Gluten-Free Fried Noodles in Chili Garlic Sauce

Gluten-Free Fried Noodles with Chili Garlic Sauce

These fried noodles in chili garlic sauce are the perfect weeknight meal and satisfy all your takeout cravings.

Gluten-Free Fried Noodles with Chili Garlic Sauce
Gluten-Free Fried Noodles with Chili Garlic Sauce

This recipe was inspired by The Kind Diet, one of my favorite vegan cookbooks. Prior to owning the book, I wasn’t one for cooking with cabbage. I saw it as only useful in vegan coleslaw. But then, I tried the Rustic Pasta recipe from The Kind Diet and became obsessed with it. Once fried, it takes on a mellow flavor with a crunchy texture.

Fried cabbage tastes amazing in chili garlic sauce and tossed with noodles. I also added in some peas and green onion for a vibrant, healthy burst of flavor and color. A sprinkle of sesame seeds and chili flakes completes this noodle dish.

You can also add in some fried tofu for added protein. I have done so in the past and it’s delicious. The only reason why I skipped it for this recipe to cut down on cook time. I prefer quick recipes like this for weeknights so I can spend less time cooking and more time winding down after a busy day.

Gluten-Free Fried Noodles with Chili Garlic Sauce

Gluten-Free Fried Noodles with Chili Garlic Sauce

Serves 4

Ingredients
16 ounces brown rice noodles
1 head of cabbage, rinsed and outer leaves removed
1 white onion, halved and sliced thinly
1/2 cup frozen peas
1 bunch green onions, sliced along the diagonal
2 tablespoons coconut oil
1/2 cup tamari
1/2 cup chili garlic sauce*
1/4 cup mirin or rice vinegar
1-inch ginger, peeled and grated
Optional: Red pepper flakes and sesame seeds for garnish

Directions
Add noodles to a large pot of boiling water and cook according to package directions. When only 5 minutes cook time remain, add the frozen peas to the boiling water. Drain and set aside.

Heat coconut oil over medium in a large skillet or wok. Add sliced onion and saute until translucent, about 4 minutes. Meanwhile, cut cabbage in quarters and then chop the core off the center of each quarter. Slice thinly along the longest edge of each quarter.

Add cabbage to the skillet and saute for 10 minutes, or until cabbage is lightly browned. Meanwhile, add tamari, chili garlic sauce, mirin, and ginger to a bowl. Whisk until well combined.

Add drained noodles and peas to the skillet with the cabbage and onion. Pour in the sauce and stir over low heat until well combined. Garnish each serving of fried noodles with a sprinkle of green onion, sesame seeds, and pepper flakes if desired. Enjoy!

*Note: I use Organicville Chili Garlic Sauce which is a bit thinner and milder than traditional chili garlic sauce. If you’re using a different brand, I would suggest adding it to taste since it may be spicier or thicker.

Gluten-Free Fried Noodles with Chili Garlic Sauce

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