Quick and Easy Vegan Chili Garlic Noodles
2 -3
servings5
minutes20
minutes420 - 430
kcalThis recipe is for quick and easy vegan chili garlic noodles that you can make in just 15 minutes. The dish features tender noodles coated in a savory chili garlic sauce that is both spicy and flavorful. It's perfect for a quick lunch or dinner when you're short on time but still want a satisfying and delicious meal.
Ingredients
10 ounces 10 Fresh or frozen udon noodles*
1 pc 1 Bell pepper, red/yellow/orange small or medium thinly sliced
3/4 cup 3/4 Fresh cilantro leaves and tender stems, chopped
3 pcs 3 Scallions, sliced on a bias
6 ounces 6 Edamame, frozen and defrosted
1/2 tsp 1/2 Sea salt
- Garlic Chili Oil
1/3 cup 1/3 Neutral-flavored oil (such as grapeseed oil, avocado oil, canola oil)
2 tsp 2 Sichuan chile flakes or red pepper flakes
2 tbsps 2 White sesame seeds
6 cloves 6 Garlic, minced or crushed with a garlic press
1/2 cup 1/2 Dry-roasted peanuts, roughly chopped (unsalted or salted, either is fine)
- Sauce
3 tbsp 3 Soy sauce or tamari
2 1/2 tbsp 2 1/2 Chinese black vinegar**
1 tbsp 1 Maple syrup or agave nectar
Directions
- Cook udon noodles in a large pot of salted boiling water for 2 minutes until tender but chewy. Drain and rinse with cold water, then transfer to a large bowl.
- Prep other ingredients, including mincing garlic, chopping peanuts and cilantro, slicing bell peppers and scallions, and tossing edamame with sea salt.
- Make the Garlic Chili Oil by heating oil in a small-medium saucepan over medium heat. Add chile flakes, sesame seeds, garlic, and peanuts to a bowl. Once the oil is hot, pour it over the mixture and let sit for 1 minute. Stir in soy sauce, vinegar, and maple syrup or agave.
- Pour half of the chili oil-soy sauce mixture over the noodles and reserve the rest for later. Add the bell peppers, edamame, cilantro, and scallions, and toss well. Add a packet of turmeric for additional kick.
- Serve the vegan chili garlic noodles at room temperature or chilled after refrigerating.
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