15-Minute Vegan Chili Garlic Noodles

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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!
Prep 10 mins
Cook 5 mins
Total 15 mins
5 from 91 votes

If you’ve ever struggled with getting food on the table on busy weeknights, these vegan noodles with chili garlic sauce are guaranteed to become a staple in your household. 

In this post, you’ll learn my formula for how to make Asian-inspired vegan noodles in less time than it takes to order takeout.

And these bad boys aren’t just fast; they’re flavorful, too. Spicy, garlicky, tangy and with a mix of chewy, saucy, and crunchy textures, be warned: this recipe is addictive. 

The best part? The chili garlic oil/sauce makes a double batch, which means the next time make these noodles, it takes even less time and effort.

vegan noodles with chili garlic sauce and bell peppers in navy blue bowl on brown backdrop, with bowl of scallions

What you’ll need to make this recipe

These vegan noodles fuse Chinese cooking techniques and ingredients with Japanese udon noodles in the most inauthentic-but-crazy-delicious way. Better yet, a medley of veggies, herbs, nuts and plant-based protein keeps everything pretty wholesome, too. 

Here’s what you’ll need to make this recipe:

  • Noodles: my first choice for this recipe is fresh (or frozen) udon noodles. They have the perfect bouncy, chewy texture and cook in just two minutes. 
  • For the sauce: you’ll need soy sauce or tamari, maple syrup or agave, and Chinese black vinegar. Chinese black vinegar is a less commonly known ingredient, so I’ve shared more detail about what it adds below as well as potential substitutions if you can’t get it.
  • For the garlic chili oil: we’re using a neutral flavored oil like grapeseed or avocado oil, Sichuan chile flakes or standard crushed red pepper flakes, white sesame seeds, garlic, and peanuts.
  • For the veggies: my preference is to use red or orange bell pepper (never green – gross!), cilantro, and scallions.
  • For protein: I rely on pre-shelled edamame, which can be found in the frozen section of most grocery stores. It’s super high in protein and of course works well with the East Asian flavors in this recipe.

Common Substitutions

One of the reasons I love this recipe is that it’s so customizable. Here are a few common substitutions you can try:

  • Can’t find fresh or frozen udon noodles? I adore fresh udon noodles because they’re chubby, chewy, and slurpy. If you can’t find them, use shelf-stable udon noodles or ramen noodles. The dish will still be very tasty, it will just have a different texture. Just don’t use a thin noodle variety like rice vermicelli.  
  • No Chinese black vinegar? You can use rice vinegar in a pinch, but the dish won’t have the same complexity or depth of flavor. I really recommend Chinese black vinegar for this recipe; you can find more in the Tips section below.
  • Allergic to peanuts? Cashews also work very well here.
  • Other veggies you can add. You can use finely shredded red cabbage or Napa cabbage, shredded carrots, or chopped snap peas/snow peas. If you have extra time, you can add steamed broccoli or sautéed bok choy. 
  • Swap out the protein. If you don’t like edamame but still want to keep things quick, use store-bought pre-cooked tofu. You can also cook tofu yourself, though of course the recipe will no longer be 15-minute friendly.

How to make Vegan Chili Garlic Noodles

Gather your ingredients!

ingredients for vegan noodles with ingredients labeled

Prep the vegetables and herbs: slice the bell peppers and scallions, and chop the cilantro.

red and orange bell pepper slices on cutting board with sliced scallions and cilantro

Mince the garlic, chop the peanuts, and add them to a bowl along with the chile flakes and sesame seeds.

glass bowl with chopped peanuts, minced garlic, chile flakes, and sesame seeds

Heat the oil in a small saucepan for several minutes until it reaches 350ºF/175ºC. Pour the hot oil over the garlic-peanut mixture. It should sizzle.

woman pouring hot oil from small saucepan into jar of peanuts, garlic, and sesame seeds

After a minute, stir the soy sauce, Chinese black vinegar, and maple syrup/agave into the chili-garlic oil.

garlic chili oil in a bowl with spoon

Pour the garlic chili oil/sauce over your cooked udon noodles and toss to coat.

Add the sliced bell pepper and scallions, chopped cilantro, and edamame. Toss to coat well.

Tips and Substitutes

Multitask for maximum efficiency

If you want to maximize time and make this in 15 minutes, you have to multitask.

While the water for the noodles is boiling, chop your garlic and peanuts for the chili oil. And when the oil is heating up on the stove, grab your vegetables and herbs. While the chili oil sauce is resting and the noodles are cooking, slice your vegetables and herbs. You get the point!

Also, fresh or frozen udon noodles cook very quickly—about 2 minutes. If you’re using a different noodle, it might add to the cook time by a few minutes.

Don’t sleep on Chinese Black Vinegar

Chinese black vinegar is one of the most unique and delicious pantry ingredients and really makes this dish shine. Unlike a standard Western vinegar, it’s fermented and has a complex flavor profile: umami-rich, earthy, sour, and a little sweet.

