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.
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!
- 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