Smoky, spicy and with a punch of umami, these spicy vegan Sichuan noodles will keep you coming back for more. Plus, the entire recipe only requires 8 ingredients and is ready in 10 minutes!
Between developing recipes, cooking, shooting food photos, writing blog posts, and making recipe videos, there hasn’t been a lot of time to relax and smell the proverbial roses. And while I’d prefer to have maybe a few more minutes to relax in front of the TV, being busy sure beats the alternative!
This delicious and spicy Sichuan noodles recipe was created on one of those crazy days when the only thing that’ll make the swirling madness seem all better is a bowl of pasta and Netflix on the tube.
The combination of tangy chinkiang vinegar, savory soy sauce, and smoky gochujang give this dish incredible depth of flavor. Plus, the clean crunch of celery plays so well with the umami earthiness of mushrooms. It’s one of those vegan Chinese recipes that doesn’t need meat to make it better!
Plus, this smoky and spicy Sichuan noodles recipe totally reminds me of one of my favorite Chinese recipes of all-time: smoked tofu with Asian celery.
A few years ago I threw a surprise birthday party for Ben at his favorite Sichuan restaurant in NYC. When we walked in and asked for a table for two, he was shocked indeed to see a ton of his favorite people already munching on dumplings in chili oil and dan dan noodles.
We also ordered a few portions of the smoky and spicy smoked tofu and Asian celery that everyone tore into with gusto. My own spicy Sichuan noodles recipe reminded me so much of that delicious meal on that fun day that I caught myself, alone in my own kitchen, grinning between delicious bites!
While I absolutely love spicy food, I’m not a huge fan of the numbing effect of Sichuan peppercorns. So whenever I am craving heat I either use my homemade hot sichuan chili oil, or gochujang, which I did for this noodle recipe. I also used soy sauce and chinkiang vinegar to give the dish a classic Sichuan taste.
The sauce paired so nicely with the mushrooms, celery and rice noodles. Food-match made in heaven!
Feel free to use any type of noodles you’d like for this recipe. I used rice noodles but the spicy, umami and crunchy veggie mixture will totally go well with ramen noodles or even spaghetti.
What about you? What’s your comfort food of choice when life gets crazy? Have you ever made a recipe that reminded you of something delicious you ate at a restaurant before?
Other Chinese Recipes You Might Like to Try: Vegan mapo tofu, egg fried rice, Chinese eggplant with garlic sauce, vegetable egg rolls, wood ear mushroom salad, bok choy with garlic and oyster sauce, garlic shrimp with chili crisp.
Did you like this recipe? Are there changes you made that you would like to share?
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Spicy Vegan Sichuan Noodles
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Vegan
- Method: Stir frying
- Cuisine: Chinese
- Diet: Vegan
Description
Spicy Sichuan noodles tossed with crunchy celery and earthy mushrooms.
Ingredients
- 2 cups celery, diced
- 1 tablespoon vegetable oil
- 6 ounces rice noodles
- 5 ounces button mushrooms, finely chopped
- 2 tablespoons ginger, peeled and finely chopped
- 2 tablespoons gochujang (Korean hot chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon chinkiang vinegar or balsamic vinegar
Instructions
- Boil the celery: Bring a medium size pot of salted water to boil. Add celery and cook for 3 minutes. Drain and set aside.
- Cook the noodles: Bring another pot of water to boil and cook noodles according to directions on the package. Drain and set aside. TIP: tossing a few drops of sesame oil will prevent the noodles from sticking together.
- Cook the mushrooms and aromatics: In a large pan over medium high heat, add mushrooms and ginger and cook until mushrooms are golden brown (about 5-6 minutes).
- Add the celery and other seasonings: Add the gochujang and stir well until mushrooms are evenly coated. Add the celery and toss until coated. Add soy sauce and chinkiang vinegar, stir and turn the heat off.
- Serve: Divide noodles evenly among bowls and serve topped with spicy mushrooms and celery.
Notes
These Spicy Szechuan Rice Noodles will keep refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 424
- Sugar: 10.9g
- Sodium: 1088mg
- Fat: 4.4g
- Saturated Fat: 1.4g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 86.4g
- Fiber: 3.7g
- Protein: 9.2g
- Cholesterol: 3.5mg
Those rice noodles don’t look as translucent as the ones we usually buy–can you tell us what type/brand they are?
Thanks!
I used grapes instead of mushrooms and it turned out well, and change the cooking timing.
It look and i just happen to have a lot of celery that i have to use shortley!!! Thank you very much A+
I hope you like heat in your dishes Lucile, this one is quite spicy but so yummy! 🙂