Some days you just need a big ol’ bowl of noodles that brings the heat and the comfort.
That’s exactly what these Chili Garlic Noodles do.
They’re spicy, a little tangy, super satisfying, and come together in like 15 minutes.
I’ve been making this on repeat because it’s one of those meals that feels way fancier than it actually is.
Plus, it’s vegan, meal prep-friendly, and honestly tastes even better the next day (hello, leftovers!).
Let’s make something that slaps and doesn’t take forever.
Try my Asian Mushroom Noodles Stir Fry recipe.
✔ Ready in 15 minutes – Perfect for those “what’s-for-dinner” panic moments.
✔ Big on flavor – Spicy, savory, a little tangy... basically a flavor bomb in a bowl.
✔ Vegan & dairy-free – Totally plant-based, but meat-eaters won’t miss a thing.
✔ Budget-friendly – Around $1.90 per serving. Your wallet will high-five you.
✔ Meal prep MVP – Tastes amazing cold or reheated, so lunch tomorrow? Handled.
✔ Customizable – Swap in your fave veggies or proteinthis recipe plays nice with extras.
Try my Teriyaki Steak with Pak Choi and Noodles recipe.
Udon Noodles – Thick, chewy, and totally slurp-worthy. These noodles soak up sauce like a champ and bring that satisfying bite every noodle dish needs. You’ll find ‘em in the Asian aisle or refrigerated section.
Chili Garlic Oil – The real MVP of this recipe. It brings heat, garlic, and umami all in one spoonful. Store-bought works great, but if you’ve got homemade, even better!
Tamari – Think of it like soy sauce’s gluten-free cousin. It’s salty, savory, and adds that deep umami flavor without overpowering everything else.
Red Bell Pepper – For a little sweetness and crunch. Plus, it makes the dish pop with color and freshness.
Edamame – These little green gems add plant-based protein and a buttery texture. You’ll usually find them in the freezer sectionjust defrost and toss in.
Green Onions & Cilantro – The finishing touches! They add brightness and freshness that balance out all the bold, spicy flavors.
NOTE: For measurements and rest of the ingredients check the recipe card below.
Time required: 15 mins
Boil those noodles!
Grab a pot, salt the water like you mean it, and cook your udon noodles according to the package. Once they’re soft and slurp-ready, drain ‘em and rinse under cold water to stop the cooking. Set aside and let them chill (literally).
Sauté the veggie gang.
In a big ol’ pan, heat up about a teaspoon of olive oil. Toss in your sliced bell pepper, green onions, chopped cilantro, and defrosted edamame. Sprinkle in a pinch (about 1/8 tsp.) of sea salt. Cook that colorful mix for about 5–6 minutes, stirring every now and then, until everything's looking bright and happy.
Whip up the sauce.
In a small bowl, mix together the tamari, 2 tablespoons of rice vinegar, ½ tablespoon of balsamic vinegar, and that glorious chili garlic oil. This is where the flavor magic happens. 🌶️✨
Bring it all together.
Pour your sauce over the veggie mix in the pan, then toss in the cooked noodles. Give everything a good stir and let it heat through for another 2–3 minutes. Let the noodles soak up all that saucy goodness!
Time to dig in.
Serve it up at room temp or chilled straight from the fridgethese noodles are fab either way. Perfect for meal prep or a quick weeknight dinner!
Swap the noodles:
No udon? No problem. You can use ramen, rice noodles, soba, or even spaghetti if that’s what you’ve got on hand.
Go low-carb:
Try zucchini noodles, shirataki noodles, or spaghetti squash if you’re cutting carbs but still want the spicy vibes.
Protein boost:
Toss in some crispy tofu, tempeh, or shredded rotisserie chicken (if not vegan). Even chickpeas work great for extra plant-based protein.
Add more veggies:
Throw in whatever’s hanging out in your fridgeshredded carrots, mushrooms, snap peas, spinach, or even broccoli all play nice in this dish.
Turn down the heat:
If chili garlic oil feels a little too spicy, start with 1 tablespoon and add more to taste. Or sub with mild chili oil or even sesame oil for a mellow flavor.
Make it saucier:
Add a splash of veggie broth or a spoonful of peanut butter to the sauce if you want it richer and creamier.
No tamari?
You can use soy sauce or coconut aminos insteadjust adjust the salt level to taste.
Try my Tempeh Peanut Noodles recipe.
Rinse those noodles!
After boiling, give the udon a quick rinse with cold water. It stops the cooking and keeps them from turning into a sticky mess.
Don’t skimp on the chili garlic oil.
That stuff is flavor gold. It adds heat, aroma, and richness all in one. If you're sensitive to spice, start small and build it up.
Use a large pan or wok.
You want enough space to toss everything around without losing half your veggies over the edge. A big skillet = happy noodles.
Prep everything before you start cooking.
This recipe moves fast, so have your veggies chopped and your sauce mixed before the heat goes on.
Taste as you go.
