Chili Garlic Noodles

5 from 8 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Entree

Cuisine: American, Asian-Inspired

Servings:

Calories: 406kcal

Author: Alissa Saenz

Ingredients

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

US Customary - Metric

Instructions

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.
8 ounces stir-fry rice noodles
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.
2 tablespoons sambal oelek, 4 tablespoons soy sauce, 2 teaspoons organic brown sugar, 1 teaspoon toasted sesame oil
Coat the bottom of a large wok or skillet with the peanut oil and place it over medium heat.
2 tablespoons peanut oil
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.
4 garlic cloves,, 2 teaspoons fresh grated ginger, 2 scallions,
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.
1 ½ cups frozen shelled edamame,
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.
Top the noodles with chopped fresh cilantro, sesame seeds, and the green parts of your scallions.
¼ cup chopped fresh cilantro, 1 tablespoon toasted sesame seeds, 2 scallions,
Divide onto plates and serve.

Notes

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.

Nutrition