, add in some protein to fill you up and make those noodles a proper meal. I like to use tofu in Asian recipes, especially my go-to crispy tofu that you might remember from the (also very spicy) Korean-Inspired Crispy Tofu Tacos. There’s just something about the way that crispy, crumbly texture pairs with a smooth, spicy sauce that gets me drooling.
All together, these Chili Garlic Noodles with Crispy Tofu have it all for anyone whose tastebuds are tiny heat-seeking missiles, whose weeknight takeout cravings would be better satisfied at home, or whose meal-prepped lunches could use a little more excitement. Scratch that. A lot more excitement.
WHAT YOU NEED FOR THE BEST CHILI GARLIC NOODLES
You know how I was just talking about the many great things about noodles? Versatility is definitely one of them. Not only can you start off with just about any kind of recipe, but there is an infinite amount of tweaking you can do once you get going. That’s especially true when it comes to this recipe for Chili Garlic Noodles.
So instead of simply listing the exact ingredients I used, I’ll also outline a bit of a guide so you can switch things up to work for you. Here’s what you need:
- Noodles. I know, I know, this is pretty ambiguous. There are so many types of noodles: Rice noodles, wheat noodles, egg noodles, and more. But there’s no wrong answer here-- as long as your noodles are long and slurp-able, they’ll work. You don’t even have to use Asian noodles! So grab whatever box or bag you’ve got shoved in the back of the pantry and put them to good use. For the batch I photographed here, I used linguini.
- Protein. Like I said, tofu is my favorite protein go use in this recipe, but don’t feel tethered to it if you have some shrimp, chicken, or pork in the fridge with a fast-approaching “Use By” date. Whatever you decide to use, be sure to crisp it up nicely to add some textural interest to your otherwise silky noodles.
- Cornstarch. Tossing the tofu (or whatever protein you decide to use) in cornstarch to get a thin dusting all over will help it to crisp up significantly more. Also, if you find that your sauce is a bit thin, you can always add in a 50/50 mix of cornstarch and cold water, called a slurry, to the sauce as it cooks to encourage it to thicken.
- Salty and Savory Sauces. You’d think the most important ingredients in Chili Garlic Noodles would be... well... the chili, garlic, or noodles. And you might be right. But it might also be the salty and savory ingredients such as soy sauce, oyster sauce, and fish sauce that actually are working the magic behind the scenes here. I know that oyster sauce and fish sauce might both sound pretty unappetizing, but they’re signature Asian ingredients that will add an incredible depth of flavor (and don’t worry, no actual fishiness, seafood-haters).
- Chili. To make this sauce, you need chili paste or sauce of some sort without too many additives. If you’ve got sriracha in the fridge, that will do, but I personally use sambal oelek, which is an Indonesian chili paste that is a little closer to the flavor and essence of fresh chilis. For added heat, feel free to add chili oil (my favorite) and/or chili flakes if you can handle it!
- Sugar. A little sugar goes a long way in balancing the more extreme flavors of this dish. A teaspoon or so is all you need.
- Garlic. You can’t have Chili-Garlic Noodles without garlic. I use 12 cloves, which is about a whole head of fresh garlic. Don’t be shy.
- Veggies. I love to add some thinly sliced bell pepper and carrot to this recipe, but you can really use up whatever veggies you’ve got in the fridge, as long as they make sense in a stir-fry. Broccoli, cabbage, green beans, snow peas, and mushrooms would all be great options!
- Garnishes. Garnishes are the best part. Okay, not really, but they sure make the noodles look pretty. I like to use green onion, cilantro, and sesame seeds.
EAT IT AT ANY TEMPERATURE
I consider myself a cold pizza connoisseur, so it should be no surprise that I like chilly Chili Garlic Noodles. But even if you’re not usually a a lover of leftovers plucked fresh from the fridge, these noodles might be the exception, especially on a particularly hot day. (Yes, yes, autumn’s almost here, but don't be blinded by the promise of pumpkin spice-- here in NJ we've still got near-90 degree days ahead of us.)
These Chili Garlic Noodles with Crispy Tofu are great straight from the pan, steaming-hot, but they also taste great if left out at room temperature for a party or potluck, or if grabbed out of the fridge for a quick lunch at work.
CHILI GARLIC NOODLES WITH CRISPY TOFU = THE PERFECT MEAL PREP DISH
Speaking of quick lunches at work, this recipe is definitely ideal for making ahead. Not only does the whole “tastes good at any temperature” thing help a ton, but even more importantly, the longer this dish sits the better it tastes. Giving the sauces’ many pungent flavors time to mingle and meld together results in an even better bowl of noodles the next day and the day after that. This recipe stays good for up to 5 days in the fridge, so feel free to make a big batch and enjoy it all week long.
MORE SPICY ASIAN-INSPIRED RECIPES
- Korean-Inspired Crispy Tofu Tacos
- Spicy Pork Bulgogi Sliders
- Korean Chicken and Kimchi-Fried Rice Bowls
- 30 Minute Thai Beef Stir Fry with Sriracha Roasted Peanuts
- Spicy Sesame-Chili Noodles with Chicken
Chili Garlic Noodles with Crispy Tofu
- Total Time: 55 mins
- Yield: 8 servings 1x
Ingredients
- 1 pound (16 ounces) boiled noodles
- One 16-ounce block extra-firm tofu
- 3 tablespoons low sodium soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons red chili paste (such as sambal oelek)
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 2 tablespoons cornstarch, plus more as needed
- Canola oil, for frying
- 12 cloves garlic, minced
- 3 green onions, sliced, white and green parts divided
- 1 bell pepper, thinly sliced
- 1 medium carrot, thinly sliced
- Chili oil and/or chili flakes, to taste
- Sesame seeds, to top
- Cilantro, chopped, to top
Instructions
- Rinse the boiled noodles with cold water and set aside.
