Vegan Spicy Garlic Szechuan Noodles
Experience the bold and vibrant flavors of Vegan Spicy Garlic Szechuan Noodles, a quick and easy dish that's perfect for spice lovers and plant-based eaters alike. Made with tender wheat or gluten-free rice noodles, this recipe features a mouthwatering medley of garlic, ginger, crushed Szechuan peppercorns, and chili flakes, all stir-fried to aromatic perfection. The rich umami-packed sauce, crafted from soy sauce, rice vinegar, and a hint of maple syrup, coats every strand of noodle while optional hot chili oil amps up the heat for thrill-seekers. Finished with fresh green onions, toasted sesame seeds, and garnishes like cilantro and bean sprouts, this 20-minute recipe is a flavorful feast that works beautifully as a quick lunch or dinner. Ideal for those craving authentic Asian-inspired cuisine, these noodles bring the essence of Szechuan spice straight to your kitchen!
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Recipe Information
Ingredients
- 200 grams dried wheat noodles (or gluten-free rice noodles if preferred)
- 2 tablespoons neutral oil (e.g., vegetable, canola, or avocado oil)
- 4 cloves garlic, finely minced
- 1 teaspoon ginger, finely grated
- 1 teaspoon Szechuan peppercorns, crushed
- 1 teaspoon chili flakes (adjust for spice preference)
- 3 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon dark soy sauce (optional, for deeper color and flavor)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup (or agave syrup)
- 1 teaspoon hot chili oil (optional, for extra heat)
- 2 stalks green onions, finely sliced
- 1 teaspoon toasted sesame seeds
- 50 grams bean sprouts (optional, for garnish)
- 2 tablespoons fresh cilantro leaves (optional, for garnish)
Instructions
Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain, rinse with cold water to stop the cooking, and set aside.
In a small bowl, mix together the soy sauce, dark soy sauce (if using), rice vinegar, maple syrup, and hot chili oil (if using). Set the sauce aside.
Heat the oil in a large skillet or wok over medium heat. Add the minced garlic, grated ginger, crushed Szechuan peppercorns, and chili flakes. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour the prepared sauce into the skillet and stir well. Let it simmer for 1 minute to combine the flavors.
Add the cooked noodles to the skillet and toss well to coat them evenly with the sauce. Stir-fry for another 2-3 minutes until the noodles are heated through.
Remove the skillet from heat and sprinkle the noodles with sliced green onions, toasted sesame seeds, and any optional garnishes like bean sprouts or cilantro.
Serve immediately and enjoy your Vegan Spicy Garlic Szechuan Noodles!
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3662 mg | 159% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 16.7 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 718 mg | 15% | |
*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.
