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If you are looking for one of the easiest tricks in the book for cooking at home with pantry staples, start with noodles. Noodles are one of the easiest ingredients to prepare and can blend really well with just about anything. And if you are anything like me throughout this COVID-19 quarantine situation, your meals have probably been looking lazier and random vegetables have been tossed in a bowl of something for an instant meal. Yes, that’s me alright.

The theme of this recipe is instant but instant, in a way, that would only require twenty-five minutes (or less) of your time. Using instant noodles but with fresher ingredients and a simple sauce you can make from scratch.

You probably have instant noodles lying around your pantry somewhere (maybe even spaghetti or linguine pasta) and if you have been holding off on using it for a while, this is your sign dear friend! This noodle dish is a combination of everything that I love: a little bit spicy, a little sweet, very savory, and garlicky (I feel that I’ve been clinging on to these kind of flavors for too long). Using easy vegetables and ingredients, recipe is economical but it is anything but cheap tasting.

It, honestly, reminds me of a better version of a Chinese noodle takeout dish that you would order with some crispy spring rolls and a sticky tofu dish (which I also have recipes for in case you want to do an Asian takeout theme).

Now who can pass on an easy noodle recipe made from home?

PRO-TIPS (ADJUST TO WHAT YOU HAVE) :

  1. If you don’t have instant ramen noodles, use whatever noodles you may have. This recipe is very forgivable and you can swap noodles to gluten free options, pastas, even rice noodles would work. As long as the noodles (of choice) are prepared properly, it will be a tasty dish.
  2. I used hoisin sauce for this recipe for a richer flavor (almost like an Asian barbecue vibe). If you do not have this in your pantry, or wish to use something else, my next best bet would be vegan Worcestershire sauce, vegetarian oyster sauce, or just don’t use any added sauce completely.
  3. You can find chili garlic oil in Asian supermarkets or an Asian section. However, if these are not available in your pantry, you can use chili garlic paste (or Sambal Oelek), any red pepper paste, or plain sesame oil.
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Vegan Chili Garlic Noodles

Course Dinner, Lunch
Cuisine Asian, Easy
Keyword Easy Dinners, Easy Lunch, Easy Recipes, Noodle Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Author The Earth Kitchen

Ingredients

  • 240 g (2 packets) dried instant ramen noodles (or any noodles you prefer)
  • 1 cup (100g) oyster mushrooms (or any mushrooms of choice)
  • 2 heads baby bok choy chopped to rough pieces
  • ¼ head green cabbage shredded
  • 4 cloves garlic minced
  • 2 tsp red chili flakes (or less depending on your spice tolerance)
  • 3 stalks green onions chopped
  • 1 tsp chili garlic oil (or sub sesame oil)
  • salt & pepper to taste
  • sesame seeds for garnish

FOR THE SAUCE

  • ¼ cup (60ml) low sodium tamari (or regular soy sauce)
  • 1 tbsp rice vinegar (or regular vinegar)
  • 1½ tbsp hoisin sauce
  • 1 tbsp sweetener of choice (I used brown sugar)
  • ¼ cup (60ml) water
  • 1 tbsp corn starch

Instructions

FOR THE SAUCE

  • In a small mixing bowl, whisk water and corn starch together until starch has fully dissolved. Then add the rest of the sauce ingredients and whisk until it is well combined. Set aside.

FOR THE NOODLES

  • Prepare the noodles according to package instructions BUT cut down the cooking time by at least 2 minutes (or boil to al dente; slightly under cooked as it will be re-introduced to heat when you stir fry). Drain the noodles.
  • Pre-heat a skillet (wok or pan) to medium high heat; coat ½ tablespoon of neutral flavored oil onto the skillet. Toss in the minced garlic and stir until it slightly golden brown. Add the mushrooms and red chili flakes. Sauté for at least a minute. Season with a pinch of salt & pepper.
    Keep in mind: mushrooms cook best in a fully heated skillet. The hotter the heat, the faster it will cook and release less liquids. It also gives better texture, overall.
  • Add the noodles and stir with the mushroom and garlic mixture. Pour the sauce onto the noodles and stir fry until all the noodles are coated.
    You have to work fast. You can use two spatulas and toss on each side to stir fry. This will also keep you from beating the noodles too much.
  • Reduce the heat to low. Add in the bok choy, cabbage, and green onions and mix. Toss in the green onions and splash in the chili garlic oil. Turn off heat.
  • Garnish with sesame seeds and serve. Enjoy!