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
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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
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To cook the noodles
- Bring a pan of salted water to a boil. Add the noodles and cook them al dente, following the instructions on the package.
- Once they are cooked, strain them immediately. Rinse under cold water to halt the cooking process. Drizzle 1 tablespoon of oil over the noodles and gently toss them to prevent sticking. This step is crucial, so don't skip 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.
- 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.
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.
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Recipe 📖
Hot and Spicy Cilantro Pot Noodles Recipe
Equipment
Ingredients
- 200 gms noodles or 2 packets
- 2 tablespoon sesame oil
- 2 teaspoon sesame seeds
- 2 teaspoon dried red pepper flakes
- 6-7 cloves garlic minced
- 2-3 green chillies
- 1 bunch scallions or green onions
- 1 bunch cilantro chopped
- 2 cups sliced mushrooms
- ½ cup edamame or green peas
- salt
Instructions
To Cook the Noodles
- Bring a pan of salted water to a boil. Add the noodles and cook them al dente, following the instructions on the package.
- Once they are cooked, strain them immediately. Rinse under cold water to halt the cooking process. Drizzle 1 tablespoon of oil over the noodles and gently toss them to prevent sticking. This step is crucial, so don't skip it!
To make the Cilantro Noodles
- Heat sesame oil to a wok. Fry sesame seeds, and red pepper flakes for 10 seconds.
- Add minced garlic, and green chillies. Saute for a minute.
- Add and fry the scallions. Saute for a minute.
- Now add the frozen edamame and mushrooms. Continue to cook it for another 2 minutes.
- Add the chopped cilantro along with salt. Mix. Saute for a minute.
- Then add the cooked noodles. Mix it all together. If you want you can also add ajinomoto at this point. Serve hot.
Renee | The Good Hearted Woman says
Oh my gosh, these noodle really hit the umami sweet spot! So delicious and full of flavor!
Priya says
Thank you so much
Haley D. Williams says
You aren't kidding. These noodles are better than takeout! Saving this recipe.
Priya says
Thank you. Glad you liked it
Leslie says
I'm just amazed at how creative this noodle recipe is! You have some great flavors! LOVE IT!
Priya says
Thank you so much 🙂
Jacque Hastert says
I could eat these noodles everydat for lunch! They have just the right amount of spice and fit everyone's lifestyle.
Priya says
same here..I love them too 🙂
Emily Liao says
I love how these noodles were easy to make and so full of flavor! Will definitely be making again.
Priya says
Yay! I am so happy to hear that! Thank you