Chilli Garlic Noodles (Vegan) Recipe
By Earth of Maria
🔪Prep Time: 0 mins
👩🍳Cook Time: 10 mins
5 oz rice noodles, or any other vegan noodles of your choice
1 tbsp sesame oil
2 cloves garlic, minced
1 red chilli, de-seeded and chopped finely
1 large onion, diced
1 large bell pepper, de-seeded and diced
1/4 cup tamari
2 tbsp rice vinegar
1 tbsp tomato paste
1 tbsp coconut sugar
1 tbsp sriracha
1/2 cup water
2 tbsp cornstarch
2 cups Pak Choi, packed
1Cook the noodles according to instructions on packaging. This usually takes between 5 and 10 minutes.
2Heat the sesame oil in a wok or pan over a medium-high heat for around 30 seconds, before adding the garlic, fresh chillies, onion and bell pepper. Cook for 5 minutes, stirring frequently, until softened and fragrant.
3Add the tamari, rice vinegar tomato paste, coconut sugar and sriracha to a bowl and whisk together thoroughly. In a different bowl, whisk together the cornstarch with water.
4Add the sauce and the cornstarch slurry to the wok/pan, and mix together.
5Drain and rinse the noodles, then add them to the wok/pan as well together with the Pak Choi leaves. Toss together using kitchen tongs for a few minutes, until the sauce thickens, the noodles are evenly coated, and the Pak Choi leaves wilt.
6Serve with chilli flakes, and enjoy!
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.