15-Minute Vegan Chili Garlic Noodles
User Reviews
5.0
576 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 to 3 people
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Calories
430 kcal
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Course
Dinner
15-Minute Vegan Chili Garlic Noodles
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 10 ounces (285g) fresh or frozen udon noodles (See Note 1)
- 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 (See Note 2)
- 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 (See Note 3)
- 1 tablespoon maple syrup or agave nectar
Instructions
- Cook the udon noodles. Bring a large saucepan of water to a boil. Once boiling, salt generously (2 to 3 teaspoons kosher salt) and add the bundles of udon noodles. Cook for 1 minute, then use a chopstick or tongs to loosen and separate the noodles. Cook for another 1 minute, for a total of 2 minutes until chewy but tender. Drain in a colander and rinse with cold water until cool. Shake the colander well to drain (you can leave the noodles to continue draining if you have other ingredients to prep). Transfer noodles to a large bowl.
- While the water is boiling, mince the garlic, chop the peanuts and cilantro, slice the bell peppers, and scallions. In a bowl, toss the edamame with the sea salt.
- Make the Garlic Chili Oil. Add the chile flakes, sesame seeds, garlic, and peanuts to a small-medium bowl. Heat the oil in your smallest saucepan over medium heat until hot and shimmering, 3 to 5 minutes (depending on your saucepan size and material), or until it registers 350ºF/175ºC. Pour the hot oil over the garlic-peanut mixture (it should sizzle). Stir and let sit for 1 minute. Stir the soy sauce, vinegar, and maple syrup or agave into the garlic-chili oil.NOTE: If you don’t have a thermometer, add a piece of garlic and if it sizzles immediately, it should be ready
- Pour only HALF of the chili oil-soy sauce mixture over the noodles; reserve the rest for another recipe (it stays good in the fridge for at least 5 days). Add the bell peppers, edamame, cilantro and scallions, and toss really well (the dressing pools at the bottom). Serve at room temperature, or chill in the fridge if desired.
Notes
- You can find fresh or frozen udon noodles at East Asian grocery stores in the refrigerated or freezer section. They typically come in packets or bundles. If you don't have access to them, use shelf-stable udon noodles or ramen noodles.
- If you’d like to just make enough chili oil for this recipe and not have any leftover, you can use these measurements to create a single batch:
- 2 tablespoons + 2 teaspoons (37g) neutral-flavored oil
- 1 teaspoon Sichuan chili flakes or red pepper flakes
- 1 tablespoon white sesame seeds
- 3 garlic cloves, minced or crushed with a press
- 1/4 cup (35g) dry-roasted peanuts, roughly chopped
- You can find Chinese black vinegar at East Asian grocery stores, or order black vinegar online (affiliate link). You can sub rice vinegar with good results but it won't have the same complex depth of flavor. If you have a good-quality aged balsamic vinegar, you can even add a small amount of that (1/2 tbsp aged balsamic vinegar to 2 tbsp rice vinegar).
- black vinegar
- PS: If allergic to gluten, use the Chinese black vinegar substitute provided, as Chinese black vinegar is fermented with small amounts of grain.
Nutrition Information
Show Details
Calories
430kcal
(22%)
Carbohydrates
69g
(23%)
Protein
18g
(36%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
8g
Monounsaturated Fat
6g
Sodium
738mg
(31%)
Potassium
802mg
(23%)
Fiber
12g
(48%)
Sugar
14g
(28%)
Vitamin A
4312IU
(86%)
Vitamin C
56mg
(62%)
Calcium
142mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2to 3 people
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 69g | 23% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 738mg | 31% |
| Potassium | 802mg | 17% |
| Fiber | 12g | 48% |
| Sugar | 14g | 28% |
| Vitamin A | 4312IU | 86% |
| Vitamin C | 56mg | 62% |
| Calcium | 142mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
576 reviews
Excellent
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