These fiery chili garlic noodles will blow you away! A delicious vegan dinner that's infinitely customizable, loaded with flavor, and on the table in under 30 minutes.
- 8 ounces stir-fry rice noodles (Note 1)
- 2 tablespoons sambal oelek (Note 2)
- 4 tablespoons soy sauce (Note 3)
- 2 teaspoons organic brown sugar
- 1 teaspoon toasted sesame oil
- 2 tablespoons peanut oil
- 4 garlic cloves, minced
- 2 teaspoons fresh grated ginger
- 2 scallions, white and green parts separated and chopped
- 1 ½ cups frozen shelled edamame, thawed
- ¼ cup chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
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Cook the noodles according to the package directions, until al dente. Drain them into a colander when done, then rinse them under cold water to stop the cooking process.
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While the noodles cook, make the sauce by stirring the sambal oelek, soy sauce, brown sugar, and toasted sesame oil together in a small bowl.
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Coat the bottom of a large wok or skillet with the peanut oil and place it over medium heat.
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Once the oil is hot, add the garlic, ginger, and white parts of your scallions. Sauté everything for about 1 minute, stirring constantly, until very fragrant.
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Add the cooked noodles, edamame, and sauce to the skillet. Raise the heat to high and stir-fry everything for about 2 minutes, until the sauce dries up a bit.
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Remove the skillet from heat. Taste-test the noodles and make any adjustments needed to suit your taste, such as adding more soy sauce or sambal oelek.
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Top the noodles with chopped fresh cilantro, sesame seeds, and the green parts of your scallions.
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Divide onto plates and serve.
- I used Thai Kitchen stir-fry rice noodles (linked to in the recipe), but you could use thicker noodles such as pad Thai noodles, or thinner noodles like rice vermicelli if you'd like.
- Use less sambal oelek if you prefer a milder dish, or more for a hotter dish. When in doubt, start with less and add more to taste after cooking.
- Optionally, you can replace one tablespoon of the soy sauce with dark soy sauce, which will give the noodles a dark color and rich, intense flavor.