Spicy Vegan Rice Noodles Recipes

VEGAN RICE NOODLES

Steps:

• Boil a pot of salted water for the rice noodles. Cook according to package directions until just tender.
• Meanwhile, prep the other ingredients. Add the sauce ingredients to a bowl and whisk them together.
• Add the olive oil to a skillet over medium-high heat. Once the oil's hot, add the mushrooms and sauté, stirring occasionally, for 4-5 minutes or until they start to take on color and soften a bit.
• Add the red pepper and snow peas and cook, stirring often, for 2-3 minutes or until they're just tender.
• Add the sauce and cook for about a minute.
• Drain the rice noodles and toss with the rest of the stir fry. Season with salt & pepper if needed. Garnish with scallions and other suggestions (see blog post) if desired. Serve immediately.

SPICY THAI NOODLES

Steps:

• Place rice noodles in a large bowl and cover with hot water (doesn't need to be boiling). Allow to soak for 20 minutes. Drain and rinse with cold water.***
• Heat the sesame oil in a pan over medium heat. Add the yellow onion and cook for 3 minutes, stirring frequently.
• Add the ginger, garlic and white pepper. Cook for an additional 30 seconds.
• Add the sriracha, red curry paste, rice wine vinegar, soy sauce and broth to the pan. Bring the mixture to a boil and add the noodles. Lower heat and cook until the noodles absorb all of the liquid, stirring constantly.
• Before serving, stir in the green onions & red pepper flakes (if using) and drizzle with sesame oil. Serve while hot.

SPICY VEGAN SINGAPORE NOODLES

Steps:

• Place vermicelli in a heat-proof bowl. Cover noodles with boiling water and let soak for 1 to 2 minutes or until softened. Drain well and rinse under cold water. Set noodles aside.
• In a wok, heat the oil over medium-high heat. Add the onion, pepper, and garlic. Cook, stirring, for 2 minutes or until the pepper is tender but still slightly crunchy.
• Add cooked vermicelli, green onions, curry, turmeric, and sugar. Mix well to combine everything.
• Serve.

VEGAN RICE NOODLES WITH CRISPY TOFU AND MUSHROOMS

Steps:

• Remove tofu from packaging, drain excess liquid and pat dry. Wrap in a clean dish towel or a few sheets of paper towel and set something heavy (like a skillet or a few cookbooks) on top. Let set for about 30 minutes (the longer, the better), then slice into evenly-sized cubes.
• Whisk together all ingredients for marinade/sauce until well combined.
• Pour 3 tbsp of marinade liquid over the tofu and reserve the rest for later. Toss lightly to evenly coat tofu, then let marinade for at least 30 minutes.
• Heat fry pan to medium. If desired, coat with a thin layer of oil, then add tofu. Cook for a few minutes on each side, stirring often and monitoring heat to prevent burning. Once the tofu is browned and slightly crispy, transfer to plate and set aside.
• In the same pan, pour in remaining sauce/marinade, along with scallions. Bring to a simmer and cook for 3 minutes. Add sliced mushrooms, stir well to coat, and continue cooking for 5-7 minutes.
• Meanwhile, cook rice noodles according to package directions.
• Add edamame, sesame seeds, cilantro and cooked noodles to skillet, stirring or tossing to coat evenly. Add in cooked tofu. Serve topped with more fresh herbs, sesame seeds and red pepper flakes.

SPICY NOODLES

Steps:

• You can watch the video in the post for visual instructions.Cook rice noodles (or your favorite noodles) in salted water until al dente (make sure to not overcook them). Drain.
• Heat oil in a skillet and sauté garlic and ginger over medium heat for about 1 minute, stirring frequently. Add hot chili pepper, red sweet pepper, the whites of the spring onions, salt, pepper, and smoked paprika. Sauté for about 4 minutes, stirring frequently. Also, stir in tomato paste and Sriracha.
• To make the sauce, simply add all sauce ingredients (vegetable broth, dark soy sauce, rice vinegar, maple syrup, cornstarch, sesame oil, and red pepper flakes) to a medium bowl and stir with a whisk.
• Pour the sauce into the pan and bring the mixture to a simmer. Let simmer for about 1 minute.
• Add the drained noodles and toss to combine with the sauce. Cook for a further 1 minute, taste it and adjust seasonings if needed.
• Garnish with the greens of the spring onions and sesame seeds, serve, and enjoy! Store leftovers covered in the fridge for up to 3 days.

