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15-Minute Vegan Chili Garlic Noodles

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 2 to 3 people
Calories: 430kcal
Author: Nisha Vora

Ingredients

  • 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
  • ⅛ 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)

Sauce

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

Instructions

  • 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.

Video

Notes

*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. If you have a good-quality aged balsamic vinegar, you can even add a small amount of that (1/2 tbsp aged balsamic vinegar to 2 tbsp rice vinegar). 
PS: If allergic to gluten, use the Chinese black vinegar substitute provided, as Chinese black vinegar is fermented with small amounts of grain.