The most common variety sold in the states is Chinkiang black vinegar (affiliate link) from Southern China, which is made from fermented sticky rice (you might also find it sold as Zhenjiang). Bonus: it’s very affordable (at an Asian grocery store like HMart, it costs about $4), and will stay good in your pantry for a very, very long time.

If you want to read more about Chinese black vinegar, check out these posts from The Woks of Life and Bon Appetit.

Adjust the spice level to your taste

Since these are garlic chili noodles, they need some heat. That said, I don’t think this recipe is very spicy.

If you want the noodles to be very spicy, add more chile flakes. If you’re sensitive to spicy food, use half the amount.

I love using Sichuan chile flakes for this recipe, as it’s a Chinese inspired recipe and the flavor is wonderful (toasty and nutty), but this recipe also works great with standard red pepper flakes.

Make sure the oil is adequately heated

This is not a traditional chili oil where the aromatics are cooked in oil on the stove. Instead, it’s a quick and streamlined version where you pour hot oil over the aromatics and allow the hot oil to cook them that way. So, it’s important the oil is hot enough.

I use a thermometer like this to ensure the oil is at 350ºF. If you don’t have one, allow your oil to heat for 3 to 5 minutes (the smaller the saucepan, the less time it needs). Then, add a piece of minced garlic to the oil. If it sizzles immediately, the oil should be hot enough.

vegan noodles with chili garlic sauce and bell peppers in navy blue bowl on brown backdrop, with bowl of scallions and bowl of sesame seeds

Frequently Asked Questions

Where can I find fresh or frozen udon noodles? How do you cook them?

You can find fresh or frozen udon noodles at East Asian grocery stores in the refrigerated or freezer section. They typically come in packets or bundles as shown below.

Add them to a pot of boiling water like this and use a chopstick to loosen them from their bundle. They typically only take 2 minutes to cook. Then drain and rinse under cool water (you can use them hot in other dishes, but this is a cold/room temperature noodle salad).

two blocks of udon noodles

What about Chinese black vinegar and Sichuan chile flakes?

You can find Chinese black vinegar and Sichuan chile flakes at East Asian grocery stores, or order black vinegar and Sichuan chile flakes online (affiliate links).

I can’t get black vinegar. What can I use instead?

You can use rice vinegar with good results, but the dish won’t have the same complexity or depth of flavor.

What other ways can I use Chinese black vinegar?

Use it in other noodle dishes or in stir-fries (start slowly, as it’s quite strong in flavor), and usually add it towards the end. It’s also commonly used with equal parts soy sauce as a dipping sauce for dumplings. I also love it in a Chinese smashed cucumber salad, like this one from Lisa of Healthy Nibbles.

When cooking Chinese dishes, you can also use a small amount of black vinegar enhance the flavors in a dish or to balance a dish that’s too spicy, too sweet or too bitter.

When I poured the hot oil over my garlic-peanut mixture, it didn’t sizzle. What do I do?

That means the oil wasn’t hot enough. Don’t worry, you can fix this. Just transfer the entire mixture—oil and aromatics—to a small frying pan over medium-ish heat. Cook the aromatics in the oil until the garlic just starts to turn golden, then take off the heat.

vegan noodles with chili garlic sauce and bell peppers in navy blue bowl on brown backdrop, with bowl of sesame seeds

More Asian-Inspired Recipes

Watch! How to Make Vegan Noodles

The 15-Minute Noodles I can't live without
The 15-Minute Noodles I can't live without

That’s all I’ve got for these quick and easy vegan chili garlic noodles! If you love this recipe, be sure to rate and review it below :) And if you snap a pic, tag me with your remakes on Instagram!

15-Minute Vegan Chili Garlic Noodles

5 from 91 votes
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!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Course: Dinner
Cuisine: East Asian
Diet Vegan
Serving size: 2 to 3 people


  • 10 ounces (285g) fresh or frozen udon noodles*
  • 1 small or medium red/yellow/orange bell pepper, thinly sliced
  • ¾ cup (12g) fresh cilantro leaves and tender stems, chopped
  • 3 scallions, sliced on a bias
  • 6 ounces (170g) frozen edamame, defrosted
  • teaspoon sea salt

Garlic Chili Oil

  • 1/3 cup (75g) neutral-flavored oil (such as grapeseed oil, avocado oil, canola oil)
  • 2 teaspoons Sichuan chile flakes or red pepper flakes
  • 2 tablespoons white sesame seeds
  • 6 garlic cloves, minced or crushed with a garlic press
  • 1/2 cup (70g) dry-roasted peanuts, roughly chopped (unsalted or salted, either is fine)


  • 3 tablespoons soy sauce or tamari
  • 2 ½ tablespoons Chinese black vinegar**
  • 1 tablespoon maple syrup or agave nectar


  • 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.
  • While the water is boiling, mince the garlic, chop the peanuts and cilantro, slice the bell peppers, and scallions. In a bowl, toss the edamame with the sea salt.
  • Make the Garlic Chili Oil. Add the chile flakes, sesame seeds, garlic, 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.
    NOTE: If you don’t have a thermometer, add a piece of garlic and if it sizzles immediately, it should be ready
  • Pour only HALF of the chili oil-soy sauce mixture over the noodles; reserve the rest for another recipe (it stays good in the fridge for at least 5 days). 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.


