What types of noodles are vegan?

Unless the ingredient list has eggs, dry noodles are almost always vegan! With that said, some Asian restaurants cook their noodles in broths that contain animal-based stock.

What are hot chili oil and garlic noodles made of?

Vegan chili oil noodles usually have common wheat Chinese noodles, aromatics (e.g. garlic, ginger, green onion), soy sauce, Chinese black vinegar, five spice, and of course, sizzling hot oil poured onto chile flakes.

Are hand-pulled noodles vegan?

Although it depends on the specific recipe, hand-pulled noodles are usually vegan as the dough itself doesn't contain any animal-based ingredients such as eggs or dairy.

Which type of chili flakes should I use for noodles?

Depending on the recipe, Sichuan chile flakes (Chinese) or gochugaru (Korean) will be best for chili oil.

What kind of oil do you use for chili oil noodles?

Any neutral oil, such as vegetable and canola, will work to make chili oil. Some cooks prefer peanut oil.

What is the difference between Sichuan peppercorn and Sichuan chili pepper flakes?

Sichuan chili is a bright red and particularly spicy type of pepper. Sichuan peppercorn is technically not even a type of pepper—it is a berry—and its unique composition can temporarily numb your mouth!

Are Xi'an Famous Foods chili oil biang biang noodles vegan?

Named after the sound they make when slapped on the counter to get stretched, biang biang noodles are hand-pulled, wide, and flat noodles. The dish gained fame in the U.S. through New York's City Xi'an Famous Foods. Unfortunately, the restaurant chain no longer has a vegan biang biang noodle option. While the hot oil biang biang noodles that had all-vegan ingredients used to be boiled in water, they are now cooked in beef/pork stock.

Vegan Noodles with Garlic and Chili Oil

Name: Vegan Garlic Chili Oil Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 2 servings (150 grams or 5 ounces) store-bought or homemade noodles (see notes); 2 tablespoons light soy sauce; 2 teaspoons Chinese dark vinegar; 1 scallion, sliced, white and green parts divided; 1/4-in piece of ginger, minced; 3 cloves of garlic, minced; 2 teaspoons Sichuan or regular chili flakes; 1/2 teaspoon Sichuan peppercorn powder (see notes); 1/4 teaspoon five-spice (see notes); 5 tablespoons neutral oil; salt to taste; optional: 1 head of bok choy or small cabbage, blanched

Description

This vegan noodles with garlic and chili oil recipe is the perfect weeknight takeout-at-home dish! Ready in less than 20 minutes, all you need for these flavorful sizzling hot chili oil noodles are a few simple ingredients.

Ingredients

Scale

2 servings (150 grams or 5 ounces) store-bought or homemade noodles (see notes)
2 tablespoons light soy sauce
2 teaspoons Chinese dark vinegar
1 scallion, sliced, white and green parts divided
1/4-in piece of ginger, minced
3 cloves of garlic, minced
2 teaspoons Sichuan or regular chili flakes
1/2 teaspoon Sichuan peppercorn powder (see notes)
1/4 teaspoon five-spice (see notes)
5 tablespoons neutral oil
salt to taste
optional: 1 head of bok choy or small cabbage, blanched

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Instructions

Cook noodles according to package instructions, or make your own easy hand-pulled biang biang noodles.
In a large heat-safe bowl, place the cooked noodles, the white part of the chopped scallion, minced ginger, and garlic. Pour in the soy sauce & Chinese dark vinegar.
If using whole Sichuan peppercorns, grind them and place the grounds into a small mesh strainer. Over a small bowl or directly onto noodles, push down on the strainer with the pestle to extract Sichuan peppercorn powder.
Layer on the chili flakes, Sichuan peppercorn powder, and five-spice—ideally in the shape of a volcano right in the middle.
Heat the oil in a small pan until it just starts to smoke, usually a few minutes on high heat. Pour the hot oil into the bowl carefully, aiming for the spice volcano.
Mix it all up, give it a taste, and add salt if needed. Garnish with the remaining scallion slices and the optional blanched bok choy to serve. You may store any leftover garlic chili oil noodles in an airtight container in the refrigerator for up to 3-4 days. Simply reheat the noodles in a microwave-safe dish to enjoy.

Notes

Noodles — You may use wheat, rice, buckwheat, or even kelp noodles. We find that wider Chinese noodles made of common wheat work better than Italian durum wheat pasta. If you have the extra time, try our easy homemade hand-pulled noodles recipe. Double the garlic chili oil sauce for 4 servings, or halve the noodle ingredients for 2 servings.

Chinese dark vinegar (zhènjiāng xiāngcù, 镇江香醋) — This vinegar is made from fermented black sticky rice, and has a distinct malty-sweet & acidic flavor. If you need a substitute, go for white rice vinegar. Balsamic is also acceptable in a pinch.

Sichuan peppercorns — Unlike any other spice, Sichuan peppercorns give you a tingly mouth feel without tasting "spicy". They are sold either whole or ground. You may skip this ingredient entirely, or use white pepper to substitute.

Five-spice — If you don't have five-spice, try using whichever of these spices you've got: we want a mixture of cinnamon, fennel seed, star anise, cloves, and some more of white or Sichuan peppercorns.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Mains, Pasta, Chinese
Cuisine: Chinese