Skip to main content

Chili Oil Noodle Stir Fry Sweet and Spicy

The hardest part about making this noodle stir fry was, seriously, having to wait to dig in and slurp them all up while I was taking the photos. I almost just reached my chopsticks straight into the frying pan! I made these with thick chewy noodles, glazed with tons of umami, sweet, and spicy sauce, and served with some sticky tofu slices.


Nothing, not even the scorching hot summer sun can stop me from craving these heat-packed stir fry noodles! This recipe is super easy and fast to make, and extremely versatile. You can toss in whatever vegetables you prefer or whatever left in your fridge and you've been dying to use up. It's so extremely satisfying when you're glazing the noodles and veggies in the rich, flavorful sauce and then finally wrapping as many noodles as you can on the chopsticks!


For the noodles, you can use basically any kind you like, ramen, udon, even instant noodles! To make them gluten-free, I used thick rice noodles and I really liked the chewiness of them. And I would highly recommend using the Chinese style chili oil, instead of regular hot sauce. The chili oil has a very special type of spiciness and a wonderful fragrance that'll elevate this stir fry.


If you like this recipe you'd also love Chinese Braised Tofu Balls, Rice Wrapper Dumplings, and Sweet and Sour Pineapple Tofu. And be sure to find me on Instagram @veganbunnychef where I'm more active.

INGREDIENTS:

1 inch thick bunch of dry thick rice noodles
1/2 block extra-firm tofu
1 small carrot, sliced
4 oz shiitake mushrooms, sliced
1/3 cup broccoli florets
1/3 cup cauliflower florets
1 baby bok choy, trim off the root
1 scallion, sliced
2 garlic cloves, minced
1 tablespoon Chinese chili oil

For the sauce -
2 tablespoon tamari/soy sauce
1 tablespoon coconut amino
1 tablespoon maple syrup
1 teaspoon balsamic vinegar

[this measurement makes 1 serving]

TO MAKE:

- Cook noodles according to package instruction;
- Drain and pat the tofu dry, wrap it in some paper towels and gently press to release the water, slice into triangles or preferred shapes;
- Fry in a large non-stick pan over some cooking oil and medium-high heat, until both sides are golden brown, about 3-4 minutes per side;
- In a small dish, mix all the sauce ingredients, whisk till well combined;

- When the tofu is done frying, slowly pour in 2 tablespoons of the sauce, toss to coat all the sides evenly, turn off the heat immediately, transfer to a plate;
- And once the noodles are done cooking, drain and run them under cold water, rinse thoroughly, this is to prevent the noodles from sticking together;
- Heat another drizzle of oil in a clean non-stick frying pan, sauté the scallions and garlics till fragrant, about 2 minutes;
- Add the carrot, broccoli, and cauliflower, sauté for 4 minutes over medium-high heat, then add in the shiitake mushrooms, cook and stir till the mushrooms are soft and have let out the liquid;
- Pour in 1 tablespoon of the sauce to season the vegetables, stir to combine;
- Add in the noodles, pour in the rest of the sauce, toss to coat evenly;
- Add bok choy to the pan, keep cooking till the leaves are soft;
- Finally pour in the chili oil, sauté and toss till the oil is well combined with the noodles and veggies;
- Sprinkle with more chopped scallions, chili oil, and sesame seeds, serve immediately, enjoy!

Popular posts from this blog

Whole Roasted Turmeric Cauliflower with Whipped Tofu Feta, Crispy Chickpeas & Chimichurri

Turn cauliflower into your next holiday centerpiece dish! This whole roasted cauliflower is super easy to make yet packed with layers of different textures and flavors, high in plant protein, and gluten-free! Cauliflower is literally magic, they can be turned into just about anything and have! This is a dish that fully celebrates cauliflower and compliments it with many different elements and flavors. It's very low-fuss and easy to make and it's so festive-looking it can be a wow factor at any holiday gathering. The cauliflower is blanched first then roasted with a turmeric-based seasoning till golden and slightly charred, served with crispy chickpeas, which are cooked at the same time with the cauliflower, on a bed of creamy fluffy whipped tofu feta and finally drizzled with tahini and chimichurri sauce. You can also add roasted baby carrots, or potatoes, or green beans on the side of this dish! Let the festivities begin ^^ INGREDIENTS: 1 head cauliflower 1/4 cup olive oil 2 t...
Get the recipe »

