Get the Recipe: Chilli Garlic Noodles (Vegan)
Make these chilli garlic noodles for a weeknight dinner that's ready in 10 minutes. This Thai-inspired recipe is made with noodles and a spicy, tangy sauce for a vegan meal that's also easy to make gluten-free.
Ingredients
- 5 oz rice noodles, or any other vegan noodles of your choice
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 red chilli, de-seeded and chopped finely
- 1 large onion, diced
- 1 large bell pepper, de-seeded and diced
- 1/4 cup tamari
- 2 tbsp rice vinegar
- 1 tbsp tomato paste
- 1 tbsp coconut sugar
- 1 tbsp sriracha
- 1/2 cup water
- 2 tbsp cornstarch
- 2 cups Pak Choi, packed
Equipment
- Saucepan
- Wok or frying pan
Instructions
- Cook the noodles according to instructions on packaging. This usually takes between 5 and 10 minutes.
- Heat the sesame oil in a wok or pan over a medium-high heat for around 30 seconds, before adding the garlic, fresh chillies, onion and bell pepper. Cook for 5 minutes, stirring frequently, until softened and fragrant.
- Add the tamari, rice vinegar tomato paste, coconut sugar and sriracha to a bowl and whisk together thoroughly. In a different bowl, whisk together the cornstarch with water.
- Add the sauce and the cornstarch slurry to the wok/pan, and mix together.
- Drain and rinse the noodles, then add them to the wok/pan as well together with the Pak Choi leaves. Toss together using kitchen tongs for a few minutes, until the sauce thickens, the noodles are evenly coated, and the Pak Choi leaves wilt.
- Serve with chilli flakes, and enjoy!
Video
Notes
- These noodles keep well in the fridge for up to 3 days. You can either eat them cold, or warm them up in the microwave.
- To make this recipe gluten-free, use a gluten-free noodle variety and tamari instead of soy sauce.
Calories: 476kcal, Carbohydrates: 91g, Protein: 9g, Fat: 8g, Saturated Fat: 1g, Sodium: 2054mg, Potassium: 717mg, Fiber: 6g, Sugar: 14g, Vitamin A: 6044IU, Vitamin C: 182mg, Calcium: 130mg, Iron: 3mg