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Spicy Vegan Szechuan Noodles


A bowl of spicy vegan Szechuan noodles with mushrooms, tofu, and red chilli peppers.
Spicy Vegan Szechuan Noodles

Get ready to awaken your senses with this delightful and spicy Szechuan noodle dish, brimming with rich flavours and contrasting textures. This mouthwatering vegan recipe combines chewy noodles, succulent mushrooms, protein-packed tofu, and fiery red chilli peppers, all tossed in a bold and spicy Szechuan sauce. Let's turn up the heat and dive right into this Asian culinary adventure!


 

Recipe:


Serves: 4


Preparation time: 20 minutes

Cooking time: 20 minutes

Total time: 40 minutes


 

Ingredients:


200g dried rice noodles (or noodles of your choice)

2 tbsp vegetable oil

300g firm tofu, drained, pressed, and cubed

200g sliced mushrooms (shiitake or cremini)

2-3 red chilli peppers, deseeded and chopped

2 cloves garlic, minced

2 tbsp grated ginger

1/4 cup soy sauce

2 tbsp rice vinegar

1 tbsp chilli oil (or more to taste)

2 tbsp hoisin sauce

1 tbsp cornstarch

1/4 cup water

3 spring onions, thinly sliced

Fresh coriander, for garnish


 

Method:


1. Cook the noodles according to package instructions. Drain, rinse under cold water, and set aside.


2. In a large frying pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 5-7 minutes. Transfer the tofu to a plate and set aside.


3. In the same pan, heat another tablespoon of vegetable oil and sauté the mushrooms and red chilli peppers for 3-4 minutes, or until the mushrooms have softened.


4. Add minced garlic and grated ginger to the pan and cook for another minute.


5. In a small bowl, whisk together soy sauce, rice vinegar, chilli oil, hoisin sauce, cornstarch, and water. Pour the sauce into the pan with the vegetables and let it simmer until thickened, about 2 minutes.


6. Add the cooked noodles and crispy tofu to the pan, tossing to combine everything and coat with the sauce.



To serve:

Divide the noodles among serving bowls and garnish with sliced spring onions and fresh coriander.


 

Additional Tips:

For extra crunch and a pop of colour, you can add some thinly sliced red bell pepper or carrot matchsticks.


You can also sprinkle crushed peanuts or sesame seeds on top for an additional layer of flavour and texture.


 

Allergy information / alternatives:

This recipe is already vegan. For a gluten-free alternative, use tamari instead of soy sauce and gluten-free noodles.


 

Nutritional Information (per serving):

Calories: 475 kcal

Carbohydrates: 66g

Protein: 17g

Fat: 17g

Saturated Fat: 5g

Sodium: 1280mg

Fiber: 4g


Note: Nutritional information is approximate and will vary depending on the specific ingredients used.

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