Rice Paper Sushi Rolls with Teriyaki Tofu and Veggies

When crispy rice paper rolls and sushi rolls have a baby - then we have something that has the best of both worlds. These rice paper sushi rolls are a perfect combination of earth and ocean, crispy chewy rice paper brings the aroma of the earth, seaweed brings the taste of the ocean, then filled with umami teriyaki tofu, homemade vegan mayo, and fresh veggies. If you ever feel "bored" with your food or cooking, try combining a few things you love and creating something new! These rolls are the kind of magic where 1 plus 1 is greater than 2! They are naturally gluten-free, very well balanced in nutrition with loads protein, carbs, vitamins, and fiber... packed full of flavors and layers of texture. When it comes to rice paper, a very common complaint is "why is my rice paper roll soggy/not crispy/leaking". Well rice paper is a wonderfully versatile ingredient to work with and once you get the hang of it it's super easy to get that golden crispy crust every single...
Get the recipe »

Vegan Napa Cabbage Rolls with Tofu Stuffings

These napa cabbage rolls are almost like vegan dumplings but without having to make any dough. The stuffings are hearty, savory, and "meaty", wrapped in sweet and juicy napa cabbage leaves that are pan-seared to give them a little golden color and charred flavor, and finally dressed in a shiny, umami, garlicky sauce. Cabbage rolls are widely loved in many parts of the world - Central, Northern, Eastern, and Southeastern Europe and much of Asia, as well as parts of North Africa. But of course, they're made differently from region to region. In China, in particular, cabbage rolls are usually made with napa cabbage, as opposed to cannonball cabbage, commonly known as green cabbage. They're then stuffed with minced pork and vegetables and finished by steaming or pan-fring. To make a vegan version, I used tofu, brown rice, shiitake mushrooms, carrot, and scallions but the combination is highly adaptable. This is a perfect chance to use up any scraps of veggies in your fri...
Get the recipe »

Vegan Okonomiyaki (Japanese Savory Pancake with Veggies)

My absolute favorite Japanese street food, EVER!  Okonomiyaki is like a big savory pancake that is thick, a bit chewy, fluffy and soft on the inside and golden crispy on the outside, topped off with a generous amount of umami and sweet sauce and mayo. Okonomiyaki is a Japanese savory pancake made of vegetables, sometimes meat and seafood, in a wheat flour batter. It's as adaptable as an omelet, if not more, as the word  okonomi  literally means "how you like" or "what you like".You can pretty much stuff it with whatever ingredients you prefer but for this vegan version, I used a variety of vegetables. This is also a great fridge clearing recipe to use up all the scraps of veggies you have on your hand. For the batter, the traditional okonomiyaki recipe calls for grated nagaimo to add fluffiness to the texture. Nagaimo, or mountain yam, is a type of root vegetable that's long and hairy, it's creamy and slimy when grated. However, it's not easy to find...
Get the recipe »

Vegan Jumeokbap Korean Rice Balls 3 Ways

Make your next lunch box or picnic extra special with these Jumeokbap three ways! These Korean rice balls are the perfect grab & go meal and I made three flavors - filled with chickpea "chuna" mash, coated in teriyaki nori, and my personal fave, kimchi vegan cheese! One common confusion would be, what's the difference between Jumeokbap and Onigiri? Jumeokbap and onigiri are both rice ball dishes, but they come from different culinary traditions and have some differences in their preparation and ingredients. Jumeokbap is a Korean rice ball dish, you can usually find the various ingredients such as vegetables, meat, or seafood mixed IN the rice, and then shaped into balls, sometimes with fillings, sometimes without.  Onigiri, on the other hand, is a Japanese dish that consists of cooked short-grain rice that is shaped into a triangle or oval shape and often has a filling such as salmon, pickled plum, or tuna. The rice is usually seasoned with salt and wrapped with a she...
Get the recipe »

