Cilantro Pot Noodles | Hot and Spicy Noodles

Cilantro pot noodles are my take on hot & spicy Hakka noodles! This vegan Asian noodle bowl recipe is packed with flavors & is irresistible to the palate! What's even better is that you can make them in 20 minutes!

Better than takeout!

Hot and spicy Cilantro Pot Noodles are so addictive, you'll want to eat them straight from the wok! Vegan Asian bowl recipes have always been a hit in our house! Many years ago, one of my girlfriends taught me this recipe. We used to make this together in my house and then eat it straight out of the skillet! Yes, we didn't even have the patience of serving it plus we all wanted equal share! It was not just a colorful feast for the eyes, but also love at first bite!

I still follow her vegan noodles recipe and frankly, that is how I love it! Seriously, no takeout has ever come close to this. But don't take my word for it - try it yourself and you will be a believer! 

Here are some of my favorite noodle recipes

• Chilly Garlic Noodles
• Thai Basil Tofu Noodles
• Spicy Thai Noodles
• Chinese Bhel

Why I love these vegan noodles

A warm bowl of Asian noodles is the perfect weeknight/weekend dinner in a pinch. It works surprisingly well when you're up for just a bit of cooking and a light meal on a warm summer night. 

• Quick - This vegan Hakka noodles recipe can be made under 20 minutes. Stop slaving over the stove and enjoy the summer.
• Fresh and warm. Breakfast and snacks like these deserved to be enjoyed this way.
• Vegan and gluten-free. Plus it is 100% customizable. Make it with whatever ingredients you have handy. The best way to do is to empty out your refrigerator and toss in all the veggies and protein you have. 

Ingredients needed

Since this is a basic vegan Asian bowl recipe, all the ingredients needed are easily available in most kitchens. 

Being a noodles recipe, we of course need noodles! I always use these Hakka Noodles whenever I make this recipe. 

Sauces - Coconut Aminos, rice vinegar, and sweet cooking seasoning

Spices - Crushed black pepper, red pepper flakes, and Schezwan spice mix

Lots of garlic and cilantro

Other veggies - Onion, scallions, bell peppers, green peas, and mushrooms. They boost the vegginess and give some textural variety. 

Oil and butter

Here's how to make it

This vegan bowl recipe is pretty simple and straightforward. While you can check out the video above or on my YouTube channel to see how to make these Hot and Spicy Cilantro Pot Noodles, you can read the steps below for more detail. 

1. First, we need to prep the veggies needed. Chop cilantro, onions, garlic, and bell pepper. Also, chop the scallions into thin slices keeping some of the green parts for garnish.
2. Bring a pot of water to boil for the noodles. Boil the noodles al dente as per the package instructions. Drain the water. Then, rinse under cold water. Drizzle some oil and keep it aside. This will prevent the noodles from sticking together.
3. Heat a wok and add oil and butter to it. Add and saute garlic till it browns a bit.
4. Then add scallions and onions along with the ginger paste. Saute for a couple of minutes. Add a tablespoon of water to deglaze the wok.
5. Add mushrooms and cook till all the water evaporates. Add bell peppers and green peas. Saute till they are cooked.
6. Next, add the chopped cilantro to the wok. Saute for a minute.
7. Sauces like coconut aminos, rice vinegar, and sweet cooking seasonings need to be added next. To make it more hot and spicy, add Schezwan spice mix (optional), crushed red pepper flakes, and crushed black pepper.
8. Lastly, add the cooked noodles and mix it all together. Drizzle some olive oil if needed. Cook for 1-2 minutes to allow the noodles to absorb the sauces and spices.

Serving suggestions

Divide Hakka noodles in wide, shallow bowls, reserving some for leftovers. Before serving, garnish with some scallions, red pepper flakes, and dried cilantro. This Asian bowl of noodles tastes great by itself and does not need any accompaniment. But feel free to add some more sauces on top if you like the heat. You can also add some sunflower seeds or peanuts on top. 

I would also highly recommend serving some drinks like Cold Cucumber Soup Shots or Cherry Lemon Ice Tea on the side to help you balance the spices. You could even follow it up with some Vegan Chocolate Coconut Ice Cream!

Top tips, recommendations, and suggestions

Firstly, if you don't have Hakka noodles, then you can substitute it with any other noodles variety like - spaghetti, ramen, rice noodles, soba, etc. Since the sauces have salt in it, add salt in the end, after tasting. Feel free to add more veggies like carrots, edamame, beans, sprouts, etc to this vegan noodles recipe. If you like, you can also add 2 teaspoon of Ajinomoto for more flavor.

