Ingredients

3/4 lb rice noodles (I used buckwheat + brown rice soba)
2-3 red chili peppers thinly sliced
1 bunch scallions (sliced, green tops reserved)
6 garlic cloves thinly sliced
1.5 Tbsp sesame seeds
1/3 cup fresh basil or cilantro

Sauce

6 Tbsp tamari
5-6 Tbsp water
1.5 Tbsp balsamic vinegar (or Chinese black vinegar)
2 Tbsp maple syrup (or brown sugar)
1 Tbsp sesame oil or water for oil-free WFPB

Vegetables (optional)

1/2 lb veggies like sugar snap peas (bean sprouts, asparagus, bell pepper strips, sliced shiitake mushrooms, blanched bok choy)

Instructions

Bring a medium pot of water to a boil and season generously with salt. Add the noodles and cook according with package instructions. Drain well in a colander and rinse under cold water immediately.3/4 lb rice noodles
Meanwhile preheat a large heavy bottom skillet over medium high heat. Add a light drizzle of sesame oil or water and stir fry the sugar snap peas for a couple of minutes until bright green in color. Transfer to a bowl and keep warm. (You can use any vegetables you love here. If using bean sprouts there’s no need to stir fry those).1/2 lb veggies like sugar snap peas
Turn the heat down to medium low and add a tiny drizzle of sesame oil or water to the same skillet. Sautee the chili pepper and white parts of the scallion until softened. Stir in the green tops and cook another minute just until wilted and bright green in color. Push everything towards the edge of the skillet.2-3 red chili peppers,1 bunch scallions
Add a drop of oil in the center and sautee the garlic until fragrant, soft and translucent and starts to get a little golden. (Keep a watchful eye on this and do not let it burn). Give everything a quick mix to combine.6 garlic cloves
Mix all the sauce ingredients and pour it in the skillet. Bring to a simmer then add the noodles and toss to coat well. Add the stir fried vegetables and remove from heat. Sprinkle with thinly sliced basil leaves and serve garnished with sesame seeds and extra chili peppers for the brave of heart. Slurp away with the utmost enjoyment!1.5 Tbsp sesame seeds,6 Tbsp tamari,5-6 Tbsp water,1.5 Tbsp balsamic vinegar,2 Tbsp maple syrup,1 Tbsp sesame oil,1/3 cup fresh basil

WFPB + Plantricious

For the recipe to be compliant make sure to omit oil and sautee in water, sweeten the sauce with maple or date syrup and use whole grain noodles like the ones recommended.

Garlic Spicy Noodles recipe

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Prep Time 2

Cook Time 8

Total Time 10

Servings 4 people

Notes

The Noodles – If you have a favorite udon, soba or wavy ramen noodle you’d like to use here by all means do so, I just really love the brown rice soba from Lotus Foods. As with any pasta it’s very important not to overcook the noodles, so make sure to follow package directions and undercook by 1 minute. Drain and rinse under cold water to prevent sticking then add them to the pan with the sauce. If need be you can finish cooking your noodles in the sauce for an extra minute or so

Garlic Spicy Noodles Recipe