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This recipe for Sweet and Spicy Noodles 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–7 to be exact. The recipe itself is a basic noodle stir fry recipe, but without the added processed oil and without the gluten! We’re using rice noodles and gluten-free soy sauce to keep it gluten-free friendly for my wheat intolerant friends. You can build on this recipe and add in your favourite veg of choice, or keep it simple with a little bit of kale. Plant protein additions highly recommended, too!
This recipe is vegan, gluten-free, oil free, refined sugar free and made with only 7 ingredients.
You can get creative with your add-ins, or choose to keep it simple. Almost all veg will pair deliciously with this sweet and spicy sauce.
If you’d like to make this recipe in advance, you can freeze or refrigerate and re-heat with a splash of water in a frying pan to soften. It makes for a delicious and quick lunch though, so I’d recommend enjoying 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! 🙂
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 this wide rice noodle and all I had to do was soak them in warm water as I prepped my ingredients.
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!
2 tsp coconut sugar, maple syrup or sweetener of choice, more to taste
salt and pepper to taste
chopped green onion
Cook noodles according to package directions and set aside.
Heat a large pan or wok over medium heat. Once hot, add minded garlic and dried chili, cooking for a few minutes until fragrant with a splash of water, veggie broth or neutral oil if desired. 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!
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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