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A close-up shot of a rustic bowl filled with vibrant Chili Garlic Noodles, garnished with green onions and chili flakes, with chopsticks lifting a serving.
Layla

Spicy Chili Garlic Noodles with Crispy Tofu

This vibrant and fiery Chili Garlic Noodles recipe features perfectly cooked noodles tossed in an aromatic, spicy, and savory sauce, complemented by crispy air-fried tofu for a satisfying meal. It's quick, customizable, and packed with flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Asian, Fusion
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Noodles
  • 4 oz dried ramen noodles (without seasoning packets), or egg noodles
  • 8 cups water
  • 1 tsp salt (for boiling water)
For the Crispy Tofu (Optional)
  • 7 oz firm or extra-firm tofu pressed and cubed
  • 1 tbsp cornstarch
  • 1/2 tbsp soy sauce
  • 1/2 tbsp neutral oil (like canola or vegetable)
  • 1/4 tsp black pepper
For the Chili Garlic Sauce
  • 3 tbsp neutral oil (like canola or vegetable)
  • 4-5 cloves garlic minced
  • 1-2 tbsp chili flakes (adjust to taste, e.g., gochugaru, Aleppo, or crushed red pepper)
  • 1 tbsp ginger grated or minced
  • 2 tbsp soy sauce (low sodium preferred)
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sugar (or maple syrup)
  • 1/2 tsp white pepper
  • 2 tbsp water (or noodle cooking water)
For Garnish
  • 2 tbsp green onions chopped
  • 1 tbsp toasted sesame seeds

Equipment

  • Large Pot
  • Large skillet or wok
  • Mixing Bowl
  • Air Fryer
  • Whisk

Method
 

Prepare the Tofu (Optional)
  1. Press tofu for at least 15-20 minutes to remove excess water. Cut into 1/2-inch cubes. In a bowl, toss tofu with cornstarch, soy sauce, neutral oil, and black pepper until evenly coated.
  2. Preheat air fryer to 400°F (200°C). Arrange tofu in a single layer in the air fryer basket. Air fry for 15-20 minutes, shaking the basket halfway through, until golden brown and crispy. Set aside.
Cook the Noodles
  1. Bring 8 cups of water with 1 teaspoon of salt to a rolling boil in a large pot. Add the ramen or egg noodles and cook according to package directions until al dente. Reserve about 1/2 cup of noodle cooking water, then drain the noodles and set aside.
Prepare the Chili Garlic Sauce
  1. While noodles are cooking, heat 3 tablespoons of neutral oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
  2. Add the chili flakes to the skillet and sauté for another 30-60 seconds, allowing the oil to infuse with the chili flavor.
  3. Stir in the soy sauce, rice vinegar, sesame oil, sugar, and white pepper. Mix well. Add 2 tablespoons of water (or reserved noodle cooking water) to loosen the sauce. Bring to a gentle simmer for 1 minute.
Combine and Serve
  1. Add the drained noodles to the skillet with the chili garlic sauce. Toss vigorously to coat the noodles evenly. If the sauce seems too thick, add a little more of the reserved noodle cooking water, one tablespoon at a time, until desired consistency is reached.
  2. Divide the Chili Garlic Noodles into serving bowls. Top with crispy tofu (if using), chopped green onions, and toasted sesame seeds. Serve immediately.

Notes

Spice Level: Adjust the amount of chili flakes to your preferred spice level. For extra heat, add a pinch of cayenne pepper.
Vegetables: Feel free to add sautéed vegetables like spinach, bok choy, mushrooms, or bell peppers for added nutrition and texture. Add them to the skillet after the garlic and ginger, and cook until tender-crisp before adding the sauce.
Protein: If not using tofu, you can add cooked chicken, shrimp, or a fried egg on top.
Storage: Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the noodles may become softer.