Spicy, savory, and packed with colorful veggies, these Chili Garlic Noodles are the ultimate comfort food with a nourishing twist. This vibrant, gluten-free dish blends chewy udon noodles with a medley of fresh vegetables and protein-rich edamame, all tossed in a bold, zesty sauce made with chili garlic oil, coconut aminos, and tangy vinegar. It’s a simple, satisfying meal that delivers on both flavor and function.
What sets this dish apart isn’t just the taste—it’s the incredible balance of nutrients packed into every forkful. Red bell peppers bring a pop of color and a generous dose of vitamin C, while edamame adds plant-based protein and fiber to keep you full and energized. Fresh cilantro offers detoxifying benefits and anti-inflammatory properties, and green onions provide a subtle kick along with antioxidants and immune-boosting compounds. The sauce, made with coconut aminos (a lower-sodium, soy-free alternative to soy sauce), rice vinegar, and chili garlic oil, gives the dish its bold personality while still supporting clean, wholesome eating.
Whether you’re trying to add more plant-based meals to your week or just need a quick and flavorful recipe that satisfies your cravings, these noodles check all the boxes. Ready in under 30 minutes and delicious warm or cold, they’re ideal for busy weeknights, meal prep, or when you simply want something spicy and soul-satisfying without the fuss.
Let’s dive into the recipe and bring this fiery bowl of goodness to life.
Recipe
Serves 4
10 oz. (285g) gluten-free udon noodles
1 red bell pepper, thinly sliced
3 green onions, sliced
0.4 oz. (12g) fresh cilantro, chopped
6 oz. (170g) frozen edamame, defrosted
3 tbsp. Coconut aminos
2 tbsp. rice vinegar
½ tbsp. balsamic vinegar
3 tbsp. store-bought chili garlic oil
How to Prepare
In a pot, boil salted water. Cook udon according to packet instructions. Drain, rinse with cold water, and let drain.
Heat 1 tsp. olive oil in a pan and toss the bell pepper and green onions, cilantro, and edamame with ⅛ tsp. sea salt. Cook for 5-6 minutes.
In a bowl, mix coconut aminos, rice vinegar, balsamic vinegar and chili garlic oil.
Pour sauce over vegetables and add udon, heat for another 2-3 minutes. Toss well.
Enjoy at room temperature or chilled.
