15-Minute Chili Garlic Noodles (Vegan & Gluten-Free!)
These chili garlic noodles make a quick and addictive meal that’s gluten-free and vegan. Ready in 15 minutes.
While my kitchen is now mostly a low-carb and sous vide zone, I believe in balance. And sometimes, balance means whipping up a ridiculously fast, flavor-packed bowl of noodles that doesn’t derail your healthy eating goals. These Chili Garlic Noodles are exactly that—a 15-minute miracle that’s vegan, gluten-free, and utterly addictive.
I created this recipe for those nights when you need something seriously satisfying, stat. It’s my modern, health-conscious take on the quick noodle dishes I used to live on. The star of the show? My homemade hot chili oil. Using it here lets me control the heat and quality of ingredients, but don’t worry—a good store-bought chili garlic oil is a fantastic shortcut if that’s what you have!
Why You’ll Be Obsessed With This Recipe
- 15 Minutes Flat: From pot to plate in a quarter of an hour. It’s faster than takeout.
- Major Dietary Wins: It’s naturally vegan, dairy-free, and easily gluten-free (just ensure your tamari and udon are certified GF!).
- The Perfect Sauce: A simple mix of tangy, savory, and spicy that clings to every noodle.
- Meal-Prep Friendly: Enjoy it at room temperature or chilled straight from the fridge—it’s fantastic both ways.
Deconstructing the Dish: The Key Components
This recipe comes together in three simple parts, all happening almost simultaneously. Let’s break it down.
1. The Noodle of Choice
For this recipe, I love using thick, chewy udon noodles. They’re substantial and hold up beautifully to the robust sauce. I found a great gluten-free version made with brown rice at my local health food store, which works perfectly. Of course, you can use any noodle you love—soba, ramen, or even zucchini noodles if you’re keeping it strictly low-carb. Just adjust the cooking time according to the package.
2. The Aromatic Base
We’re starting with fresh minced garlic sautéed in olive oil—this is our flavor foundation. It creates an incredible aroma and ensures every bite is packed with real garlic goodness. To that, we add thinly sliced red bell pepper for sweetness and crunch, green onions for a mild bite, and protein-packed edamame to make this a more complete meal.
3. The “Magic Elixir” Sauce
This is where the magic happens. We’re whisking together three key players:
- Tamari: This is our gluten-free (check the label!) base for that deep, savory umami flavor.
- Vinegars (Rice & Balsamic): Rice vinegar brings the essential bright acidity, while a tiny bit of balsamic vinegar adds a surprising depth and a touch of sweetness that balances the heat perfectly.
- Homemade Chili Oil: This is my secret weapon. It brings the complex heat and smoky flavor that makes this dish so addictive. It’s also been used in these Spicy Chinese Noodles and Cold Soba Noodles in Hot Chili Oil Sauce. (Psst! A good store-bought chili garlic oil will work in a pinch if you don’t have any homemade on hand!)
Let’s Make Chili Garlic Noodles!
The process is incredibly straightforward, but a little organization goes a long way to getting dinner on the table in 15 minutes flat. My best tip? Practice your mise en place—that’s just a fancy way of saying have all your ingredients prepped and measured before you fire up the stove.
The method follows a simple rhythm: get your noodles boiling, then immediately start your garlic and veggies sautéing in the skillet. While those cook, whisk together the incredibly flavorful sauce—this is where your homemade chili oil truly shines. The final step is the best part: bringing it all together in the pan for a final toss until every strand of udon is glistening with that spicy, savory, and slightly tangy sauce.
A final garnish of fresh green onions and cilantro adds a burst of color and freshness. This dish is wonderfully versatile—serve it immediately for a warm meal, or let it chill in the fridge for a perfect cold noodle salad the next day.
StreetSmart Tips
- For the best texture, don’t skip rinsing the cooked udon noodles with cold water. This stops the cooking process and prevents them from becoming sticky and gummy.
- If you are an omnivore like me, you can add a portion of protein such as precooked sous vide shredded chicken, sous vide salmon, sous vide pork tenderloin, or sous vide flank steak for an ultra-balanced and high-protein meal.
There you have it! A healthy, lightning-fast noodle dish that satisfies every craving. It’s the perfect proof that eating well doesn’t have to be complicated or time-consuming.
What’s your go-to 15-minute meal? Let me know in the comments below.
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Chili Garlic Noodles Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
These chili garlic noodles make a quick and addictive meal that’s gluten-free and vegan. Ready in 15 minutes.
Ingredients
- 10 ounces (285g) udon noodles
- 1 teaspoon olive oil
- 2 cloves of garlic, minced
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- Sea salt, to taste
- 0.4 ounce (12g) fresh cilantro, chopped
- 6 ounces (170g) frozen edamame, defrosted
- 3 tablespoons tamari
- 2 tablespoons rice vinegar
- 1/2 tablespoon balsamic vinegar
- 3 tablespoons homemade chili oil or store-bought chili garlic oil
Instructions
Cook the Noodles: Bring a pot of salted water to a boil. Cook the udon noodles according to the package instructions. Drain, give them a quick rinse with cold water to stop the cooking, and let them drain thoroughly.
Sauté the Aromatics & Veggies: While the noodles cook, heat the olive oil in a large skillet or wok over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the bell pepper, the white parts of the green onions, cilantro, and edamame. Season with a pinch of sea salt and cook for 5-6 minutes, until the peppers are just tender-crisp.
Whisk the Sauce: In a small bowl, whisk together the tamari, rice vinegar, balsamic vinegar, and homemade chili oil or store-bought chili garlic oil.
Bring It All Together: Pour the sauce over the sautéed vegetables. Add the drained udon noodles. Toss everything together and cook for another 2-3 minutes, until everything is heated through and coated in that glorious sauce.
Serve: Garnish with the reserved green onion tops and extra cilantro. Enjoy immediately at room temperature, or pop it in the fridge to enjoy chilled later!
Nutrition
- Serving Size: 1 serving
- Calories: 153
- Sugar: 5.5g
- Sodium: 1384.7mg
- Fat: 3.3g
- Saturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 22.4g
- Fiber: 3.7g
- Protein: 8.8g
- Cholesterol: 0mg
About the Author
Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.