Simple, practical, and full of everyday flavour, Chili Garlic Noodles (Easy, Vegan) is a vegan, vegetarian Asian main course made with noodles, water, and salt in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Asian

Ingredients

For Noodles

  • 5 ounces noodles ((hakka / ramen / spaghetti), I used 2 Lotus foods brand brown rice and millet noodles, about 150 grams)
  • 2-3 cups water (for boiling)
  • salt (to taste)

For Hakka Noodles

  • 2 teaspoons oil
  • 1 tablespoon minced garlic
  • 2-3 tablespoons white spring onions
  • 1.5-2 tablespoons chili oil crisp ((adjust to taste), (I like Lao Gan Ma Spicy Chili Crisp))
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon vegan oyster sauce
  • 1 teaspoon white vinegar
  • salt (to taste)
  • 2-3 teaspoons green spring onions
  • 1 tablespoon white sesame seeds
  • Optional Veggies: Carrot, Cabbage, Mushrooms, Bok Choy

Method

  1. Boil 2-3 cups of water in a pan. Add noodles and cook according to the package directions. Make sure the noodles are al dente (slightly firm to the bite), not overcooked. Note: I used brown rice and millet ramen noodles from the Lotus foods brand. You may use any noodles of your choice. Rice noodles also work well too.
  2. Drain, rinse under cold water, and drain well. Set aside.
  3. Heat a large wok or pan over medium-high heat and add oil (or sesame oil). Once the oil is hot, add minced garlic, white spring onions, and stir for 30 seconds until the raw smell of garlic goes off.
  4. Then add crispy chili oil, light soy sauce, dark soy sauce, vegan oyster sauce (optional), white vinegar, and salt. Cook for 30 seconds.
  5. Add cooked noodles and toss everything well on high heat. Remove from heat, garnish with sliced spring onions and sesame seeds. You can add extra chili oil if you prefer.
  6. Serve the chili oil noodles hot with sides of your choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.