Vegan Spicy Noodles
My husband and I love spicy food. Thought he can handle a much huger number on the Scoville scale than I can, I still enjoy a meal now and then centered around spice specifically. Vegan spicy noodles is something we never really had out while dining. Not quite a Dan Dan, not quite a peanut or sesame noodle dish, but rather something in-between with a boat load of spice.
This dish is super easy, super quick and does require a few unique ingredients which you can easily use in many other delicious dishes. It’s also an easy dish to use substitutions for if you stick with the major spicy ingredients.
These are pretty spicy if you aren’t use to spicy dishes. My husband, who is a heavyweight with spice gives it a 2/10 and I am spice tolerant and I gave it a 6/10. You can edit a bit to your needs.
Ingredients for Vegan Spicy Noodles
Shimeji Mushrooms
Shimeji mushrooms work well with this dish, but if you can’t find them you can absolutely use another kind of mushroom. Shiitake mushrooms or Enoki mushrooms are great substitutes. Button mushrooms, portobello or white mushrooms aren’t going to do the trick for this dish. If all else fails, see if you can get your hands on trumpet or king oyster, which will be different than the Shimeji, but work just as well in their own right.
Crispy Chili in Oil
I am rarely brand specific about things, but when I tell you picking the wrong crispy chili old will change this dish, I really mean it. Lao Gan Ma Crispy Chili Oil is the star of this dish. It’s so delicious and unique. If you are lucky enough to have an Asian market by you, there is a good chance they carry it. Make sure you get the one that says “crispy chili oil”, as they have a few that look very similar.
Noodles
These noodles are your run-of-the-mill ramen cakes. They are super easy to find in a six pack, but if you can’t you can pop open any ol’ ramen package and just use those.
Powders
I make my own mushroom powder by using my coffee grinder that is dedicated to grinding herbs. I usually have a bag of dried shiitake I grind and it works really well. The mushroom powder adds that umami flavor most people love.
The garlic and onion powder I buy from a local herb provider and it’s pretty easy to get at the store as well. If you can’t find the powder forms, the graduals will work fine for this dish.
Gochujang
I have heard it called “spicy ketchup” before and I think that’s a good way to describe it to someone who’s never heard of gochujang before. It’s a little looser than tomato paste and a little spicier than ketchup. It’s somewhere in-between the two and helps thicken the sauce perfectly.
Making Vegan Spicy Noodles
First clean and dry the mushrooms well before working with them. Make sure to trim them so they are individual mushrooms and not attached.
Once they are clean and dry you can cook the mushrooms in the mushroom sauce.
Making the Noodle Sauce
Early in the process you are going to cook your noodles and set them aside. After you make your mushroom sauce, you are going to make noodle sauce. The noodle sauce is fairly easy and I have a little trick I use to make sure the sauce is as tasty as possible.
When you put the gochujang in the pan, let it sit in one place for a little but and add some cooking oil to the edges and let it brown for a moment before mixing it in with the other ingredients.
Plating Spicy Noodles
Essentially you are making mushrooms with mushroom sauce and noodles and noodle sauce. To plate this dish, all you are doing is marrying the two! Noodles first then top with mushrooms and I like to garnish with cleeantro, black sesame seeds and white pepper.
Enjoy!
Vegan Spicy Noodles
Spicy Vegan Noodles that pack a punch! This meal is super quick and easy and filled with unique flavors.
Ingredients
- 2 blocks of dried ramen cakes
- 1 package of shimeji mushrooms
- 1 tbsp mushroom powder
- 1 tbsp gochujang
- 1 tbsp + 1 tbsp crispy chili oil
- 1 tbsp sichuan spicy oil
- 4 garlic cloves, minced
- 1/2 cup rice vinegar
- 1/2 cup soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp tomato paste
- 1/2 tsp sugar
- 1/2 cup filtered water
- for garnish: white pepper, cilantro, black sesame seeds
Instructions
- First cook the noodles accodring to package and set aside.
- To make the mushroom sauce start by adding 1 tbsp crispy chili oil to a fry pan set to medium/high.
- Add sichuan spicy oil and clean mushrooms.
- Cook until mushrooms are crispy and the liquid is gone, about 15 minutes stirring ocassionally.
- Using the same fry pan add gochijang and tomato paste to a medium/high temperature and let cook without stirring. Add a little oil to help the edges brown a bit.
- Add minced garlic, the rest of the crispy chili oil and mix well with wooden spoon. Fry until fragrant.
- Add sugar, garlic powder, soy sauce, rice vinegar, powdered mushroom and mix well with wooden spoon.
- Add water and mix well.
- Reduce to low/medium heat and add noodled.
- Cook for an additional 2-3 minutes and coat noodled evenly.
- Plate noodled.
- Add mushrooms.
- Garnish with black sesame seeds, cilantro, and white pepper.
- Enjoy!
Notes
Lao Gan Ma Crispy Chili Oil
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