Fiery Wok-Tossed Chili Garlic Noodles
Dim Sim LimFiery Wok-Tossed Chili Garlic Noodles
Ingredients
For the Noodles
- 1 pound fresh Shanghai noodles, or other thick wheat noodles
- 2 tablespoons peanut oil
For the Fiery Chili Garlic Sauce
- 8 garlic, large cloves, minced with a cleaver
- 4 fresh red bird's eye chilies, finely sliced (adjust to your spice tolerance, Wolf style!)
- 1 tablespoon ginger, freshly grated
- 2 tablespoons dark soy sauce, Lee Kum Kee, for color and depth
- 3 tablespoons light soy sauce
- 2 tablespoons oyster sauce, Lee Kum Kee, the secret weapon for umami
- 2 tablespoons Chinese cooking wine, Shaoxing, for that authentic wok flavor
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar, to balance the heat
- 1/2 teaspoon chicken powder, for that extra savory kick
- 1/4 teaspoon MSG, Chef's Choice 'Yum Yum', optional but highly recommended
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 2 tablespoons peanut oil
- 4 cups bok choy, chopped, stems and leaves separated
- 1 red bell pepper, sliced into thin strips
- 1/2 yellow onion, sliced
For the Garnish
- 1/4 cup green onions, sliced, for freshness
- 1/4 cup fresh cilantro, chopped, for aroma
- as needed crispy chili oil, for extra fire and crunch!
Instructions
- 1
First things first, let's get those noodles ready! Bring a large pot of water to a rolling boil. Add the fresh Shanghai noodles and cook according to package directions until al dente, usually 3-4 minutes. Drain immediately and rinse with cold water to stop the cooking. Toss with 2 tablespoons of peanut oil to prevent sticking. Set aside. Boom! Noodles prepped.
⏱️ 8 min
- 2
Now, let's build that flavor bomb sauce! In a medium bowl, combine the minced garlic, sliced red chilies, grated ginger, dark soy sauce, light soy sauce, oyster sauce, Chinese cooking wine, rice vinegar, sugar, chicken powder, and MSG (if using). In a separate small bowl, whisk together the cornstarch and water to create a slurry. Set both aside. This is where the magic happens!
⏱️ 7 min
- 3
Time to fire up the wok! Heat your wok over high heat until it's smoking. Add 2 tablespoons of peanut oil and swirl to coat the entire surface. This is the WOLF'S WAY! Add the sliced yellow onion and red bell pepper. Stir-fry vigorously for 1-2 minutes until slightly softened but still with a good bite. We want that crunch!
⏱️ 3 min
- 4
Toss in the bok choy stems first, stir-fry for 1 minute, then add the bok choy leaves. Continue to stir-fry for another minute until the leaves are just wilted and vibrant green. Push the vegetables to one side of the wok.
⏱️ 2 min
- 5
Pour the prepared chili garlic sauce into the empty side of the wok. Let it bubble for about 15-20 seconds to release those incredible aromas. Give it a quick stir, then add the cornstarch slurry, stirring constantly until the sauce thickens slightly. Woo! Look at that glossy goodness!
⏱️ 1 min
- 6
Add the cooked Shanghai noodles to the wok. Using your brass ladle or metal spatula, toss everything together with authority! Make sure every single strand of noodle is coated in that fiery, garlicky sauce. Keep tossing for 2-3 minutes until the noodles are heated through and the sauce clings beautifully. All fire!
⏱️ 3 min
- 7
Now we serve! Transfer the Fiery Wok-Tossed Chili Garlic Noodles to large serving bowls. Garnish generously with sliced green onions and fresh cilantro. For an extra kick and incredible texture, drizzle with plenty of crispy chili oil. Holy cow, this is going to be insane! Enjoy, my friends!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimFiery Wok-Tossed Chili Garlic Noodles
For the Noodles
- 1 pound fresh Shanghai noodles, or other thick wheat noodles
- 2 tablespoons peanut oil
For the Fiery Chili Garlic Sauce
- 8 garlic, large cloves, minced with a cleaver
- 4 fresh red bird's eye chilies, finely sliced (adjust to your spice tolerance, Wolf style!)
- 1 tablespoon ginger, freshly grated
- 2 tablespoons dark soy sauce, Lee Kum Kee, for color and depth
- 3 tablespoons light soy sauce
- 2 tablespoons oyster sauce, Lee Kum Kee, the secret weapon for umami
- 2 tablespoons Chinese cooking wine, Shaoxing, for that authentic wok flavor
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar, to balance the heat
- 1/2 teaspoon chicken powder, for that extra savory kick
- 1/4 teaspoon MSG, Chef's Choice 'Yum Yum', optional but highly recommended
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 2 tablespoons peanut oil
- 4 cups bok choy, chopped, stems and leaves separated
- 1 red bell pepper, sliced into thin strips
- 1/2 yellow onion, sliced
For the Garnish
- 1/4 cup green onions, sliced, for freshness
- 1/4 cup fresh cilantro, chopped, for aroma
- as needed crispy chili oil, for extra fire and crunch!
Instructions
- 1
First things first, let's get those noodles ready! Bring a large pot of water to a rolling boil. Add the fresh Shanghai noodles and cook according to package directions until al dente, usually 3-4 minutes. Drain immediately and rinse with cold water to stop the cooking. Toss with 2 tablespoons of peanut oil to prevent sticking. Set aside. Boom! Noodles prepped.
⏱️ 8 min - 2
Now, let's build that flavor bomb sauce! In a medium bowl, combine the minced garlic, sliced red chilies, grated ginger, dark soy sauce, light soy sauce, oyster sauce, Chinese cooking wine, rice vinegar, sugar, chicken powder, and MSG (if using). In a separate small bowl, whisk together the cornstarch and water to create a slurry. Set both aside. This is where the magic happens!
⏱️ 7 min - 3
Time to fire up the wok! Heat your wok over high heat until it's smoking. Add 2 tablespoons of peanut oil and swirl to coat the entire surface. This is the WOLF'S WAY! Add the sliced yellow onion and red bell pepper. Stir-fry vigorously for 1-2 minutes until slightly softened but still with a good bite. We want that crunch!
⏱️ 3 min - 4
Toss in the bok choy stems first, stir-fry for 1 minute, then add the bok choy leaves. Continue to stir-fry for another minute until the leaves are just wilted and vibrant green. Push the vegetables to one side of the wok.
⏱️ 2 min - 5
Pour the prepared chili garlic sauce into the empty side of the wok. Let it bubble for about 15-20 seconds to release those incredible aromas. Give it a quick stir, then add the cornstarch slurry, stirring constantly until the sauce thickens slightly. Woo! Look at that glossy goodness!
⏱️ 1 min - 6
Add the cooked Shanghai noodles to the wok. Using your brass ladle or metal spatula, toss everything together with authority! Make sure every single strand of noodle is coated in that fiery, garlicky sauce. Keep tossing for 2-3 minutes until the noodles are heated through and the sauce clings beautifully. All fire!
⏱️ 3 min - 7
Now we serve! Transfer the Fiery Wok-Tossed Chili Garlic Noodles to large serving bowls. Garnish generously with sliced green onions and fresh cilantro. For an extra kick and incredible texture, drizzle with plenty of crispy chili oil. Holy cow, this is going to be insane! Enjoy, my friends!
⏱️ 1 min