High Protein Spicy Garlic Szechuan Noodles
Elevate your weeknight dinners with these High Protein Spicy Garlic Szechuan Noodles—a fiery and flavorful dish that's as nourishing as it is indulgent. Made with hearty buckwheat-based soba noodles and crispy golden tofu, this recipe packs a protein punch while delivering the bold, aromatic heat of Szechuan peppercorns, red chili flakes, and chili garlic sauce. A savory blend of soy sauce, rice vinegar, and a hint of maple syrup creates the perfect balance of spicy, tangy, and sweet in every bite. Fresh spinach adds a pop of color and nutrition, while scallions and chopped peanuts provide a delightful crunch. Ready in just 35 minutes, this quick and easy recipe is a great choice for spicy noodle lovers looking for a plant-based, wholesome twist on classic Szechuan cuisine. Perfect for meal prep or an impressive dinner, these noodles will become your go-to for satisfying cravings with a healthy edge!
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Recipe Information
Ingredients
- 8 oz Soba noodles (high protein, buckwheat-based)
- 14 oz Extra firm tofu
- 2 tbsp Vegetable oil
- 4 Garlic cloves (minced)
- 1 tsp Ground Szechuan peppercorns
- 1 tsp Red chili flakes
- 3 tbsp Low sodium soy sauce
- 2 tbsp Chili garlic sauce
- 1 tbsp Rice vinegar
- 1 tsp Maple syrup
- 3 Scallions (sliced)
- 2 tbsp Dry roasted peanuts (chopped)
- 1 tsp Sesame oil
- 2 cups Spinach (fresh, optional)
- 1 tbsp Cornstarch
- 2 tbsp Water
Instructions
Cook the soba noodles according to package instructions. Drain, rinse with cold water, and set aside.
Press the tofu to remove excess moisture. Cut into 1-inch cubes.
In a small bowl, combine cornstarch and water to create a slurry. Toss the tofu cubes in the slurry to coat evenly.
Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the tofu and pan-fry until golden and crispy on all sides, about 7-8 minutes. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Reduce the heat to medium and sauté the minced garlic, ground Szechuan peppercorns, and red chili flakes for 1 minute until fragrant.
In a small mixing bowl, whisk together the soy sauce, chili garlic sauce, rice vinegar, maple syrup, and sesame oil. Pour the sauce into the skillet and stir to combine.
Add the cooked noodles to the skillet and toss to coat them in the sauce. If using spinach, toss it in at this stage and cook for 1-2 minutes until wilted.
Gently fold in the crispy tofu and ensure everything is well combined.
Serve immediately, garnished with sliced scallions and chopped peanuts for extra texture and flavor.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 135.9 g | 49% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 13.4 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2945 mg | 227% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2414 mg | 51% | |
*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.
