15-Minute Vegan Chili Garlic Noodles

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!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the udon noodles. Bring a large saucepan of water to a boil. Once boiling, salt generously (2 to 3 teaspoons kosher salt) and add the bundles of udon noodles. Cook for 1 minute, then use a chopstick or tongs to loosen and separate the noodles. Cook for another 1 minute, for a total of 2 minutes 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.

Step 2

While the water is boiling chop the peanuts and parsley, slice the bell peppers, and scallions. In a bowl, toss the edamame with the sea salt.

Step 3

Make the Garlic Chili Oil. Add the chile flakes, sesame seeds, garlic powder, and peanuts to a small-medium bowl. Heat the oil in your smallest saucepan over medium heat until hot and shimmering, 3 to 5 minutes (depending on your saucepan size and material), or until it registers 350ºF/175ºC. Pour the hot oil over the garlic-peanut mixture (it should sizzle). Stir and let sit for 1 minute. Stir the soy sauce, vinegar, and maple syrup or agave into the garlic-chili oil.

Step 4

NOTE: If you don’t have a thermometer, add a piece of garlic and if it sizzles immediately, it should be ready

Step 5

Pour the chili oil-soy sauce mixture over the noodles. 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.

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