- Line a rimmed baking sheet with paper towels. Rinse the tofu, slice it into 1-inch-thick slabs, and lay them on the prepared baking sheet. Top with more towels. Cover with another baking sheet, then press the tofu by placing a heavy book or cast iron skillet on top. Set aside for 30 minutes.
- Meanwhile, in a small bowl, mix together the soy sauce, oyster sauce, red chili paste, fish sauce, and granulated sugar. Set aside.
- Using your hands, crumble the tofu into a medium bowl. Add cornstarch and toss until evenly coated. Heat a thin layer of oil in a large wok or skillet over medium-high heat until shimmering. Add the tofu and cook until browned and crispy all over, turning and breaking up the pieces with a wooden spoon as it cooks. Use a slotted spoon to transfer the tofu to a plate.
- Add more oil to the pan, if necessary, and briefly sauté the carrot and bell pepper until slightly softened, about 3 minutes. Set aside with the tofu.
- Add the garlic and the white parts of the green onion to the pan and saute until fragrant, about 30 seconds. Stir in the sauce mixture Cook until the sauce is thick enough to coat the back of a spoon, about 2 minutes. If you’re having trouble getting the sauce to reach a good consistency, mix 1 tablespoon of cornstarch with 1 tablespoon cold water to form a slurry and mix it into the sauce, then continue to cook until thickened. Add the boiled noodles to the pan, as well as the prepared tofu and vegetables. Stir until well-coated. Sprinkle with chili oil or chili flakes, if desired, for extra heat. Serve topped with the green parts of the green onion, cilantro, and sesame seeds.
- Prep Time: 40 mins
- Cook Time: 15 mins
Tricia says
Hi! This looks amazing! Can’t wait to try. Have a question about the chili oil. Do you make your own? If so, would you please share recipe? If not, do you have a favorite brand?
Thank you!
Tonje says
This looks great! Can't wait to try it 🙂
Jess says
You hit it out of the ballpark on this one! The combination looks and sounds amazing! Yum yum yum!
Andrew says
Nowhere near enough sauce, far more fishy than garlic and chilli. Ridiculous how many of the positive reviews here are from people who haven't actually cooked this yet.
LC says
yk u don't have to be so negative? everyone has different tastes, and you could just say politely that you think maybe the recipe needs less fish sauce and more chili and garlic? and you can just double the sauce with your modified ingredients so its fixes all of ur problems
Patty at Spoonabilities says
I am craving these right now! And I cannot wait to try them! I'm excited to try making the chili sauce - hope I can find some sambal oelek here! 🙂
Catherine says
Your photos are beautiful! This looks better than takeout and tastes so much better too I'm sure! What a wonderful meal...I'd love to make it!
Krissy Allori says
This looks so good that it's making my mouth water! I look forward to trying it.
Clara says
I've made this twice now and it's amazing! The sauce is as addictive as you've said, enough to just eat cold out of the fridge! My recipe did come out quite less colorful than yours, somehow; it remained fairly noodle-colored throughout the process, even with the sauce added. I think next time I will either use only half a pound with the same amount of sauce, or make more sauce (that can never hurt 😉 ) Really good stir fry recipe and will definitely become a meal prep staple in my household!!
Jessica says
May I ask what kind of noodles to use for this recipe? Looks delish!
Teri says
This was delicious - I made it with leftover pork and lots of veggies. However next time I make it I will use low sodium soy sauce.
Abby says
Very salty and not enough sauce for the quantity of other ingredients. I might make it again, but I’d need to make a few alternations to the recipe.
Kendra says
This recipe turned out really good! I doubled the sauce because I added more veggies (bok choy, mushrooms and Chinese cabbage).
Using low sodium soy sauce was a good call. Everyone enjoyed it and I will definitely make again!
KRM says
Tasty! Would recommend low sodium soy. Mine came out too salty to really enjoy but I think with low sodium soy it would be delicious!
Patrick says
Way too salty. Read the other reviews. They may have given it 4 or 5 stars, but it’s too salty. Good luck.
Alicia P says
This recipe is incredible. Don’t let the amount of garlic scare you, it’s perfectly balanced with a nice kick of spice. 10xs better than take out!
Tari says
Thought it was great but the tofu fry up was challenging and stuck to the pan. I used whole wheat noodles, a large onion and two red bell peppers. Next time I’ll double the sauce and try adding the corn starch to the sauce instead of the tofu. The flavor is fantastic!
Melissa says
Made exactly as written. This was tasty, but there isn't nearly enough sauce for the amount of noodles called for - MUCH more sauce must have been used for the recipe photos. The use of low sodium soy sauce ensured it wasn't too salty and it was spicy but not overwhelming. I would make it again but double the sauce.
Reach says
I tried this and it came out great! Thank you! I used regular chili flakes and cooked the tofu with sesame oil.
L Thomas says
I made this, tripling the sauce (per the reviews), and only used a third of the pasta. I had enough sauce, but unfortunately, the recipe is WAY WAY WAY too salt-forward. I recommend backing off on either the oyster sauce or fish sauce. I used low sodium soy sauce. The tofu was very good crisped. I used sambal oelek, and 12 cloves of garlic. My husband loved the dish, but I will be drinking gallons of water throughout the evening. I’ll try this again and tweek the soy/oyster/fish sauce combination to make the dish less sodium-laden.
Jayasree says
Made this in 30 minutes and it came out DELICIOUS exactly as per receipe measurements. Just shared with my kids for them to make and enjoy as well> Thank you!!!