Don't skimp on the garlic and cilantro. For those who find cilantro soapy to taste, substitute it with parsley. The more the better. Liquid coconut aminos are less salty, milder, and slightly sweeter to taste. But you can also use regular soy sauce instead. Making these noodles in butter gives it a nice and aromatic flavor. However, you can make this with just oil as well. 

You can cook the noodles in advance and toss them with veggies and sauces when needed. Cilantro pot noodles stay well in the fridge for 3-4 days. These noodles tend to dry out a bit as it sits, so it's best served immediately. If you are using leftovers, add a few splashes of water when you reheat them.

If you’ve tried this Hot and Spicy Cilantro Pot Noodles Recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!

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Recipe 📖

Hot and Spicy Cilantro Pot Noodles Recipe

Cilantro pot noodles are my take on hot & spicy Hakka noodles! This vegan Asian noodle bowl recipe is packed with flavors & is irresistible to the palate! What's even better is that you can make them in 20 minutes!

5 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: Asian, Chinese

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4 people

Calories: 490.06kcal

Author: Priya Lakshminarayan

Equipment

Wok

Ingredients 

1x2x3x

• ▢ 400 gms Hakka noodles
• ▢ 1 tablespoon cooking oil/sesame oil
• ▢ 1 tablespoon vegan butter
• ▢ 5 tablespoon minced garlic
• ▢ 1 bunch scallions or green onions
• ▢ ½ cup sliced onions
• ▢ 1 tablespoon ginger paste
• ▢ 1 tablespoon water or stock
• ▢ 1 cup mushrooms
• ▢ 1 chopped bell pepper
• ▢ ½ cup green peas
• ▢ 2 cups cilantro chopped
• ▢ 1 tablespoon coconut aminos or soy sauce
• ▢ 1 tablespoon sweet cooking seasoning
• ▢ 1 tablespoon rice vinegar
• ▢ 1 tablespoon Schezwan spice powder optional
• ▢ 2 teaspoon dried red pepper flakes
• ▢ 1 teaspoon crushed black pepper
• ▢ Salt as required

Instructions

• First, we need to prep the veggies needed. Chop cilantro, onions, garlic, and bell pepper. Also, chop the scallions into thin slices keeping some of the green parts for garnish.
• Bring a pot of water to boil for the noodles. Boil the noodles al dente as per the package instructions. Drain the water. Then, rinse under cold water. Drizzle some oil and keep it aside. This will prevent the noodles from sticking together.
• Heat a wok and add oil and butter to it. Add and saute garlic till it browns a bit.
• Then add scallions and onions along with the ginger paste. Saute for a couple of minutes. Add a tablespoon of water to deglaze the wok.
• Add mushrooms and cook till all the water evaporates. Add bell peppers and green peas. Saute till they are cooked.
• Next, add the chopped cilantro to the wok. Saute for a minute.
• Sauces like coconut aminos, rice vinegar, and sweet cooking seasonings need to be added next. To make it more hot and spicy, add Schezwan spice mix (optional), crushed red pepper flakes, and crushed black pepper.
• Lastly, add the cooked noodles and mix it all together. Drizzle some olive oil if needed. Cook for 1-2 minutes to allow the noodles to absorb the sauces and spices.
• Divide Hakka noodles in wide, shallow bowls, reserving some for leftovers. Before serving, garnish with some scallions, red pepper flakes, and dried cilantro.

Notes

Firstly, if you don't have Hakka noodles, then you can substitute it with any other noodles variety like - spaghetti, ramen, rice noodles, soba, etc. Since the sauces have salt in it, add salt in the end, after tasting.

Feel free to add more veggies like carrots, edamame, beans, sprouts, etc to this vegan noodles recipe. If you like, you can also add 2 teaspoon of Ajinomoto for more flavor.

Don't skimp on the garlic and cilantro. For those who find cilantro soapy to taste, substitute it with parsley. The more the better. Liquid coconut aminos are less salty, milder, and slightly sweeter to taste. But you can also use regular soy sauce instead.

Making these noodles in butter gives it a nice and aromatic flavor. However, you can make this with just oil as well. 

You can cook the noodles in advance and toss them with veggies and sauces when needed. Cilantro pot noodles stay well in the fridge for 3-4 days. These noodles tend to dry out a bit as it sits, so it's best served immediately.

If you are using leftovers, add a few splashes of water when you reheat them.

Nutrition

Calories: 490.06kcal | Carbohydrates: 97.8g | Protein: 6.77g | Fat: 6.87g | Saturated Fat: 1.08g | Sodium: 366.44mg | Potassium: 343.8mg | Fiber: 4.72g | Sugar: 5.95g | Vitamin A: 2070.05IU | Vitamin C: 53.07mg | Calcium: 53.89mg | Iron: 1.75mg

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