SPICY VEGGIE NOODLES STIR FRY

Steps:

• Chop your carrot, jalapeno, bell pepper, and cabbage into small but similarly shaped pieces - and place them into individual bowls.
• Add all sauce ingredients to another bowl and mix well. Set aside.
• Heat a large pan of salted water to boiling, remove from heat, and add noodles. Cover an let steep for 10 minutes (or according to package instructions). Drain well and rinse with cold water. Return to pan.
• Heat a large pan or wok over med-high heat and add sliced mushrooms. Add water or veg broth as needed to prevent sticking (or soy sauce, wine, etc).
• When mushrooms have reduced in size - add minced garlic and stir for 30 seconds.
• Add in the carrots then stir for 10-15 seconds. Then the jalapenos and stir for another 10-15 seconds. The red peppers and stir. The cabbage and stir, and finally the cilantro. We do NOT want the veggies to get soft and mushy so do not overcook.
• Add sauce and stir thoroughly. When sauce begins to bubble, add noodles.
• Stir thoroughly to coat noodles and continue cooking until everything is heated through. 1-2 minutes.

VEGAN RICE NOODLES RECIPE

Steps:

• Bring a large pot of water to a boil. Add rice noodles and cook according to package instructions, usually just a few minutes (ours cook for 3).
• While the noodles cook: Into a serving bowl, pour the safflower oil, toasted sesame oil, tamari, and sriracha. Whisk to combine well.
• Drain noodles and add to sauce. You can rinse them before adding to the sauce if you like to reduce the starchiness, but I don't bother. Toss with tongs to coat well.
• Add scallions and a big squeeze of fresh lime juice and toss. Serve warm or at room temperature with additional lime wedges.

SPICY VEGAN RICE NOODLES

Steps:

• Cook the noodles per the directions listed in the packet and set it aside.
• Place a pan over medium heat, drizzle two tablespoons of oil. When oil heats up, add ginger garlic paste. Cook for about a minute or so.
• Add chopped green onions and red onions and saute them until they turn translucent.
• Add sliced bell peppers and cook for a minute.
• Add salt, apple cider vinegar, black pepper powder and Szechuan sauce in quantities as noted in the ingredient list. Continue to cook for 2-3 minutes.
• Add the cooked rice noodles and toss them evenly.

SPICY YUMMY RICE NOODLES

Steps:

• Place the rice noodles in a large bowl and cover with boiling water. Leave them to soak according to the packet instructions, but a couple of minutes before the time is up check and drain them, as you want them slightly under cooked and still have a bite as they will finish cooking in the sauce.
• To cook the vegetables, heat 2 tablespoons of the sesame oil in a wok (or use a large saute pan with deep sides or big saucepan). Add the onion and cook for a couple of minutes until just starting to soften then add the red bell pepper and broccoli. Stir well and leave to cook for about 3 minutes on a medium to high heat.
• Meanwhile put the remaining 1 tablespoon sesame oil, the tamari, chili jam, coconut milk, peanut butter and vegetable stock into a measuring cup and stir together until totally combined - the hot stock helps to soften the peanut butter, so it mixes together more easily.
• Pour the sauce into the wok with the vegetables and bring to a gentle simmer. Add the carrot ribbons and toss to combine. Be careful not to overcook the vegetables - they should be just cooked.
• Drain the noodles in a colander, shake well to get rid of any excess water and add to the wok with the vegetables and sauce. Gently mix everything together making sure the noodles are well coated in the sauce.
• Divide between bowls or tip onto a large serving platter and garnish with toasted, chopped peanuts and fresh cilantro leaves.

CRISPY BROCCOLI SWEET AND SPICY SESAME TAHINI NOODLES

Steps:

• First make your sweet and spicy sauce: in a medium bowl, whisk together the soy sauce, tahini, brown sugar, rice vinegar, ginger, garlic, hot chili paste and water together. You want the sauce to be pourable and fairly thin, like a salad dressing, it will thicken as it sits a bit. Set aside.
• Add 1 tablespoon sesame oil to a large pot and place over medium heat. Add in broccoli florets, season with a little salt and pepper and cook, stirring frequently, for 6-8 minutes or until broccoli is slightly tender but still has a bite. The broccoli should get somewhat charred and slightly golden and crispy in places.
• While the broccoli is cooking you can make your rice noodles according to the directions on the package. Then drain and set aside.
• Once the broccoli is done cooking, you can add in your rice noodles and the tahini sauce. Toss well to combine and coat the noodles and broccoli with the sauce. Garnish with sesame seeds and extra red pepper flakes if you want it a little spicier. Serves 4.

