This Lao Gan Ma Chilli Noodle recipe is a quick and easy tossed noodle recipe, perfect for a snack or as a meal.
What are Lao Gan Ma Chili Noodles?
Cooked noodles quick tossed in some delicious crispy Lao Gan Ma chili oil and All Purpose Chinese Stir-Fry Sauce sauce. All ingredients are found easily in most major supermarkets in Australia.
About Lao Gan Ma
Tao Huabi was a street vendor selling noodles in Guiyang, the capital city of Guizhou in China. Despite her humble background, she fed the poor students around her for free. This act of generosity earned her the nickname of Lao Gan Ma (old godmother).
In the late nineties, she established her own brand of chili oil. Two decades later her Laoganma Special Flavour Foodstuffs Co. is one of the most popular brands of chili oil the world over.
What is Lao Gan Ma made of?
Chili, fermented soybeans, garlic, and onions are the key ingredients. The product uses Guizhou Chili which contributes to its deep aroma and unique flavor. This recipe is kept simple to highlight this very chili flavor. If you haven’t tried Lao Gan Ma yet, be warned, it is very addictive!
Where do I buy Lao Gan Ma Chilli Oil?
This is available in all major supermarkets in Australia and all Asian specialty food stores almost everywhere. There are many varieties with then chili oils, so make sure you pick the bottle marked as crispy chili oil
What are the ingredients required to make Lao Gan Ma Chili Noodles?
These are the ingredients in order
Rice Noodles – I have used flat rice noodles available in most supermarkets. You can also use egg, and wheat noodles.
Cooking Oil – Use neutral-smelling cooking oils. Avoid coconut oil, olive oil, ghee, etc. Commonly used oils are soybean oil, peanut oil, or vegetable oil. Stir-frying required heating a wok or pan to a high temperature and sizzling ingredients quickly rather than cooking them on low and slow. These oils have a high smoking point which makes them suitable for air frying.
Ginger – Freshly grated or frozen grated are best. I do not bother peeling the ginger!
Garlic – Peel garlic, and smash with the flat side of a knife. Then dice carefully.
Szechuan Peppers – These have a citrusy aroma, and have a tingling sensation in your mouth.
Peanuts – I have used ready-roasted salted peanuts. If you have raw peanuts, roast them in a pan till slightly brown and crunchy. Then these are ready to use.
Sesame Seeds – These give a slightly nutty and crunchy texture to your noodles. Use them as garnish when ready to serve.
Chinese All Purpose Stir Fry Sauce – This easy-to-make stir fry sauce contains dark soy sauce, regular soy sauce, oyster sauce, sesame oil, and Xiao Xing Chinese cooking wine (also called Shao Shing cooking wine). You can also just use soy sauce, and oyster sauce, if you do not have the other ingredients.
Green Onions (spring onions) – Just use the green parts of spring onion to use as garnish.
Cilantro (optional) – Chp finely and use as garnish.
Fresh Red Chilies (Optional) – These give a beautiful accent to your noodles, as well as add some fresh chili heat.
How to make Lao Gan Ma Chilli Noodles?
This chili noodle recipe is one of the quickest and easiest noodle recipes there is! First garlic and ginger are fried in some oil and cooked. Chinese stir fry sauce, Szechuan peppers, peanuts, sesame seeds, and Lao Gan Ma Chili oil are added to it. Once simmering hot, the cooked noodles are tossed well to get evenly coated with the delicious chili sauce. The dish is then garnished with greens of choice like green onions or cilantro.
What else can be added to these chili noodles?
While these chili noodles are perfect on their own, they would pair well with some tossed Asian greens, mushrooms, broccoli, etc. Add some prawns, chicken, pork, or beef of your choice to make it a protein-rich meal. Just cook the meat separately before adding it to the noodles.
What other noodles can be used instead of rice noodles?
This is such a simple and versatile dish that will suit almost any type of noodles of your choice. Once the sauce is ready toss any noodles like Hokkien noodles, egg noodles, and chow mein noodles. Just follow the instructions on the package, and keep ready for stir-frying.
How do I make low-carb chili noodles?
There are a few low-carb noodle options available in supermarkets. Shirataki(Konjac) noodles are one of the most commonly available zero-carb options out there. Palmini noodles can also be used.
How long will these chili noodles last in the fridge?
In the fridge, these noodles should last 3-4days. Rice noodles tend to get dry once they cool down. Simply heat them with two tablespoons of water before serving.
You might enjoy;
For another gluten-free recipe why not try this sadza recipe by We Eat At Last?
Pair your spicy chili noodle bowl with this refreshing Apple Juice by Keesha’s Kitchen.
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Lao Gan Ma Chilli Noodle Recipe
- wok or deep pan
- 1 tbsp Oil
- 1 tbsp Garlic diced
- 1 tbsp Ginger grated
- 1 tsp Szechuan Pepper whole or crushed
- 1 tbsp Soy Sauce Dark
- 1 tbsp Chinese Cooking Wine Xiao Xing
- 1 tbsp Soy Sauce Light
- 2 tbsp Oyster Sauce
- 1 tsp Sesame Oil
- 1 tbsp Sesame Seeds
- 2 tbsp Lao Gan Ma Chilli OIl
- 4 tbsp Roasted Peanuts
- 240 g Rice Noodles Dry
- 1 tbsp Red Chili Sliced
- 4 tbsp Green Onion Sliced
- 1 tsp Sesame Seeds
- Boil rice noodles in water as per instructions. When cooked al dente, drain and wash under cold water to prevent steam from further cooking. Keep aside.
- Heat a wok or a deep frying pan and add oil. Wait till it starts smoking.
- Working quickly, add ginger, garlic and fry till cooked.
- Add Szechuan peppers
- Add the sauces – dark soy, light soy, oyster sauce, chinese cooking wine and sesame oil.
- Add sesame seeds and peanuts
- Add La Gan Ma Chilli Oil and mix well.
- Toss in the cooked noodles till everything is coated well.
- Garnish with green onions, sesame seeds and red chilis (optional)
- Serve hot.
- If using a wok, make sure it’s really hot.
- Oil needs to be smoking hot before you start adding ingredients.
- It’s a good idea to prep all ingredients so you can add them as quickly as required.
- Carbon steel woks are thinner than the average pans and can burn food quicker.
- Line up ingredients in the order in which they will go in, to make this process more efficient.
- Once drained, rice noodles tend to dry out. If your dish looks a bit dry in the wok or pan, add 2-3 table spoons of water.
- Although soy sauce is enough to salt this dish, check before serving and add salt to suit your taste.
Vegan option – Just substitute the Oyster sauce with Hoisin sauce for a completely vegan option.
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