Skip to Content

Spicy Sweet Chilli Veggie Noodles

These vegan spicy sweet chilli noodles are so quick and easy to make, they are my go-to lazy girl weeknight recipe! Or weekend if you’re craving a take away but want something fresh and healthier!

Vegan Spicy Sweet Chilli Noodles #vegan #recipe #noodles

These sweet chili noodles come together in less than half an hour, which is exactly what you want when you’re craving a noodle dish!

This recipe is super versatile. You can use any veggies you like or have on hand. I went for broccoli, courgette and mushrooms but you can use what you like or have in the fridge! I

t’s a great recipe if you need to use up any veggies in the fridge. If you want to add some protein add some cubed tofu or vegan chicken pieces. Fry them up with the vegetables.

Vegan Spicy Sweet Chilli Noodles #vegan #recipe #noodles

What you’ll need for sweet chilli vegetable noodles:

  • Onion – red onions are sweeter but you can use a white onion
  • Broccoli – chopped broccoli into bite sized pieces
  • Courgette/zucchini – one medium courgette cut into semi circles
  • Mushrooms – I use chestnut/cremini mushrooms but any variety of mushroom will work well
  • Noodles – we are using wholewheat noodles but use your favourite – ramen or rice noodles will work well just cook according to packed instructions
  • Sweet chilli sauce – the base to the sauce, you may find the spiciness varies by brand. Our favouite is the Maggi or Thai Dragon sweet chili sauce
  • Soy sauce – regular soy sauce, adds umami saltiness to the sauce
  • Sriracha – adds heat, you can add as little or as much as you like. If you aren’t sure, add 1/2 tsp, taste and adjust to your preference
  • Peanut butter – adds a creamy nuttiness to the sauce. If you can’t eat peanut you could sub for almond
  • Water – a bit of boiled water to loosen the sauce and bring it together

Optional toppings

  • Extra chilli flakes or chopped fresh chilli
  • Sesame seeds
  • Sliced spring onion/scallion
Stir Fry Vegetables

How to make sweet chilli noodles:

This recipe comes together quickly so prepare your vegetables. Thinly slice the onion, chop the broccoli into bite sized pieces, the courgette into semi circles and slice the mushrooms.

If you’re using any other vegetables just be sure to cut them into similar sizes, you don’t want really chunky bits of vegetables.

Fry all the vegetables in a wok or pan on medium to high heat for 4-5 minutes until nicely browned and softened.

Cook the noodles according to packet instructions. If you’re using wholewheat noodles, bring a pot of water to the boil and then add noodles, they only take a few minutes.

In a bowl whisk together all the sauce ingredients. Taste and add a bit more sriracha if you like it spicier.

Vegan Spicy Sweet Chilli Noodles #recipe #vegan #noodles

Once the noodles are cooked add to the wok with the vegetable then pour over the sweet chili sauce and toss until well coated.

Serve and top with some extra chili flakes, sesame seeds and chopped spring onions.

Are sweet chili noodles healthy?

Sweet chili sauce does contain sugar, but everything eaten in moderation is healthy. To make it a bit lighter we’ve used wholewheat noodles and it’s packed with veggies which are good for you!

What to serve with sweet chili noodles:

  • Spring rolls – so good! Pop these in the oven before you start preparing your noodles so they’re ready at the same time
  • Crispy tofu – toss some cubed tofu in cornflour and a bit of olive oil and pop in the oven for 20 minutes. You can make some extra sweet chili sauce to toss the tofu in, or simply dip in some soy sauce on the side.
  • Gyoza / steamed dumplings – you can get some great frozen vegetable/vegan gyozas in the supermarket

These noodles are so simple that it almost isn’t a recipe, but it is full of flavour and spice which I love! And there is nothing better than a quick and easy recipe to satisfy your noodle cravings!

Short on time? If you’re feeling lazy and don’t want to stir fry the veg I won’t judge you if you just eat the noodles with the sauce (guilty on many occasions when I’m in a rush). 

