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Article: 15-Min Chilli Garlic Noodles Recipe

15-Min Chilli Garlic Noodles Recipe

15-Min Chilli Garlic Noodles Recipe

For midweek dinners, we like QUICK, but full of flavour. This 15-minute noddle dish ticks both boxes. Featuring our favourite whole protein source, Edamame to keep our bodies fueled for longer. Did you know that 

Edamame is one of the few vegan proteins to provide ALL of the essential amino acids!


  • 285g fresh or frozen udon noodles*
  • 1 small or medium red/yellow/orange capsicum, thinly sliced
  • ¾ cup fresh cilantro leaves and tender stems, chopped
  • 3 spring onions, sliced on a bias
  • 170g frozen edamame, defrosted
  •  teaspoon sea salt
  • 3 tablespoons soy sauce or tamari
  • 2 ½ tablespoons Chinese black vinegar
  • 1 tablespoon maple syrup or agave nectar

Garlic Chilli Oil:

  • 1/3 cup (75g) neutral-flavored oil 
  • 2 teaspoons chilli flakes
  • 2 tablespoons white sesame seeds
  • 6 garlic cloves, minced or crushed with a garlic press
  • 1/2 cup (70g) dry-roasted peanuts, roughly chopped


  1. Cook the udon noodles. Bring a large saucepan of water to a boil. Once boiling, salt generously (2 to 3 teaspoons kosher salt) and add the bundles of udon noodles. Cook for 1 minute, then loosen and separate the noodles. Cook for another 1 minute, for a total of 2 minutes until chewy but tender. Drain in a colander and rinse with cold water until cool. Shake the colander well to drain and transfer noodles to a large bowl.

  2. While the water is boiling, mince the garlic, chop the peanuts and cilantro, slice the capsicum and spring onions. In a bowl, toss the edamame with the sea salt.

  3. Make the Garlic Chilli Oil. Add the chilli flakes, sesame seeds, garlic, and peanuts to a small-medium bowl. Heat the oil in your smallest saucepan over medium heat until hot and shimmering, 3 to 5 minutes (depending on your saucepan size and material), or until it registers 175ºC. Pour the hot oil over the garlic-peanut mixture (it should sizzle). Stir and let sit for 1 minute. Stir the soy sauce, vinegar, and maple syrup or agave into the garlic-chilli oil.

    NOTE: If you don’t have a thermometer, add a piece of garlic and if it sizzles immediately, it should be ready

  4. Pour only HALF of the chilli oil-soy sauce mixture over the noodles; reserve the rest for another recipe (it stays good in the fridge for at least 5 days). Add the capsicum, edamame, cilantro and spring onions, and toss really well (the dressing pools at the bottom). Serve at room temperature, or chill in the fridge if desired.

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