These Asian spicy garlic noodles take just 15 minutes to make, perfect when you need a quick take away craving!
They’re perfect when you have that saucy salty noodle craving and want something quick! They only require a handful of pantry ingredients, so chances are you already have them on hand! Plus, they’re vegan.
They are sweet, salty, garlicky, spicy and just damn right delicious.
What you’ll need for spicy garlic noodles:
- Soy sauce
- Chilli flakes
- Agave/maple syrup
- Hoisin sauce
- Toasted sesame oil
- Spring onions / scallions
- Instant noodles/ramen
Whilst you can use any noodles for this recipe, you want to use the instant noodles that come in a packet. They cook in no time at all.
You won’t need to seasoning packet it comes with, so you can throw or save for another time!
How spicy you make these is up to you. I find 1 tsp of chilli flakes make for tongue tingling spiciness, but this will vary by brand. You can use less or more depending on what you like.
How to make spicy garlic noodles:
First make the sauce. Mince the garlic and grate the ginger. Place all the ingredients in a bowl and mix well.
Cook the noodles. Place them in a saucepan with water and cook until soft. It won’t take long, a couple of minutes.
If you use the right amount of water you won’t need to drain them. Add the sauce and cook for about 30 seconds until the sauce is hot through and the noodles are well coated.
Taste and if you want more chilli you can add it now. If you want more sweetness, add more agave, more saltiness add more soy sauce.
What to serve with these noodles:
- Veggie spring rolls!
- Crispy tofu
- Veggies – peppers, bean sprouts, courgette
As always if you make these spicy garlic noodles be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 3 garlic
- Inch ginger
- 2.5 tbsp soy sauce
- 1-1.5 tsp chilli flakes
- 1 tsp agave/maple
- 2 tbsp hoisin
- 1 tbsp mirin
- 1 tsp toasted sesame oil
- 2 packs instant noodles*
- 400ml water
- 4 spring onions, slices
- 1 tbsp sesame seeds
- Extra chilli flake
- Mince the garlic and grate the garlic and add to a bowl with the remaining sauce ingredients. Whisk until combined.
- Add noodles and water to a saucepan and cook for 1-2 minutes until soft. There is no need to drain them.
- Add the sauce to the noodles and stir for 20-30 seconds until hot through.
- Serve and top with chopped spring onion, sesame seeds and optional extra chilli flakes.
*You want to use the instant noodles/ramen in a packet and discard the seasoning. They usually come in 90g packets, you need two.