15-Minute Vegan Chili Garlic Noodles
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 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
Description
This recipe starts with udon noodles cooked to tender chewiness, then cooled to maintain texture. The vegetables—bell pepper, scallions, cilantro, and defrosted edamame—add freshness and color. Garlic chili oil is prepared by gently heating neutral oil and infusing it with Sichuan chile flakes, white sesame seeds, minced garlic, and chopped peanuts, introducing both heat and crunch.
The sauce combines soy sauce, Chinese black vinegar, and maple syrup to create savory and sweet notes with acidity to brighten the dish. Tossing the noodles, vegetables, garlic chili oil, and sauce together results in a vibrant, flavorful noodle bowl that is simultaneously spicy, tangy, and nutty.
These noodles are a filling vegan main or side with a satisfying texture from the chewy noodles and crunchy peanuts. Making the garlic chili oil and sauce separately allows the flavors to develop fully before combining. The recipe includes notes on ingredient substitutions and preparation tips to achieve authentic taste and texture.
Ingredients
- 10 ounces (285g) udon noodles See Note 1, fresh or frozen
- 1 bell pepper thinly sliced, small or medium, red, yellow or orange
- ¾ cup (12g) cilantro chopped, fresh leaves and tender stems
- 3 scallion sliced on a bias
- 6 ounces (170g) edamame defrosted, frozen
- ⅛ teaspoon salt 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 minced or crushed with a garlic press, cloves
- 1/2 cup (70g) peanuts unsalted or salted, either is fine, dry-roasted, roughly chopped
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
- Fresh or frozen udon noodles can be used; shelf-stable or ramen noodles can substitute if unavailable.
- Adjust chili oil quantities to make smaller batches without leftovers.
- Chinese black vinegar provides unique depth; substituting with rice vinegar is acceptable but less complex.
- For gluten-free, use recommended black vinegar substitutes as Chinese black vinegar contains grain.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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