Creamy Garlic Chili Noodles
These Garlic Chili Noodles are so creamy, require just 8 ingredints, and take just 20 minutes to make!
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Servings: 2 servings
Ingredients
- 5 ounces wheat noodles udon or ramen are best
- ⅓ cup pasta water
- 2 Tablespoons vegan butter
- 4 cloves garlic minced
- 1 Tablespoon tomato paste
- 1 Tablespoon soy sauce
- ½ Tablespoon chili crisp *can add up to 1 Tablespoon for a spicier sauce and can use extra to drizzle on top of pasta
- ½ teaspoon dried parsley
- ¼ cup full-fat coconut milk
Instructions
Prep Ingredients & Cook Pasta
- Start by prepping the ingredients including mincing the garlic and setting all the sauce ingredients in small bowls. Since the sauce is made very quickly, this makes it easier!
- Next, bring your water to a boil and cook your pasta. Make sure to reserve ⅓ cup of starchy pasta water to use in the sauce.
Make the chili garlic sauce
- Once the pasta is cooked, melt the vegan butter in a pan. Once it is starting to bubble, add in the minced garlic and saute for 2-3 minutes.
- Next, add in the tomato paste, soy sauce, chili crisp, and dried parsley. Stir and saute with the garlic for another minute.
- Next, add in the coconut milk and pasta water and mix togerher until you have a smooth sauce.
- Finally, add in the cooked noodles and turn off the heat. Stir with the sauce until the noodles are evenly coated.
- To serve, top with extra chili crisp/chili oil and enjoy!
Notes
- Please see the blog post for recipe tips and substitutions.
- Recipe can easily be doubled to feed more people!
- Leftovers can be stored in a closed container in the fridge for 2-3 days.
Nutrition
Serving: 1large bowl | Calories: 428kcal | Carbohydrates: 59g | Protein: 13g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 671mg | Potassium: 357mg | Fiber: 1g | Sugar: 2g | Vitamin A: 131IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 4mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!