Dairy-Free Spicy Garlic Chili Noodles
Transform your weeknight dinners with these Dairy-Free Spicy Garlic Chili Noodles—an irresistibly bold and quick recipe that's ready in just 25 minutes! Featuring tender rice noodles tossed in a savory blend of soy sauces, rice vinegar, ginger, and garlic, these noodles are elevated with a kick of red chili flakes and optional chili paste for customizable heat. The dish is finished with crunchy crushed peanuts or cashews, fresh cilantro, and vibrant green onions for the perfect balance of textures and flavors. Completely dairy-free and easy to prepare, this spicy noodle recipe is ideal for vegan and gluten-free diets (with a gluten-free soy sauce substitute) and guarantees satisfaction in every bite. Perfect for casual dinners or as a fiery centerpiece for your next Asian-inspired meal, these Spicy Garlic Chili Noodles are sure to impress!
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Recipe Information
Ingredients
- 250 grams Rice noodles
- 4 cloves Garlic
- 1 tablespoon Fresh ginger
- 1 teaspoon Red chili flakes
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Brown sugar
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame oil
- 2 stalks Green onions
- 2 tablespoons Crushed peanuts or cashews
- 2 tablespoons Cilantro
- 4 cups Water
- 1 teaspoon Chili paste (optional for extra heat)
Instructions
Boil 4 cups of water in a medium saucepan. Add the rice noodles and cook according to the package instructions, usually about 4-6 minutes. Drain the noodles, rinse with cool water, and set them aside.
Finely mince the garlic and ginger. Thinly slice the green onions, separating the white and green parts. Chop the cilantro and crush the peanuts or cashews for garnish, then set aside.
In a small bowl, mix the soy sauce, dark soy sauce, rice vinegar, brown sugar, and sesame oil. Stir until the sugar dissolves and set the sauce aside.
Heat the vegetable oil in a large pan or wok over medium heat. Add the minced garlic, ginger, and the white parts of the green onions. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the red chili flakes (and chili paste if using) and cook for another 30 seconds to release their flavor.
Add the cooked rice noodles to the pan and pour the prepared sauce over them. Toss the noodles gently to coat evenly in the sauce. Cook for 2-3 minutes until heated through.
Remove the pan from heat and transfer the noodles to a serving dish. Sprinkle the green parts of the green onions, crushed peanuts or cashews, and chopped cilantro on top for garnish.
Serve immediately and enjoy your Dairy-Free Spicy Garlic Chili Noodles!
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3544 mg | 154% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 5.3 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
