Spicy Sichuan Vegan Noodles

I first tried Sichuan noodles at a small restaurant during a trip. The combination of the spicy, tangy, and slightly numbing flavors blew me away. I had to try making my own version at home, but with a vegan twist to keep it light and healthy. This recipe is perfect for busy weeknights when you want something quick but still packed with flavor.

One of the things I love about this recipe is how simple it is. You don’t need a lot of fancy ingredients or special equipment. The main components are noodles, vegetables, and a delicious sauce. For the noodles, you can use any kind you like. I usually go for rice noodles, but you can use soba, udon, or even spaghetti if that’s what you have on hand.

The sauce is what makes this dish shine. It’s a mix of soy sauce, rice vinegar, sesame oil, and chili flakes, with a special ingredient – Sichuan peppercorns. These peppercorns give the dish a unique, tingly heat that you won’t find in other types of pepper. If you can’t find Sichuan peppercorns, you can use regular black pepper, but it won’t have the same kick.

To make the dish even more filling and nutritious, I like to add a variety of vegetables. Bell peppers, carrots, and bok choy are some of my favorites, but feel free to use whatever you have in your fridge. The more colorful, the better! You can also add some tofu for extra protein.

Cooking the noodles is quick and easy. Just boil them according to the package instructions, then drain and rinse with cold water to stop the cooking process. While the noodles are cooking, you can prepare the sauce and chop the vegetables. Once everything is ready, it’s just a matter of stir-frying the vegetables, tossing in the noodles, and mixing in the sauce.

This dish comes together in less than 30 minutes, making it perfect for those busy evenings when you don’t have a lot of time to cook but still want something tasty and satisfying. Plus, it’s vegan and packed with veggies, so it’s a healthy option too.

Chef’s Notes – Spicy Sichuan Vegan Noodles

• Marinate the Tofu: For extra flavor, marinate the tofu in tamari and ginger for at least 15 minutes before cooking.
• Use Fresh Ingredients: Freshly minced garlic and ginger will enhance the overall taste of the dish.
• Control the Heat: Adjust the amount of chili peppers and Sichuan peppercorns to control the spiciness according to your preference.
• Texture Tips: For a crispy texture, press the tofu to remove excess moisture before cooking.
• Add Crunch: Include additional vegetables like bell peppers or snap peas for added crunch and nutrition.
• Cooking Sequence: Have all ingredients prepped and ready before you start cooking to ensure a smooth process.
• Serving Suggestions: Serve with a side of steamed dumplings or spring rolls for a complete meal.
• Broth Tip: Ensure the vegetable broth is hot before pouring it over the noodles to maintain the temperature and flavor of the dish.
• Garnish Generously: Don’t skip the green onions for garnish; they add a fresh and vibrant touch.

FAQ – Spicy Sichuan Vegan Noodles

Can I make this dish less spicy?

Yes, you can reduce or omit the dried red chili peppers and Sichuan peppercorns to make the dish less spicy.

What can I use instead of tofu?

You can substitute tofu with tempeh, chickpeas, or even extra firm seitan.

Is there a substitute for gluten-free spaghetti?

Yes, you can use rice noodles, zucchini noodles, or any other gluten-free pasta of your choice.

Can I make this dish ahead of time?

Yes, you can prepare the tofu and vegetables in advance, but it’s best to cook the noodles and assemble the dish just before serving for optimal texture.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through.