Garlic Spicy Noodles Recipe
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Best chili garlic spicy noodles with scallions lusciously coated in a beautiful sweet and savory slippery sauce perfect for slurping with the utmost enjoyment. Vegan, gluten free easy to make from scratch in about 10 minutes.
Chili Garlic Spicy Noodles
The recipe features good for you whole grain and gluten free brown rice noodles, red chili peppers and tons of garlic in a silky rich umami spicy sauce enhanced by mild green onions and a handful of your favorite veggies. It’s the perfect meatless weeknight meal that checks all the boxes! If making this for kids you can just omit the chili pepper for a go to, family friendly favorite meal!
About the Noodles
Unlike the classic Korean noodles that feature extra slippery glass noodles, for this recipe I chose a whole grain stir fry favorite noodle made from flavorful nutritious buckwheat and brown rice (by Lotus Foods). They are also gluten free and hold together great during the sauce coating process so you can really enjoy slurping those long silky saucy noodles with tons of garlicky flavor in every bite.
Slurping noodles is a compliment to the chef all throughout Japan and China so don’t hold back on showing your enjoyment of this hot pot of goodness.
If you have a favorite udon, soba or wavy ramen noodle you’d like to use here by all means do so. As with any pasta it’s very important not to overcook the noodles, so make sure to follow package directions and undercook by 1 minute and test for doneness. Drain and rinse under cold water to prevent sticking then add them to the pan with the sauce. If need be you can finish cooking your noodles in the sauce for an extra minute or so.
Ingredient Notes
- The Garlic – Go big or go home! I used six large cloves thinly sliced and cooked until translucent with a little color. Stand by and watch it closely, you do not want to let it burn at all. If you have a garlic sensitivity by all means reduce the amount or leave it out entirely, there’s still tons of amazing flavor.
- Chili Pepper – We can’t have spicy without chili peppers right?! There are many varieties In different colors with varied heat levels. I used two red habaneros with the seeds and that was plenty hot. For a milder flavor omit the seeds and taste as you go.
- Scallions / Green Onion –I used a whole bunch of fresh green onions sautéed together with the chili pepper as the base layer of flavor. I started with the white parts only and added the green tops towards to end to keep their bright green color and flavor. Alternatively you can swap this for a couple of thinly sliced shallots cooked until crispy.
Spicy Sauce
A sweet and savory umami sauce with a tamari base balanced by a sweet and sour note from a little balsamic vinegar (or Chinese black vinegar if preferred) and a touch of healthy maple syrup or more indulgent brown sugar. I used only a small amount of sesame oil for flavor and lusciousness but the sauce can be made entirely oil-free if desired.
Add Ins
For a heartier meal and because veggies are just so good make sure to add some in here. I stir fried some sugar snap peas because they were having a moment at the market, most times than not I will add a handful of crunchy bean spouts, a mix of stir fried bell peppers, sliced shiitakes or asparagus. About half a pound is enough but you can do up to a pound if you are feeding a hungry crowd.
On Storage
Any leftover can be refrigerated up to 5 days in lidded glass containers. Reheat on the stove top or microwave by adding a little splash of water to help loosen up the sauce. Freezing is not recommended.
Serving Ideas
- Tofu scramble
- Vegan chicken
- Thinly sliced vegan steak
- Mushroom scallops
- Fried mushrooms
- Blanched bok choy
- Potsticker salad
- Seitan ribs
- Salty peanuts.
how to make garlic spicy noodles
Garlic Spicy Noodles
Ingredients
- 3/4 lb rice noodles (I used buckwheat + brown rice soba)
- 2-3 red chili peppers thinly sliced
- 1 bunch scallions (sliced, green tops reserved)
- 6 garlic cloves thinly sliced
- 1.5 Tbsp sesame seeds
- 1/3 cup fresh basil or cilantro
Sauce
- 6 Tbsp tamari
- 5-6 Tbsp water
- 1.5 Tbsp balsamic vinegar (or Chinese black vinegar)
- 2 Tbsp maple syrup (or brown sugar)
- 1 Tbsp sesame oil or water for oil-free WFPB
Vegetables (optional)
- 1/2 lb veggies like sugar snap peas (bean sprouts, asparagus, bell pepper strips, sliced shiitake mushrooms, blanched bok choy)
Instructions
- Bring a medium pot of water to a boil and season generously with salt. Add the noodles and cook according with package instructions. Drain well in a colander and rinse under cold water immediately.3/4 lb rice noodles
- Meanwhile preheat a large heavy bottom skillet over medium high heat. Add a light drizzle of sesame oil or water and stir fry the sugar snap peas for a couple of minutes until bright green in color. Transfer to a bowl and keep warm. (You can use any vegetables you love here. If using bean sprouts there’s no need to stir fry those).1/2 lb veggies like sugar snap peas
- Turn the heat down to medium low and add a tiny drizzle of sesame oil or water to the same skillet. Sautee the chili pepper and white parts of the scallion until softened. Stir in the green tops and cook another minute just until wilted and bright green in color. Push everything towards the edge of the skillet.2-3 red chili peppers, 1 bunch scallions
- Add a drop of oil in the center and sautee the garlic until fragrant, soft and translucent and starts to get a little golden. (Keep a watchful eye on this and do not let it burn). Give everything a quick mix to combine.6 garlic cloves
- Mix all the sauce ingredients and pour it in the skillet. Bring to a simmer then add the noodles and toss to coat well. Add the stir fried vegetables and remove from heat. Sprinkle with thinly sliced basil leaves and serve garnished with sesame seeds and extra chili peppers for the brave of heart. Slurp away with the utmost enjoyment!1.5 Tbsp sesame seeds, 6 Tbsp tamari, 5-6 Tbsp water, 1.5 Tbsp balsamic vinegar, 2 Tbsp maple syrup, 1 Tbsp sesame oil, 1/3 cup fresh basil
WFPB + Plantricious
- For the recipe to be compliant make sure to omit oil and sautee in water, sweeten the sauce with maple or date syrup and use whole grain noodles like the ones recommended.
Notes
- The Noodles - If you have a favorite udon, soba or wavy ramen noodle you’d like to use here by all means do so, I just really love the brown rice soba from Lotus Foods. As with any pasta it’s very important not to overcook the noodles, so make sure to follow package directions and undercook by 1 minute. Drain and rinse under cold water to prevent sticking then add them to the pan with the sauce. If need be you can finish cooking your noodles in the sauce for an extra minute or so.
Perfection! I’ve made this with one pound of shiitake mushrooms stir fried in a little sesame oil and kept everything else the same. The sauce is simply divine, this has become my go to weeknight meal, it’s absolutely satisfying everything I crave on the savory umami spectrum with the perfect balance of tang and subtle sweetness. Brilliant, thank you for the recipe, it’s absolutely better than take out!