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Photograph of 15-minute vegan chili garlic noodles.

Asian15-minute vegan chili garlic noodles

Serves 2-3 | Prep 10 mins | Cook 5 mins

Perfect for busy weeknights, these vegan chili garlic noodles can be made in just 15 minutes and are loaded with flavor: savory, nutty, garlicky, and spicy!

Source: rainbowplantlife.com

Ingredients

Metric

Imperial

x0.5

285 g fresh or frozen udon noodles
1 medium red/yellow/orange bell pepper, (thinly sliced)
12 g fresh cilantro leaves and tender stems, chopped
3 scallions, sliced on a bias
170 g frozen edamame, defrosted
⅛ tsp sea salt
75 g neutral-flavored oil, such as grapeseed oil, avocado oil, canola oil
2 tsp Sichuan chile flakes or red pepper flakes
2 tbsp white sesame seeds
6 cloves garlic, minced or crushed with a garlic press
70 g dry-roasted peanuts, roughly chopped (unsalted or salted, either is fine)
3 tbsp soy sauce or tamari
2½ tbsp Chinese black vinegar
1 tbsp maple syrup or agave nectar

Instructions

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Cook the udon noodles. Bring a large saucepan of water to a boil. Once boiling, salt generously (2-3 teaspoons kosher salt) and add the bundles of udon noodles. Cook for , then use a chopstick or tongs to loosen and separate the noodles. Cook for another , for a total of 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, (depending on your saucepan size and material), or until it registers 175°C. Pour the hot oil over the garlic-peanut mixture (it should sizzle). Stir and let sit for . Stir the soy sauce, vinegar, and maple syrup or agave into the garlic-chili oil. 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.

Nutrition

Per Serving	% Daily Value
Calories 430 kcal	21.5%
Total Fat 14 g	17.9%
Saturated Fat 2 g	10.0%
Carbohydrates 69 g	25.1%
Dietary Fibre 12 g	42.9%
Sugars 14 g	28.0%
Protein 18 g	36.0%
Sodium 0.738 g	32.1%

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