Szechuan Spicy Noodle Stir-Fry
This Szechuan Spicy Noodle Stir-Fry is a vibrant dish packed with flavor and a kick of heat that I can't get enough of. The balance of veggies and spicy sauce makes it a go-to for a quick dinner.
I remember the first time I had a Szechuan dish – it was a flavor explosion that left me wanting more!
This recipe is my homage to that experience but with a vegan twist that respects my plant-based lifestyle.
I love how easy it is to whip up, and the leftovers are just as good the next day.
Plus, you can customize it with whatever veggies you have on hand, which is a win in my book!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to swap out the veggies based on what you have available; snap peas, mushrooms, or bok choy would all work beautifully! If you're not a fan of spice, reduce the chili paste and peppercorns – you can always add more later!
Tips & Notes
- •I like to prep all my veggies ahead of time – it makes the cooking process so much smoother!
- •If you want extra protein, add some tofu or tempeh when you’re stir-frying the veggies.
Recipe Variations
- •Sometimes I’ll add a splash of coconut milk for a creamy twist!
- •You can also throw in some cashews or peanuts for added crunch.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat in a skillet with a splash of water to revive the noodles.
Frequently Asked Questions
Can I make this dish gluten-free?
Absolutely! Just use gluten-free noodles and tamari instead of soy sauce.
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This Szechuan Spicy Noodle Stir-Fry is a vibrant dish packed with flavor and a kick of heat that I can't get enough of. The balance of veggies and spicy sauce makes it a go-to for a quick dinner.
Ingredients
Instructions
- 1
Cook the rice noodles according to package instructions. Once done, drain and set aside.
- 2
In a large skillet or wok, heat the sesame oil over medium heat.
- 3
Add the minced garlic and grated ginger to the pan, sautéing for about 1 minute until fragrant.
- 4
Toss in the sliced bell pepper, carrot, zucchini, and broccoli florets. Stir-fry for about 5-7 minutes until the veggies are tender-crisp.
- 5
While the veggies are cooking, mix together the soy sauce, Szechuan peppercorns, chili paste, maple syrup, and lime juice in a small bowl.
- 6
Add the cooked noodles to the skillet, followed by the sauce mixture. Toss everything together for another 2-3 minutes until well combined.
- 7
Remove from heat and garnish with chopped green onions and cilantro.
- 8
Serve hot and enjoy the spicy goodness!
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