*You can find fresh or frozen udon noodles at East Asian grocery stores in the refrigerated or freezer section. They typically come in packets or bundles. If you don’t have access to them, use shelf-stable udon noodles or ramen noodles. 
**You can find Chinese black vinegar at East Asian grocery stores, or order black vinegar online (affiliate link). You can sub rice vinegar with good results but it won’t have the same complex depth of flavor. 

Calories: 430kcal | Carbohydrates: 69g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Sodium: 738mg | Potassium: 802mg | Fiber: 12g | Sugar: 14g | Vitamin A: 4312IU | Vitamin C: 56mg | Calcium: 142mg | Iron: 3mg

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145 comments on 15-Minute Vegan Chili Garlic Noodles

  1. Kandi

    5 stars
    I’ve said it before and I’ll say it again you never miss! This was so prefect -spicy and a bit tangy. This dish (like all your others) has layers of flavor that makes you enjoy every single bite. Definitely adding to the rotation.

    1. Kaitlin @ Rainbow Plant Life

      Aw, so great to hear you loved the recipe, Kandi! Thanks for sharing :)

  2. Dave DaVegan

    5 stars
    Amazing recipe! Easy to make and went fantastically well when I mixed in last nights left over chicken.

    1. Kaitlin @ Rainbow Plant Life

      Dave, So glad to hear you loved this recipe!

  3. Vidya

    My daughter is allergic to nuts so can I just omit the peanuts? Or what do I suggest I use as a substitute?
    Also, I’d like to steam the veggies before adding them to the noodles, is that okay?
    Thank you. Love your recipes!

  4. Wer

    5 stars
    First recipe I tried from your website and… That was very tasty noodles! It really satisfied me and my non-vegan husband, but for me it was a little bit too oily. Next time I’ll try to use a little less oil. Thanks for inspiration!

    1. RPL Team

      Thanks for the lovely review, Wer!

  5. Shelby H

    5 stars
    This is really, REALLY good. I could only find 14oz bags of udon noodles so I used a very large bell pepper, threw in an extra handful of edamame and cilantro, and dumped the whole thing of sauce on it. It was delicious.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Shelby!

  6. Julian

    This was the best food I cooked in my entire life. And I am not talking about vegan food alone. I am new to the vegan world and I’m so impressed by your recipes. Thank you so much for sharing them.

    1. Support @ Rainbow Plant Life

      Hi Julian, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  7. Mac

    5 stars
    Holy shit, this recipe is AMAZING. I made some serious restaurant-quality vegan noodles at home with this! We used some fried tofu we picked up in H-Mart and boy, these tofu noodles were a game changer. We also ground up some Szechuan pepper corns and added that along with some red chili powder. I diiid use green bell pepper, which Nisha might find horrifying, but it still tasted delish! This took me about 30 minutes to make, since it was my first time. The DH loved it too!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Mac! :)

  8. Cathy Granatino Gill

    5 stars
    This was fantastic! So many flavors. I didn’t have Chinese black vinegar, so I used rice vinegar and it was really tasty.

    1. Support @ Rainbow Plant Life

      Awesome, Cathy. Thanks for your comment and for taking the time to review!

  9. Theresa

    5 stars
    Outstanding. Love this recipe!! I doubled it so that I could use up the full sauce and have leftovers. Will be adding this to the regular rotation. Took me a while to find black vinegar but finally found an Asian store while visiting friends in another town and scooped some up. I can’t compare to not having it, but recipe was delicious with it!

    1. Support @ Rainbow Plant Life

      Theresa, So glad to hear you loved this recipe!

  10. Breana

    5 stars
    These are the best noodles I have ever made at home! And honestly better than so many sad take out noodles I’ve ordered. I always know I am getting an elevated meal when I make your recipes :)

    1. Support @ Rainbow Plant Life

      Aw, thanks for the lovely review Breana!

  11. Pia

    5 stars
    Hey, what is a good substitute for bell peppers? Unfortunately can´t eat them.

    1. Support @ Rainbow Plant Life

      Hi Pia! The preparation method may differ depending on the vegetable, so you may want to precook them a bit before adding them to the dish. Broccoli, spinach, bok choy, snow peas and/or mushrooms would all be tasty additions!

  12. Kristen

    5 stars
    This is GOOD. And actually only took 15 min. Any ideas of other things to do with the leftover sauce?

    1. Support @ Rainbow Plant Life

      Hi Kristen, we are so happy you enjoyed the dish!

      This sauce would be a great coating for tempeh or tofu or in any other rice noodle dish. Heck, it’d even be good tossed with steamed broccoli!

  13. Amy

    Peanuts? I’m allergic to peanuts. What would be a good substitute for peanuts? Thanks!

    1. Support @ Rainbow Plant Life

      Hi Amy, cashews would work nicely in this recipe! Enjoy :)

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