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a bowl of Hot and Spicy Noodles/ Cilantro Pot Noodles with a fork resting on top
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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!
Course Main Course
Cuisine Asian, Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people
Calories 490.06kcal


  • Wok



  • 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 tbsp 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.


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 tsp 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.


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