SPICY VEGETABLE NOODLES RECIPES

Steps:

• To begin making the Spicy Vegetable Noodles Recipes, in a saucepan, boil the noodles as per the instructions on the packet, drain and set aside. Toss the noodles in oil after they are drained, to prevent from sticking with each other.
• Heat oil in a wok. Add the onion, chilli and garlic and saute till the onions are soft.
• Add the veggies and stir fry till the veggies have cooked through but still crunchy.
• Add in the soy, chili sauce and rice wine.
• Increase the heat and add the noodles and egg.
• Season with salt and pepper. Mix well to coat and stir fry for 2-3 minutes or till the noodles has heated through.
• Turn off the heat. Garnish with spring onions and serve.
• Serve the Spicy Vegetable Noodles Recipe as a weeknight dinner along with a bowl of soup like Cumin Spiced Potato And Leek Soup Recipe and Fennel Pesto Pull-Apart Bread Recipe.

VEGAN MONGOLIAN NOODLES AND VEGGIES STIR FRY IN SPICY SOY GINGER SAUCE

Steps:

• Cook noodles according to the package. Pass it through a colander , drain the water and cool the noodles under cold water to stop further cooking.
• Coat it with above mentioned ingredients and keep aside.
• Measure and mix sauces ,sugar and pepper in one bowl and keep it ready. Heat oil in a deep wok or wide non stick pan or a skillet on high heat.
• Once hot , add in grated ginger , fry for 15 seconds.
• Add in the bell peppers and carrots,cook it for 15 seconds, followed by baby corn , cook it for 30 seconds. Add in the purple cabbage , cook it for 30 seconds. Add in kale and the sauce mixture. Add little salt as sauces do have salt . Cook it for 30 seconds.
• Add in the noodles and carefully fold it in until the noodles is well coated with veggies and sauces.
• Switch off the flame. Taste test and make adjustments in seasoning if needed. Serve hot.

SPICY TAHINI RICE NOODLES

Steps:

• Start by preparing rice noodles according to package instructions. Set aside.
• To a large sauté pan, add 1 tbsp olive oil and heat to medium.
• Add onion and jalapeño, sprinkle with a pinch of salt, and cook for 2-3 minutes, or until onions start to brown. Add to a small bowl and set aside.
• Add additional 1 tbsp olive oil to the pan + sliced mushrooms, cooking for 3-5 minutes or until mushrooms start to brown. Once cooked, remove from heat and move to the same bowl with cooked onions + jalapeño.
• Add additional 1 tbsp olive oil and cook broccoli for 2-3 minutes, until cooked to desired consistency. Add cooked onions, jalapeño, and mushrooms back to the pan and stir to combine. Turn off heat or keep on low to keep warm.
• Prepare sauce by using a hand blender to mix together tahini, coconut aminos, lime juice, sriracha, and water. Add additional water to thin if you prefer a runnier sauce.
• Add cooked rice noodles back to the pan with onion/jalapeño/mushroom mixture and top with sauce and chopped green onions. Cook over low heat until warmed through. Enjoy!

SPICY VEGAN SICHUAN NOODLES

Steps:

• Bring a medium size pot of salted water to boil. Add celery and blanch for 3 minutes. Drain and set aside.
• Bring another pot of water to boil and cook noodles according to directions on the package. Drain and set aside. TIP: tossing a few drops of sesame oil will prevent the noodles from sticking together.
• In a large pan over medium high heat, add mushrooms and ginger and cook until mushrooms are golden brown (about 5-6 minutes). Add gochujang and stir well until mushrooms are evenly coated. Add celery and toss until coated.
• Add soy sauce and chinkiang vinegar, stir and turn the heat off.
• Divide noodles evenly among bowls and serve topped with spicy mushrooms and celery.

