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This healthy sweet and spicy noodles recipe comes together in under 30 minutes and has only 8 ingredients. It’s easily customizable with room for added veggies, different types of noodles, more or less spice, and more! It’s also vegan, gluten-free, refined sugar-free, and nut-free.
What Makes This Recipe Great
This Sweet and Spicy Noodles recipe is the perfect balance of heat and sweet. Hey, that rhymes! Something about noodles, especially “stir-fried”, makes for a hearty and cozy dinner that reminds me of takeout. I particularly love this dish on cooler days because it has a little kick to it.
These Sweet and Spicy Noodles come together in about 20 minutes and are made with a handful of simple ingredients. The recipe itself is a basic noodle stir fry recipe, but without the gluten! We’re using rice noodles and gluten-free soy sauce to keep it gluten-free and friendly for my wheat-intolerant friends.
You can build on this recipe and add in your favourite vegetables of choice, or keep it simple with a little bit of kale. Plant protein additions are highly recommended, too!
If you love noodle dishes, try my Pad Thai or Pad See Ew, both vegan and delicious!
Recipe Highlights
This recipe is vegan, gluten-free, refined sugar-free, and made with only 8 ingredients.
You can get creative with your add-ins, or choose to keep it simple. Almost all vegetables will pair deliciously with this sweet and spicy sauce.
If you’d like to make this recipe in advance, you can freeze or refrigerate it and reheat it with a splash of water in a frying pan to soften the spicy noodles. It makes for a delicious and quick lunch though, so I’d recommend enjoying it on the spot!
For those with mixed eaters (e.g. some vegan, some omnivorous), you can make these sweet and spicy noodles as a base and add-in toppings of choice later. This is a recipe that would frequently be made when I was growing up as the only vegan in the household–I’d grab my portion before my family added in whatever else they liked. Very versatile, like I said! 🙂
Ingredient Notes
cooking oil: Use the neutral oil of your choice.
rice noodles: You can swap these out for a different type of noodle if preferred.
garlic: I love to use finely minced fresh garlic, but feel free to use a jar of minced garlic if that is what you have on hand.
dried chili: You’ll need one small dried chili.Use more or less depending on your spice preference. You can swap this for chili sauce, chili flakes, chili oil, or my gluten-free gochujang recipe if that’s what you have on hand.
baby kale: You can substitute spinach or regular kale as well.
gluten-free soy sauce: Tamari is gluten-free soy sauce that has the same lovely flavor as regular soy sauce, without gluten!
sweetener: You can use coconut sugar, maple syrup, or your sweetener of choice. Use more or less to taste.
salt and pepper: Use to taste.
optional, for garnish
sesame seeds
chopped green onion
Recipe Step-by-Step
Cook the noodles according to package directions and set them aside.
Heat a large pan or wok over medium heat. Once hot, add oil then add minced garlic and dried chili, cooking for a few minutes until fragrant. Add baby kale and cook until slightly wilted.
Next, add gluten-free soy sauce and coconut sugar, and stir with a spatula to combine. Add the noodles and toss to coat, seasoning with salt and pepper to taste.
Garnish with sliced green onion, and additional dried chili if desired!
Variations
Add veggies like Chinese Broccoli, Pea Shoots, Bok Choy, Baby Corn, Bell Peppers, and/or Carrots.
If you don’t like spicy, you can omit the red chili peppers and it will still taste just as good!
Secrets to Success
To make sure this recipe is gluten-free but tastes like it isn’t, I used gluten-free soy sauce. It tastes like the original but instead of a wheat base, uses a rice base instead. If you’re not allergic to gluten, of course, you can feel free to use regular soy sauce too!
The most important component of a noodle dish is the noodles, in my opinion! Texture is everything, so make sure you cook them according to package directions. I used these wide rice noodles and all I had to do was soak them in warm water as I prepped my ingredients.
Make Ahead: If you’d like to make this recipe in advance, you can freeze or refrigerate it and reheat it with a splash of water in a frying pan to soften the spicy noodles. It makes for a delicious and quick lunch though, so I’d recommend enjoying it on the spot!
Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat it with a splash of water in a frying pan to soften the spicy noodles.
If you try this recipe out, tag me on Instagram@veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
This healthy sweet and spicy noodles recipe comes together in under 30 minutes and has only 8 ingredients. It’s easily customizable with room for added veggies, different types of noodles, more or less spice, and more! It’s also vegan, gluten-free, refined sugar-free, and nut-free.
Cook noodles according to package directions and set aside.
Heat a large pan or wok over medium heat. Once hot, add oil then add minded garlic and dried chili, cooking for a few minutes until fragrant. Add baby kale and cook until slightly wilted.
Next add gluten-free soy sauce and coconut sugar, and stir with a spatula to combine. Add cooked noodles and toss to coat, seasoning with salt and pepper to taste.
Garnish with sliced green onion, and additional dried chili if desired!
Notes
Variations
Add veggies like Chinese Broccoli, Pea Shoots, Bok Choy, Baby Corn, Bell Peppers, and/or Carrots.
If you don’t like spicy, you can omit the red chili peppers and it will still taste just as good!
Secrets to Success
To make sure this recipe is gluten-free but tastes like it isn’t, I used gluten-free soy sauce. It tastes like the original but instead of a wheat base, uses a rice base instead. If you’re not allergic to gluten, of course, you can feel free to use regular soy sauce too!
The most important component of a noodle dish is the noodles, in my opinion! Texture is everything, so make sure you cook them according to package directions. I used these wide rice noodles and all I had to do was soak them in warm water as I prepped my ingredients.
Make Ahead: If you’d like to make this recipe in advance, you can freeze or refrigerate it and reheat it with a splash of water in a frying pan to soften the spicy noodles. It makes for a delicious and quick lunch though, so I’d recommend enjoying it on the spot!
Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat it with a splash of water in a frying pan to soften the spicy noodles.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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