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Quick and Easy Vegan Chili Garlic Noodles 

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Quick and Easy Vegan Chili Garlic Noodles

This 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.

OVERVIEW

  • Prep Time : 10 –  15   minutes
  • Cook Time : 5- 10  minutes
  • Total Minutes : 20 – 25   minutes
  • Servings: 2 – 3 Servings
  • CALORIES: Approximately 420 to 430  KCAL

INGREDIENTS

  • 10 ounces (285g) fresh or frozen udon noodles*
  • 1 small or medium red/yellow/orange bell pepper, thinly sliced
  • ¾ cup (12g) fresh cilantro leaves and tender stems, chopped
  • 3 scallions, sliced on a bias
  • 6 ounces (170g) frozen edamame, defrosted
  • ⅛ teaspoon sea salt
Garlic Chili Oil
  • 1/3 cup (75g) neutral-flavored oil (such as grapeseed oil, avocado oil, canola oil)
  • 2 teaspoons Sichuan chile flakes or red pepper flakes
  • 2 tablespoons white sesame seeds
  • 6 garlic cloves, minced or crushed with a garlic press
  • 1/2 cup (70g) dry-roasted peanuts, roughly chopped (unsalted or salted, either is fine)
Sauce
  • 3 tablespoons soy sauce or tamari
  • 2 ½ tablespoons Chinese black vinegar**
  • 1 tablespoon maple syrup or agave nectar

DIRECTIONS

  1. 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.
  2. Prep other ingredients, including mincing garlic, chopping peanuts and cilantro, slicing bell peppers and scallions, and tossing edamame with sea salt.
  3. 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.
  4. 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.
  5. Serve the vegan chili garlic noodles at room temperature or chilled after refrigerating.

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