Spicy Garlic Chili Noodles! Udon rice noodles dressed in a spicy garlic dressing with pan fried tofu, cucumbers, bell peppers, edamame, carrots, green onions and more! So delicious!
Happy Lunar New Year to those who celebrate! Honestly, we celebrate our new year on January 1st but on Lunar New Year, I do always eat Asian food (normally we go for noodles; Longevity Noodles or Long Life noodles).
Today, I wanted something light, fresh and vegetarian. This dish hit the spot! So good! I hope you try it!
Spicy Garlic Chili Noodles
Servings: 4
Ingredients
For the dressing:
- 1/4 cup soy sauce low sodium
- 1 tablespoon gochujang (Korean hot pepper paste) or Sriracha
- 2 to 3 tablespoons brown rice vinegar or any rice vinegar
- 1 tablespoon honey
- 1 to 2 teaspoons sesame oil
- 2 teaspoons fresh ginger minced + more if desired
- 2 to 3 cloves garlic minced
For the noodles:
- 1 (8 oz.) package brown udon rice noodles cooked, drained and rinsed
- 1 container pan fried tofu cubed and pan fried
- shredded carrots
- edamame
- 1 red bell pepper sliced thin
- cucumbers chopped
- green onions finely diced for garnish
Instructions
For the dressing:
- Whisk together all of the ingredients. Taste and adjust as needed. Set aside.
For the noodle bowl:
- Make udon noodles according to package instructions. Drain, rinse and place into a large mixing bowl. Drizzle half of the dressing over the noodles and mix.
- To plate: add noodles to the bottom of your dish. Arrange pan fried tofu, shredded carrots, edamame, red bell peppers and cucumbers over the top. Garnish with diced green onions and add more dressing over the top. Mix and enjoy!
So good! Instead of mixing the spicy ingredients into the whole sauce, I let everyone add spice to their own serving—I prefer mine without any heat. I also added shrimp and a good splash of vegetable broth for extra umami and more sauce, without making it too salty like soy sauce can.