Chinese Cucumber Salad - Suo Yi Cucumber

The most fabulous way to cut and present cucumber, ever! This cucumber salad is made of ONE SINGLE cucumber, sliced into a spring shape and dressed in a sweet, sour, and umami sauce, and finally topped with some aromatic and spicy chili oil. Let's please call this dish by its proper name - Suo Yi cucumber, or Suo Yi Huang Gua 蓑衣黄瓜. Suo Yi, refers to the traditional Chinese raincoat made of overlapping layers of straw and sometimes leaves, think a Hawaiian grass skirt but for the whole body. And the "scales" of the cucumber created by a special slicing technique and stretching resemble the layers of straws in Suo Yi, hence the name. And this special way of slicing is not just for presentation's sake! Because of all the incredibly thin, translucent, and flexible slices that this method creates, the seemingly ordinary cucumber is transformed into a form of magic and art! The texture is crunchy yet tender, every single thin "scale" of the cucumber picks up the s...
Get the recipe »

Vegan Yaki Onigiri aka Japanese Grilled Rice Balls with Chickpea "Chuna" Filling

Your next lunchbox, picnic, snack, appetizer, for just for anything! These yaki onigiris, aka grilled rice balls, are simply the best thing you can do with rice - you get a golden crunchy crust that's glazed with a umami and sweet sauce, yet the rice inside remains fluffy and steamy, the savory aroma from the grilled nori, plus whatever fillings you heart desires. How do you make a seemingly ordinary ingredient exciting? Look no further. With a few simple steps and some culinary magic, voila, you can turn good old white rice into these irresistible flavor bombs. My favorite part is that golden brown crispy crust, I honestly can't stop crunching them away! Yaki onigiri is one of those things that if you know the tricks and hacks then they are a breeze to make; but if you don't know where you can potentially fail, chances are something is gonna go wrong. So here are some very important points to keep in mind: 1. Use freshly made rice while they're still hot. This is the ...
Get the recipe »

Easy Vegan Kewpie Mayonnaise with Silken Tofu

This super easy vegan mayonnaise is silky, creamy, velvety, and tastes super similar to Kewpie mayo! It's made of 100% whole food plant ingredients, high in protein, without any oil or raw eggs and takes mere minutes to make! To be honest, I never liked the idea of raw eggs in traditional mayonnaise, I mean raw eggs whipped with an insane amount of oil... ugh... However, I did like its rich, creamy texture, especially the Japanese Kewpie mayo, which could add a nice flair in many dishes. The good news is this easy vegan version comes with all the familiar yumminess with no sanitary problems. The most important ingredient in this is extra-firm silken tofu. Yes, silken tofu can come in many different firmness too! For this specific recipe, I recommend the type of silken tofu that comes in paper cartons, not in a plastic tray with water. However, if you can't find extra-firm silken tofu you can try the regular type, different brands would have different water content in it. If it ...
Get the recipe »

Matcha Strawberry Tofu Mousse Cake | 7 Ingredients and NO BAKE!

Mousse without the fuss! The easiest healthy mousse cake that's creamy, silky, velvety, and everything you'd expect from mousse but it's vegan, dairy free, no bake, high-protein, and only made of 7 ingredients! This one is what you'd call a low-effort, high-reward recipe. With one secret ingredient, you can achieve this velvety smooth mousse and pack in a big punch of plant protein simultaneously and that is - silken tofu! Don't write it off until you try it, you cannot taste the tofu in this cake at all! For setting, instead of using gelatin, which is made from the skins and bones of cows, pigs, and/or fish, we will use agar agar, which is made from algae. There are several perks in using agar agar even if you're not vegan - first of all, it sets super fast! This cake took barely 2 hours in the fridge to completely set while regular mouse cakes require 6+ hours; secondly, agar agar will not melt under room temperature, so your cake will be able to hold its shap...
Get the recipe »

Pan Fried Crispy Rice Paper Dumplings with Vegan Fillings

Happy year of the tiger! Dumplings are a must for me on the Chinese New Year, or Lunar New Year and these rice dumplings are the ultimate lazy and easy version. They're stuffed with a savory and "meaty" tofu veggie filling and then pan-fried till golden crispy. And to make the experience even more satisfying, serve them with some sizzling scallion chili oil! Rice papers are such a perfect "cheat" to make easy dumplings. No need to mix flour, knead the dough, then roll out the wrappers, simply dip rice papers in some warm water, cut them into shapes, and start wrapping. The texture is more like the "crystal dumplings" you would get at a dim sum restaurant - the skins would be translucent and chewy and if pan-fried, super crispy! For the fillings, I used a mixture of tofu and vegetables but this is highly adaptable! You can use up any scraps of veggies in your fridge and use any protein base you like - tofu, mashed lentils, or even crumbled tempeh. And i...
Get the recipe »