Vegan Spicy Sweet Chilli Noodles #vegan #recipe

For more noodle recipes you may enjoy these:

Vegan Drunken Noodles (Pad Kee Mao)

Veggie Peanut Satay Noodles

Vegetable Chow Mein

Thai Tofu Noodle Salad

Spicy Garlic Noodles

As always if you make these spicy sweet chilli veggie 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!

Don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!


Vegan Spicy Sweet Chilli Noodles #vegan #recipe #noodles

Spicy Sweet Chilli Veggie Noodles

Yield: Serves 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

These spicy, sticky sweet chilli noodles are the perfect alternative to take out. Ready in just 20 minutes, they're packed with veggies and so delicious!


  • 1 red onion
  • 1 head of broccoli
  • 1 medium courgette
  • 150g/5.3oz mushrooms (chestnut/cremini/portobello)
  • 2 nests of wholewheat noodles (or other noodle of choice)


  • 60ml / 1/4 cup sweet chilli sauce
  • 3 tbsp soy sauce
  • 1-2 tsp sriracha
  • 2 tbsp boiled water
  • 1 tbsp smooth peanut butter


  • Fesh chilli/dried chilli flakes
  • 2 tsp sesame seeds
  • 1 spring onion/scallion thinly sliced


  1. Heat a tbsp of oil in a saucepan/wok on medium heat. Finely slice the onion and add, let this cook for a minute.
  2. Next cut the broccoli into bite sized florets, the courgette in half and then into semi circles and thinly slice the mushrooms. Add these to the pan and let cook, stirring occasionally whilst you prepare the sauce.
  3. In a bowl add the sweet chilli sauce, soy sauce, sriracha, water and peanut butter and whisk.
  4. Cook the noodles according to packet instructions then add to the veggies along with the sauce and mix well.
  5. Serve and top with some fresh chilli or dried chilli flakes and sesame seeds!


  • I use these noodles, but you can use any noodles you wish.
  • For extra protein add some tofu/seitan/tempeh!
  • Best eaten fresh but will keep in an airtight container in the fridge for 2 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 646Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 50mgSodium: 2135mgCarbohydrates: 68gFiber: 9gSugar: 24gProtein: 32g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale


Wednesday 29th of November 2023

STOP WITH THE FREAKING POP-UP ADS!!! Who in the hell can even READ the text or recipe!?!?


Wednesday 29th of November 2023

Aww hey, I love your email address! Sounds like you've really been triggered. In case you are unaware, bloggers provide recipes for FREE for readers like you and to be able to do that we have ads on our websites so we can earn money. Because, this is a real life job for many of us and this is our income! So, if you don't want free recipes and don't want to support bloggers I suggest you don't look for recipes on the internet! Try buying a recipe book instead where you won't get any pop up ads! Also, it only takes a couple of seconds to press X on a pop up ad. I hope you have a great rest of your week. Tamsin x


Friday 21st of October 2022

I made this last night - and ate two dinners! It was quick, easy, and delicious. I used edamame noodles and the sauce was perfect :)


Friday 21st of October 2022

Hi Linda, aww so glad you enjoyed it, sounds delicious! Tamsin xo


Tuesday 20th of July 2021

One word describes this dish “ DELICIOUS “ ?

Therese Bianchi

Saturday 20th of March 2021

This is really, really, REALLY good! Instead of corgettes (zucchini in the states)I used yellow (summer) squash just for color contrast, and added a couple cloves of garlic, because I can't cook without it. I used spinach pasta nests because that's what my market had. I will definitely make this again! Quick, easy, and BIG flavor. Thank you for sharing!!

Ella Stevens

Saturday 8th of February 2020

I made this recipe today and it was delicious!!! Will definitely be making again :)


Monday 10th of February 2020

Thank you so much for your comment Ella - so glad you enjoyed it :) Tamsin xo

Skip to Recipe