This is a quick and easy 20-Minute Recipe for incredibly delicious Asian stir-fry Noodles with healthy vegetables, spicy chili garlic sesame sauce, and coconut milk. Make this flavorful Thai inspired vegan noodle dish with just a few simple ingredients, you’ll have the perfect weeknight dinner!
Easy Vegan Asian Noodles Stir-fry
If you‘re a fan of pasta and spicy Thai food with chili and garlic, this simple noodle stir-fry recipe will surely become your new favorite! You’ll love how quick and easy it can be made with just a few ingredients and minimal effort. Not only are they healthier, but these Asian noodles also taste so much better than your average take out!
So no matter if you enjoy this stir-fry yourself or share with your family and friends, it is definitely a crowd-pleaser that satisfies vegans and non-vegans alike!
Asian Sty-fry Noodles with Garlic and Chili
The best part is that you can really get creative with the vegetables and add-ins in this noodle dish since the basic recipe is very versatile! I love adding red bell peppers, brown button mushrooms, and scallions but basically, any veggies will do! You most likely can put whatever you have in your fridge to create an amazing Asian Noodle Stir-fry. Especially, veggies like broccoli, carrots, green cabbage, bok choy, shiitake mushrooms or zucchini would be great here!
Want more protein in your dish? Feel free to add crispy tofu bites!
What kind of noodles can I use?
Typical Asian or Thai inspired takeout dishes usually call for Chinese egg noodles, Japanese Soba, Udon, or Ramen noodles. Not all of these noodle varieties are naturally vegan so I recommend checking the ingredient list when buying noodles in an Asia store.
However, you can use just about any type of egg-less noodles. Also, Italian pasta, such as spaghetti, linguine, fettuccine or my homemade vegan pasta will do! To make this Asian Garlic Chili stir-fry gluten-free, wide rice noodles would be great!
A little note on the cooking time:
Please consider that Italian pasta and Asian noodles have differences in texture and flavor, depending on their ingredients and thickness. Some are soft, others have a firm bite. Some are chewy, others are more springy. Also, the cooking time often varies so please make sure to check the package instructions. You don’t want to overcook your noodles – ‘al dente’ is perfect!
How to make Asian Noodles
Making this Noodle Stir-fry is super easy and takes just 20-minutes! That’s probably one of the reasons why spicy Thai noodles are very popular takeout dishes in any Chinese restaurant!
Start to cook the noodles according to the packing instructions. In the meantime, sauté the ginger, garlic and white parts of the scallions. Then add the sliced mushrooms and bell pepper and cook as instructed in the recipe box below.
Once the noodles are done cooking, drain the cooking water and toss them with a little sweet & sour sauce. This adds more flavor to the noodles and also prevents them from sticking but that’s just optional. Then, add them to the vegetables, and sauté for a while until slightly crisp. Pour in the soy sauce and coconut milk. Season with salt, pepper, and chili or sriracha to taste. Feel free to add some agave syrup, maple or coconut syrup as desired for a little sweetness. Toss and stir-fry until everything is well combined.
Serve your simple Asian Chili Garlic Noodles in soup bowls or pasta bowls. Garnish with chopped green scallions, sprinkle with sesame seeds and serve with lime wedges on the side. That’s it! I hope you will enjoy this simple 20-Minute stir-fry recipe as much as I do!
These Spicy Garlic Noodles are:
- Vegan, Vegetarian
- Dairy-free, lactose-free
- Egg-free, meat-free & fish-free
- Can be made Gluten-free
- Quick and easy
- Healthy
- Delicious
- Rich in Umami flavor
- Spicy, Garlicky
- The perfect lunch or dinner!
If you love Thai food, make sure to check out the following vegan recipes:
- Vegan dumplings (Gyoza/ Potstickers)
- Vegan Pad Thai with Veggie Noodles
- Thai Peanut Ramen Noodle Soup
- General Tso’s Tofu with Sweet and Sour Sauce
- Scallion Pancakes
- Crispy Sesame Tofu with Tahini Sauce
- Asian Peanut Sesame Noodles
- Crispy Vegan Spring Rolls
- Chinese Eggplants with Chili Garlic Sauce
- Vegan Bibimbap
If you try these Asian Chili Garlic Noodles, please leave me a comment and rating on how you liked this recipe! Your feedback is always very helpful for me and other readers. And if you take a photo of your stir-fry, please make sure to tag me on Instagram @biancazapatka #biancazapatka because I love seeing your remakes! Have fun cooking!
Asian Chili Garlic Noodles
Author:Ingredients
- 7 oz pasta of your choice e.g. fettuccine or gluten-free rice noodles
- 2 tbsp sweet chili sauce optional
- 1-2 tbsp sesame oil
- 1 small piece of ginger minced
- 2 garlic cloves minced
- 2 scallions chopped (separate green parts from white parts)
- 1 red bell pepper sliced or chopped
- 5,3 oz mushrooms sliced
- 1/2 cup coconut milk
- 2 tbsp soy sauce or tamari sauce, if gluten-free
- 1 tsp agave syrup or another sweetener to taste
- 1 tsp chili flakes or Sriracha to taste
- salt and pepper to taste
To garnish (optional)
- 3-4 tbsp sesame seeds
- fresh limes
Instructions
*See step-by-step photos above.
- Cook the noodles according to the packing instructions.
- In the meantime, heat the oil in a skillet or wok. Add the ginger, garlic and white part of the chopped scallions (reserve the green part for garnish) and sauté for 1-2 minutes until fragrant. Then add the mushrooms and bell pepper and cook for further 5 minutes until tender.
- Once the noodles are done cooking, drain the cooking water and toss them with a little sweet & sour sauce. (This adds more flavor to the noodles and also prevents them from sticking but that's just optional). Then, add them to the vegetables, and sauté for a while until slightly crisp. Pour in the soy sauce and coconut milk. Season with salt, pepper, and chili and agave syrup to taste. Toss and stir-fry until everything is well combined and hot.
- Serve your Asian Chili Garlic noodles in bowls with lime wedges on the side and sprinkle with green scallions and sesame as desired.
- Enjoy!
Notes
- Pasta: Feel free to use your favorite pasta variety or try my recipe for homemade pasta. I recommend reading the notes on pasta in the blog post above.
- Vegetables: You can change up the vegetables with anything that’s in season or that you have on hand (see blog post for suggestions).
- Sweet & sour sauce: The sauce adds flavor to the pasta and prevents them from sticking. You can, of course, use any store-bought sweet chili sauce if you don't want to make your own. Alternatively, you can toss the pasta in about 1/2 tbsp of oil, such as peanut oil, sesame oil or chili oil.
- Meal Prep: Cook the noodles, then rinse with cold water, and drain. Toss with sauce or oil and place them in an airtight container. Sauté the vegetables, allow to cool and store on top or next to the noodles in the same container. Store the coconut milk + soy sauce and seasonings separately in a sealed jar. To serve, heat everything together until warmed through.
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Your recipes never disappoint! Helps so much having these ones with fewer ingredients. Thanks for this!
Thank you so much! 🙂 Glad you love my recipes! <3
Very flavorful! I used Udon. I love the coconut milk addition. I added 2 tbs garlic chili sauce and some red pepper flakes. Next time, I’ll 1/2 the Chile sauce and omit the pepper flakes. I’ve been looking for a good savory noodle dish, and this is it!
That’s great, Sally! Thank you so much for your feedback. <3
Mal wieder ein Genuss !
Das freut mich sehr! Vielen lieben Dank, Aline. <3