Soy-Free Spicy Garlic Szechuan Noodles
Experience a burst of bold and fiery flavors with this Soy-Free Spicy Garlic Szechuan Noodles recipe, a delightful twist on the classic dish. Perfect for those avoiding soy, this recipe uses coconut aminos to achieve the same savory depth you'd expect from traditional soy sauce. Featuring tender rice noodles tossed in a vibrant, spicy garlic sauce made with chili garlic sauce, toasted sesame oil, and a hint of maple syrup for balanced sweetness, it's sure to tantalize your taste buds. The addition of aromatic Szechuan peppercorns and fresh, crunchy vegetables like zucchini and red bell pepper brings layers of texture and heat while keeping the dish light and wholesome. Ready in just 35 minutes, this quick and customizable meal is ideal for busy weeknights or satisfying dinner cravings. Garnish with crushed peanuts or cashews for a nutty finish and serve up a plateful of irresistible flavor-packed noodles!
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 3 tbsp Chili garlic sauce
- 3 tbsp Coconut aminos
- 1.5 tbsp Rice vinegar
- 2 tbsp Toasted sesame oil
- 1.5 tbsp Maple syrup
- 1 tsp Szechuan peppercorns
- 4 cloves Garlic cloves
- 3 stalks Green onions
- 1 medium Red bell pepper
- 1 medium Zucchini
- 2 tbsp Crushed peanuts or cashews (optional)
- 2 tbsp Water
Instructions
Cook the rice noodles according to the package instructions. Drain and rinse with cold water to stop cooking, then set aside.
In a small bowl, whisk together the chili garlic sauce, coconut aminos, rice vinegar, toasted sesame oil, maple syrup, and 2 tablespoons of water. Set aside.
Lightly crush the Szechuan peppercorns using a mortar and pestle or the back of a spoon. Finely mince the garlic and slice the green onions (separating the white and green parts).
Julienne the red bell pepper and zucchini into thin strips to match the width of the noodles.
Heat a large skillet or wok over medium heat. Once hot, dry-toast the crushed Szechuan peppercorns for 1 minute until fragrant, stirring constantly to avoid burning.
Add the white parts of the green onions and the minced garlic to the skillet. Stir-fry for 30 seconds until aromatic.
Increase the heat to medium-high and add the julienned red bell pepper and zucchini. Stir-fry for 3–4 minutes until the vegetables are slightly softened but still retain some crunch.
Pour the sauce mixture into the skillet and stir well to coat the vegetables.
Add the cooked rice noodles to the skillet, tossing thoroughly to combine and evenly distribute the sauce. Cook for 2–3 minutes until everything is heated through.
Remove from heat and garnish with the green parts of the green onions and crushed peanuts or cashews, if desired.
Serve immediately and enjoy your soy-free spicy garlic Szechuan noodles!
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3935 mg | 171% | |
| Total Carbohydrate | 124.2 g | 45% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 51.4 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1029 mg | 22% | |
*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.
