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Vegan Spicy Sweet Chilli Noodles
This vegan spicy sweet chilli noodle is the ultimate weekday dinner meal when you don’t have time to make something fancy but still want a delicious feed! This recipe is packed with vegetables and a great one to use for any veggies leftover in your fridge. The noodles are coated with a beautiful spicy sweet chilli sauce that is so simple to make with ingredients that’s already in your pantry.
This recipe is part of our 30 minute dinner series – check out the other recipes here!
- Creates: 4 serves of noodles
- Dietary: V | VG | can be gluten-free and nut-free
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Vegetables* and Noodles
- 1 medium brown onion, finely diced
- 3 garlic cloves, minced
- 1/4 cup mushrooms, sliced
- 1/4 cup broccoli, cut into florets
- 1/4 cup zucchini, sliced into quarters
- 1/4 cup mung bean sprouts
- 1/4 cup carrots, shredded
- 4 serves of Hokkien noodle^
- Garnish with: mung bean sprouts, coriander, chilli flakes, sesame seeds
Vegan Spicy Sweet Chilli Sauce
- 1/4 cup sweet chilli sauce`
- 2 tbsp soy sauce
- 1 tsp sriracha
- 3 tbsp boiled water
- 1 tbsp smooth peanut butter
- 1/8 rice wine vinegar”
- Cook noodles according to package instructions. Set aside.
- Sauté onions and garlic in a skillet over medium-high heat with olive oil.
- Add in broccoli and cook for a few minutes before adding in zucchini, carrots and mushrooms. Turn the heat down to medium and stir frequently. When the broccoli is tender, add in the beansprouts if you want them cooked, otherwise you can add them in later.
- While the vegetables are cooking, make the sauce. Whisk together the sauce ingredients in a jar adding more or less of each according to your taste.
- Once the vegetables are cooked, turn the heat of the skillet to low. Add the noodles and pour over the sauce. Stir to combine. Serve and garnish with fresh bean sprouts, coriander, chilli flakes and sesame seeds.
*This is a great recipe to make use of any leftover vegetables you have. If you are using other vegetables, make sure to cook the hardier vegetables first to prevent overcooking.
^I’ve experimented with different noodles using this recipe and I personally prefer Hokkien noodles. But it still tastes great with other noodles such as whole wheat and buckwheat.
`Try to use Asian-style sweet chilli sauce which you can easily find in Asian grocers
“Use apple cider vinegar as a substitute
- How to make it gluten-free: use gluten-free noodles and tamari instead of soy sauce (you could also use coconut aminos too)
- How to make it nut-free: omit the peanut butter and use seed butter (sunflower or tahini!)
How to Make it Whole Foods
At Embody Nourish, we promote a plant-based diet that comprise mainly of whole foods. This means no oil (even ‘healthy’ oils such as coconut or olive oil), refined or processed foods. However we understand that this ideal is not yet mainstream so we strive to accomodate everyone while encouraging small changes.
You can make this vegan spicy sweet chilli noodles recipe more whole foods by:
- Using coconut aminos instead of soy sauce
- Cooking the vegetables over vegetable stock instead of sauteeing over olive oil
- Making your own sweet chilli sauce at home (it’ll come with less preservatives)
- Using 100% peanut butter