SPICY SESAME NOODLES (MA JIANG MIAN)

Steps:

• First, Whisk the Flour and Salt together in a large bowl. Add the Oil to the center of the bowl, and use chopsticks to mix well.
• Slowly add the water to the Flour mixture a little at a time, using the chopsticks to mix everything together. Once you can no longer mix the dough with the chopsticks, use your hands to knead the dough and form a ball. It may look slightly lumpy, but that's okay!
• Return the dough ball to the bowl and cover with a damp tea towel; let rest for 20 minutes. The dough will not rise, but will become more elastic and easier to work with.
• Divide the dough into 2-4 portions, to make it easier to work with. Flour your surface and use a rolling pin to roll the dough into a thin sheet (about 1 cm or ⅓" thick). Dust the sheet with more flour, flip it, then dust it again.
• Re-flour your surface (notice a theme here?), then fold the dough sheet into 3-4 layers. Cut the dough into thin strips (~1/3″) to create noodles, unfolding the dough to reveal the noodle. Let the noodles rest for another 15 minutes before gently "pulling" the noodles (by holding the ends and "bouncing" them on your floured surface) to stretch them out. This step is optional, but fun!
• Dust the noodles with even more flour to prevent sticking, then bring a large pot of water to a boil. Cook the noodles for 3-5 minutes, until tender. You may have to do this in batches, depending on how large your pot is. Serve the noodles immediately - they're best when hot!
• Add all of the ingredients except for the hot water to a medium bowl and mix well. Slowly whisk the Hot Water into the sauce, then taste and add any extra ingredients according to your personal preference. Refrigerate any Sauce leftovers for up to one week.
• Cook your desired Noodles according to the package instructions, if you are not making them from scratch.
• Add the Noodles to a bowl, then toss them with the Sesame Sauce. Top with Cucumber, Green Onion, Cilantro, Toasted Sesame Seeds, Chopped Peanuts, and a hefty drizzle of Chili Oil to finish things off! Serve warm and enjoy.

SPICY GOCHUJANG NOODLES

Steps:

• Cook the noodles according to the instructions on the packet. Drain and shock with cold water.
• Whisk together the ingredients for the Gochujang sauce: the gochujang paste, peanut butter, rice vinegar, soy sauce, water, sugar, lime juice, sesame oil, chopped garlic, Sriracha and Yuzu (if adding)
• Taste and adjust according to preference, for instance adding more lime juice for a zing, more peanut butter for a creamy nuttiness etc
• Heat a tbsp of sesame oil on medium heat in a non-stick skillet.
• Add the garlic, sautéing until fragrant. Then add the stems first, stir-frying until the stems start to become pale-green in colour.
• Add the bok choy leaves only once the stems are almost cooked, sautéeing until the leaves have wilted. Remove from heat.
• Toss the noodles with Gochujang sauce until evenly combined.
• Serve in a bowl with bok choy on the side and toasted black sesame seeds on top.

MUSHROOM AND SCALLION RICE NOODLES

Steps:

• To a wok/ pan, add oil and let heat for a few seconds on high flame. Add mushrooms and cook until browned and caramelised.
• While the mushrooms are cooking, cook the rice noodles as per package instructions (or soak in hot water)
• In a large bowl, mix all ingredients listed under "sauce".
• To the cooked mushrooms, add cooked/ soaked rice noodles, spring onions and sauce.
• Cook for a few minutes until the sauce has nicely evaporated and the noodles are well coated in the sauce and look glossy.
• Serve hot and enjoy!

30-MINUTE SPICY SAMBAL NOODLES WITH PAN-FRIED TOFU

Steps:

• Cut the tofu into 1/2-inch slices. Then, cut them in half to get 2 smaller rectangles. Finally, take each rectangle and slice them diagonally to get small tofu triangles.
• Heat a large nonstick pan with 2 tablespoons of oil over medium-high heat. Add the tofu to the pan. If all the tofu doesn't fit inside the pan, fry the tofu in 2 batches. Sprinkle a pinch of salt over the tofu.
• Pan fry the tofu for 3 to 4 minutes, until the bottoms are golden brown. Then, flip over the tofu and pan fry the other side for another 3 minutes.
• Turn off the heat and leave the tofu in the pan and set aside.
• While you pan fry the tofu, start cooking the noodles. In a large saucepan, bring 2 quarts of water to boil. Add the rice noodles and cook them according to the package directions (I cooked mine for 5 to 6 minutes). Stir the noodles frequently to keep them from sticking together. This is particularly important when you first add the noodles to the saucepan.
• Once the noodles are cooked, drain the noodles and rinse them under cold water (see note 3).
• Heat 2 tablespoons of oil in a large skillet over medium heat. Add the shallots and cook them for about 2 to 3 minutes, until they soften. Next, add the minced garlic and ginger, and cook them for 30 seconds to 1 minute, until fragrant.
• Add the tomato sauce, sambal oelek, brown sugar, salt, and coriander (if using) to the skillet. Stir to combine. Cover the skillet with the lid, and let the sauce cook for 5 to 6 minutes.
• Uncover the skillet, add the coconut milk, and stir to combine.
• Scoop out 1/3 cup of the sauce and toss it with the tofu.
• Add the rice noodles to the remaining sauce and toss to coat the noodles with the sauce. Turn off the heat.
• Serve the noodles with the tofu. Garnish with sliced scallions, if desired.