The sauce is super customizable. Like it saltier? Add a splash more tamari. Want more tang? Extra rice vinegar. Go with your gut (and your taste buds).
Make it ahead!
These noodles taste even better after chilling in the fridge for a few hours. Great for lunchboxes, meal prep, or lazy leftovers.
Try my Sesame Noodles With Pan Fried Sea Bass recipe.
As a main dish (as-is!)
These noodles are hearty enough to stand on their own. Just scoop into a big bowl and dig in with chopsticks or a forkno judgment here.
Top it with crispy tofu
Air-fried, pan-fried, or bakedcrispy tofu takes it to the next level and adds extra protein.
Add a soft-boiled or jammy egg
If you’re not strictly vegan, an egg with a gooey yolk on top makes this dish extra luscious.
Serve with a side of cucumber salad
A cool, crunchy cucumber salad with a touch of vinegar pairs beautifully with the bold flavors of the noodles.
Turn it into a noodle bowl
Add some sautéed mushrooms, shredded carrots, baby spinach, or avocado to create a loaded-up noodle bowl vibe.
Serve cold like a noodle salad
Great for summer or next-day lunchesjust chill and eat straight from the fridge.
Pair it with miso soup or veggie spring rolls
Make it a full-on homemade takeout night! These pairings keep things light and fresh.
Try my Vegetable Pad Thai Noodles recipe.
🍹 Alcoholic Options
Crisp Lager or Pilsner
Light, refreshing, and just bitter enough to balance the heat. It’s like the beer version of a cool breeze on a spicy day.
Riesling (off-dry)
A touch of sweetness + acidity = the perfect match for chili heat and umami-rich noodles.
Sparkling Rosé
Bubbly, bright, and a little fruitythis one adds a fun, fizzy contrast to all that savory spice.
Sake (served chilled)
Clean and smooth, sake complements the tamari and chili garlic notes without overpowering them.
Spicy Margarita
If you’re in the mood for more heat, this one doubles downbut the citrus keeps things fresh and zesty.
🧋 Non-Alcoholic Options
Iced Green Tea
Light and refreshing with just a hint of earthinessit cleanses the palate between spicy bites.
Coconut Water
Hydrating, slightly sweet, and balances the chili oil like a tropical champ.
Cucumber Mint Sparkler
A fizzy mocktail with cucumber slices, mint leaves, and sparkling water. Super refreshing and fancy-feeling.
Thai Iced Tea (lightly sweet)
If you're in the mood for a richer option, Thai iced tea (without dairy or with coconut milk) cools the burn and adds a creamy contrast.
Ginger Lemon Fizz
Sparkling water + fresh ginger + lemon = a zesty, tingly combo that plays nice with bold noodle flavors.
Fridge life:
Store leftover noodles in an airtight container in the fridge. They’ll stay fresh for up to 4 daysperfect for meal prep or next-day lunches.
Tastes better chilled (seriously!):
These noodles are awesome straight from the fridge. The flavors soak in even more overnight, so don’t be surprised if day-two noodles hit even harder.
Reheating tips:
If you prefer them warm, just toss the noodles in a pan over medium heat for a few minutes. Add a splash of water or tamari to loosen them up if they’ve gotten a little sticky.
Microwave method:
Pop ‘em in a microwave-safe bowl, cover with a damp paper towel, and reheat in 30-second bursts. Give it a good stir in between to heat evenly.
Pro tip:
Add a fresh drizzle of chili garlic oil or a squeeze of lime after reheating to wake the flavors back up. Game changer.
Try my 20-Minute Udon Stir Fry recipe.
And there you have it spicy, saucy, slurpable noodles in no time.
Whether you're feeding the fam, meal prepping for the week, or just craving something bold and delicious, this recipe totally delivers.
I like mine with a little extra chili oil on top (because chaos), but you do you.
Let me know if you try it, or better yet, tag me in your noodle masterpiece I love seeing how y’all put your own spin on it.
Craving noodles with a kick? 🌶️ These vegan chili garlic noodles are bold, budget-friendly, and super easy to throw together. Ready in no time and full of flavor!
Bring a large pot of salted water to a boil. Add the udon noodles and cook according to the package instructions. Once cooked, drain and rinse the noodles under cold water to stop the cooking process. Set aside to drain completely.
In a large skillet or sauté pan, heat 1 teaspoon of olive oil over medium heat. Add the sliced red bell pepper, green onions, chopped cilantro, and defrosted edamame. Season with ⅛ teaspoon of sea salt. Sauté for 5–6 minutes, stirring occasionally, until the vegetables are tender and aromatic.
In a small bowl, combine the tamari, 2 tablespoons of rice vinegar, ½ tablespoon of balsamic vinegar, and chili garlic oil. Whisk until well mixed.
Pour the prepared sauce over the sautéed vegetables. Add the cooked noodles to the pan and toss everything together to coat evenly. Cook for an additional 2–3 minutes, until the noodles are heated through.
This dish can be enjoyed either at room temperature or chilled. Store any leftovers in an airtight container in the refrigerator.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
