Lacquered Chili Garlic Asian Noodles

From Carrie Morey's Hot Little Suppers cookbook

Lacquered Chili Garlic Asian Noodles


  • • 16 ounces flat rice noodles boiled 2 minutes less than instructions and rinsed and drained
  • • Head of garlic minced
  • • 2 heaping tablespoons minced ginger
  • • 3 heads of Bok choy rinsed trimmed and chiffonade
  • • 1 cup cilantro, flat parsley basil each - A handful reserved for topping
  • • 8 scallions thinly sliced a handful reserved for topping
  • • 1/2 cup dark soy
  • • 1/4 cup rice wine vinegar
  • • 1 tbsp. chili flakes
  • • 2 tbsp. garlic chili sauce
  • • 2 tablespoons sesame seeds
  • • 1/2 cup hot sizzling avocado oil or sunflower oil
  • • Chopped peanuts for topping
  • • Chopped cucumber for topping

I'm always craving Asian take-out and cuisine... especially lacquered spicy Savory tangy noodles. I was inspired to create this recipe after scrolling through my Instagram feed. It's amazing where inspiration comes from these days! My family and I have made this recipe multiple times now because we all love it so much.


  • Boil noodles and heat oil at the same time.
  • Chop all ingredients and place in a wok or a deep dish so that you have plenty of room to toss.
  • Add bok choy herbs and green onions to the pot along with all the other ingredients
  • Once your noodles are boiled and drained, add the hot oil to the bok choy mixture and toss
  • Once the oil is incorporated into all the ingredients, add the noodles and toss again
  • Garnish with peanuts and cold cucumbers




Hot Little Tip

The hardest part is chopping all the ingredients!