SPICY CHILI GARLIC NOODLES

Steps:

• Bring a large pot of water to a boil and cook noodles according to package instructions.
• Add the shallots and garlic to a pot and saute with the oil until browned, about 10 minutes.
• Add the white part of the scallions and the grated ginger and saute for 2-3 more minutes.
• Add in all remaining sauce ingredients and whisk together. Start on the low end of the recommended amounts of sriracha and chili sauce (1 tbsp or less for each). It's very easy to make it more spicy if you want, but if it ends up too spicy for you, it's hard to tone it down! Everyone has different tolerance levels, hence the big ranges.
• When the noodles are done cooking, combine with the sauce and toss until well coated. Let simmer for a few minutes to allow the noodles to absorb the flavors. I also tossed in two diced roasted red peppers, but you can also add in any sauteed veggies you like! Taste and adjust flavors as desired. The first bite might not seem that spicy, but it gets spicier the more you eat, so have a few bites before you decide to add extra sriracha or red chili flakes! Serve as is or with any other vegetables or protein of choice. I love adding in bok choy, carrot or cabbage with chicken or tofu.
• Top with red chili flakes for more spice and the remaining chopped scallions. Enjoy!

VEGAN SINGAPORE NOODLES

Steps:

• See notes if adding tofu!
• Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.
• In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, maple syrup or coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed. You're going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.
• Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp (15 ml) toasted sesame oil (adjust amount if altering number of servings), onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
• Add snow peas, 1 Tbsp (15 ml) tamari or soy sauce (adjust amount if altering number of servings), and curry powder, and stir. Sauté for 2-3 minutes, then remove from pan and set aside.
• To the still-hot skillet, add remaining 1 Tbsp (15 ml) sesame oil (adjust amount if altering number of servings), cooked rice noodles, and sauce. Sauté for 1 minute, tossing frequently with tongs to disperse sauce.
• Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
• Taste and adjust as needed, adding more curry powder for curry flavor or more maple syrup to balance the curry flavor.
• Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as sriracha!
• Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. Reheat in the microwave or in a saucepan over medium heat.

SPICY GARLIC SOBA NOODLES WITH BOK CHOY

Steps:

• Prepare the sauce by combining soy sauce, tahini, sriracha, chili garlic sauce, rice wine vinegar, and 1 tbsp sesame oil in a bowl. Stir to combine and set aside.
• Bring a pot of water to a boil over high heat. Add soba noodles and cook according to package instructions. When done cooking, drain and rinse with cold water.
• While the noodles are being prepared, heat some sesame oil in a pan over medium-high heat. Add bok choy to the pan with a dash of soy sauce and a pinch of red pepper flakes. Cook for a few minutes, flipping often, until bok choy begins to wilt. Remove from the pan.*
• Place the pan back on the stove over medium heat and add some sesame oil to the pan. Add garlic and the whites of the onions and cook for 30 seconds.
• Pour half of the sauce into the pan followed by the bean sprouts and heat for 30 seconds.
• Lower heat and add the noodles and remaining sauce to the pan and toss until combined. Add bok choy back to the pan and allow it to heat through. Serve noodles topped with green onion, cilantro, peanuts and red pepper flakes.

VEGAN SPICY PEANUT NOODLES

Steps:

• Using a small sauce pan in medium low heat, sauté garlic and ginger with a pinch of oil until fragrant.
• Add peanut butter, liquids and seasonings to the sauce pan. Whisk until ingredients are well combined.
• Allow sauce to simmer until peanut butter as set and slightly thicken.
• Turn off heat and set aside.
• Boil noodles according to packaging instructions.
• Drain and toss into a mixing bowl. Pour peanut sauce onto noodles. Toss green onions and drizzle with chili oil.
• Mix noodles until well combined. Toss / garnish with desired add-ons.