These vegan chili oil noodles are flavored with sesame, homemade vegan ponzu sauce and miso! If you have never made chili oil noodles before, you are in for a real treat. They are one of the fastest and most flavorful meals. You can serve them with any protein you want, or with steamed veggies like I do. I love to steam broccoli and green beans, then toss them in more of the ponzu sauce. The whole thing is so incredible.
What You Need For These Chili Oil Noodles:
- Noodles: You can use any type of long noodles you like.
- Scallion and Shallots: I love the fresh onion flavor these provide.
- Garlic, Red Pepper Flakes and Sesame Seeds: Add all of these to the bowl where you will pour hot oil.
- Soy Sauce, Miso and Vegan Ponzu: Here is the Vegan Ponzu Recipe!
- Vegetable Oil: Any kind of neutral flavored oil will do.
I have been pretty obsessed with chili oil noodles for a while. So, I have been determined to make the best version of vegan chili oil noodles I can! The addition of sesame, ponzu and miso makes these babies. The fresh scallion is perfect. Plus these noodles are super versatile. They are my “late night after drinking” obsession, but also my “I need a quick hearty weeknight meal” obsession! They will knock your socks off and keep you coming back for more.
Why Should You Make These Vegan Noodles?
- They are my favorite version of chili oil noodles!
- They are so eye-rolling-in-the-back-of-your-head delicious!
- You can make them in the time it takes to boil the noodles.
- If spice is your thing, these are where it is at.
- You can serve them with all kinds of protein, veggies or by themselves.
Sesame Ponzu Vegan Chili Oil Noodles
Ingredients
- 12 Ounces Noodles, (linguine, soba, rice, lo mein, etc..)
- 1 Shallots, sliced
- 8 Cloves Garlic, chopped
- 1 Tablespoon Red pepper flakes
- 1 Tablespoon Soy sauce
- 3 Tablespoons Vegan ponzu sauce*(or 1 tbsp rice wine vinegar+ 2 tbsp citrus juice)
- 2 teaspoons Sesame seeds
- 1 teaspoon White miso paste(optional)
- 1/2 Cup Vegetable oil
- 1 Scallion, sliced
Veggies for Serving
- 2 Cups Steamed veggies of choice
- 1/4 Cup Vegan ponzu sauce
Instructions
- Cook the noodles according to package directions. Drain when they are done.
- While the noodles cook, in a heat proof bowl large enough to fit all the noodles, combine the shallot, garlic, red pepper flakes, soy sauce, ponzu, sesame seeds and miso. No need to stir yet, just set aside.
- Once you have drained the noodles, add the vegetable oil to a small saucepan and heat on medium high. Heat until the oil is forming small bubbles and is very hot. About 3 to 4 minutes.
- Now, pour the hot oil into the heat proof bowl with the shallot, garlic, etc. It will bubble and pop, so be careful. Let the oil sit for a minute or until it stops bubbling.
- Whisk the oil into the rest of the ingredients for the sauce until everything is fully combined and the miso has melted into the sauce.
- Then add the noodles and green onions to the bowl with the sauce and toss to coat the noodles in the sauce.
- Serve immediately with steamed veggies in ponzu sauce if desired!
Video
Notes
Nutrition
Lauren- this looks delicious. Just curious why you have to heat the oil? Is it to get the miso to dissolve? Ps- i love your site so much and have made many of your recipes. You do such a fabulous job and always have fantastic recipes! Thank you for sharing.
It does dissolve the miso, but it also cooks the garlic and shallot, toasts the sesame seeds and all around makes it taste delicious, I don’t think it would taste the same at all if you used cold oil!
Thank you so much for your kind words!! They mean so much!